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I bought 4 Global Knives last week and...

Discussion in 'The Kitchen Knife' started by roaduck, Nov 4, 2023.

  1. [​IMG]
    They turned up as a surprise for my girlfriend.She loves them all which is the main thing.
    Personally, I think they`re overhyped, overpriced and ugly.Plus their design is not fully thought through.
    The laser branding is too bold too big and too garish IMHO - it makes them look like budget knives.
    The blades are not perfectly flat and have visible flaws.My Chinese copies are better finished at a 1/35th of the price.
    The small deep dimples in the handles retain liquids, sweat, skin particles and food debris which can only be thoroughly cleaned with a brush or dishwasher which, to me is unhygienic and Global strongly advise against dishwashers but commercial knife sterilisers are de rigueur apparently; how convenient - not.
    Also the grantons (dimples) in the blades are not right to the edge so will cause suction.
    Unlike this genuine Granton knife.
    [​IMG]
    If they were to the edge they would infringe copyright of Granton knives - making them continuously in Sheffield, England since 1601.The edge of a Granton knife should be wavy not straight.The scallops alternate on both sides of the blade in an asymmetric fashion.
    The original Granton wavy edge was for fast accurate slicing in a carvery or front of shop counter without resorting to an electric slicer.
    Grant and Son knives said that the "Granton Edge" was widely copied but never bettered - for once not an idle boast.The design has been used for nearly a hundred years because it affords unrivalled food release in a commercial or home setting.

    Out of the box sharpness is terrible for mid-range knives; they are below average.
    This new £7 Chinese wonder annihilates all four knives for initial sharpness at the expense of edge retention.I couldn`t believe it but it`s true.
    [​IMG]
    I can see why a lot of home chefs and pro cooks like them but they`re not my cup of tea.
    So do you always get what you pay for ? In a word - NO
     
  2. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

    I had long heard about Global being over rated by serious knife people. That said I always wanted to try one at least once. Such a strange shape.

    I don't even know what to think of that Chinese knife. How is it used?
     
  3. I prefer traditional shaped Japanese ones to the Globals but the misses loves them.
    I lived in China for years so it`s not the same as working there temporarily or going on holiday there.I just copied the locals after a while.
    Now I adore Asian knives and I can work faster and more accurately than with a Wusthof, Dick or Sabatier traditional European chef`s knife.
    Millions of Asian chefs just use a cheapie caidao - for EVERY kitchen job.
    A good 3mm one will go through bone, carve flowers in fruit and veg, butcher, filet, mince, everything.
    The Chinese one is great Wagner it`s a budget steel obviously so it`s soft and doesn`t hold an edge but I`ve got this Tormek T-1 in the corner of the kitch now so it`s not a problem.It takes two ticks to sort out; just gotta set the angle.
    [​IMG]
    That cheapy one is great for noodles; it`s a like a copy of a Japanese sobakiri.You can put more pressure on it from above.
    Plus I have a diamond #1200 whetstone permanently next to the sink and a 3 grit Sheffield steel so I`m sorted for quick touch ups.
     
    Last edited: Nov 7, 2023

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