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hampshirebrit
08-06-2010, 01:32 PM
Waiting for me when I got home from Belgium today:

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02210.jpg

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02211.jpg

Ain't they purdy.

I'm waiting on a wallmount mag strip from Global, then they'll be where I want them.

RobJohnson
08-06-2010, 02:08 PM
WOW!

Very nice.

bijou
08-06-2010, 02:14 PM
You won't regret it, I love my Global knives. :)

Speedy
08-06-2010, 02:21 PM
My girlfriend has a son that works for Applebees. A couple of weeks ago they got new knives and they gave the old sets to the cooks. She is going to give them to me since I love to cook. A comperable set is about $200-$300.

hampshirebrit
08-06-2010, 02:33 PM
You won't regret it, I love my Global knives. :)

I didn't realise you have them, although it's no surprise. :D

What do you use to keep them sharp? I'm thinking of socking yet more cash into one of their whetstones.

bijou
08-06-2010, 02:36 PM
I didn't realise you have them, although it's no surprise. :D

What do you use to keep them sharp? I'm thinking of socking yet more cash into one of their whetstones.

I bought an electric knife sharpener from Lakeland, but it's a real faff to use so now I use that knife sharpener I bought at the Japanese shop we went to after the Van Gogh exhibition.

malloc
08-06-2010, 02:36 PM
Wow, those are impressive.

I use only Cutco in my house, mostly because one of my favorite cousins is a Cutco sales rep, and she's always getting me the good deals. I love the Cutco knives anyway, but I've never used Henckles or Global so I don't know.

Molon Labe
08-06-2010, 02:52 PM
Waiting for me when I got home from Belgium today:

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02210.jpg

Ain't they purdy.

I'm waiting on a wallmount mag strip from Global, then they'll be where I want them.

Belgium..............and Made in Japan... LOL!


Do you have to sharpen these things regularly? I've been looking for a good brand of knives that will be lifetime use with little maintenance

aerojarod
08-06-2010, 02:52 PM
I didn't realise you have them, although it's no surprise. :D

What do you use to keep them sharp? I'm thinking of socking yet more cash into one of their whetstones.

If they're good knives you shouldn't have to sharpen them but only once year, if that, for normal kitchen use. You don't chop directly on that nice granite countertop, I hope?

Get yourself a good honing steel and use it prior to working with your knife each time. Half a dozen times on each side of the blade will be fine.

Note that a honing steel is not the same thing as a sharpening steel.

Meh, WIKI (http://en.wikipedia.org/wiki/Honing_steel) says that Western chefs use a Steel, Asian chefs use a whetstone... so, do whatever you want. :D

hampshirebrit
08-06-2010, 02:52 PM
Wow, those are impressive.

I use only Cutco in my house, mostly because one of my favorite cousins is a Cutco sales rep, and she's always getting me the good deals. I love the Cutco knives anyway, but I've never used Henckles or Global so I don't know.

I was looking at Henckel and Wusthof as well before I settled on Global. The technology combined with the appearance was the deciding factor.

I used a couple of them for preparing dinner tonight. They are on a whole different level to what I've been using up until now.

malloc
08-06-2010, 03:05 PM
I was looking at Henckel and Wusthof as well before I settled on Global. The technology combined with the appearance was the deciding factor.

I used a couple of them for preparing dinner tonight. They are on a whole different level to what I've been using up until now.

I remember the first time I used the Cutco set. I made stuffed pork loin. Dicing tomatoes without crushing them, making perfect slices in the pork. Even the steak knife set, while eating, cut the port effortlessly. I boxed up every other knife in my kitchen after that, and put in them in the "next yard sale" area of my garage.

I've also noticed that I cook much more often with these knives than I otherwise would, just because I like using the knives. I've had them for over a year and haven't had them sharpened yet. Cutco will send someone out to sharpen your knives when they need to be sharpened, and for the non-serrated ones you get a single pass sharpener, which you use in the interim. That sharpener just removes the burring effect on the very edge of the blade, to keep them factory sharp.

Speedy
08-06-2010, 03:30 PM
Do you have to sharpen these things regularly? I've been looking for a good brand of knives that will be lifetime use with little maintenance

I bought this knife at Harbor Freight for $12.99. It is ceramic and a joy to use. Have not had to sharpen it yet.

http://i6.photobucket.com/albums/y236/speed_addiction/100_1945_800x533.jpg

noonwitch
08-06-2010, 03:33 PM
Those look pretty awesome. I have a bunch of knives that people have handed down to me over the years, then I made the mistake of letting mom's stupid boyfriend sharpen them, so they don't look very nice anymore (although they are sharp).

They definitely look bridal registry worthy, if that ever happens for me. Do they sell them at Macy's?

SarasotaRepub
08-06-2010, 09:41 PM
Jesus Hamp, Nip knives??? They are probably made from the scrap of the Yamato. :D

SaintLouieWoman
08-06-2010, 10:01 PM
Waiting for me when I got home from Belgium today:

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02210.jpg

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02211.jpg

Ain't they purdy.

I'm waiting on a wallmount mag strip from Global, then they'll be where I want them.

Greyt looking knife set. Sadly we don't have Global knives, but we do have 2 wallmount mag strips, left by the previous owner. They're super handy.

RobJohnson
08-07-2010, 12:30 PM
I remember the first time I used the Cutco set. I made stuffed pork loin. Dicing tomatoes without crushing them, making perfect slices in the pork. Even the steak knife set, while eating, cut the port effortlessly. I boxed up every other knife in my kitchen after that, and put in them in the "next yard sale" area of my garage.

I've also noticed that I cook much more often with these knives than I otherwise would, just because I like using the knives. I've had them for over a year and haven't had them sharpened yet. Cutco will send someone out to sharpen your knives when they need to be sharpened, and for the non-serrated ones you get a single pass sharpener, which you use in the interim. That sharpener just removes the burring effect on the very edge of the blade, to keep them factory sharp.

I've had a set of Cutco knives for over 10 years. They are still razor sharp. Great knives.

patriot45
08-07-2010, 03:38 PM
I was looking at Henckel and Wusthof as well before I settled on Global. The technology combined with the appearance was the deciding factor.

I used a couple of them for preparing dinner tonight. They are on a whole different level to what I've been using up until now.

Killer knves Hamp!! They will hold an edge for a long time unless you start whacking bones apart with them! :D
I have a set of Analon knives but my favorite for every day slicing and dicing is a Wusthof santouku(sp?)
I have had it for 3 years , no sharpening and It will still slice a ripe tomatoe like butter!
Sharp knives are cool!

hampshirebrit
08-07-2010, 03:53 PM
Killer knves Hamp!! They will hold an edge for a long time unless you start whacking bones apart with them! :D
I have a set of Analon knives but my favorite for every day slicing and dicing is a Wusthof santouku(sp?)
I have had it for 3 years , no sharpening and It will still slice a ripe tomatoe like butter!
Sharp knives are cool!

Heh. I've read a couple reviews since yesterday. Half of them said "be f'ing careful not to cut yourself, it'll go much much deeper than your "normal" knife will.

No shit. I drew first blood tonight, not even 24h since I took delivery, and it did go much deeper. Not too bad, only a very minor nick, and I'm a fast healer, fortunately. Since the blade was so sharp, and I heal fast, no major damage. Problem is, they are so sharp that if you're not watching what you're up to, you might not notice it.

I'd best learn to be careful with these fuckers. New rulez needed, I think. These knives are phenomenally sharp. It would be easy to cut to the bone, since that's what they'll so, and that would be very ouch indeed.

hampshirebrit
08-22-2010, 07:06 PM
The magstrip finally arrived:

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02269.jpg

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02265.jpg

I really love 'em. I best learn how use them safely, for they are f'ing shaaaaarp ... served up a painful chunk of finger-nail today. :mad:

Bubba Dawg
08-22-2010, 07:44 PM
The magstrip finally arrived:

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02269.jpg

http://i67.photobucket.com/albums/h281/hampshirebrit/DSC02265.jpg

I really love 'em. I best learn how use them safely, for they are f'ing shaaaaarp ... served up a painful chunk of finger-nail today. :mad:

Keep chopping and slicing and I'll start calling you Lefty. :D

PoliCon
08-22-2010, 10:02 PM
How is that grip working out? Those handles that taper down don't look comfortable at all . . . .

hampshirebrit
08-23-2010, 06:19 PM
How is that grip working out? Those handles that taper down don't look comfortable at all . . . .

They are fine. The handles are hollowed steel, so less weight, which actually makes them easier to use, and means that the the balance has been considered in the design.

I did read a review by a chef who said that they are not so good for all day long constant use because of grip issues he'd had with steel handles, but he'd considered them a very good choice for a home cook.