Global knives
March 3rd, 2007 | Published in Food | 4 Comments
A couple of weeks ago I decided to indulge in a couple of new knives for cooking. I’ve been using a 9in Henckel chef’s knife for several years, but I’ve never been thrilled with its weight how it holds an edge, so I was hoping to find a knife that’s lighter and generally sharper (ideally requiring less maintenance to maintain that edge).
After extensive research (we’re talkin’ several days of intense internetting here), I settled upon Global knives — specifically the Global 8in cook’s knife and the Global 4in paring knife.
Not only are these knives lighter and far more comfortable than my old knives, they’re also insanely sharp. I am so absolutely thrilled with them that I’ve started telling all my friends to get them as well. The best part? I paid a mere $90 cdn for the 8in and $50 for the paring knife. They’re an absolute joy to use, the result being that I’ve been cooking more — dumplings, stirfries, soups, guacamole — basically anything that requires relatively intensive knife use.
Tomorrow I’m going to make some beef and cabbage dumplings, I think (chop chop), and a chicken soup (using up the leftover roast chicken from tonight). Double yum.
March 8th, 2007 at 7:24 am (#)
I’ve been very happy with this knife:
http://www.leevalley.com/garden/page.aspx?c=1&p=52770&cat=2,40733,40738
I have had it for almost two years and it is only now beginning to show signs of needing a bit of sharpening. It is also extremely affordable at less than $25. It slices through ripe tomatoes like a dream!
I’ve tried a fairly wide variety of knives over the last 10 years, but after trying carbon steel it is really hard to find a conventional knife that works as well for me.
March 8th, 2007 at 7:24 am (#)
I’ve been very happy with this knife:
http://www.leevalley.com/garden/page.aspx?c=1&a...
I have had it for almost two years and it is only now beginning to show signs of needing a bit of sharpening. It is also extremely affordable at less than $25. It slices through ripe tomatoes like a dream!
I’ve tried a fairly wide variety of knives over the last 10 years, but after trying carbon steel it is really hard to find a conventional knife that works as well for me.
March 18th, 2007 at 7:13 am (#)
Yes, it’s the carbon steel in the Lee Valley knife which makes it so good. Carbon steel takes a better edge and keeps it longer than stainless. But it’s hard to find these days as everyone has switched to stainless.
March 18th, 2007 at 8:13 am (#)
Yes, it’s the carbon steel in the Lee Valley knife which makes it so good. Carbon steel takes a better edge and keeps it longer than stainless. But it’s hard to find these days as everyone has switched to stainless.