The axis and the allies
Posted by Chewy on Wednesday, March 21st, 2007
I consulted two food related message boards, a knife skill book and Alton Brown. I don’t think I’ve ever thought so hard about a $40 purchase. A new paring knife.
As it is now, I have a crappy little Sabatier (French) stamped paring knife that I only use on fruit. It stinks. It came in a Sabatier block knife set I got over five years ago for about $100 on Amazon before I really became infatuated with cooking. I would buy decent but cheap gear instead of high-quality and long lasting (expensive).
The knife I use is a Wusthof (German) santoku. It suits me well for most jobs, though sometimes I require more length and heft (insert penis joke). Did I want to get a Wusthof paring knife? My friend Jen would say, “Yes! It matches! Get the set!” And my German heritage tries beckon me. Wusthof’s are more commercially available, which is smart marketing as more and more Americans are taking cooking seriously. I went to Crate & Barrel and they had mostly Wusthofs and I even saw them at an outlet mall in Jersey.
I consulted that knife skill book I got and it says to get the smallest paring knife you can get (3″ or 3 1/2″). And as straight as a blade as possible.
I decided on the Global (Japanese) 3 1/2″ western-style GS38 - on sale at Amazon (qualifies for free super-saver shipping and tax free). Short? Check. Straight blade? Check. Good handle? Check. Globals are highly rated because so many pro chefs use them. What is alluring about Globals is that they are forged from one piece of metal (no rivets), lightweight and made from extra hard stainless steel so it stays sharper longer.
And then I got one of these jobs:
Miu (French) 20″ magnetic knife holder for $24.
Global also sells the same size for $115. Now I don’t know if they are worth paying five times more for. I am not certain, but they may contain treasure inside like frankincense or cigarettes or onion rings. Or it could be a total jack aimed at people who are obsessively product loyal like the suckers who buy the Apple Airport Base Station for $200.
Categories: 
Discussion: 
I don’t want to sound like a naysayer here, but you may have chosen poorly with your Global.
First off, they can’t be honed using the same steel as your Wusthof. In fact you have to purchase an additional ceramic sharpening / honing tool in order to keep your Global in good working order. Secondly, as opposed to Wusthof or Henkell knives you have to hone them at 15 degrees, as opposed to 20. Slight difference I know, but more than few degrees off, and you’re going to end up with a ruined blade.
Don’t get me wrong, Globals are great knives, but if you’re going to get into them, I think it would be most reasonable to go with a whole set, as opposed to picking one to add to your set. I also did a considerable amount of research after you gave me that Wusthof, as I had intended, and still intend, to procure a 10″ chef’s knife, a new 6″ utility knife (I believe that Wusthof referrs to them as sandwich knives), and a 4″ paring knife (I believe that Wusthof refers to these as utility knives, crazy Krauts), and that stuff was some of the first info I found out about Global (and most Japanese knives, for that matter).
I’m only posting this, as I just returned from my knife skills course at ICE, which was exceptionally informative, if only for proper knife care. I am now planning to get a steel, so that my Wusthof don’t become a piece of shit like 99% of my cutlery.
Comment written by Joe on 11:42 pm on the 21st of March, 2007
Also, that last comment is yet another reason that I don’t particularly like shopping online, as I doubt amazon had any information about the maintainence needs of a global knife, whereas walking into any good cutlery store you would most likely be provided with this sort of information. Just sayin…
Comment written by Joe on 11:45 pm on the 21st of March, 2007
Actually, Amazon did say that. Not Amazon, but the user reviews. As well as Global’s website. And my food message board peoples. And wikipedia. Global recommends MinoSharp and it the waterwheel version is about $32. Or I can just wait until I get my FCI knives and use the sharpening rod they give me.
And for home cooking, you only really require a chef’s knife and a paring knife (different from a utility knife - utility knives are longer). Knives that also come in handy - bread knife and boning knife (provided you like break down meats like whole chickens).
Comment written by Chewy on 9:11 am on the 22nd of March, 2007
So you’re going to spend an extra $32 on yet another kitchen gadget? GO CAPTIALISM!!!
Comment written by Joe on 9:23 am on the 22nd of March, 2007
I didn’t say that.
Comment written by Chewy on 9:57 am on the 22nd of March, 2007
Wait. Are you saying I need to buy a whole new sharpening steel for a Global? That I need two different ones of these jim-jams?
Couldn’t I just change the angle of my knife against the steel?
Comment written by Chewy on 10:05 am on the 22nd of March, 2007
Yes, you have to buy a new honing tool because you have to hone the blade on ceramic, steel will damage the blade of the Global, regardless of whether or not you have your angle correct.
Comment written by Joe on 10:08 am on the 22nd of March, 2007
Is this what they told you at ICE? Then why does Global sell steel honers (albeit diamond)? I am confused. At the very least, returning stuff to Amazon is free and easier than going to the mall.
Comment written by Chewy on 10:47 am on the 22nd of March, 2007
Okay. I consulted some message board people and someone said this:
Comment written by Chewy on 11:21 am on the 22nd of March, 2007