Originally Posted by Calliope
I recently started using a Global 11" Chefs knife for most of my prep work after using a Wustof Classic 10" Chef for years. I could have never imagined what a huge difference there is in these two knives. You never really know until you use a knife for a shift or two, and I cannot get over how the Global has taken my knife skills to a new level. It is a completely different experience using it. I haven't even touched the Wustof since.
And I was happy to discover the debate about the Global handle is not really an issue for me. Feels just fine in my hand.
I'd love to hear from other Global owners what they do to keep that awesome edge on them. Anyone using the Global ceramic disc sharpener? How often do you find you need to use it instead of a steel?
I too recently took a Global for a spin...
However, I came away with a new appreciation for my Wusthof "junk". Didn't care for the handle, as it just didn't work with my hand, and I quickly remembered that I prefer a full bolster.
To top it off, I couldn't put an edge on the darned thing without leaving a rolled burr. It might make it as a cabinet scraper, but the metallurgy just didn't impress me...
Of course a lot of our preference in tools is subjective, but I just didn't get on with it, so it went straight back in the box and is headed for eBay...
Thankfully there are a lot of great knives out there to fit our individual tastes...so ymmv...