tzakiel
Cook
- Joined
- Dec 31, 2008
- Messages
- 99
I have amassed a small collection of global knives. I also have the global ceramic rod.
Lately I have started to notice small indentations/nicks in the edges of some of the knives. I don't use the rod much, just a few swipes now and then, and I try to maintain the proper angle. It doesn't seem to do enough to even out the little anomalies though.
Can I take these knives to a sur la table or williams sonoma and have them sharpened? I am afraid they will do something to give them a different edge profile than Global intended.
Is it worth investing in a chef's choice electric? Again, the edge profile issue... ? Am I worrying too much?
Lately I have started to notice small indentations/nicks in the edges of some of the knives. I don't use the rod much, just a few swipes now and then, and I try to maintain the proper angle. It doesn't seem to do enough to even out the little anomalies though.
Can I take these knives to a sur la table or williams sonoma and have them sharpened? I am afraid they will do something to give them a different edge profile than Global intended.
Is it worth investing in a chef's choice electric? Again, the edge profile issue... ? Am I worrying too much?