Same here, I’ve now only got one left out of a set of 6 that was purchased around 15-20 years ago.
This is probably the only one left as the blade is quite short and doesn’t generate enough force to snap when cutting
Same here, I’ve now only got one left out of a set of 6 that was purchased around 15-20 years ago.
This is probably the only one left as the blade is quite short and doesn’t generate enough force to snap when cutting
Had that one in my block of 6. Snaped it! I think it’s the SG series
Gahhh! Worth discontinuing use.
it’s pretty much just used to open boxes or cut limes for G&Ts now
The morning knife, every man should have one.
Assuming it’s only used for fine slicing and dicing. When I had a look at my lads I was gobsmacked at how thin it was while purporting to be a general chefs knife. Needless to say my last fucked it up a treat by using it as a general chefs knife.
I’d say a good chef’s knife certainly can (possibly even should) be thin - but it’s got to then be sufficiently well made to give it the same sort of structural integrity. There are limited instances where I actually want the extra weight.
Always thought those Globals looked like shit, interesting that they are actually shit.
Honestly shocked you’re buying more of them 'Precht old chap: knife bin at the Plod Shop if it was me.
I’ve got Sainsbury’s branded garbage from the 1980s that’ve harvested more livers than Pete’s had curryshop dinners, and those are still in perfect nick - that shit you have there is dangerous!
we had a few global knives - shape didnt fit well in my hand, never felt like quality. As in all my shit i gave them to my brother.
A new set is on the list of things that need sorting.
Nice, have one myself.
Look where the bolster is there is plenty of thickness around the stress raising notch where the handle transitions to the blade. Unlike at least one other well known brand above😁
we got a couple from Wusthof - had them a few years, and seem to be holding up. Hold an edge for a while. IIRC we have a veg knife and a boning knife.
Typically I only really use two knives, a Sanoku and a small c 10-12 cm cooks knife.
This caught my eye as looking decent -
Anything else I might consider? Budget about £400 for the two knives.
In typical forum fashion I will do my research and recommend something totally different for about double the budget,
BRB
If shopping there my choice of Santoku would be this in ZA-18 steel
And this SG-2 Shiro Kamo