Quote:
Originally Posted by Simply Red
I don't know why exactly - considering the steel prices. But good knives have really dropped in price.
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Competition would be my guess. I spent at least two full days researching the darn things, there are a lot of great options mentioned in this thread that lead to more options. I must have changed my mind a half dozen times, but this one has the latest thumbs up from the cooks.
Quote:
Originally Posted by Fire Me Boy!
Congrats! A good knife is worth it. Unfortunately, it now introduced you to the wonderful world of really nice knives. My first Japanese blade took me down a rabbit hole for a few years. 
I'm sure you already know this, but if you sharpen or have them sharpened locally, make sure they will use the proper angle. Eastern blades are at 15 degrees, not 20 or 22 (and I think Global specifically is like 12.5, but not sure). |
Like the old engineer saying, not only did I not know, I didn't even suspect.
I haven't read all the paperwork that came with it yet, but by your post I would guess using my craftsman grinder to sharpen it is not a good idea?
I do know not to put it in the dishwasher!
