May 032018

Getting the most from your Global Knives Set

Getting the most from your Global Knives Set

Global knives are well known around the world for their durability, design and performance. Born in Japan in 1985 Global knives are the only company in the world that began producing one-piece stainless steel kitchen knives. Getting the most from your Global knife is of upmost importance to us so we have gone through some tips on how to care for and look after your Global knives.

Sharpening

There are two ways to sharpen your Global knife. The first way is to use a steel. Always make sure that you buy a good quality sharpening steel – if your sharpening steel is bad quality it will actually blunten your knife (as the material that your knife is made from will actually sharpen – or wear down the steal) Sharpening with a steel is only done when you are putting the final edge on your blade. Hold the steel so it is facing away from you and run your knifes blade down (and away from you) the side of the steel at a 10-15 degree angle. Repeat on the other side of the steel for the other side of the blade. When starting out this is the easiest way to sharpen using a steel, as you become more comfortable you can sharpen your blade on the way back up the steel as well.

Using a Sharpening stone

If your knife is blunt and you need to put a ‘real’ edge on it you will have to use a stone. There are two main types of stones, a water stone and a ceramic stone. A water stone must be soaked in water for up to 20 minutes and wears away a lot quicker than a ceramic stone. A ceramic stone is also a lot harder and therefore it doesn’t take as long to put a new edge on your knife. A ceramic stone only needs to be soaked in water for about 3- 5 minutes. After this hold your knife at a 10-15 degree angle and push the blade back and forth in long smooth strokes on the stone. Always keep the same angle, as this is important. Repeat on both sides until your blade is free from burrs (small chips) – as you sharpen you will notice wet dust accumulating on the stone – do not wash this until you have finished sharpening as this is what actually makes your knife sharp.  After you have finished and your knife has a nice edge you can wash and dry it before running it over a steel to maximize the sharpness.

When using a steel only 3-4 strokes is sufficient. Also never put your knives in a dishwasher as this can cause damage to your knife as the heat can sometimes cause the metal to twist slightly. Always hand wash and dry your knives. Following the instructions above will help you achieve more from your Global Knives set.