"like performing brain surgery on steak."

What a visceral muse that evokes! Awesome.

I recommend you try at least one ceramic. They are more fragile than steel in flexing, but they have their place. Talk about holding an edge!

I’ve got a couple styles and brands, but my “go to” knife is a Kyocera paring. It is perfection. I had a Bokar paring that broke after about 3 weeks, but my Kyocera has been serving me well for about 3 years now. Never been sharpened. The wife loves it too.

We hide it when we have visitors.

My nephew the hotshot chef at the (very) high-end resort is very content with his Global knives. I just wish they fit my hand better, I really prefer Forschner or Henkels simply because I can control them better. Sharp edge plus shaky control equals double plus ungood.

I've always wanted the set Christian Bale's character had in American Psycho. You know, the knives that were on that cool magnetic pyramid dealie? Never have been able to find them, though. The added creepifying inside-joke would be something I'd love to tell dinner guests about. Might keep them from drinking me out of hearth and home.

Dead on about Global... but...

Just a quick thought here about you purchasing philosophy.... you should really test driving a Lexus. :) :)
Peace...

And then there's that other Japanese knife, the Shun.

I prefer it over the Global, but I think these sorts of decisions, at that level of equipment, become more matters of taste than anything else.

Um, help? I have two Global knives that I adore (the 8" chef and the santoku), and I thought is was taking good care of them: always hand washed, always used only on wood or semi-hard (e.g. not glass-like) plastic, and a ceramic "steel."

However - and I'm feeling like a terrible person, 'cause it MUST be my fault - they're very dull now. Well, they're only as sharp a fairly OK Wusthof.

My husband has all sorts of sharpening gear (he likes woodworking, and likes to always have the right tool for the job) and has sharpened my Wusthofs before. Therefore, knowing we have the gear, are there any techniques you'd suggest to help put on that beautiful edge again?

Google hasn't helped, or at least I haven't hit on the right search words. Pretty please, o master of the martini, would you have mercy on me and help me out? ;-)

Thans!

-- Kat

And obviously PIMF - ah, well, typos are my life!

-- K

Kat-

Global knives are sharpened to 15 degrees or less. They can hold this edge because they are made of extra hard steel. The smaller the angle the sharper but more delicate it is. Wusthof are 20 degrees.