Sharpening Global knives
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
stab me with them) and one of them is a Global. Her ex husband was a chef
and apparently they need "a special sharpener". Personally, I am thinking
this is a load of shite so that you'll stump up £40 for a Global sharpener.
To me, a knife's a knife and putting a 15° bevel and 19° microbevel should
do the trick on all her knives.
any thoughts?
Good soldier
King and Emperor of All the Universe" <toadfish@(nospam)beeb.net>
wrote:
See
http://www.globalknives.uk.com/sharpening.htm
for instructions, but essentially it is as you describe.
However, if you buy all the expensive ceramic stones, water stones,
magic stones, and other sharpening gear from Global obviously the
knife will get much sharper then just using any old junk to sharpen it
with. In addition it will improve the profits of the Global company
and thus allow them to purchase a Rolls for the company manager.
Cheers,
schweik
(Correct Address is goodsoldierschweikatgmaildotcom)
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
"Good soldier" <Decypher...@Signature.com> wrote in message
news:iebn14hjtbkuhnft2...@4ax.com...
I was going to use the Gatco kit that Steve gave me. That should work fine,
I'd imagine.
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
"Lachlan - Grand Exalted Most High King and Emperor of All the Universe"
news:-eWdndx12qBHDYbVnZ2dnUVZ8vudnZ2d@plusnet...
Christing fuck! Make that £300 for their sharpening set and another £100
for a steel!!!!
J Buck
and another £100 for a steel!!!!>
Screw that!
Good soldier
Make that a Roller for the boss and a BMW for the Secretary.....
Good soldier
Good soldier
I read a story in which the 8 year old son gets a knife for his
birthday and his mother (to protect him from himself) carefully dulled
the blade. So -- the kid sits out the back and sharpens the knife on
the concrete back steps. Said he damned wore the blade out by the time
he graduated high school but the knife cut everything he wanted it to.
Didn't even have a whetstone and still managed to whittle.
Bigguy
effort... diamond stones help.
Other than that they are like any other blade and many stones/methods
will work.
For daily sharping I use a ceramic wheel gizmo; for serious re-edging I
use a diamond stone followed by water stones (fine, x fine).
They do require a lot of elbow grease but they also hold their edge well
too...
Guy
Del Cecchi
"Bigguy" <NoS...@gmail.com> wrote in message
news:6864q6F...@mid.individual.net...
They hold their edge well, but need daily sharpening? Wouldn't a light
stropping be enough? Unless you cut all day.
alv...@example.com
> I'm due to sharpen some kitchen knives for an ex (just hope she
> doesn't then stab me with them) and one of them is a Global. Her
> sharpener".
He's a gullible butthead... or a bullshitter. LOL :)
> Personally, I am thinking this is a load of shite so that you'll
> stump up ?40 for a Global sharpener. To me, a knife's a knife and
> putting a 15? bevel and 19? microbevel should do the trick on all
> her knives. any thoughts?
Sounds like a real good plan to me. :)
Are you done? ...did you get laid for your efforts? ;)
Alvin in AZ
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
<alv...@Example.com> wrote in message news:fvne08$ris$2...@reader2.panix.com...
A gentleman never tells these things.
But yeah, I got some action, still owe her a knife sharpening ;o)
Are you still gonna send me that little knife? :o)
Michael Koblic
"Lachlan - Grand Exalted Most High King and Emperor of All the Universe"
How do you guys measure the angle of the bevel? I just came home from a
garage sale with a small "mathematical instrument set" which appears
ancient. It has, amongst other things ( a rather cool pair of small parallel
rules, but that is another matter) a brass gizmo which appears consist of
two shims of brass and a screw. The two shims can be locked by the screw at
any angle. It also has a protractor.
I grabbed 2 random knives out of the 82 (last count, believed to be
correct). I tried using this gizmo to measure the angle of the bevel under a
magnifying lamp and using a couple of other methods. I got widely disparate
measures.
I had sharpened the two knives relatively recently and used them yesterday
to cut chicken skin prior to barbequing (you are supposed to slit the skin,
not the meat). I was not happy with the result, so I took the knives again
to the workshop.
Using a stone of unknown grit and provenance (its only recommendation being
that it was large enough and flat enough for the size of the blade), a
diamond stone of similar size, presumably finer and a hard felt wheel with
the green compound I re-did them and got them to shave hair.
Points that occurred to me in the process:
1) It did not seem to matter if I did not know the exact bevel angle, as
long as I maintained the angle consistently. For this the size and mounting
of the stone are important as well as "body mechanics" during the process.
2) The Juranitch method (getting the burr on one side then on the other
etc.) works just fine.
3) The hard felt wheel really makes the final difference. I always thought
that the pressure must be light when using the felt wheel, but in fact the
result is much better if the pressure is at least moderate.
I saw a Global knife in a garage sale about two weeks ago. next time I see
one and will try the same process and report.
Sorry if I am so late with this post that it appears a bit of a
non-sequitur...
--
Michael Koblic,
Campbell River, BC
alv...@example.com
> > Are you done? ...did you get laid for your efforts? ;)
For sure, that's why I figured you'd say. ;)
> But yeah, I got some action, still owe her a knife sharpening ;o)
> Are you still gonna send me that little knife? :o)
You betcha. :)
I'm just friggin slow as molasses in January, in Scotland. :/
Need to find Matthew's "sling" book too. :)
And put wood handles on Chas's brass leather tool. :)
And a shitload of other things. :/
Alvin with the laziest ass you ever saw in AZ
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
<alv...@Example.com> wrote in message news:fvqiov$8lo$2...@reader2.panix.com...
Bet you don't sleep til 7pm like I do though ;o)
Lachlan - Grand Exalted Most High King and Emperor of All the Universe
"Michael Koblic" <mko...@uniserve.com> wrote in message
news:XaidnZLSVvQRSoLVnZ2dnUVZ_sGvnZ2d@uniservecommunications...
I don't normally bother about edge angles. It's just that the sharpening
kit that Steve gave me has the little angle guide clamp thing. I used that
and then the finishing hone I bought. Didn't take that long to sharpen the
global at all, steel was quite soft, I thought, either that or it sharpened
quickly cos the blade was quite thin. Anyway, it was shaving sharp inside
about 20 minutes from not having been sharpened in 6 years, and having been
used on a GLASS chopping board! I advised against that in future. What is
it with women and glass chopping boards. Every woman I know uses one (at
least until I advise them to get a plastic or wood board to replace it).
Still, it gives me an excuse to get a free meal for doing some sharpening
;o)
Michael Koblic
"Lachlan - Grand Exalted Most High King and Emperor of All the Universe"
<toadfish@(nospam)beeb.net> wrote in message
> I don't normally bother about edge angles. It's just that the sharpening
> kit that Steve gave me has the little angle guide clamp thing. I used
> that and then the finishing hone I bought. Didn't take that long to
> sharpen the global at all, steel was quite soft, I thought, either that or
> it sharpened quickly cos the blade was quite thin. Anyway, it was shaving
> sharp inside about 20 minutes from not having been sharpened in 6 years,
> and having been used on a GLASS chopping board! I advised against that in
> future. What is it with women and glass chopping boards. Every woman I
> know uses one (at least until I advise them to get a plastic or wood board
> to replace it). Still, it gives me an excuse to get a free meal for doing
> some sharpening ;o)
I got that guide-thingy, too. Either I am too clumsy or too stupid but I
just did not like using it and reverted to sharpening off-hand.
I think we had that discussion here before, but for me it's wood chopping
boards. I have seen some papers indicating that bacteria disappear off the
wooden boards but linger on the plastic ones. It is counter-intuitive but
then so many things in medicine are...
Steve B.
I have the same knives. The best I can tell, they were
sharpened at the factory with a standard bevel, followed by a
coarse belt to round off the bevel transition, finally by a fine
belt to strop the cutting edge. You can definitely tell they were
belts or soft wheels because of the convex edge shape and because
it caused the point of one of the knives to become somewhat rounded off.
Phone calls to the company confirmed my analysis, and said
the bevel angle was 15 degrees. One knife had some of the
original bevel still exposed, untouched by the rough or fine
belts, so I have measured the bevel and get about 22 degrees,
which is pretty much standard.
Strangely, neither the seller nor the importer recommended
sharpening with the Shinkansen ceramic sharpener they sell. My review
at http://users.ameritech.net/knives/slot.htm#shinkansen
Global recommended waterstones. You want a little tooth on a
kitchen knife, so use a fine waterstone, 1000 or 1200, not a
6000 or 8000.
Steve
Steve's Knife Sharpening Website
www.ameritech.net/users/knives/index.htm
--
Steve Bottorff
www.sharpeningmadeeasy.com
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