best brand of knives

[furi_chef]

i like furi and global knives, whats your opinion on the best knives, furi is a little soft, so it does need sharpening more often but it makes up for it with its comfort. i cant pick a flaw in global knives though, i think they are the best

[piracer]

im gonna have to agree on the global knives. i have a global G-2 and i think its the best. i sharpen it every once in a while and its great! my work place were using some fancy japanese knives, they were good, but compared to price-quality wise, global won over.

[gXtXa]

My entire set is Global as listed below, and I love every one of them:

• 8" French Chef's
• 7" Santoku (hollow ground)
• Japanese Cleaver
• 3-1/4" Paring
• 5" Santoku (better grip for larger paring jobs, and cleaning meat)
• 4-3/4" Utility (think of it as my pocket knife -- plastic bags, cans, etc)
• 7" (?) Forged Boning

The only knife I have that's not Global is my 8" Off-set Serrated by Shun. I like it a lot, but I wish Global would make an off-set. I'd trade off in a heartbeat.

Also, for those of you with Global knives or other Japanese knives, I highly recommend a "Shinkansen" water wheel sharpener. These are great for at home use and are less bulky than having a stone sitting on your counter top. They're also set at the appropriate blade angle for the more acute Japanese knives (70*/30* I believe).

[SushiGaijin]

I use a global forged pairing knife for everything; my line is too small to use anything bigger. If it's mise en place, it was prepped with that little three or four inch knife. for service I keep a dexter offset bread knife handy.

Erik.

[laura_holmes]

I also have to go with global knives, they're great! stainless steel, sharp, and they look great!

[Gravyboat]

furi_chef,
You cannot really compare the two.
Global knives are a Rolls Royce of all knives and Furi are more like a Ford Mondeo.
Global are made from Vanadium-Molybdenum alloy whereas Furi are just a Hi carbon steel.
However for the price you pay - Furi are second to none.

"Furi Knife Set" is £117
"7-Piece Global Set" - £295

As you see - different quality and different price
The two sets are very similar by contents... But Which knives are the best? IMHO Furi Are the best knives ... for the price! Which you can use and enjoy.

Here are visitors' comments for Furi

"As a budding chef I wanted a knife set to last a life time and be usable every day, with Furi I found it. The excellent handles make light work of chopping and do not strain your wrist like any other knife can and will after lots of work day in day out - so no risk of the dreaded RSI! They are extremely light and durable and have remained superbly sharp with little resharpening over the last 6 months. [shortenned] A Must Have In Your Kitchen."

"We got a set last year. Really very pleased with them. Only now do they need sharpening."

And Globals are obviously better knives but the price bites.

[JMMJR78]

I was just going to buy a new knife and everyone raves about global. I have henkels now and they are ok but i wanted something better. how about
kasumi or shun. anyone have any input

[Vinestal]

Hi guys, Im new to the forums here, had a quick question. I have a set of pretty bad quality, stamped knives and Im going to start replacing them with Globals. Should my first purchase be a 8 inch chefs knife (I think its mostly refered to here as a 'french knife") or could I use a 7 inch Santoku (which is refered to alot as an Asian Chefs knife). Ive never used a Santoku, but couldnt you use it for alot of the same functions as french style chef's knife? I have seen another Chef (friend of mine) do almost everything with a Santoku, is this common? I only really have the money for 1 or the other right now... Im just a home cook but Im sooo tired of using a crappy dull knife, they are driving me to maddness! Ive tried my budy's Global Santoku and Chefs knife (on an extremely limited basis) and they are soo nice, but I havent really had the opportunity to try them on alot of different applications. Also Ive been thinking about getting the Global 10 inch Diamond steel, is it worth having over a ceramic steel?

[greenawalt87]

Hello everyone I am a great fan of Sabitier knives and been using them for 40 years, All carbon steel no stainless

[castironchef]

Originally Posted by Vinestal

Hi guys, Im new to the forums here, had a quick question. I have a set of pretty bad quality, stamped knives and Im going to start replacing them with Globals. Should my first purchase be a 8 inch chefs knife (I think its mostly refered to here as a 'french knife") or could I use a 7 inch Santoku (which is refered to alot as an Asian Chefs knife).

It's a personal choice.

For me, I prefer the classic French chef's knife design. I like the rocking motion. I simply can't get into the santoku motion. That's most likely due to training and experience along with a resistance to learning something new.

[Chad Aaland]

I really wanted to get a sabatier, but when I get home I just want to go to bed or play some playstation...not polish my knife. I ended up getting the henckels twin cuisine and it's great, but when it gets greasy/bloody...the handle gets a little slippery. My girlfriend has globals and I'm not too fond of them. I have big hands and find how the tang extends past the handle uncomfortable.

[greenawalt87]

Originally Posted by Chad Aaland

I really wanted to get a sabatier, but when I get home I just want to go to bed or play some playstation...not polish my knife. I ended up getting the henckels twin cuisine and it's great, but when it gets greasy/bloody...the handle gets a little slippery. My girlfriend has globals and I'm not too fond of them. I have big hands and find how the tang extends past the handle uncomfortable.

why polish them the discoloration does not hurt anything

[Chad Aaland]

I've heard that it isn't so much the discoloration, but that tarnish and surface rust that comes off on cooked/ready to eat food.

[foodpump]

It's oxidization, same chemical reaction as rust or tarnishing, particularly nasty with acidic foods like tomatoes and citrus fruit.

Sprinkle a little baking soda on a cut potato and rub it on the blackened carbon steel, it'll come off.

[greenawalt87]

Originally Posted by foodpump

It's oxidization, same chemical reaction as rust or tarnishing, particularly nasty with acidic foods like tomatoes and citrus fruit.

Sprinkle a little baking soda on a cut potato and rub it on the blackened carbon steel, it'll come off.

when cutting these acid things as citrus and tomatoes I use a stainless steel knife. Yes I do own one or two