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Seeking advice for my Global setup

post #1 of 8
10/28/11 at 4:19pm
Thread Starter 

Hello everyone! First post here =)

 

I am not seeking a 'why Global sucks' or a 'praise Global' scenario in here. I, like many others, read Kitchen Confidential and took Bourdain's advice to buy a Global (the G-2 model). This was 3 years ago and I have loved it since. Enter my question:

 

My Global G-38 diamond steel wore out. I learned my lesson to leave it on my workspace while working (people always use it when you are not looking). The replacement rod is upwards of $100 and only available in England. I love the application of the diamond rod. I am very anal about knife care. What is the best alternative to that product? I cannot find the grit of the diamond rod anywhere. I am afraid to buy blindly something that is too rough or too fine to make a difference.

 

I do own a Lee Valley 1000/4000 whetstone as well. Works like a charm.

 

I don't feel I am a noob to this stuff - I just don't feel that the price is justified for a brand new Global diamond steel (180$ US).

 

So - alternatives?

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post #2 of 8
10/28/11 at 6:19pm

http://www.chefknivestogo.com/sharpeningrod.html

 

or

 

http://www.chefknivestogo.com/mac-black-ceramic-honing-rod.html

 

The MAC has a steel core so less likely to be broken - especially in a production environment.

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post #3 of 8
10/28/11 at 7:28pm
Thread Starter 

thank you sir - i will read up on those 2 products

 

may i ask - why ceramic over diamond?

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post #4 of 8
10/28/11 at 7:47pm

Because "steeling" is to realign the edge, not sharpen?
 

Quote:
Originally Posted by fuge68m View Post

thank you sir - i will read up on those 2 products

 

may i ask - why ceramic over diamond?

From my experience, anything besides a very smooth steel/ceramic rod does more damage than good.
 

 

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post #5 of 8
10/29/11 at 7:23am

Pete is right, but very concise. 

 

Read Steeling Away.  It will answer a lot of questions and help you choose and use a rod better.  Globals need a lot of steeling, so you won't be wasting your time.

 

You might also profit from reading Dulling Thoughts.  The article will help help explain the limits to steeling. 

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post #6 of 8
10/29/11 at 7:55am
Thread Starter 

What a great blog site - presumably yours?

 

Awesome information guys. You have laid it out, I will read it and make an educated decision now.

It's amazing how much misguided information is out there. Glad I joined up. I shared the blog site with many of my old culinary school friends. Cheers guys!

 

=)

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post #7 of 8
10/29/11 at 11:03am

fuge,

 

Yes, mine.  Thanks.

 

Thanks some more,

BDL

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post #8 of 8
10/31/11 at 10:53am
Thread Starter 

gentlemen, i've purchased the Idahone 12in rod recommended. once again i really appreciate the insight

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