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Seeking advice for my Global setup

post #1 of 8
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?

post #2 of 8

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.

post #3 of 8
Thread Starter 

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

 

may i ask - why ceramic over diamond?

post #4 of 8

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.
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 8

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. 

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #6 of 8
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!

 

=)

post #7 of 8

fuge,

 

Yes, mine.  Thanks.

 

Thanks some more,

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #8 of 8
Thread Starter 

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

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