I went to the knife shop today to get an upgrade to my Cutco chef's knife. I tried the Shun and Wuthoff classic but didn't find either comfortable. The Global G-2 (8" chef knife), however was a dream! It is so comfortable in my hand, and it's also razor sharp. I don't think I'll ever use my Cutco again (except maybe as a chicken bone cleaver).
My question however, is how do I maintain the sharp edge on this knife. I read in some places that you shouldn't steel Japanese knives. Others said you should, just use ceramic or diamond steels (I own a diamond one). At the same time, Alton Brown writes in his kitchen gear book not to use diamond steels because you'll mess up your edge.
I love my new knife, but I'm confused as to how to keep it sharp. What's an easy and effective way to keep it razor sharp?
Thanks!
Pinny
My question however, is how do I maintain the sharp edge on this knife. I read in some places that you shouldn't steel Japanese knives. Others said you should, just use ceramic or diamond steels (I own a diamond one). At the same time, Alton Brown writes in his kitchen gear book not to use diamond steels because you'll mess up your edge.
I love my new knife, but I'm confused as to how to keep it sharp. What's an easy and effective way to keep it razor sharp?
Thanks!
Pinny