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Global: Where to Stop?

Thu Oct 04, 2012 9:14 pm

Hey Guys,

Similar query as the Wustohf posting down below. Would like to hear about favorite routines and stopping points you have found that bring out the best in the CROMOVA 18 Stainless Steel used in Globals.

Thanks.

Re: Global: Where to Stop?

Fri Oct 05, 2012 2:56 am

5k, then maybe a strop.

It'll take an edge like VG10. It won't get to carbon-steel-like sharpness, but you don't have to stop early. If you have trouble with it losing it's edge early, just microbevel it.

Re: Global: Where to Stop?

Fri Oct 05, 2012 12:26 pm

Hi Jean,
I've sharpened many Globals and Eamon, as usual has hit the nail on the head.

One of the Chef's I sharpen for has 8 of them including 2 identical 8 inch chef knives so I asked him if I could experiment a little and see if he could see a difference. These are heavily used knives and not always treated the way knives should be. I sharpened both at 17 deg on the EP Pro, an angle cube was used. I put a Relief Angle on one at 12 deg and polished to 15k and worked on the micro bevel at 17 deg.
After a week of use the owner told me he liked the one with the micro bevel the most but both still had a very nice edge. I think that he just liked the appearance of one more than the other, but both performed nicely and both were finished at 5k and stropped. They do feel like VG10 steel.

(Note that in my earlier, unneducated days I did take these knives to 10k but now I realize there was absolutely no advantage to that, the 5K finish will suffice and stop the whinining of even the most cranky old Chef who still believes his old, completely dished out oil stone is all that is required and will out perform my fancy water stones.....I love those guys)

I hope that this helps, sorry it is long winded but I'm like that :)
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