Melampus wrote:DAVE <>
What kind of knives do you own?
Tojiro DP Gyuto 240(just sold it)
Richmond Artifex Wa-Gyuto with the FKM steel
Shun Classic 6 Inch Chef's Knife
That Global Parer
Chicago Cutlery Walnut Handle Bread Knife(can't get myself to pay more then $20 on a bread knife right now lol)
Pretty generic collection thus far. IDK, maybe I got rather lucky but the Global out of the box was easily shaving arm hair and cutting through paper like a Samurai sword and isn't too shabby going through fruits and vegetables either.
Not that any of the other knives were really dull, but that thing was incredibly sharp OOTB.
I've read others who don't like Globals, this is my only real experience with them though aside from using a chef's Global chef knife for a few hours years back, on a one day catering job working prep and line and I didn't have my own knives. That knife wasn't that sharp but it was also old and beat up and looked like it had never been sharpened period.