Oh wow thought they were globals - pretty blatant rip off. I love the global design - other knives feel dirty after using these types of knives with no wood / fastners. It will trigger many of you to hear this, but I will sometimes place my globals on a knife rack in my dishwasher. I have the professionally sharpened once a year and hone them before each use and the dishwasher really doesn’t seem to affect them that much.
We have a full set of Globals, acquired individually over the years. They’re solid knives, and better than any other big brand I’ve tried. My favorite kitchen knives, though, by far, are Miyabi. I have only two, but they’re incredible. I think I’d have to get on some waiting list for a Japanese knife maker who makes each knife by hand to get anything better.
That said, I can beat up my Globals and always bring them back to true. I’m afraid of working the Miyabis too hard lest I do something horrible to the edge.
Oh wow thought they were globals - pretty blatant rip off. I love the global design - other knives feel dirty after using these types of knives with no wood / fastners. It will trigger many of you to hear this, but I will sometimes place my globals on a knife rack in my dishwasher. I have the professionally sharpened once a year and hone them before each use and the dishwasher really doesn’t seem to affect them that much.
I like my Victorinox Fibrox knives for the same reasons (no crevices/pourous handles for germs to hide in and dishwasher-safe).
We have a full set of Globals, acquired individually over the years. They’re solid knives, and better than any other big brand I’ve tried. My favorite kitchen knives, though, by far, are Miyabi. I have only two, but they’re incredible. I think I’d have to get on some waiting list for a Japanese knife maker who makes each knife by hand to get anything better.
That said, I can beat up my Globals and always bring them back to true. I’m afraid of working the Miyabis too hard lest I do something horrible to the edge.