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cerement
213
Apr 27, 2017
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How does weight and blade thickness compare to a Global chef’s knife?
Many years ago made the transition from a Henckels chef’s knife to a generic Chinese cleaver to a Global chef’s knife – and the Chinese cleaver made me never want to go back to thick or heavy again. While it’s past time to upgrade, I like the “maneuverability” of a light chef’s knife for day-to-day personal usage …
Apr 27, 2017
cerement
213
Apr 28, 2017
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cerementDetails: Global chef’s knife – 8 inch blade, 2mm at thickest part of blade, 177g weight
Apr 28, 2017
Deaomega1214
478
Apogee Culinary Designs
Apr 28, 2017
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cerementCerement is correct. The global will be way lighter. However the BD1N steel of the dragon is much tougher. It will hold its edge longer. It will also do butchering jobs the global can't. It is a more all around knife.
Apr 28, 2017
cerement
213
Apr 28, 2017
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Deaomega1214Since I use a boning knife for those rare times I do butchering, the Global is my all-around knife.
But thanks for the reply, I’ll keep an eye out for further BD1N offerings from Yaxell.
Apr 28, 2017
Deaomega1214
478
Apogee Culinary Designs
Apr 28, 2017
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cerementActually only My company Apogee spec's BD1N. Stay tied to Massdrop for the new shapes coming soon
Apr 28, 2017
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