Showing 1 of 19 conversations about:
FriedShoe
188
Sep 16, 2017
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Chroma Type 301 steel: http://www.zknives.com/knives/steels/type_301.shtml
Very likely that it's just an AUS-6 derivative which I wouldn't even call a budget steel. On top of that the knives look pretty much non-functional.
Sep 16, 2017
Detex
514
Sep 26, 2017
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They look like some of the most awkward and uncomfortable knives I have ever seen. Would love to hold one to know but they look like a disaster waiting to happen from an actual cooking standpoint.
Sep 26, 2017
FriedShoe
188
Sep 26, 2017
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Yeah, well everyone's gotta reinvent the wheel now don't they.
Sep 26, 2017
Fuzz
358
Feb 4, 2018
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The edge retention of this steel is questionable at best. As it rapidly dulls and with the weird handle profiles, it's a matter of time before they send someone to the ER.
Porsche Design will obviously put their name on pretty much anything these days it seems.
Feb 4, 2018
geemoneybe
101
Feb 4, 2018
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Not sure why everyone is having a hard time with the handles, I have one of these knives and they are maybe a little wider in the handle than Global knives, in roughly the same sort of shape. They function just fine.
Feb 4, 2018
FriedShoe
188
Feb 4, 2018
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The handles on Globals are their biggest point of contention. Folks either love them or hate.
Feb 4, 2018
geemoneybe
101
Feb 4, 2018
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Ah. I have no issues with them, but everyone is different.
Feb 4, 2018
Fuzz
358
Feb 5, 2018
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If your hands are dirty or oily, Global's handles are treacherous.
Also if you have large hands they are incredibly uncomfortable to use for long periods of time.
Feb 5, 2018
geemoneybe
101
Feb 5, 2018
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I see. I’m not a professional chef, but I have used my set of Globals for almost a decade now consistently and without such issues. That said I’d not use a sharp knife with oily hands, no matter who made it. Perhaps I’m just nore cautious than most. Any cuts I’ve suffered have been my fault, not the knives.
Feb 5, 2018
Fuzz
358
Feb 5, 2018
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You shouldn't try using them if your hands are not totally clean and dry, which basically means you're constantly having to soap, wash and dry your hands when you're cooking/prepping.
It's not that big a deal with home cooking, but it's a disadvantage specifically inherent to knives that have smooth metal handles, which is why it they are so rare to see in knives used commercially/professionally.
Cuts are always the user's fault, the knife if just a tool, if you don't keep them sharp, and you end up in the ER for stitches or appendage reattachments, it's not the knife's fault.
Feb 5, 2018
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