Quote:
Originally Posted by Formerly YB-2
Have to admit, I'm a bit bummed by my Global knives inability to 'hold an edge'. My Cutco's are considerably better. While I'm a big fan of Global's 'integrated' design, they need to use a harder steel.
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Come over to the darkside, carbon steel is your friend!
Seriously though, Global’s chromova stainless blend is claimed to be 56-58 HRC but I find that hard to believe after owning some. You should consider a proper kitchen knife that you could sharpen to the point you can shave with it. Cleaning and drying knives after use is the normal thing to do anyway so there’s really no extra effort to take care of them, just a quick wipe with an oiled rag. Edge is scary sharp when sharpened properly, holds its edge longer, and is easier to touch up on stones yourself.