What Makes Global Knives So Popular For The Expert And Keen Amateur Alike?

It's hard to ignore these knives at the moment - you see them on television cookery shows

, being promoted by celebrity chefs and increasingly in the kitchens of enthusiastic amateur cooks. Global knives seem to have taken the world of cooking by storm. What is it about them that is seen as so unique? What has turned them into the must-have kitchen accessory?

To start off, it certainly ought to be accepted that there is absolutely nothing new under the sun when it comes to making a sharp knife. People have known for hundreds of years how to forge and hone a steel blade to incredible sharpness. Global actually say that the inspiration for their knives is born out of the Samurai tradition of sword-making. So blades can be made sharp - but the problem is preserving them that way.

The approach selected by Global is to use extremely advanced technologies as far as the stainless steel alloy is concerned, working with rare metals to create a blade that is strong enough to be honed to a really sharp profile and to resist being worn down to dullness.

Grinding and honing to a very acute angle produces a blade that is razor sharp, and which can keep its keenness even when the initial part of the edge is removed through wear. The difficulty of course is that unless you use a material that is particularly resilient, the fine edge is quite vulnerable and quickly wears or chips away.

Weaker steel has to be ground to a much less acute angle in order to preserve its strength, with the result that only a small degree of use rapidly destroys the sharpness of the blade.

Coupled with the use of innovative alloys, the manufacturers have taken inspiration from Japanese knife design, which from one look at the collection is instantly apparent. On top of this, a number of of the Global ranges are developed with hollow handles, these handles being filled with sand so that the knife is balanced as perfectly as possible.

These two factors - state-of-the-art alloy and balance - are what I would believe give rise to the appeal of these knives. The range is also large - the keen amateur would be hard-pressed to think of a knife that he or she could possibly need that is not available - and a huge assortment of special professional-use knives as well.

That's good, but the size of the range can be a dilemma - the numbers to choose from can be a bit over-facing, particularly if you are new to the range. Exactly where do you start?

The best plan could well be to go for a Global knife set - typically 3 or 7 pieces which will give you the basic everyday knives you need. These can then be added to as you gain experience. A great place to begin.

Whichever way you choose to get them, one by one or as a Global knife set, they are not cheap. They are a fairly hefty investment. But they appear to have genuine quality and if looked after should certainly last a long time and repay that investment handsomely.

by: Stephen Bailey

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