My Global knives are such an integral part of me that I never cook without them. And yes – they will be traveling with me to Paris. And even though Le Cordon Bleu will give me a knife set, I will most likely stick to my trusty Global knives at school.
Global knives – which are Japanese made – are notably light weight. I like the lightness of these knives because it makes maneuvering around ingredients more effortless. The extremely thin, all stainless steel knives however, can easily ‘chip.’ I foolishly opened a package with my chef’s knife and chipped the tip off, so be careful.
The Global knife design is slick and modern, another aspect that I like. Some have criticized the modern design of these knives as being too light and lacking ergonomics. I disagree.Most respected knives in the culinary world are German and it’s nice to see a Japanese manufacturer making a name for itself in the US. In fact, the introduction of Global knives in the US market – namely at Sur La Table and Williams-Sonoma – opened the door for other Japanese makers. Now you can find a wide range of knives in most stores.
A sharp knife is the most important, and safest, thing that you can do in your kitchen. You will be able to cook better and faster – eliminating some of the stress. More importantly you will reduce injuries – a dull knife will surely cut you, but never a sharp one.
Where Global Knives are Made in Chiba, Japan
Tony,
ReplyDeleteI'm confused by your statement: "More importantly you will reduce injuries – a dull knife will surely cut you, but never a sharp one."
Is this sort of a Zen assertion, or, is it based on scientific observation?
Help me out here please.
P.G.
@P.G. you see a dull knife will invariably 'slip' from what you are cutting and slice your finger instead...a sharp knife will always holds its course and purpose
ReplyDeleteOf course! Why didn't I think of that? Thanks for the wise clarification.
ReplyDeleteP.G.