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Old 08-02-2010, 03:05 PM   #975
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Join Date: Jan 2007
Posts: 9,334
Cool chef's knives! I like the GLOBAL, cromova 18 ss, does it holds an edge well? Does it need to be resharpen often?
It holds the edge pretty well, but if u are a constant chopper/cutter, even the best knife will be worn out.

For global knives, use ceramic stones, instead of normal stone, diamond and steel. Jap steel are softer, hence if u use other than ceramic stones or sharpeners, u will sort of damage it.

For European knives, it's better to use diamond and steel.
Talking about food is akin to advertising as by admins. Discrimination at its best against me.
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