Hi Everyone First, many thanks to all of you who answered my last post about sharpening Global knives. Boy, I learnt a lot. I hadn't appreciated the distinction between sharpening and honing before, so many thanks for explaining it. The sharpening bit seems pretty clear. I'll be treating myself to a suitable water stone sometime fairly soon. And practicing on some of my old knives before having a go with my nice new Globals. But I remain a little confused about the best tool to use for honing. The Global knives website says "NOTE - Do not use traditional steels made from other materials as they are likely to damage Global knives." Is this for real? Is it sensible advice, or is it just there to try to get me to part with my hard earned cash for one of their expensive ceramic or diamond honing steels? Now I'm not on a particularly tight budget, and don't mind shelling out the hundred quid or so for one of their 'steels' if it's going to help keep my knives sharper for longer, but I have no desire to spend that sort of money on something that I really don't need.
No it is all marketing hype to get you to spend even more money to go with your very expensive knives. Only for those who like gadgets for gadgets sake
Stews and freezingSo normally when I make a stew I start by sweating off a stick of celery, a carrot and an onion for twenty minutes of so. This is a bit of...
BTW I got three diamond sharpeners about 40mm * 100mm for about GBP3 at Lidl a month or so ago, they work very well :-)
Provided your knives will cleanly cut a sheet of office paper held in one hand, they are good enough for me -- method of accessing usenet. GG subscribers would be well advised get a newsreader, say Agent, and a newsserver, say news.individual.net. These will allow them: to see only *new* posts, a killfile, and other goodies.
