Sharpening Global knives 662

I use a Global diamond steel every few weeks and about once a year (I think it should be more than that but an annual sharpen is all I do), I use a whetstone. You soak the stone in water for half an hour or so and if possible leave the water running slowly on to it. Stack up three pence and lean the knife on them. That shows you the angle at which you should draw the knife along the stone. Put the coins to one side. Draw the knife along the stone at that angle on both sides (unless it is a one-sided knife) then draw it along a piece of newspaper. There are instructions in the box which comes with the stone. I also have a rubber holder to stop the stone slipping. Mine is a Global one but I think there are many others which would do the job just as well. (The little things you buy to attach to the blade to make sure you are at the correct angle are useless.) I have never heard of them but they are probably good if they are aimed at Global knives. You can also get lessons in knife sharpening from a company in Swiss Cottage. They also sell Shun knives, of which I have two. Shun keep sharp longer than Global and are equally easy to handle.

HTH

-- June Hughes