global knives questions 178

sided,

I think you have to learn a knife. The knife is made right, you just haven't learned to use it. After years of unsat stainless knives, I finally bought a Japanese high carbon steel knife last week. I cut myself first time out. I used knives like that for years and years and didn't cut myself, because they don't skid off things like SS knives do, but I'd lost my good habits. Sometimes it is obvious, like you cannot chop using a boning knife, but many times it isn't. Work with it, carefully, until your expectations and your skills match. Don't mutilate the knife because it will never do what it is designed to do if you do. When I chop, bits cling to the side of the knife. I had developed the habit of smoothing them off with a finger. Uh-UH! Not with this knife you don't. As far as the sharpening is concerned, one sided knives are easily kept up with a steel or a ceramic rod. Once a year you can trundle them out to a knife shop for a real go at it. The wheel is good enough for SS knives...nothing really works well with them anyway.