Cutlery Reviews

I couldn't tell any difference in the degree of sharpness on the knives before use and after use..

This is a great little sharpener for touching up the blades of your kitchen and pocket knives. Any major sharpening should probably be done on a stone but this little gizmo can keep your knives sharp so you won't have to do any major sharpening. I just run them through 3-4 times after each use. The mouse is also handy in that it will stick to your refrigerator and be there whenever you want it instead of having to seach through drawers, etc.

i don't understand why some reviewers say it doesn't sharpen. i got this littler sucker with my chicago cutlery insignia set and it sharpens great, just 3-5 strokes every few uses, just like one of the other positive reviewers said. afterwards, i can slice tomatos just millimeters thick with ease and virtually no pressure. it's not a professional-caliber sharpener and i don't know how well it works on non-chicago cutlery blades that might have a different pitch or angle, but for 8 bucks, it works great.

Global knives are really awesome. This knife is amazingly sharp. Due to my own carelessness, I have actually cut my finger twice with this knife. I can assure you it goes through bread and finger with ease.

More seriously, because it is one peice, it is easy to clean and looks awesome. The feel is great in my hand and the knife is balanced.

My Global has been slicing bread for three years now and guests still comment that it's "a really sharp knife". A low-carb disbeliever, and living near Seattle bakeries that are serious about their product, I eat lots of bread. Much mileage on the knife and it still melts through hard-crust Toscano Loaves like they were Wonderbread. Two more of these knives have been purchased for wedding gifts. Followup shows that the newlywed recipients didn't know that there were special knives just for cutting bread and are using this wonderful knife for cutting up everything. And love it.

I have been using your knives for the past 30+ years and have been pleased. I had inadvertently thrown (not to my knowledge) my paring knife in the garbage. I did not have success here in the Metroplex replacing it; thus I reverted to the internet. Thanks to you I now have my favorite. I certainly do recommend your Chicago Cutlery knives.

Sis Brockles

Well the pros of this knife are obvious.... great balance, extremely sharp out of the box and handle has a very nice and hefty feel to it. I maintain the sharpness with a honing steel so its great. However, when i took it out of the box, there was a nick on the side of the blade, so that against the light, the nick stood out against the smooth metallic sheen of the steel. Clearly this nick was made somewhere in the factory (at least i am told this a new knife..?). While it no way compromises the function of the knife and it is great to use, but for a knife I paid $90 for... The only other gripe I have about this knife is that spine of the knife is no designed to held onto. If you were to read any decent cookbook, they will say one of the best ways to hold a knife is not really at the handle, but at the bolster. Holding it like that, it invariably means that fore and middle finger will be in contact with the spine. Now the spine of this knife is really sharp even though the "edge" is at a 90 degrees angle. My roommate using the knife in this fashion cut his forefinger accidently ON THE SPINE. Personally I find that using my fingers against this spine produces fatigue over prolonged periods. My international classic knife that I had didnt have this problem as the spine wasnt that sharp. Still, overall, I am satisfied with the knife.

I was a professional chef for over 15 years and have owned this particular knife for 26 years. I still use it daily at home and for work. The weight and balance are just right. It is extremely versatile and can handle any job from fine chopping to thin slicing as well as preping fish and meats. I have only had to have it sharpened 6 times as I like to keep an extra fine edge or I had nicked it. Otherwise if you take proper care of this knife eg: never put it anywhere but on the cutting board or back in its sheath, you will only need to use the sharpening steel to keep a sharp edge.

We live on our boat and don't leave the Cuisinart on the galley counter. I found that there is little reason to break out the Cuisinart unless I have a large amount of food to process. The 8 inch Pro S has stayed sharp and in the year I have owned it have only used the honing steel to keep the knife in perfect condition. Use a plastic or wood cutting board and use the steel and enjoy this fine knife. I plan to buy the six inch model soon.
Al

THIS KNIFE IS GREAT, FINE BALANCE, HEAVEY ENOUGH THAT YOU DON'T HAVE TO FORCE IT, VERY SHARP SEAMS TO KEEP EDGE GOOD, HANDLE FITS HAND JUST GREAT. DON'T THINK YOU COULD BUY ANY BETTER OR COME CLOSE TO THE PRICE FOR THIS QUALITY KNIFE.

It slices, it dices, it will even carve wood if you need it to. All at an amaizing low price. Great Buy.

I like a smaller knife like this with a thin blade, which are hard to find, and the price is right. I use it every day with a wood cutting board, keep it honed and I don't let it go in the dishwasher . . . I've had it a year or so, and it's just like new. My son, who has spent much money on expensive knives, commented on the quality of this knife last week, and will now be getting one for Christmas. You really can't go wrong with this knife.

I currently own a sharpener similar to the one above that I bought years ago at a farm fair and they do a terrific job at keeping knives sharp. One thing that is not mentioned, eventually the sharpener needs to be cleaned to keep it working well, all that you need to do is wash it and wipe off the shapener to keep it in top working order

If your knives are dull, chances are you need to sharpen them before you need to hone them. Get a diamond-impregnated steel such as this one. This steel will quickly sharpen your knives. Don't try to sharpen your knives with the honing steels that come with most knive sets or that are popularly available or you'll wreck the honing steel as well as waste a lot of elbow grease. They say to use a steel at least as long as your knife. I don't have any 12" knives, but I like the little extra room for error...