I have that one, but am tempted to get this one. I'm not a fan of my current one, just feels very bloated.
I use this knife in OP basically every day and I don't really understand what you mean by bloated. how can a knife be bloated? the handle is quite slim too.
spiralspirit wrote: ↑
I use this knife in OP basically every day and I don't really understand what you mean by bloated. how can a knife be bloated? the handle is quite slim too.
I use this knife everyday as well, but I don't feel very efficient when butchering a chicken. I literally only have these 3 knives, so it's either the chef's knife, or the paring knife.
I like the pointed shape of the NI better honestly.
I'm minimalistic, but don't mind adding another global for the wife, or friends to use when they're over.
b31770 wrote: ↑
I use this knife everyday as well, but I don't feel very efficient when butchering a chicken. I literally only have these 3 knives, so it's either the chef's knife, or the paring knife.
I like the pointed shape of the NI better honestly.
I'm minimalistic, but don't mind adding another global for the wife, or friends to use when they're over.
I still have no idea what you're meaning when you say bloated. how is a knife bloated?
I picked up the Ni 3-pack last year. While they are lovely knives the handles are too small/slim for me. The wife uses them and I still use my trusty old twin master.
I have Global’s 7-piece Ikasu set, and while I love the knives, the 20cm chef’s knife is the one I use the least. Granted, that may very well be a reflection on my cooking!
- Everyone has their thing, we're all here to save money while doing it…
It won't ruin it, but it certainly isn't ideal. Global knives are sharpened to 15 degrees per side. Personally I use a chef's choice 1520 for quick and easy kitchen sharpening. There have been a number of them on sale over the last year for $99. I got mine years ago for around $200-ish.
If you want to get into sharpening you can spend more and get a guided system like a KME, Wicked Edge, Lansky, or the worksharp guided sharpener.
What set the Global Ni apart are the improvements to the original series. Thicker blades with slightly longer handles and a spine that has been slightly rounded to provide control and comfort using a pinch grip.
Thanks for the link. Thicker blades = bad for cutting hard veg like carrots. I have a global G2 from a few yrs ago and also bought the 7pc set with another G2 recently.
The newer knife is thicker than old & takes more effort when cutting carrots, so I imagine this Ni series will be even worse. It seems like Global is shifting away from their core value of lightness as they expand into western markets where durability is a bigger factor.
HKPolice wrote: ↑
Thanks for the link. Thicker blades = bad for cutting hard veg like carrots. I have a global G2 from a few yrs ago and also bought the 7pc set with another G2 recently.
The newer knife is thicker than old & takes more effort when cutting carrots, so I imagine this Ni series will be even worse. It seems like Global is shifting away from their core value of lightness as they expand into western markets where durability is a bigger factor.
Actually for thicker harder root veggies, a thicker (but not too thick) of a blade is preferred. (Think about a cleaver and how well it works on root veggies and small bone.) It is more robust and won't flex when applying heavy pressure. Think cutting a raw squash, pumpkin, or carrot the size of your arm. Personally I have not held the Ni blade, but I do have over 2 decades of kitchen experience.
EDIT: Thicker blades are good for chopping. Think vertical motion...up down up down. Thinner blades are good for slicing. Think pulling back through the product. All that being said, the G2 is my most used of the 8 Globals, and few wusthof that I own.
Global knives has their own sharpener https://www.thebay.com/product/global-w ... color=GREY
It came as a package when I bought some Global knives from Costco. It works pretty well but I would caution over sharpening the knives as you're taking off material on an already thin bevel. I usually use a ceramic honing rod to just keep the edge lined up which also keeps the knife sharp but doesn't take off that much material.
TerenceP19670 wrote: ↑
I usually use a ceramic honing rod to just keep the edge lined up which also keeps the knife sharp but doesn't take off that much material.
TerenceP19670 wrote: ↑
Global knives has their own sharpener https://www.thebay.com/product/global-w ... color=GREY
It came as a package when I bought some Global knives from Costco. It works pretty well but I would caution over sharpening the knives as you're taking off material on an already thin bevel. I usually use a ceramic honing rod to just keep the edge lined up which also keeps the knife sharp but doesn't take off that much material.
I have that sharpener, included in a combo from costco yrs ago. It sucks, you'll never be able to get close to factory sharp.
TerenceP19670 wrote: ↑
Which model did you buy? It might be a little too pricey for my utilitarian use of my knives.
Mk2 it was around $100 and you can use it for other tools like scissors, shears, lawn mower blades etc etc, way more versatile than that $99 electric knife sharpener from costco.
