Can the Tri-Angle Sharpmaker be used safely with Global knives?
I ask because I've had sharpening shops tell me that Globals require some sort of special sharpening process that they could not do; that I had to go to a specialist to have my Global knives sharpened.
Any truth to this?
Tri-Angle Sharpmaker & Global knives?
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Organ Leroy
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This is part of what a website had to say about global knives:
[INDENT]"The stainless steel used in Global knives is harder than the steel used in traditional German cutlery, which gives Global knives a noticeably sharper edge -- and allows Global to hold its edge longer -- than traditional forged cutlery."[/INDENT]
1) If the steel is harder, then a shop could possibly reduce the temper of the metal using normal machines carelessly.
2) There could be a warranty issue :confused:
Aside from the warranty issues, when used sensibly, the 204 could not produce enough heat alone to damage the steel's hardness...and with persistence, it would surely produce an outstanding edge on any quality steel.
Back me up guys...edify or refute, but throw in your lincolns
[INDENT]"The stainless steel used in Global knives is harder than the steel used in traditional German cutlery, which gives Global knives a noticeably sharper edge -- and allows Global to hold its edge longer -- than traditional forged cutlery."[/INDENT]
1) If the steel is harder, then a shop could possibly reduce the temper of the metal using normal machines carelessly.
2) There could be a warranty issue :confused:
Aside from the warranty issues, when used sensibly, the 204 could not produce enough heat alone to damage the steel's hardness...and with persistence, it would surely produce an outstanding edge on any quality steel.
Back me up guys...edify or refute, but throw in your lincolns
[CENTER]People are contagious by nature---actions & attitudes seem to spread the fastest of all -jh[/CENTER]
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Phalanx7.62
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I found these two items on Global knives.... I don't own a Global knife, but I'm thinking from what I read, maybe duplicating the original sharpening angle might be the only difference??
The Global knives are made in Japan and are unique in the world for their lightness, and razor-like sharpness. Their blades are made of Molybdenum/Vanadium stainless steel, ice tempered and hardened to Rockwell C56°- 58°, which holds a razor sharp edge longer than any other steel and resist rust, stains and corrosion.
http://www.afcoltellerie.com/store/eng/chefglobal.asp
The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife.
http://www.thebestthings.com/knives/global.htm
The Global knives are made in Japan and are unique in the world for their lightness, and razor-like sharpness. Their blades are made of Molybdenum/Vanadium stainless steel, ice tempered and hardened to Rockwell C56°- 58°, which holds a razor sharp edge longer than any other steel and resist rust, stains and corrosion.
http://www.afcoltellerie.com/store/eng/chefglobal.asp
The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife.
http://www.thebestthings.com/knives/global.htm
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Simple Man
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Sharpening Global knives
Hello from Holland
I work in an internetshop http://www.knivesandtools.com, and we sell and sharpen global knives on a weekly basis, this is my 2 cents about sharpening them.
Most globals have a convex edge and sharpen very good using several slow machines so we don't burn the temper.
Last step is polishing the edge on a tormek machine with a leather stropping wheel.
We only use the above procedure when the global knives are really very blunt, mostly from restaurant use.
when a global is only a little off i make use of the fine triangle spyderco stick and sharpen freehand, i get shaving sharpness this way.
True, global knives are much harder as the german brands wusthof and zwilling henckels as we sell those to.
Only the so-called sashimi and yanagi knives from the global range have a special edge that is about a centimeter wide.
These can also be sharpened on a large white benchstone from, you guessed it, Spyderco.
One thing though, Globals are quite hard and also thin, so don't apply to much lateral pressure, we see quite a few returns this way.
Greetings from a cold Holland,
Robert
I work in an internetshop http://www.knivesandtools.com, and we sell and sharpen global knives on a weekly basis, this is my 2 cents about sharpening them.
Most globals have a convex edge and sharpen very good using several slow machines so we don't burn the temper.
Last step is polishing the edge on a tormek machine with a leather stropping wheel.
We only use the above procedure when the global knives are really very blunt, mostly from restaurant use.
when a global is only a little off i make use of the fine triangle spyderco stick and sharpen freehand, i get shaving sharpness this way.
True, global knives are much harder as the german brands wusthof and zwilling henckels as we sell those to.
Only the so-called sashimi and yanagi knives from the global range have a special edge that is about a centimeter wide.
These can also be sharpened on a large white benchstone from, you guessed it, Spyderco.
One thing though, Globals are quite hard and also thin, so don't apply to much lateral pressure, we see quite a few returns this way.
Greetings from a cold Holland,
Robert
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Simple Man
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I stand corrected, maybe it isn't advert. hooey, but if they were mine, I would still take them to my 204 (I'd try 30° first).ROM831 wrote:If they were mine, I wouldn't worry about it a bit. Sharpen way.
Advert. hooey IMHO.
Romans 8:31 ....If God is for us, who can be against us? - <><
The Spyderco hole is a rotating mechanical assembly of one part.
".....tractors don't have to look like Ferraris" -Sal
The Spyderco hole is a rotating mechanical assembly of one part.
".....tractors don't have to look like Ferraris" -Sal
That because German Kitchen knives would be considered really SOFT by our standards (54-56 Rc) in order to avoid chipping. They can be easily steeled.
Also, global uses a very small bevel angle. So I agree with ROM, try 30 deg first and take her away. If they aren't too blunt I would try the whites first.
In my experience only the REALLY hard steel of traditional Japanese kitchen knives (64 Rc) do not like the sharpmaker (actually, if you are very carful and use the flat sides only the white stones still work, but I haven't had much luck with the greys)
Also, global uses a very small bevel angle. So I agree with ROM, try 30 deg first and take her away. If they aren't too blunt I would try the whites first.
In my experience only the REALLY hard steel of traditional Japanese kitchen knives (64 Rc) do not like the sharpmaker (actually, if you are very carful and use the flat sides only the white stones still work, but I haven't had much luck with the greys)
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Organ Leroy
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