10 of 11 people found the following review helpful
Global Knives - This is it!,
This review is from: Plus 3 Black/Red Sharpener
Mr r Hyndford - 'A waste of money' You sir, do not know what you are talking about!
I have around 6 global knives of varying types and also use MinoSharp wet stones
1/Medium 1000 grit, and
2/Super 6000 grit
to sharpen them, afterwards I strop with a leather belt, to further polish the edges.
They are then sharp!
Today I went and picked up a GLOBAL G2 Cooks Knife 20cm and a G-48 Santoku fluted knife 18cm in Cardiff, and also a MinoSharp Plus Sharpener 'to try out'.
After bringing them home, I found by comparing the new knives to my older others, they did have the edge on my other sharpened knives, not much but 'the edge' nonetheless;
I ran my knifes only through the fine (yellow) part of the sharpener as these where already there more or less.
I managed in 20 or so stokes to restore my 5-6 year old knifes to factory standard! They are again scarily sharp which I love. Why didn't I do this all along!
Sorry to sound 'cheezy' but this sharpener puts the 'edge' back on your knive/s.
I can tell you that I have tried a Chef's Choice diamond hone, Electric power stone Sharpener & Wetstones (Which are also amazing) and I would send all back except my wetstones and minosharp plus.
The minosharp plus is easier to use than Wetstones and cleaner, but there is something I find satisfying about 'manually' using Wetstones to sharpen a blade, relaxing almost?
From the off if you use the yellow before and after, 10 strokes max, your knife will always stay like razors. I will be from know on, only using to polish up my blades on Wetstones maybe every six months, hell I may be able to go once a year.
I will update on how they recover a blunt blade as soon as I have a chance to try. I may be some time.
I Totally recommend this item to anyone with a Global or other fine bladed Japanese knives.
Don't be put off by insane reviewers...
I have had a change to use all three wheels on the mino sharp plus to restore a blunt edge, suspicions confirmed it's amazing! 10 strokes on each wheel in one direction not back and forth, and they are razor again...
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Showing 1-2 of 2 posts in this discussion
Initial post: 22 Aug 2011 15:44:57 BDT
Last edited by the author on 22 Aug 2011 15:46:18 BDT
James Leung says:
One direction, which forward or backward? Mr Global uses a back and forth stroke.
Also I'm trying to figure if I should keep the knife straight (not rubbing the clear plastic cover) because it tends to jump out of the wheel when I try this.
In reply to an earlier post on 22 Aug 2011 19:09:52 BDT
Last edited by the author on 22 Aug 2011 19:21:16 BDT
I don't think it matters, but from the heel to tip works fine for me! Funny as I just used it to sharpen my G7 Veg chopper...
Easy on downward pressure "let the knife do it" and make sure you raise the heel of the knife as you pull the tip 'front' through. Raise the knive out, move forward "in the air' insert heel onto the wheel and repeat... Hope this Helps James.
I pull my knife through so that the front edge of the blade, does touch, the right side of the cover and the back does also on the left. This way I have a 'guide' in keeping the knife straight. The key is to relax but concentrate on getting a straight pull like this > ** |/| ** (diagonal line is the blade - straight is the guard/s) ** You dont want to be rubbing the knive stressed against opposit sides but just use as a guide, remember "relax but concentrate".
What knive are you using? Global? Model No?
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