I remember being so smitten with Globes but I find them really awkward and far too light! I got myself a fancy mix Japanese with some German weight behind it (from my book advance) and reading this I realize I do really prefer the thicker blades of the Germans as well, that's what most of my other knives are (though those aren't well thought out, my favorite ones are a bunch I stole from a place I was renting in London, brandless but just very nice weight and handling).
that vintage knife is a beauty! (envy follows) btw, hate Global, too. Global handles aren't meant for serious butchering. they're great for photo ops, but sooo not for my weathered hands.
The new knife is a beaut! I totally get the one knife to rule them all kinda process- I'm the same way but with a petty knife.
You've curated your kitchen so wonderfully with quality vintage items ( all those beautiful dansk pots that I drool over before I drool over whatever you're making... haha) I'd absolutely assume the same process with your knives. Looking forward to seeing it in action on your feed!
I just grew up always thrifting and going to the flea markets with Mami. We even used to sell at the flea market years and years and years ago. Mami's specialty was jewelry. Mine was art and kitchenware.
Even though I am just a home cook, I do appreciate my two good knives - and they are sharp! Learned a long time ago to appreciate a well balanced, sharp knife! Thank you for further educating me, Illy!
I have mostly Global and Wusthof. The Globals are all from around when I got married, so 15 years now. I like their light weight, but I don’t think I’d buy them again. I did appreciate that the company replaced one a couple years ago when it snapped in half. I wasn’t sure they’d do that after so many years of use.
SNAPPED IN HALF?! You know, I always thought of that happening, but didn't think it was actually possible. Low and behold. Nice of them to replace it though!
Yep, it snapped right at the tang, so the handle and the blade were two separate pieces. It was very shocking when it happened. And I was so good to that knife.
Great post. I'm not really in the market for a knife rn, but it's nice to find out about all these changes in the years since I've last bought one. (We have two Globals, both pretty similar, which we got as wedding presents at the height of Global's popularity.) I miss my Henckel's, which I stupidly left behind at a pizza-catering gig years ago and don't know at this point whether the client would even remember having it/how it came into his kitchen.
Hope your new knives last you many decades to come and that they serve you and those you cook for well!
Get that damn Henckel's back! It's wild how the market has changed in the last 15 years. I just stood in that knife shop totally still...and lost. Weird feeling.
That 10 inch Friedr Herder is flipping sexy. I still use my set from school, but I'm starting to think something heavier would be a good thing. Also, the spouse does most of the cooking and I think a lighter blade may be better for him. Now if I can just keep up with the sharpening 🤦🏿♂️.
Only own one good knife - Japanese - which was a gift from friends who are cooks. So fortunate they thought of us and other friends. Having said that, I usually reach for something shorter and heftier.
first off....I am doing the Shishito Pepper recipe dance...which looks a lot like the Pee-Wee Herman Tequila dance. FYI. I adore the shishito pepper. (da na nana na na na na...SHISHITO!)
As for the knife situation I am firmly in the unskilled and unknowledgeable column. I have your basic Zwilling/Henckles 8"chef that I've had for a few years now. Yet, honestly I almost always reach for my Kyocera ceramic knives - Santoku and/or paring.
Though sometimes I look at the styles and and brands that are out there and think... ooooh... that's niiiiice... but that tends to be as far as I ever get.
And as a baker, I am all about the bench scraper, babyyyy. 😄🥖
I remember being so smitten with Globes but I find them really awkward and far too light! I got myself a fancy mix Japanese with some German weight behind it (from my book advance) and reading this I realize I do really prefer the thicker blades of the Germans as well, that's what most of my other knives are (though those aren't well thought out, my favorite ones are a bunch I stole from a place I was renting in London, brandless but just very nice weight and handling).
yay for stolen goods! LMAO!
I also got a very nice set of saucepans from that place that I still swear by!
that vintage knife is a beauty! (envy follows) btw, hate Global, too. Global handles aren't meant for serious butchering. they're great for photo ops, but sooo not for my weathered hands.
Exactly! It's all about the hands for me. And they're just not it for these salchichas.
The new knife is a beaut! I totally get the one knife to rule them all kinda process- I'm the same way but with a petty knife.
You've curated your kitchen so wonderfully with quality vintage items ( all those beautiful dansk pots that I drool over before I drool over whatever you're making... haha) I'd absolutely assume the same process with your knives. Looking forward to seeing it in action on your feed!
I just grew up always thrifting and going to the flea markets with Mami. We even used to sell at the flea market years and years and years ago. Mami's specialty was jewelry. Mine was art and kitchenware.
Even though I am just a home cook, I do appreciate my two good knives - and they are sharp! Learned a long time ago to appreciate a well balanced, sharp knife! Thank you for further educating me, Illy!
Do you sharpen them yourself? Or, do they stay pretty sharp on their own?
I sharpen them myself! Probably not as sharp as yours, though!
Wow! Impressive! I don't sharpen my own. LOL!
I have mostly Global and Wusthof. The Globals are all from around when I got married, so 15 years now. I like their light weight, but I don’t think I’d buy them again. I did appreciate that the company replaced one a couple years ago when it snapped in half. I wasn’t sure they’d do that after so many years of use.
SNAPPED IN HALF?! You know, I always thought of that happening, but didn't think it was actually possible. Low and behold. Nice of them to replace it though!
Yep, it snapped right at the tang, so the handle and the blade were two separate pieces. It was very shocking when it happened. And I was so good to that knife.
Great post. I'm not really in the market for a knife rn, but it's nice to find out about all these changes in the years since I've last bought one. (We have two Globals, both pretty similar, which we got as wedding presents at the height of Global's popularity.) I miss my Henckel's, which I stupidly left behind at a pizza-catering gig years ago and don't know at this point whether the client would even remember having it/how it came into his kitchen.
Hope your new knives last you many decades to come and that they serve you and those you cook for well!
Get that damn Henckel's back! It's wild how the market has changed in the last 15 years. I just stood in that knife shop totally still...and lost. Weird feeling.
That 10 inch Friedr Herder is flipping sexy. I still use my set from school, but I'm starting to think something heavier would be a good thing. Also, the spouse does most of the cooking and I think a lighter blade may be better for him. Now if I can just keep up with the sharpening 🤦🏿♂️.
Oh, I know! I'm horrible at sharpening.
Only own one good knife - Japanese - which was a gift from friends who are cooks. So fortunate they thought of us and other friends. Having said that, I usually reach for something shorter and heftier.
Apparently, a lot of people are using shorter knives. That's what the owners of the knife store said anyway.
first off....I am doing the Shishito Pepper recipe dance...which looks a lot like the Pee-Wee Herman Tequila dance. FYI. I adore the shishito pepper. (da na nana na na na na...SHISHITO!)
As for the knife situation I am firmly in the unskilled and unknowledgeable column. I have your basic Zwilling/Henckles 8"chef that I've had for a few years now. Yet, honestly I almost always reach for my Kyocera ceramic knives - Santoku and/or paring.
Though sometimes I look at the styles and and brands that are out there and think... ooooh... that's niiiiice... but that tends to be as far as I ever get.
TEQUILA!!!!!