Should I get a Henckels Pro "S" or a Global Chef's knife? - global chef knife
I'd like the advantage of easily with a stone and an edge that some time before we will consider raising really can be sharpened.
Thank you!
Jim
Global Chef Knife Should I Get A Henckels Pro "S" Or A Global Chef's Knife?
3 comments:
In general, the problem is the westernmost of the kitchen knife of the Japanese school.
To give a short summary
1) Western knives (including Henckels), mild in comparison to Japanese knives. 54-56HRC to Globals vs. 58HRC. Even Human Rights 1 can make a difference in the peak hold, the practical experience.
Harder edge for better grip and advanced thin edges are too thin when to raise them.
2) Western knives tend to have very thick edges, partly due to abusive users, but the inner edge that you will find a knife in the West, is 40 50degree. In the Japanese kitchen knives - 30DEG. or less. Thin edge is cut off always better, but more delicate.
In other words, when you blow up the air, coconut and lobster with Chef Knives plan better to stay with knives in the West. If you want to cut, Japanese.
3) Weight - Contrary to popular myth, not a blade of the knife must be very heavy and does not need a pillow or a full silk a good knife. It's all pears. Western knives are usually much mheavier than their Japanese counterparts ore.
Show the basic physics that is important for the performance edge sharp as a knife weight than most of the time is negligible. However, the knife can then lift the whole day cause unnecessary loss;)
It is much more than that and are treated here - http://zknives.com/knives/kitchen/misc/a ...
Henckels often need to sharpen your really much more. Naturally thick edge has not really helped in any type of knife in the long term. Greater pressure is applied to the court for the royal court, then perhaps faster than hinders very sharp edge, at least not much slower. Only the difference of cutting performance is not very noticeable, since you start with the board is not so clear.
I have two in possession for a while and still grinding my friends and family Wüsthoff Henckels and Global. Therefore, I can see the difference.
Easy to carve simple and boring, in 99% of cases, unless the metal is very soft.
In general, the problem is the westernmost of the kitchen knife of the Japanese school.
To give a short summary
1) Western knives (including Henckels), mild in comparison to Japanese knives. 54-56HRC to Globals vs. 58HRC. Even Human Rights 1 can make a difference in the peak hold, the practical experience.
Harder edge for better grip and advanced thin edges are too thin when to raise them.
2) Western knives tend to have very thick edges, partly due to abusive users, but the inner edge that you will find a knife in the West, is 40 50degree. In the Japanese kitchen knives - 30DEG. or less. Thin edge is cut off always better, but more delicate.
In other words, when you blow up the air, coconut and lobster with Chef Knives plan better to stay with knives in the West. If you want to cut, Japanese.
3) Weight - Contrary to popular myth, not a blade of the knife must be very heavy and does not need a pillow or a full silk a good knife. It's all pears. Western knives are usually much mheavier than their Japanese counterparts ore.
Show the basic physics that is important for the performance edge sharp as a knife weight than most of the time is negligible. However, the knife can then lift the whole day cause unnecessary loss;)
It is much more than that and are treated here - http://zknives.com/knives/kitchen/misc/a ...
Henckels often need to sharpen your really much more. Naturally thick edge has not really helped in any type of knife in the long term. Greater pressure is applied to the court for the royal court, then perhaps faster than hinders very sharp edge, at least not much slower. Only the difference of cutting performance is not very noticeable, since you start with the board is not so clear.
I have two in possession for a while and still grinding my friends and family Wüsthoff Henckels and Global. Therefore, I can see the difference.
Easy to carve simple and boring, in 99% of cases, unless the metal is very soft.
I have the Henckels Pro S knives and I love it! Very easy to carve!
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