Is it a bad idea to sharpen Global knives on diamond stones?

Discussion in 'Cooking Knife Reviews' started by bjarkib, Jun 12, 2013.

  1. bjarkib

    bjarkib

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    Hi.

    My relatives all seem to have a thing for Global knives, but don´t care for them properly. They are all dull and some even have their edges chipped. 

    I just bought some diamond stones (325/800 and 1,800 grit) and was wondering if I would be doing them a disservice by trying to sharpen the Global knives on them?

    Cheers, 

    Bjarki
     
    Last edited: Jun 12, 2013
  2. boar_d_laze

    boar_d_laze

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    No problem.  Sharpen away.  If there are any knives which ought not be sharpened on diamond stones, Globals are not among them. 

    Keep an open mind, you may find that you actually like sharp Globals. 

    While on the subject of close-mindedness... I'm not a huge fan of most diamond stones in terms of value or final edge quality, but those are other issues.

    BDL
     
    Last edited: Jun 12, 2013
  3. benuser

    benuser

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    The Globals come out of the box with a convex edge. Normally a sharpener will establish a V-edge. Most Global models are therefore quite thick behind the edge.
    Very different approaches are possible. I just propose mine, not pretending it's the only one or even the best.
    I would start by creating relief bevels at the lowest angle you're comfortable with. Your medium diamond stone can handle that very well. Once you come near to the very edge, you increase the angle a little by lifting the spine by a hair. That will be your primary bevel. This steel will take any edge. Go on till you raise a burr, and switch to the other side.
    Take all your time to abrade the burr, don't expect it to come off as with fine carbon steel. In fact, you don't want it to come off, it would leave a damaged edge behind. Time and a very light touch are the key words.
    Once finished, add a single microbevel @35 degree to the right side, with your finest stone. I would suggest a 3k. You should really cut that microbevel, and not round towards it. See Jon Broida's video.
     
  4. benuser

    benuser

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  5. bjarkib

    bjarkib

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    BDL: I actually started wondering if diamond stones were appropriate while reading your input on the matter on other threads. Not to say you gave the impression that they were useless, just that it made me uneasy about using them without a proper OK from someone knowledgeable. 
     
    Last edited: Jun 13, 2013
  6. bjarkib

    bjarkib

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    Benuser: Thanks for the great advice! :D
     
  7. boar_d_laze

    boar_d_laze

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    I'm pretty sure Global knives come from the factory with a flat bevel and not a convex edge.  I believe the factory angle is something slightly more acute than 15* (have seen a lot of different numbers).

    Global recommends that customers sharpen their knives to a flat bevel at between 10* and 15*.  Global's pull through sharpener the "MinoSharp" is set at 15*.  Global's MinoSharp angle guides will result in a  12* - 15* flat angle when properly attached.  Global's sharpening expert, Mino Tsuchida, aka Mr. Global, recommends 15* - 20* flat.  

    Multibevel geometry can be a good thing on some knives, and for all I know the geometry Ben recommends is perfect for Globals but I think it's too much to ask someone like Bjarkib, who is pretty much just starting out, to sharpen five separate bevels at three separate angles. 

    If he can clean up his relatives' knives and get them to the simplest possible edge, a 15* flat V, with good sharpness, that's a very good thing for all concerned.  

    Save the fancy sharpening until you're really consistent with the simple stuff. 

    BDL
     
  8. bjarkib

    bjarkib

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    Thanks again BDL. The best advice you can give a novice is "keep it simple". I´ll take a run at multibeveling when I get proficient with the more basic stuff.
     
    Last edited: Jun 13, 2013