Shall I hone my Global G-2?

Discussion in 'Cooking Knife Reviews' started by wakko, Dec 16, 2015.

  1. wakko

    wakko

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    Hello there,

    I'm fairly new to the knives thing, and I just get my hands on a Global G-2 knife.

    After readings and readings, I came asking myself : shall I hone it with a rod?
    I plan buying whetstones and learn the hand sharpening but I wonder if daily honing is mandatory.

    Some say yes, ceramic honing, some say yes steel steel honing, some say whetstones are enough ; as a beginner I'm kinda lost.

    Assuming I am, for now, at home, I wonder how to take good care of my tool.

    Please help, and pardon my english, je suis Français !

    cheers
     
  2. galley swiller

    galley swiller

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    Globals are hardened to about 58 hRc.  That's just about at the transition point in hardness between knives soft enough to be effectively able to be honed, and knives which are harder than it's worthwhile to hone.  So, yes, a hone can be effectively used with a Global.

    If you intend to hone a Global, best to get and only use a ceramic hone.  And buy the longest one you can find.

    One caveat: never drop a ceramic hone - it will shatter.

    My suggestion is to have a dedicated hang-up place where the hone is easily available, but will not be easily knocked off.

    For good honing technique, read Boar D. Laze here:  http://www.cookfoodgood.com/?p=551

    Personally, I am partial to a fine grit 12 inch (300 mm) Idahone.  Best hone for the money

    Galley Swiller
     
  3. wakko

    wakko

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    Thank you!

    Are all ceramic rods equal in term of quality and efficiency?

    I mean, grit is grit, right?
     
  4. millionsknives

    millionsknives

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    Like sharpening stones there are finer and coarser grits, and harder or softer ceramic materials. I'm getting a Jende ceramic rod to review soon. It's supposed to be more shatter resistant than others.
     
  5. millionsknives

    millionsknives

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  6. benuser

    benuser

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    The Global G-2 is one of my all favourites. It comes with an overly convexed edge. To sharpen it, first thin it a bit and put a decent edge on it. As it is quite soft, add a 30 degree microbevel on the right side.
     
  7. wakko

    wakko

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    I understand the words you employ, but I got no hell of a clue how I am supposed to do it, especially as a newbie.

    reading the review!
     
  8. benuser

    benuser

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    https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

    The Globals come very convexed out of the box. A bevel is hardly recognisable. When sharpening on a stone you create some bevel. I suggest to start at a very acute angle to create a relief bevel, add a normal edge, and finally add one very small bevel at a much higher angle. Relief bevel e.g. at 6 degree, edge at 12 and microbevel at 35.
     
  9. wakko

    wakko

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    edge and micro are for reshaping it into a double beveled edge if I understand correctly, but what's the relief bevel for?

    I wouldve rea the http://home.nycap.rr.com/sosak/convex.htm page, but it is down, sadly :l
     
    Last edited: Dec 27, 2015
  10. benuser

    benuser

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    Keeping the blade thin behind the edge, a necessity for both good performance and easy maintenance. See section three in Chad Ward's text I linked.
     
  11. galley swiller

    galley swiller

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