Originally Posted by
Doge
I don't think I have the sharpening thing figured out. I might get some DMT steels or stones. My expectations are high and I like them a lot sharper than needed.
From a slicing session:
Here are some of my Global/s I have a cleaver and long slicer I keep in the drawer.
In CO
San Clemente. The big forged cooks knife - I take it with me. That thing is sharp.
I've just got the one - Global knife (just the basic 8" chef's) and residence.
The whetstone was pretty easy to get the hang of - I used this video
to learn. I used a couple of cheaper knives first and used a sharpie on the edge to make sure I was making contact with the right place. They came out about as sharp as the Global arrived, which is pretty sharp. My test is usually soft tomatoes, if I can slice those easily without having to move the blade back and forth then I'm in good shape. Or the skin side of bell peppers, though they've got a little less give.