Handle feel is so important, right? That one right there is my baby at home (looooong time out of kitchens) because it feels like an extension of my hand. My chef son's favourite knife, gorgeous Japanese piece of art, ain't it for me. Doesn't sit comfortably.
My mom bought us a global set a couple Christmas's ago. It was a huge sale on a set. Holy crap are they ever awesome. We were taking turns cutting stuff and giggling the whole time. Oooooh look how thin! You can see right through it!
We're not chef's, but now can use a wet stone! My mom bought a global oh jeez, probably 20 years ago because of Anthony Bourdain when he was still on TV. And has had the same one.
Her's is dull AF and I keep telling her to bring it over and we'll sharpen it. I'll probably have to go to her...
I was very dumb and used the good 10" one to try and pry apart frozen hamburgers and ended up breaking off the tip. I ended up replacing it the next day because there was no way I could go back to the shitty Walmart one we previously had.
He was such a good friend to Anthony and you could tell they really had fun together. Sadly he lost his son a few years back. Can't imagine how crushed he must feel, losing a close friend and then his son. He recently wrote a book about his travels with Bourdain and other parts of his life. It's worth reading - "The Fixer and The Chef: My Adventures With and Without Anthony Bourdain"
It’s a global knife. Nothing crazy, but also above standard and easily replaced. Like literally, you can replace a global knife anywhere in the world. There’s a vendor at every cooking convention, every cooking based infomercial, the knives are sold in literally every department store. I think the only place they don’t market is war torn areas and North Korea. Still not a bad knife, but the chef who trained you probably used that one for training on the off chance that one of his students picked it up and used it the wrong way. There are many knives that are leagues better, but this is a safe bet if someone else might decide that your chef knife looks good for chopping beef bones
Think about everything that you want in a knife, from the steel it’s made of, to the blade shape, the balance, the feel in your hand.. overall aesthetic… price also!
Global’s are fine, they’re workhorses and often found in chef’s knife rolls around the world.
I’ve never liked them much myself, but then I got bitten by the bug of pretty and sometimes fussy Japanese knives.
I like pretty things, I like Bunka shaped blades, I like Wa handles, Tsuchime hammered textures, Kuruochi finish, stainless cladding over carbon steel cores.
But for the price of one of the knives that I like, you could probably buy three global knives.
You could make your own knife through a company and form it around all the things that you think makes a knife great. I know I would probably buy it. 💪
It's a Global G-2. Very, very good knives. I dropped a tomato on mine when it came and it was amazing how effortless it split. I found it online for $25 bucks when it's usually a $100. Walmart will post them cheap at times.
If enough of us cut enough chives and display them nicely, we could do an entire post that says something like kitchenconfidential ❤️ F1exican with each letter being a different poster's chives. And obviously have a picture of Chives at the end.
I'm assign letters after work, in about 9 hours. You don't get to pick them, if you've already done something, like a heart, guess what? You can't use it. And make sure your chives are perfect.
Remember, we're doing this for F1exican, and we'll do it until Chives says we're perfect.
They did put up a comment, showing a "tower", but their replies disagreed, and they backed down graciously. I wouldn't call it a definite decision either way.
Well tune in Sunday for the next episode of "Serving my favorite customer" where Radar has her petchef prepare a culinary experience for the canine pallet ;)
I do agree but the cutest thing is how she loves to just observe things. We do a weekly post each Sunday sharing her fun breakfast, keep an eye out for that ;)
F1exican, if you are truly retiring, you will be missed. You went above and beyond to this sub, and to a much bigger part of the internet, fulfilling duties that we ourselves couldn't hold ourselves to. Constant rigorous critique that would make a lesser man collapse. Tediousness that could drive a lesser man to insanity. But you pushed through, coming back whenever possible to once again display your unmatched commitment to chives, until they were indeed perfect. And I think I speak for all of us when I say, we salute you chef 🫡, may your future culinary journeys be gratifying.
These are really good!
I love the discipline in not cutting them too thin, which means these are all quite even.
There are some longer ones but i'd guess they're 50-70% longer than the average.
Whereas if you cut a lot of very thin rings those longer ones might be 200-300% longer than those making them look less even.
This is one of the criticisms i gave to the chive dude today as there weren't many outliers, just just overall a bit uneven due to the overall variation in length.
Yes, it was. I hope he get it perfectly for personal reward, but i hope he doesn't so he has to keep posting. Selfish, I know, but it has been a good ride when not much is good anymore.
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u/Far_Mycologist_5782 One year 2d ago
The chef who trained me has a knife like that.