I’ve taken to cooking lately. I cook almost every day. I make almost everything from scratch, including Tamales (which get rave reviews ) and I have a decent set of Chicago Cutlery knives, which are doing the job (cutting up veggies and meat). I sharpen once a quarter, (4 times a year) on a whetstone, and I clean them and use the steel with every use. I’m outgrowing these knives. I need something that holds its’ edge longer, doesn’t have food traps, and, most importantly, doesn’t have a wooden handle. After the research I’ve done, I’ve settled on Global I’ll be getting one knife at a time, over the next few months until I have a full collection. I’ll be starting with a Santoku (there’s a Rachel Ray model by Furi that has a shavable copper tail on it for precise balance, i’m interested, but I don’t like changing a knife permanently).
Any foodie dopers familiar with or use Global knives? Are they worth it? Is there a better brand? Cheaper?
Any help would be appreciated.