I recently purchased the Global Ikasu Kitchen Knife Block Set (I also have an I.O.Shen Chef’s Knife) and I need some advice on what brand of steel and stone to purchase. I am considering buying a diamond steel, should I buy the Global one or another brand? The Global Kitchen diamond steel is quite coarse and I would prefer one with a finer grit. Perhaps a fine DMT steel.

Should I stick with a Global kitchen or Minosharp sharpening stone or can I buy another brand, and what is the difference between a diamond, whetstone or ceramic stone?

Any experience with the Minosharp pull through water sharpeners. I’ve heard that they don’t work as well as a steel and stone.

Thanks!

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14 Comments

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  By zizou, May 10, 2010 @ 12:00 am

  I have all 3 solutions you mention above. From what I’ve read, the only way to truly sharpen a knife is using a whetstone–the hard part about it is that you have to hold it at the right angle to do so, and doing so with a global knife can be a challenge. I certainly havent’ mastered it myself… the steels are designed to align the blade which may noticably improve its cutting ability but won’t sharpen it. the nice thing about Shun as a brand over global is that you can always send the knife to the manufacturer for free sharpening, I wish that Global would do the same.
• 

  By Emmyz<3, May 10, 2010 @ 12:00 am

  wow idk u tell me

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