Sharpen Globals on an Anolon 3 wheel sharpener?

[iainpb]

I received the Global 3 knife anniversary set as a present but i'm not sure the best way to sharpen them. I have the Anolon 3 wheel ceramic sharpener (http://tinyurl.com/3arcl9v), is this suitable for my Global chef knife and pairing knife? Do i need a different ceramic sharpener, or should i really use a steel?

[avaserfi]

I'm not sure about the quality of the sharpener you do have from what I have seen many of those systems will sharpen a knife (and do so well enough for some), but they do not work as well as a good wet/oil stone and some practice or sharpening jig such as the Edge Pro.

Also, as a note, a steel does not actually sharpen a knife. It straightens (or hones) the blade. As you use a knife the edge gets slight bends away from a sharp point. The purpose of a steel is to straighten these bends, restoring the edge temporarily between sharpening. Combined use of both a steel and a proper sharpening regiment yields top quality knife care.

[ermintrude]

Do not use a steel on your global knifes, global specifically tell you not to use them.

A wet stone will get the best edge.

For day to day you should use a ceramic or diamond rod

You can also use a Minosharp Plus which looks very similiar to the Anolon 3 wheel ceramic sharpener you mention, if fact they are so similar the Anolon is probably a rebranded Minosharp plus or vice versa.

More info here

http://www.globalknives.uk.com/sharpening

and

http://www.globalknives.uk.com/range/knife-sharpening-accessories

[avaserfi]

Do not use a steel on your global knifes, global specifically tell you not to use them.

A wet stone will get the best edge.

For day to day you should use a ceramic or diamond rod

You can also use a Minosharp Plus which looks very similiar to the Anolon 3 wheel ceramic sharpener you mention, if fact they are so similar the Anolon is probably a rebranded Minosharp plus or vice versa.

More info here

http://www.globalknives.uk.com/sharpening

and

http://www.globalknives.uk.com/range/knife-sharpening-accessories

The material isn't the issue so much as its coarseness (or lack of). Many steel honing rods are far too coarse and actually remove the edge rather than straightening it, but there are some high quality options that will work just fine. While using a hone that is too coarse does not do long term damage to a knife , it does remove the edge you are trying to restore. Ceramic hones are the cheapest quality option (I have a Idahone fine), but borosilicate is another good option.

[rotuts]

as you know Global has a different cutting angle than western knives.

as mentioned above global has its own ceramic sharpening system.

http://www.cutleryandmore.com/global/minosharp-iii-ceramic-water-stone-sharpener-p120703

its expensive but easy to use. what really important with these knives is that you use the finest ceramic or other sharpening stone last to get a very very sharp edge.

they have a 2 stone sharpener but its the last very fine stone that makes the biggest difference.

[paulraphael]

I would check with people on some of the more knife-specific forums. There's a lot of discussion about sharpening Globals. They're made out of a very strange steel that is difficult to deburr properly. As a result, it's rare to find a global knife that's actually sharp. Dave Martel at Japanese Knife Sharpening no longer sharpens globals on waterstones; he uses a belt sander as he does on most Western knives. He finds hand sharpening the global steel to be too much of a nuissance.

He's generous with information ... I'm sure he'd tell you what he's learned about deburring / removing the wire edge, etc..

At any rate, you'll never get them sharper than serviceable with any kind of ceramic system or traditional steel. You'll need some kind of stone or abrassive system that lets you get the angle right and that you can take up to at least a medium-fine grit. And you'll need something really aggressive for deburring, and probably some practice with it.

[dougal]

... I have the Anolon 3 wheel ceramic sharpener (http://tinyurl.com/3arcl9v), is this suitable for my Global chef knife and pairing knife? Do i need a different ceramic sharpener, or should i really use a steel?

Iain, you are confusing (or at least comparing) a steel with a sharpener.

As such, my guess would be that much of the advice about deburring and such is going to pass through you like a neutrino - not interacting at all.

A great place to start learning about this stuff is Chad's tutorial, here on eGullet

He expanded it (its not VERY long really) into a book.

A ceramic "steel" is a good thing to have to maintain your knife edges (not to sharpen them!)

Chad's article was probably the first I heard of the EdgePro Apex sharpening system. I now have one, and absolutely no intention of ever parting with it.