G2 Global Knife Sharpening Walk-through.

[@RabidGoldfish]

This single video has helped me the most at understanding how to grind the tip. Baby steps.

[@iSharpen]

@@RabidGoldfish cool!

[@Volvovic1]

Nice job.

[@derekburton945]

Wow you make sharpening knifer's look so easy , ive been using a diamond flat stone for years and get average results must buy a wet stone machine like yours then practice and practice .Excellent channel and straight taking Subscribing now.

[@iSharpen]

@@derekburton945 thanks Derek! Welcome aboard. I look forward to your comments. It's very simple once you follow my lead. Keep an eye out for a used Tormek. Bit of my machines are used and will usually come with lots if extra jigs. It'll soon pay for itself. In fact it's the cheapest business I've ever started.

[@derekburton945]

Thank you .

[@iSharpen]

@@derekburton945 by the way, you should be getting equal or better results with your diamond whetstones than me. You might need a smidge more information and understand about edge geometry to get the best results. I suggest spending some time with the @outdoors55 channel. I'm also piecing together a video that should help all knife sharpeners get the best out of whatever they're using.

[@derekburton945]

@@iSharpen thank you for the information and yes i agree i need to pay more attention to edge geometry and i thought getting a burr was bad until i watched your excellent videos / movies , take care .

[@guillaumecolavita827]

​@@derekburton945 Yes I totally agree ! Don't give up on freehand sharpening. Watching outdoors55 videos helped me tremendously, and I now have pretty good results with just a coarse diamond stone and a strop loaded with compound. He explains very well how to get rid of a burr and why it's so important to do so. Good luck !

[@dtsouza2519]

I've run into this problem with a soft steel on a Global and one or two other main stream knives that normally would have harder steel. What I noticed was grind marks on the bevel from a previous "sharpening" shop that uses a high speed bench grinder with a cheap stone on it. No doubt the temper of the blade, at least along the edge, was destroyed from the heat of the high speed grinding.

[@iSharpen]

@@dtsouza2519 grrr, I hate high speed grinders being used on knives. Any sparks are bad sparks. But I'm a knife nerd now so that's to be expected.

[@TheRobinj13]

At last! Thanks to you I can now sharpen my Globals. You make it look very easy though - it’s not!

[@iSharpen]

@@TheRobinj13 cool! Globals are not easy to sharpen. I get them about twice as sharp as new. Very satisfying.

[@michaelbrown-ub6jr]

Global chef knives have a Rockwell hardness rating (HRC) of 56-58: Global chef knife Hardness Rockwell C56-58 Steel Chromova18, a high carbon stainless steel with molybdenum and vanadium Features Convex edges, stainless steel handle, ergonomic design

[@mmolausson]

The steel in Global is called Cromova 18 with a hardness of HRC 56-58

[@iSharpen]

It seems harder.

[@josephspratt2055]

I can check the hardness to within 5 RCH and let you know. I use Globals at my home.

[@floraly88]

Very interesting talk about the stone grating. I almost immediately switched to a very expensive CBN stone setup with multiple grits as I noticed that the grating of the original Tormek stone didn't work for me. When I roughed it up, it immediately went smooth again so it was a pain to take of material from a knife fast. I needed to re-grate it after only a couple of passes. Interesting to see that it works out perfectly for you tough.

[@iSharpen]

Yeah the SG-250 needs to be graded every few minutes to maintain the roughness especially when sharpening hard metal. Once I learned this I just reach for the grader every few minutes and it works fine. The SG isn't for everyone but there's just something I like about it.

[@kvernesdotten]

Sounds familiar, the SG wheels are a bit annoying when doing things where you have to remove alot of steel like beat up lawn mower blades and such, feels like you have to roughen up the stone every 2 passes. From the contents in the water tray it looks like the constant grading is what wears out these wheels too, not the sharpening itself. I do think they are pretty decent overall and have a place though. For beat up tools like that I ended up just doing the coarse removal on a belt instead, then taking it to an SG wheel for the actual sharpening

[@iSharpen]

@@kvernesdotten yeah, grading the wheel wears it out for sure. But I don't have any noticeable problems removing heavy material.

[@kvernesdotten]

@@iSharpen Oh its effective for sure, its just a first world problem that its a bit annoying having to do that all the time haha

[@ia6980]

Do you think that possibly youre changing angle when stroping and thus yr rolling paper didnt cut smoothly in beginning? Since on stropping angle is "guessed" and if you lift it too high edge can be dulled

[@iSharpen]

Nope. I've proven this many times. The kangaroo tail cleans it up which can only point to the burr root being present then removed. Honing wheel and stropping are not angle sensitive in my experience. People generally make way too much fuss about angles anyway.

[@TartaricKnight]

I've been a huge fan of Global knives and on the hardness factor, it does vary. I've had 2 of the same model and one was slightly harder, I'm ballparking the softer at 57-59 HRC and the harder at 60±1 HRC based on other steels and knives and sharpening methods. I've had mine for 20 years and my siblings and parents know love Global and among their knives the hardness varies, but I think the more recent production runs are opting for harder heat treats

[@idaliadada8018]

❤

[@robmaggs2827]

Great video thanks but will you be able to sharpen a curved butchers steak knife so I can see how to do it correctly thanks

[@iSharpen]

@@robmaggs2827 pretty sure I've already done that video. I'll see if I can dig up a link. In the mean time take a scroll through my videos. You might find it before me.

[@Phootaba]

Tell me/us about the black 'duct' tape on your honing machine! Super curious

[@iSharpen]

@@Phootaba it's just an old wheel I'm using as a non interfering counterweight. Without it the machine makes a noise when honing.

[@jcsaunders100]

Global Knives use their proprietary steel, Chromova18 in all their knives, a high carbon steel with molybdenum and vanadium mix achieving a hardness rating of 56-58 HRC

[@iSharpen]

Ah, thanks JC. 56-58 is medium hard. I wonder why the chip so much though?

[@Ralphm64]

@@iSharpenthe edges are quite thin which can lead to the chipping. I have several, and love their ability to slice so well. The recommended angle per side is 10-15 degrees (20-30 degrees included) - From Global site.

[@iSharpen]

@@Ralphm64 I think 10 is very extreme and asking for trouble. 14-17 is my go to.

[@ia6980]

What are your thoughts on WORKSHARP? IVE noticed some use both systems Tormek and Worksharp?

[@iSharpen]

@@ia6980 I’ve never used one. They seem handy but the belts don’t seem to last long. I prefer a guided system as I’m adducted to the precision of even bevels but I guess they might have a place.

[@ia6980]

@iSharpen thnx

[@peters.vermeire5]

Again, very interesting. Just wonder ! Did you round off the edge of your SG-250 for this job ?

[@iSharpen]

Not by the looks of it. The global knife doesn;t have a bolster to worry about so it's ok to have clean shoulders on the wheel.

[@bobcambridge8870]

I have the same knife I use regularly and agree they are hard and take more time to sharpen than other brands, They are a very comfortable to use and reasonably priced I think, not everyone thinks the same though 😂

[@iSharpen]

Yeah the handles take some time to get used to. I have fat hands with sausage fingers so I'd prefer a meatier handle but I sure do get a lot of them through the shop. They're probably the most popular knife I get. Most have chipped edges though and I weep when I see that they've been chucked into the dishwasher.

[@bobcambridge8870]

@@iSharpen 😂 we only wipe our knives clean they don’t go anywhere near the dishwasher Baz, we have a specialist knife shop down the road Ive purchased a few knives from, he doesn’t think much of Global knives unless you get them for next to nothing 😂

[@iSharpen]

@@bobcambridge8870 I don't really cook much at all so I'm not really qualified to offer an opinion on how they work in real life. I've never had a dishwasher either (either bought or married). I wonder what his reasoning is for disliking them? Is it the handle or the steel?

[@bobcambridge8870]

@@iSharpen I’m not sure of his reasons I’ll ask him when I make another costly visit 😂I always walk out spending lots more than I intended to!

[@AlbionSupreme]

That looks great. It's nowhere near how it looked from the factory though. It has a convex edge that sort of blends into the bevel of the knife all the way back to the spine

[@iSharpen]

@@AlbionSupreme true. My grinds are sharper than factory and stronger.

[@AlbionSupreme]

@@iSharpen I'm sure, but not a pretty. How would you even create the convex edge?

[@iSharpen]

@@AlbionSupreme That's a good point. Not even the sharpeners they sell themselves reproduce the convex edge which to be honest left a lot to be desired when I inspected them. Maybe I got a dud but my sharp was at least twice as sharp. The new knife measured at 225 I think, my sharps are around 100. They might seem sharp to people who aren't used to proper sharp but my edges are pretty good and blow all factory edges I've ever come across out of the water. Then again you can't expect the factory to spend as much time and care as I do. I'm a specialist with time on my hands which gives me an unfair advantage. I'm nowhere near the best sharpener but I'm better than a factory.

[@ForestBreaks]

Nice job, but that knife is a different knife now as the bevel is not convex anymore. How to restore the original Global grind?

[@iSharpen]

@@ForestBreaks it is different. It's sharper. I've tested a new global knife and I get them twice as sharp as the factory. In my opinion, a chef's knife doesn't need a convex edge. It needs a proper double bevel. My customers are thrilled and report back "they've never been this sharp".

[@ForestBreaks]

@@iSharpen I am a chef.

[@iSharpen]

@@ForestBreaks nice. If I try and cook I burn the water.

[@ForestBreaks]

And I am sad everytime a Globalknife looses its original bevel. It will never cut the same way again.

[@ForestBreaks]

@@iSharpen Its called english-broth. ;)

[@Oomph6006]

Prepping for the Zombie Apocalypse😂😂😂

[@iSharpen]

@@Oomph6006 some people think it's not coming. Lol@them.

[@dasu3]

Cromova 18 is known to have 18% Chromium and 0.8% carbon and not higher HRC than 58. The steel really is nothing special (of course in my opinion) compared to the modern type of powder steels available in the price range. In fact, I argue that IKEAs knives (except Briljera with VG10 steel) probably have pretty much the same properties.

[@iSharpen]

It seems to behave different to say an X50 knife. It seems harder, it chips more than VG-10 but I also love the IKEA VG-10

[@dasu3]

@@iSharpen I think it behaves different just because it's quenched and heat treated differently to a more forgiving level, suiting IKEA customer base. Would be interesting to test it in a higher HRC. Think 58 is probably the top level of what is achievable for both steels.

[@iSharpen]

@@dasu3 Cool info. Thanks.