Global Knives Sharpening – How To, Tips & Techniques

4 thoughts on “Global Knives Sharpening – How To, Tips & Techniques”

1. 

   knife sharpening norway says:

   A global is far far far from extremely thin they are made of soft cromova 18 at around hrc 58

   Say a takamura migaki r2 or a shibata kotetsu or a konosuke gs+ or hd2 or a gesshin ginga etc etc

   They are lot lot lot lot thinner than a global and all of em are a good bit harder and better.

   Also my knives are usually 12 per side without any problem or as i do em now since i got a bad cutting board i do thinning and a long bevel to zero at 10 degrees then a 15 degree micro bevel each side thats just a hairs with.

   I freehand all my edges

   September 4, 2017 at 5:41 pm

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2. 

   Andris Kompelien says:

   I'm going to sharpen my Global knife this weekend, thanks for the video 🙂

   September 4, 2017 at 5:41 pm

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3. 

   George Shatz says:

   great video cody, from george from bc thanks

   September 4, 2017 at 5:41 pm

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4. 

   04dakota says:

   Cody, what was that stone after the polish tap ?

   September 4, 2017 at 5:41 pm

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