Knife Question?!
Answers: I bought a global G2 8 inch chefs knife (a highly acclaimed knife) and I love it. However, I've noticed that there are little dents in the blade now. The blade is only 4 months old, is this normal for a high quality knife, or am I using it improperly (I hone it everytime i use it, thats the only thing I can think of that's causing the dents).
Get a magnifying glass and really look at these (Dents) Are they chips??When you say hone what are you using ? A steel?One of those (V) sharpeners ? Global knives are set at about 15 Degrees and will chip if sharpened incorrectly or if an incompatible sharpener is used. You should only be using a steel to smooth the edge. Let me know . I love good kitchen tools I use Shuns and wustoff and customs Phil Hartsfield. etc email me Kenny g. P.s. I've never had dents.
In the past, knives are made of iron only. The problem with iron knives was the oxidation. However, they are sharper and stayed that way longer then modern knives. today, the knives are stainless steel. they are harder and don't rust. but the hard steel makes em prone to dents. honing a knive with the proper steel should take out little dents as long as you know how to hone the knife. to be blunt, 95% of people don't know how to handle a good knife. to get the dents out, go to a professional shop. i'm not very expirienced with global, but i love the german knives like Trident and Zwilling. never had any problems with dents. Victorinox from switzerland uses a softer steel. absolutely no dents there. maybe you should switch or learn to use the steel to hone the knife.