Talk:Global (cutlery)

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Food and drink Mid‑importance

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Japan Mid‑importance

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The following Wikipedia contributor has declared a personal or professional connection to the subject of this article. Relevant policies and guidelines may include conflict of interest, autobiography, and neutral point of view.
Edits made by the below user were last checked for neutrality on 09:47, 2 October 2016 (UTC) by nyuszika7h (talk).

Blue Owl1987 (talk · contribs) This user has contributed to the article. This user has declared a connection. (Special:Diff/706856450)

Wiki Education Foundation-supported course assignment[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 January 2020 and 13 March 2020. Further details are available on the course page. Student editor(s): Grizzbuzz. Peer reviewers: SyNick, Eric1997uw, Chuma45.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 22:26, 16 January 2022 (UTC)[reply]

Created page[edit]

Just created this page which is unfortunately little more than a stub right now. I will try to take a photo of my own set of these knives at home and upload it as soon as possible. To my knowledge, Global does not have a website of their own so it is difficult to provide external references to the product. --StuffOfInterest 17:16, 10 May 2006 (UTC)[reply]

Remove section on handles[edit]

There's no citation, it's merely someone's opinion. Unless I get a strong argument in rebuttal, it's gone next time I log in. -- HardwareLust 19:33, 31 August 2007 (UTC)[reply]

Sharpening[edit]

That claim about sharpening tools is dubious; whetstones are recommended for all knife brands, not just Global. As the article itself puts it: "Despite its name, sharpening steels do not sharpen blades, they hone blades". --VinceBowdren (talk) 10:32, 7 September 2009 (UTC)[reply]

"This produces an extremely sharp knife which keeps its edge longer and allows for more accurate work, but takes longer to sharpen when it becomes dull. Because of this, the manufacturer recommends using whetstones and ceramic sharpening rods as opposed to the European sharpening steel.^[1]"

I also think this is dubious, the actual quote on the referenced article, which is a subjective newspaper review, is:

"German knives can be sharpened with an electric grinder or honed with a diamond steel. Global's manufacturer recommends sharpening the blades with ceramic steels or a whetstone"

This doesn't say why, so the "because of this" has no reference, what it does say is that whetstones take longer to use than electical grinders. It also doesn't say whetstones are an alternative to honing steels as the current phrasing implies. I'll try to remove/rewrite this line.--KX36 (talk) 21:15, 20 February 2010 (UTC)[reply]

References

^ http://www.nytimes.com/2001/02/07/dining/test-kitchen-japanese-slim-vs-the-german-heavyweights.html?pagewanted=all

It sounds like an advertisement[edit]

I also do not understand why sharpening by stone should take longer. Longe than what?

--Gourmet12 (talk) 14:57, 23 November 2015 (UTC)[reply]

External links modified[edit]

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Added archive http://web.archive.org/web/20120330163226/http://www.yoshikin.co.jp:80/w/index.html to http://yoshikin.co.jp/w/index.html

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Article Revision[edit]

Hi there, I'm the WikiEdu Student that chose this article to work on. In case there are any questions so people know who I am and where to get in touch. Also here is a link to the Sandbox I was working on the article in incase you want to cross reference.

https://en.wikipedia.org/wiki/User:Grizzbuzz/Global_(cutlery)

Grizzbuzz (talk) 18:21, 14 February 2020 (UTC)[reply]

[1] ttp://www.nytimes.com/2001/02/07/dining/test-kitchen-japanese-slim-vs-the-german-heavyweights.html?pagewanted=all

[1]