Kitchen Knives: Global or Chroma?

[Combat-wombat]

We have some Henckels kitchen knives, which are getting quite old. We're also remodeling our kitchen, so I think for Christmas I'll get my parents a few new knives to start off a new collection. I've narrowed it down pretty much to Chroma type 301 molybdenum steel knives, or the Global knives. Who has experience with these knives? How do they compare to eachother? Why can't Chroma knives be put in the dishwasher? Anything else I should know?

Thanks

 

[Rupestris]

What type of handle material do the Chromas have? Thats probably the reason they are not dishwasher safe. If its wood then the dishwasher is a definate no-no.

 

[Combat-wombat]

The chromas are just a solid piece of 301 molybdenum steel- no handle.

 

[SapperLeader]

There are two reasons you dont put knives in the dishwasher. One the handles can be damaged(shouldnt be a problem with all stainless steel. Two, the dishwasher is really harsh on the edge of your knives, which can cause them to dull.

 

[12-34hom]

Exactly how does a dishwasher dull the edge of a knife??? Explain please.

12-34hom.

 

[Harbinger]

Only way I can see a dishwasher dulling a knife is by the pressurized water bumping things around, and that action affecting the blade edge.

 

[Chris Rhines]

Hot water and detergent create a highly corrosive environment inside your dishwasher. If the blade steel is even slightly vulnerable to rust, it will corrode, and the edge will corrode first.

It is best to hand-wash and dry all kitchen knives, and carbon-steel ones should never see the inside of the dishwasher.

- Chris

 

[Skofnung]

The dishwasher, in addition to doing what Mr. Rhines said, can throw particulate matter around at high speeds.

For instance, I had a tea glass shatter while in the DW. It shattered like auto glass. Long story short, many of the items in the DW were "etched" by the few pieces of glass that were light enough to be thrown about by the water.

Had any of my knives been in there, they would have sustained damage. It was like a sandblaster in there. If it scratched ceramic plates and other glasses, it would have scratched/dented a blade.

 

[12-34hom]

Thanks for explanations.

12-34hom.

 

[DigMe]

I throw our kitchen knives in the dishwasher as much as possible because I don't like them and hopefully they'll get screwed up ASAP. When we got married my wife already had two sets of unopened knives that I had no say in picking out.

brad cook

 

[SapperLeader]

The sandblaster analogy is correct, thats the environment we throw our dishes into. Not a bad thing for everyday plates and glasses, not a place for grandmas fine china, the wifes best crystal, and your favorite set of knives. If you want a new set, go right ahead it will speed up the process

 

[Highpower1]

Back in my younger life, I trained as a Chef. I bought a complete set of Henckels (22 knives in all, 8 being steaks knives before someone asks). I have used these days daily for over 10 years. They are still perfect. Last year a friend of mine (a Chef) needed some cash for a new gun (couldn't refuse after he told me that), offer'd to sale me 2 Wusthof knives, a paring knife and a Chef's knife. I use the Wusthof Chef's knife now more than I use the Henckel Chef's knife. The knife as the most amazing balance that I've ever used on cooking board.

Oh yea, DO NOT use a dishwasher on your high quality knives. It's not worth the risk of dinging the blades, handles, etc.

Check out Wusthof, they are fantastic!

 

[mamba]

We are actually trying to decide between the global and wusthof right now. The wusthof seemed beefier, while the one piece global were well balanced. Testing is ongoing.

 

[Combat-wombat]

So noone's had experience with the Chroma? They're supposed to be top o' the line. I should make the purchase online pretty soon to allow time for shipping before Christmas, so any experiences/comments would be great.

 

[bigjim]

Assuming you want German Style Cutlery in the first place this is the way I see it.

Quality:

1. Messermeister, Meridian Elite
Single peice forged German steel. Fantastic belly to the blades nicely balanced and very well priced. (Best buy)

2. Wustoff same as the above but with the finger guard extending to the bald edge making them harder to sharpen.

3. Henkels fine knives but use two piece construction and sinter metal during manufacture. (MIM) Also the blade edges have less "belly" than I like.

Things you should consider include the handles and packageing. Do not buy these knives with out feeling them. I am very invested in Wustoff and if I had it to do over and I will not because these will last until I die, I would buy
Messermeister, Meridian Elite. Best price, best design, best quality.

I am not even talking more modern designs ( Global ) or other Japanese influenced knives here at all. I have little experiance in this area. I do own a Santuku made by Wustoff that I enjoy a great deal.

Do NOT buy a SET. They sell you a bunch of crap you will never use.

Start with:

10 Inch wide heavy Chefs knife
8 to 10 inch slicer
small Utility knife
parring knife
a 7 inch Santuku style blade.

Optional
7 inch boner ( hehe!)
Tomato slicer
Bread knife


Forget the blocks they suck. Use a plastic covered magnetic wall strip.

Sharpen can be avoided by always using a good cutting surface, and lightly touching your blade with a steel after every use.

Many people will suggest different styles and methods for sharpening blades.
I use water stones of various grits.

Some knives for sliceing light soft delicate food that is easy to mess up I sharpen on very fine water stones to produce a super fine polished edge that is more fragile but offers amazing cutting performance.

For big chunks of meat and chopping I may use a heavy blade with a Toothy edge crafted on a courser stone. These edges are not hair popping sharp but
the micro-serretions on the edge cut well on tougher denser food. They hold up well to chopping and diceing. These edges last longer with this type of use.

Also keep a cheap set of knives for guests and people you can not kill for screwing up your blades by hacking food on a glass plate.

My wife for instance has a set of Chicago Cultery that she can do with as see pleases. Dish washer/ cut food on concrete I don't care.

What I really want to do is buy Kyocera Ceramic knives and report back in a year. :0

 

[bigjim]

Allow me to present to you the finest kitchen knife ever made...

 

[Flyboy]

Allow me to throw in an unrelated recommendation: Dexter Russel. I bought mine about two years ago, and I love them. Didn't buy a set--bought eight individually, based on what I wanted. Best knives I've ever used, and I paid between a third and half what I would have paid for Wusthof or Henckels. Don't know anything about Chroma or Global, but I love my DRs.

I also recommend (if you don't know how already) that you learn to sharpen knives properly. I always thought I was doing a decent job, until I was taught how to do it right. Funny, same thing goes with shooting.

 

[Combat-wombat]

I'm pretty sure it's either Global or Chroma. We're remodeling our kitchen to be sleek and stainless-steel based, so I think that these are best design-wise. Mainly, though, I like Japanese engineering, and I've always been more of a fan of stainless steel rather than carbon. Just my preference. I've heard VERY good reviews of both these brands- many people prefer them by far to German-designed cutlery.

 

[twoblink]

Henkels suck.

Take a look at their big chef's knives..

Now notice, (you have to have bright lights, and know what you are looking for) about 1 inch above the handle, you will see semi-horizonal markings. That's because they use inferior steel fused with better steel; the handle is made of cheaper steel. Why I prefer Wusthof. Most stores that carry Henkels carry Wusthof as well. COMPARE FOR YOURSELF.

I wouldn't recommend a Henkels..