I have a set of Global I keep them razor sharp on my whetstones excellent knives. No need for serrated to cut tomato if you keep your knives razor sharp.
If you only have one knife, go for the chef knife or the Chinese cleaver otherwise my four knife set would be: G-29 a beautiful meat and heavy duty knife. G-41 a file knife, you must be able to prepare the fish right? G-9 breadknife, must have for does crusted edges of the bread. G-81 veggi cutter with granton edge.
Global have just added a new scalloped blade 14 cm to their huge range ( utility knife ) ! I agree with his top 4 The little parer is great for garlic / ginger prep. But it is So easy to be misplaced. Put IT in a wood block as tends to fall off a magnetic bar sometimes. These soft steel Japan knives are sharpened gently on a water wet Japanese stone ( not an oiled stone or steel ). Board : very soft timber is the best. See kitchen supply shops for same. Global knives are simply unbeatable for home cooks . Easy to sharpen and very easy to use. Hygienic : as no joins in handle. Ideally we want around 4 (or 5 ) to start with depending on your menu planning. Add a good Vegetable peeler and COOKING scissors to complete your set and ....BON APPETITE 🍽🦞🍹!!!
Could have stopped after the first three. The bread knife is already serrated and everything else you cut with the chef knife. Other than that, you do not stack knives on top of each other!
Yeah.. I have trouble taking knife advice from someone who picks up their knifes from the carrying bag and dumps them on top of eachother on the cutting board, poor edges...
I'm surprised no one mentioned the 5.5" Vegetable knife! the GS-5... It is a big time favorite for many youtube chefs that I follow - just ordered mine this week as a companion to the G-2 :)
I disagree with the bread and serrated edge knives. Yes to the Chef's knife and paring knife. If there must be a third, i'd probably go for some type of chopper/cleaver.
This guys a true chef ? - @ 20 seconds...Lets dump the heavy cleaver on top of the other knives that are already shoved together on the cutting board. I'm surprised Global uses this as part of their promotions.
I don't see the point in a bread knife if you already have a serrated knife... for all general purposes, a chef knife is more than enough in a home kitchen. In a more professional enviornment, yes more knives will be better to cover a wider spectrum of needs. Such as fileting a fish, you'd most likely want a longer and flexible blade, depending on the type of fish of course.
A few knives are better than one or two, because it is about saving time; before cutting the bread, chef's knife must be washed if the veggies, meat, etc were cut with it. Yes, one knife can do all, but it's a waste of time too.
@@zvonimirtosic6171 Indeed a no-wash kitchen is faster. In my case a good slicer is faster and less a chore than a bread knife, maybe I am looking for speed all the time
@@einundsiebenziger5488 Indeed, with sourdough it’s sharpening a dedicated slicer veery thirty breads. I have cut back sharpening to 1 minute to stay in budget.
@@dabbking better get some budget stones or something that will treat your knives better. There are good machines that can sharpen too if you dont have the time or desire to learn whetstone.
The blades you mention are specialized knives for delicate meat and fish, a regular chef knife is more versatile. But agreed, a serrated blade is only necessary for bread.
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I have a set of Global I keep them razor sharp on my whetstones excellent knives. No need for serrated to cut tomato if you keep your knives razor sharp.
Agree with that, used the utility knife on an over ripte Tomato, could still cut around a mm. no need for the small serrated - imo
What side do you sharpen? Since it’s a single bevel.
@@312Born-Bred ruclips.net/video/GewKOG53YJc/видео.htmlsi=o63dQzrubsndS-vn
If I couldn't slice a tomato with my Santoku or Chef knives I would throw them out. Can't see the reason for the serrated knife.
It's pretty daft to have a specialist knife for tomatoes, but the serrated edge is better for it.
The only reason any other knife won't slice a tomato is that it's too dull
@@kael13 just use a bread knife
Global are so sharp you don’t need a serrated edge for tomatoes.
Its an ad. Its meant for home cooks
I got a Chef Knife, IMO, unless you're carving pumpkins, you don't need anything else.
"Tonight is the night"
- Dexter Morgan
If you only have one knife, go for the chef knife or the Chinese cleaver otherwise my four knife set would be:
G-29 a beautiful meat and heavy duty knife.
G-41 a file knife, you must be able to prepare the fish right?
G-9 breadknife, must have for does crusted edges of the bread.
G-81 veggi cutter with granton edge.
Global have just added a new scalloped blade 14 cm to their huge range ( utility knife ) !
I agree with his top 4
The little parer is great for garlic / ginger prep. But it is So easy to be misplaced. Put IT in a wood block as tends to fall off a magnetic bar sometimes.
These soft steel Japan knives are sharpened gently on a water wet Japanese stone ( not an oiled stone or steel ).
Board : very soft timber is the best.
See kitchen supply shops for same.
Global knives are simply unbeatable for home cooks . Easy to sharpen and very easy to use.
Hygienic : as no joins in handle.
Ideally we want around 4 (or 5 ) to start with depending on your menu planning.
Add a good Vegetable peeler and COOKING scissors to complete your set and ....BON APPETITE 🍽🦞🍹!!!
what you need is one utility knife
where you buy your knife case? i like it
ROAD CASES USA FOAM INTERIOR. OR YOU CAN BUY BLADE SLEEVES FROM WILLIAM SONOMA/SUR LA TABLE IF THE CASE DOESN'T HAVE FITTED CUTOUTS FOR EACH BLADE.
Eddie A Smith WHY ARE YOU SCREAMING?!
*Chef knife
*Utility knife
You dont need serrated knife and Bread knife if your knife has razor sharp edges.
Also helps to cook with a French accent.
Zee ..col ...ourrr ...is tres magnificent,🍒 Monsieur ....avec ...flav ...ooourrr .....tres BON !
This is more like an Englishman trying to speak French 😉
your accent is so sweet....!
he's french haha
The only reason he is used.
Who doesn't eat bread America? Probably 1/4 of the population.
OMG this is so pretentious. If you want to sell something food related you have to have a chef with a French accent don't you?
His tattoos are hideous. Was he a chef in prison?
They're just to emphasize that he is ready to use knives in any situation😜.
His box of toys gave me a Dexter flashback! 😂😱
😂
Could have stopped after the first three. The bread knife is already serrated and everything else you cut with the chef knife. Other than that, you do not stack knives on top of each other!
Yeah.. I have trouble taking knife advice from someone who picks up their knifes from the carrying bag and dumps them on top of eachother on the cutting board, poor edges...
... knives*. Otherwise completely agreed.
@@einundsiebenziger5488 Right, forgot that how it was spelled. Thanks mate, appreciate it.
I'm surprised no one mentioned the 5.5" Vegetable knife! the GS-5... It is a big time favorite for many youtube chefs that I follow - just ordered mine this week as a companion to the G-2 :)
1:04 is GB-GS-7. 1:10 is GB-GSF-46. Video is not corect montage!
I disagree with the bread and serrated edge knives. Yes to the Chef's knife and paring knife. If there must be a third, i'd probably go for some type of chopper/cleaver.
Should have been Cook, Cleaver, Paring, Bread.
Depends on the requirements of a specific cuisine. If one lives on bread and marmalade, bread knife does it all.
America have bagels so don’t bully them 🙂↔️
Bonjour j'ai une question, pourquoi le g1 21 cm a t'il une pointe arrondie ? Merci
Lot of great points being made here I really can't dispute bread knife
Ludo you are so cute and funny. I bought the knives! I hope you get a bonus.
hilarious
I want to see these used on human flesh.
This guys a true chef ? - @ 20 seconds...Lets dump the heavy cleaver on top of the other knives that are already shoved together on the cutting board. I'm surprised Global uses this as part of their promotions.
Go back to reddit knife larper
Yeah and the fact that he didnt use pinch grip alot of the time
I don't see the point in a bread knife if you already have a serrated knife... for all general purposes, a chef knife is more than enough in a home kitchen. In a more professional enviornment, yes more knives will be better to cover a wider spectrum of needs. Such as fileting a fish, you'd most likely want a longer and flexible blade, depending on the type of fish of course.
My chef, knife is good enough (better) at cutting bread. A bread knife is only better at cutting 200+ breads without sharpening.
A few knives are better than one or two, because it is about saving time; before cutting the bread, chef's knife must be washed if the veggies, meat, etc were cut with it. Yes, one knife can do all, but it's a waste of time too.
@@zvonimirtosic6171 Indeed a no-wash kitchen is faster.
In my case a good slicer is faster and less a chore than a bread knife, maybe I am looking for speed all the time
Cutting brioche or wonderbread is okay with a chef knife, but cutting decent bread with a hard crust is the best way to rapidly dull a smooth edge.
@@einundsiebenziger5488 Indeed, with sourdough it’s sharpening a dedicated slicer veery thirty breads. I have cut back sharpening to 1 minute to stay in budget.
I use a bread for cutting tomatoes, don't see a big difference
Why is he putting his index finger on tip of the blade?
If you learn how to use a whetstone, you would never need a serrated knife to cut tomatoes. My 6in G 58 does it all the time
Yeah my cheap Costco knifes cuts tomatoes pretty good and I don’t even have a wet stone. I am gonna buy some global knives tonight.
@@dabbking buy them. Get the G/GF series and buy a 5000 grit fine finishing whetstone
@@KnifeinHand what do you think about the ceramic wheels?
@@dabbking better get some budget stones or something that will treat your knives better. There are good machines that can sharpen too if you dont have the time or desire to learn whetstone.
@@MrxSheeK thanks can recommend any products in particular? My global knives are getting dull.
We asian we dont eat bread we eat rice 🤣
We Asians* *don't eat bread ...
I don't know if Ludo is an actual chef, but he seems to be an incredible sellout.
yeah i dont think he is an actuall chef,. they probs just wanted a french guy to be the face of their company cus french ppl can often cook
Nah cleaver is also a necessity
You don't need serrated knives - just a sharp sujihiki/yangiba and a 6 in. utility.
Knife weeb
@@quattro4468 Thanks!
The blades you mention are specialized knives for delicate meat and fish, a regular chef knife is more versatile. But agreed, a serrated blade is only necessary for bread.