Introducing the precise, razor sharp Global NI 20cm Oriental Cook’s Knife
When I received this knife to try, I realised that I’m finally overcoming my initial fear of powerful, sharp knives. I didn’t even flinch trying this one out, and that is really saying something because this knife is extremely strong, big and powerful. And in being so, it also cuts and slices like an absolute dream. This knife is a sturdy powerhouse which can perform so many jobs in the kitchen: from the typical chef’s knife duties of finely slicing vegetables, to hacking through tough cuts of meat and bone.
Precision is Key
Having used them since receiving a set on our wedding registry, I just love everything about
Global Knives – the elegant and modern appearance of the blade and body all made from one hygienic piece of stainless steel, the way they feel in my hands with the iconic dot grip texture on the handle, and the way they perform in cutting and slicing. There is literally a knife in the Global range for every, single kitchen task . I thought I had a fantastic collection already with the Chef’s Knife, Flexible Filleting Knife and a small Paring Knife, but now I see how convenient it is to have a larger knife such as the Oriental Cook’s Knife in the mix. This is the type of durable knife you might find the chefs using in China Town – speedily chopping and dicing for hours, or in top Japanese restaurants, where absolute precision is key.
Nothing like you've ever experienced
My favourite feature of this knife is the fluted side of the blade – the function of these hollows on the side of the blade is to stop food from sticking as you cut, allowing the knife to continue the job without the interruption of stopping too often to tidy and move the food away from the cutting area. This really works in a way on this knife that I haven’t experienced before.
I have found that Global knives don’t really need sharpening that often for everyday domestic use, however it is always wise to keep your knives razor sharp to make the most of their ability. In culinary use, chefs typically sharpen their knives once every few days or even before each job that may require particular care or lots of heavy duty chopping. The Global brochure which comes with the knives gives precise sharpening instructions for using a whetstone, however I find that for home use, the
Global 2 Stage Water Sharpener is much easier to use and gives a perfect cutting edge on the blade. You can read my review with instructions on how to use the sharpener
here.
Shop the
Global NI Oriental Cooks knife, or view the entire
NI Oriental range here.
Read as Becky tests out her newest addition, by creating a Vietnamese specialty.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focusses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
