lntroduction
Until fairly recently, kitchen knife and blade producers all over the world could make claims that their knives were the sharpest, or the best. Nobody could contradict these statements as there was no objective way of determining sharpness and performance.

Test reporter Mr. GLOBAL
Mino Tsuchida



Blade Cutting Testing Machine by C.A.T.R.A.
C.A.T.R.A., the Cutlery and Allied Trades Research Association based in Sheffield, England, developed a machine which can objectively test and measure the sharpness and durability of knife blades.
Many organizations currently send knife samples to them for testing and evaluation. We, at GLOBAL, now possess two of these machines which are used to test and monitor the performance of GLOBAL knives to keep the highest quality at all times. The tests are conducted twice: once after the blade sharpening process at our factory and the second time at our export department before overseas shipment. By this means we can obtain undeniable objective information on the relative sharpness and performance of our knives, as produced by our factory, and after re-sharpening by various methods.


Methodology
The knife is fixed in the machine and the blade is mounted in a position with the edge vertical. The blade is moved back and forth whilst a pack of special testing paper is lowered onto the blade. The blade cuts through the paper and the sharpness is then measured.

2 measurements are produced:-
1. Initial Cutting Performance (ICP)
This measurement is based on the first 3 strokes, which represents the cutting ability or the sharpness of the blade.
2. Total Card Cut (TCC)
This is measured by conducting over 60 strokes, which represents the life of the blade.
 
These two measurements are produced and recorded by a computer for each of the knives tested.

 

 

 

 

 

 

Testing of Knives in Original Condition
We regularly test our GLOBAL knives in their original ex-factory condition. We also regularly make test purchases of alternative brands of kitchen knives on the market and test them also to obtain relative data.

We have a number of charts and records available which show that GLOBAL knives conditionally outperform all other brands tested, in terms of both initial sharpness and durability.

Recent developments by GLOBAL, notably the adoption of the special exclusive CROMOVA 18 blade material and the automation of the grinding processes, have further distanced GLOBAL knives from the rest. In fact the remarkable results produced by GLOBAL often take them beyond the results scale provided by C.A.T.R.A. and have forced us to add yet higher levels of excellence in some of the categories. (Please refer to the various test reports for these comparisons.)

Sharpening of Knives
All kitchen knives should be kept sharp for optimum performance. Different knife manufacturers recommend different methods for keeping their knives sharp. Traditionally many chefs and butchers used sharpening steels, the poles of which were made of metal. More recent versions may be composed of ceramic or diamond coated material.

The blades of Japanese knives such as GLOBAL are made from special material which should not be re-sharpened using metal poled steels as they are too coarse. Ceramic steels may be used, although effective use of these is rather difficult for the non-expert.

The secret of achieving a sharp edge along the whole cutting edge of a knife is to maintain a constant sharpening angle of 15-20 degree between the blade and the sharpening medium. This is easiest achieved using a flat sharpening surface, hence we strongly recommend use of a flat whetstone for re-grinding or sharpening our GLOBAL knives. Suitable whetstones come in different materials ? our two main ranges are made from aluminum oxide (which is a composite material that must be soaked in water before use) and ceramic (which just requires a little water for lubrication.) In each case there are also variations of roughness or grit to enable coarse, medium or fine grinding, according to the condition of the blade.


CATRA Cutting Test to ISO 8442.5
COMPARISON FOR ORIGINAL FACTORY SHARPENED KNIVES AND &
WATER WHETSTONE SHARPENED WITH GUIDE RAIL

Maker and Knife

Test#

ICP lmprovement. LIFE TCC lmprovement
OXO
14781 Santoku knife

221

67.0 % 211.5 %

225

Whetstone sharpend

121.9 81.94% 750.7 254.94%
HENCKEL
4 Stars 31119-180 Santoku knife

213

Factory sharpend

105.8 % 473.0 %

248

Whetstone sharpend

117.2

10.78%

625.8

32.30%

WUSTHOF
LE CORDON BLUEU Chef's knife

218

4581/20 Factory sharpend

95.7 % 307.6 %

244

4581/20 Whetstone sharpend

121.4

26.86%

696.2

126.33%

WUSTHOF
CULINAR (ALL SS) Santoku

220

4179/17 Factory sharpend

86.0 % 255.3 %

238

4179/17 Whetstone sharpend

118.6

37.91%

608.9

138.50%

WUSTHOF
GOURMET, Santoku

215

4188/7 Factory sharpend

104.9 % 476.6 %

239

4188/7 Whetstone sharpend

114.1

8.8%

624.1

30.95%

SABATIER LION
Cook knife

437

Factory sharpend

22.4 % 44.2 %

463

Whetstones harpen

122.7

447.77%

641.7

1,351.81%

VICTORINOX
Chef's knife
436

52000.19 Factory sharpend

106.4 % 403.5 %

464

52000.19 Whetstone sharpend

124.5

17.01%

613.0

51.92%

GLOBAL
FAKE knife(Made in China)

314

G-2 Factory sharpend

10.5 % 24.7 %

320

G-2 Whetstone sharpend

88.5

742.086%

490.1

1,884.21%

KATAOKA
M11 CLAD Vegetabl, 16cm.

365

Factory sharpend

80.6 % 272.9 %

374

Whetstone sharpend

153.8

90.82%

1,213.5

344.67%

KATAOKA
M11 CLAD Vegetable, 18cm.

367

Factory sharpend

110.7 % 412.9 %

375

Whetstone sharpend

192.9

74.25%

1,280.9

210.22%

KAI
SHUN DM-0706 Chefs knife

205

Factory sharpend

108.0 % 487.5 %

236

Whetstone sharpend

127.6

18.15%

711.3

45.91%

PORSCHE
P02 Santoku knife

444

Factory sharpend

89.7 % 307.0 %

452

Whetstone sharpend

116.0

29.32%

794.2

158.70%

ROSENDAHL
Vegetable knife

400

SM-3 Factory sharpend

99.2 % 328.8 %

415

SM-3 Whetstone sharpend

107.5

8.36%

937.6

185.16%

ROSENDAHL
Chef's knife

402

SP-1 Factory sharpend

85.2 % 235.3 %

413

SP-1 Whetstone sharpend

143.4

68.31%

953.2

305.14%

ROSENDAHL
Cook knife

408

SL-1 Factory sharpend

104.4 % 388.6 %

414

SL-1 Whetstone sharpend

142.0

36.02%

818.1

110.52%

ROSENDAHL
Vegetable knife

438

SP-3 Factory sharpend

109.9 % 405.8 %

456

SP-3 Whetstone sharpend

124.4

13.20%

924.6

127.8585%

ROSENDAHL
Vegetable knife

449

SL-3 Factory sharpend

97.5 % 350.4 %

451

SL-3 Whetstone sharpend

114.7

17.64%

933.9

166.52%

GLOBAL
Cook knife

316

G-2 Factory sharpend

127.7 % 781.5 %

354

G-2 Whetstone sharpend

146.0

14.33%

1,129.3

44.50%

GLOBAL
Vegetable knife

226

G-5 Factory sharpend

118.8 % 617.1 %

306

G-5 Whetstone sharpend

121.9

3.0%

1,070.4

73.46%

GLOBAL
SANTOKU knife

207

G-46 Factory sharpend

94.3 % 412.0 %

286

G-46 Whetstone sharpend

137.6

45.92%

1,062.3

157.84%

GLOBAL
SANTOKU knife

465

GS-35 Factorysharpend

106.4 % 441.3 %
468 GS−35 Whetstone sharpend 105.8 -)1% 1,037.2 135.03%


CATRA Cutting Test to ISO 8442.5
G-2 Cook, Factory sharpend
CATRA Cutting Test to ISO 8442.5
G-2 Cook, Wet stone sharpend
 

CATRA Cutting Test to ISO 8442.5
G-2 Cook, sharpend by minosharp (10strokes)
 

CATRA Cutting Test to ISO 8442.5