Food

[meijlinder]

It seems to me the Japanese steel of the Global is harder steel than traditional German steel. I guess I just don't know what I am doing with the whetstone.

If I remember correctly (there's a monster thread on chef's knives on a Swedish forum) the steel in the global are indeed a bit harder than the average French chef's knifes. Most of the German steel is harder. But the hardest is the proper Japanese knifes.

You can however get all sharp. It's just a matter of how long they keep the edge and the angles they allow for.