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Global Ikasu 7 Piece Knife Block $247.20 Delivered @ Kitchen Warehouse eBay

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Global Ikasu 7 Piece Knife Block $247.20 Delivered @ Kitchen Warehouse eBay
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urbancartel on 10/04/2018 - 12:06 ebay.com.au (2715 clicks)
Last edited 10/04/2018 - 12:48 by 1 other user
PUMP20

Very cheap price for an OzBargain favourite!

Product Information
The collection features all the knives that are crucial for a home kitchen, including two different sizes of the most-important cook's knife. Then there's the fact that the knives are housed in an undeniably cool and distinct knife block. Definitely a purchase that'll breathe new life into your culinary efforts.

Set Includes:
- 8cm paring knife
- 11cm utility knife
- 13cm cook's knife
- 14cm vegetable knife
- 20cm cook's knife
- 22cm bread knife
- Housed in a bamboo block

Enjoy!

Original PUMP20 20% off Selected Sellers on eBay Deal Post

Home & Garden Global Knife Block Set

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closed Comments

  • Jamesx on 10/04/2018 - 12:22
    +1

    not many votes but Limited quantity available / 888 sold

    • urbancartel on 10/04/2018 - 12:31
      +1

      They have 1000 listed and 888 sold so not too limited ;)

  • tsunamisurfer on 10/04/2018 - 12:53

    Great set of knives.

    Mine are 15 years old and still going strong.

    • yoba on 10/04/2018 - 14:44
      +1

      what sort of maintenance do they require? What do you use to sharpen / hone them? cheers.

      • tsunamisurfer on 10/04/2018 - 15:31
        +2

        I use this.

        https://www.globalknives.com.au/products/view/144/2-stage-ce…

        First one lasted 12 years now onto the second one.

        Very easy to use, a few strokes in the rough then fine wheels will bring the sharpness back easily, can't go wrong with stuffing it up like stones if wrong angle.

        • Snoopy113 on 10/04/2018 - 16:30

          Thanks for that. I have the same Knives and they are failry blunt now. How often would you usually sharpen them?

        • tsunamisurfer on 10/04/2018 - 16:40

          @Snoopy113:

          There is not set time frame, just do it when I notice I have to use more force than usual to cut.

          I reckon the sharpener should come out about 4-5 times a year.

        • yoba on 10/04/2018 - 16:53
          +1

          @tsunamisurfer: does it take you an hour to get it sharp again using that water sharpener? Or you are not as anal as @UFO? :)

        • skittlebrau on 10/04/2018 - 20:32

          @yoba: It took me about an hour to do my set. It was worth the effort, but it can't be denied that doing it manually with a whetstone is a huge pain. I don't really look forward to doing it again soon.

        • giventofly on 10/04/2018 - 23:23

          @Snoopy113:

          I sharpen them when it becomes unsafe. If it doesn't cut a tomato easily, then they get sharpened.

        • abb on 11/04/2018 - 10:06

          @Gharvey Snruff: Pfft, tomato, I keep mine sharp enough to slice carrot so thin it's translucent

          @yoba: takes no more than 1 minute per knife with that kind of sharpener

  • hen dawg on 10/04/2018 - 13:21

    outstanding knives. I can't believe how sharp mine is

  • clubhonda on 10/04/2018 - 13:37
    -7

    I bought a set of knives from kmart or target for about $30 around 8 years ago which is still going strong… never had to sharpen them. I'm sure these would be better, but I can't see how they are $200 better?

    • Merlict on 10/04/2018 - 13:57
      +10

      never had to sharpen them
      Either you never use them or you've just gotten used to using blunt as shit knives.

      • clubhonda on 10/04/2018 - 14:22
        -5

        They're still sharp. Why would you assume otherwise?

        • UFO on 10/04/2018 - 15:00
          +4

          clubhonda, because you said you bought them 8 years and have never sharpened them.

          So logically, you either rarely use them or they are blunt… there is no 3rd option, as knives used even on a semi regular basis won't last 1 year let alone 8.

          And on topic: This is pretty much the best price you'll find for this knife block set. I bought this very set almost 10 years ago. Terrific set of knives, weighted perfectly, grippy, and obviously very sharp when maintained correctly. Very comfortable to use and honestly one of the best purchases I've ever made.

        • yoba on 10/04/2018 - 15:22

          @UFO: please elaborate on proper maintenance a little bit?

        • UFO on 10/04/2018 - 16:01
          +16

          @yoba:

          okey dokey ;).

          Depending on your budget, you can either go manual or electric.
          The cheaper option is to get a combination wet stone, 240 grit on one side (to first develop the edge), and 1000 grit on opposite side to hone it.

          Water stones are completely different to the old school hard stones. You soak them in water for 15min beforehand and use the paste that's formed when rubbing the knife against it as additional 'cutting fluid'. A lot of people make the mistake of regularly rinsing/washing all that 'mud' away while sharpening, but it's supposed to be there!

          Global of course sell a particular water stone that's great, but generic stones are ok provided you are getting the right type.

          Plenty of videos online on how to sharpen them, but the most efficient way to sharpen a knife is with small circular motions (a circle never ends, whereas back and forwards you are stopping at each end and is harder on your arms). Global have pretty good instructions online on angles and further techniques. Basically you concentrate on one side until you feel a burr/lip form on the edge (feels like a microscopic 'curled wave' on the blade edge). Once that forms, tackle the other side to remove it completely. Then look closely down the line of the blade and if there's any chinks divets along the blade edge, keep forming your edge until all gone. Once you have a straight undamaged edge (at the right angle for your blade), you develop an even edge. Its hard to explain, but its like when you look at a finger nail. You have the pink bit (the entire blade surface) and then a thin white nail end (your sharpened edge) that's EVEN along the entire edge. You need to make a thin white nail that's even along the blade edge. You'll know it when you see it :). Rookies make the mistake of just going by feel and wonder why their knife is blunt so quick. It's because they haven't formed the thin edge properly (or maybe haven't formed that thin edge at the right angle). They've sharpened the knife, but haven't given it enough fine edge to give it longevity. Very important part of sharpening a knife that's surprisingly not covered off online very well. Might have to make a You-Tube video ;).

          Anyway, once you make that fine edge, and the burr is gone by changing sides, time to hone the edge to make it sharp with the other side of the wet stone. Start on one side like before, forming a small burr, then the other side to remove it. You'll start honing for a few minutes on one side, but by the time you are almost finished you are swapping sides on regular basis and getting a little gentler on each swap so you aren't removing too much metal on each swap. You end up with a dominant edge on one side of the blade, as you're supposed to do with all Japanese knives. It's actually a lot of hard work, and is far better to maintain the edge on a regular basis than rebuilding it every 6 months or so.

          However… I'm lazy and don't do that anymore! I much prefer the electric way of sharpening all the knives in 5-10min total, than the hour or so of hard work it takes to properly do them manually. Actually longer. Manually takes ages! But beware, cheaper electric sharpeners heat the blade too much and Global actually don't recommend you use electric sharpeners for that reason. But if you are careful and don't smash the knife hard and all at once (I lightly cut an edge and then move to the next knife before coming back to the first, and I don't push too hard to try and get it all done in a few passes… friction = heat), you can control the heat caused by electrically grinding and not damage the Globals.

          I bought a Chef's Choice 1520 electric sharpener (Not cheap! As expensive as the bloody knives! But the Chef's Choice is literally the "chef's choice" and used by pro's to maintain all their knives quickly). No mess, no fuss, done in a few minutes and knives are the sharpest they've ever been and STAY SHARP LONGER! I use the sharpener for every knife in the house, the Globals and the cheaper ones in the draw too. Actually family bring their knives over for me to sharpen! I don't mind! I researched over and over the best techniques for sharpening knives, and took a lot of time improving my own technique. I think I sharpen a knife pretty damn good to be honest! But the 1520 just does it better and faster. I use my knives every single day. For something used so often, I want it perfect. The 1520 (even though its a massive sting to buy) is something I couldn't live without now. Love it. Professional knife sharpeners (where you pay someone to sharpen your knives), don't do it by hand. They GENTLY use electric. I strongly suggest you start manual and learn how to do it "slow manual", then progress to "fast electric".

          I'm anal when it comes to this type of stuff (obviously!), but its a good feeling to use well maintained tools for the right job. Very satisfying.

          Hope this helps.

        • yoba on 10/04/2018 - 16:49

          @UFO: wow, much clearer now, thank you. Not really keen to get into that manual sharpening territory, and not ready to cough up x2 price tag to that Chef's Choice sharpener.

          Since we are here, have you ever used Victorinox Fibrox 8-Chef's Knife? Praised as the best value for money pretty much everywhere.

        • UFO on 10/04/2018 - 17:57
          +1

          @yoba:

          I can't remember if it was a Fibrox I used, but I'm not a fan of the Victorinox brand… and not because they are terrible blade.

          Great blade, but I hate the old school molded plastic handles!

          They are molded in such a way that I find them awkward to use in any other hold other than traditional chopping motion. Does your particular knife have a tear drop at the end of the handle? Gets in the way for me and I feel like I want to grind it off!
          Also, (and again not sure if this applies to your knife) but typically with the molded black plastic handles, I hate how they meet the metal blade at pretty much a 90 degree angle. It's an old fashioned design and is very hard to clean in that spot hygiene wise. Look at any old knife and there's always some crud in that spot I bet! I much prefer blades that seamlessly blend into the handle. Much easier to clean, and hold.

        • kiarod on 10/04/2018 - 18:20

          @yoba: The Victorinox knives use a slightly softer steel to the Global's, but are
          awesome knives that will last for years. I love mine.

        • cheapo999 on 10/04/2018 - 18:56
          +1

          @UFO: +10 for effort👍

        • frbargain on 10/04/2018 - 20:48
          +1

          @yoba:

          Get a Minosharp Plus 3 then. It's relatively idiot proof and keeps your knives sharp enough for less than $70 RRP.

          Also have a fibrox and have been happy with it. I'm not a fan of globals (i have had this set for 10 years) due to the handle - fine for vegies but handle isn't ergonomic for bigger jobs (meat etc)

        • opcode on 12/04/2018 - 14:46
          +1

          @UFO:

          This is great advice. I scored an awesome deal on the 7 piece Global knife block a few years ago - bought it for $50 from gumtree. However, I've since spent over $300 on whetstones and accessories, and sharpening all 7 knives is a real pain in the ass which I don't look forward to. I've gotten pretty good at sharpening them, but it still takes me over an hour of hard work. As much as I don't want to admit defeat (and the wasted money I spent on the sharpening stones), I may need to look into this Chef's Choice, since I too use my knives every day and I absolutely loathe sharpening them.

        • UFO on 12/04/2018 - 18:37
          +1

          @opcode:

          That's exactly my thoughts mate. Same situation. Just suck it up and buy the sharpener, trust me.
          It's a short term pain, but every time I sharpen the knives with it, it's a blessing. No more RSI :).

        • opcode on 14/04/2018 - 09:40

          @UFO:

          So I've seriously been considering the Chef's Choice 1520, but I've also noticed that there's another option for 15/20 degree knives called the Chef's Choice Trizor XV. I've been having difficulty understanding what the difference is between the two, do you know much about this model? Also, where did you pick up your 1520 from? I've found it on butchersparadise.com.au for $299 which seems to be the going rate. Thanks

  • Kurohayabusa on 10/04/2018 - 19:45

    Do people actually use all the different knives in a set? I tend to just use my santoku for everything, maybe a utility knife for smaller jobs, so find it hard to justify buying an entire knife block set (tempting though!)

    • skittlebrau on 10/04/2018 - 20:47

      IMO 3 is enough for most people and at least then you only need to worry about maintaining 3 knives instead of 6. 1 chef knife, 1 utility knife and 1 serrated is enough for me.

    • frbargain on 10/04/2018 - 20:53

      The only useful knives in this set are the chef, santoku and maybe the bread knife. Neither wife or myself would opt for the smaller knives unless the rest are unavailable.

  • Super doobie on 10/04/2018 - 20:53

    Ok, so there good. But what is the best kitchen knife set in the world?? And how much?

  • androidant on 10/04/2018 - 21:43

    Bought this set at 10:00:05 been waiting for the code to go live since it was posted!

    Can any one recommend the best type of chopping board to use them on? Should I be going after a specific type of surface?

    • Kurohayabusa on 10/04/2018 - 21:51
      +1

      A high quality wooden chopping board is best from what I remember, given you maintain them well (don't soak in water for ages, oil it with food grade oils etc). Plastic chopping boards get scored too easily, giving nooks and crannies for bacteria to grow; glass/marble are too hard and will damage your knives.

      • Pikaloo on 11/04/2018 - 06:08

        what he said, end grain wood chopping board and that's it. No plates, no glass, no marble. These knives are hard therefore brittle and can chip and become blunt easily.

    • Stivo on 02/05/2018 - 10:03

      Have the new knives arrived? Do they look real or fake? Check out some of these pics to see what a fake looks like: https://flyer.smugmug.com/Other/Global-knife-fake-vs-genuine…

  • Stivo on 11/04/2018 - 10:28
    +1

    Looks like they sold out. I was bummed cos I wanted a set. So I did a search on ebay and theres other stores selling for around the same price. Should I be weary? Is there such a thing as Global knock offs?
    Edit: looks like fakes are a thing. http://globalknives.uk/counterfeit/ https://www.ebay.com/gds/How-to-spot-a-fake-Global-knife-/10…

  • Twocupteabag on 11/04/2018 - 18:53

    How do these rate against shun?

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