Hugh Macaulay

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• August 6, 2003, on Kitchen Remodeling:

  I do not retract my glowing praise of my high-carbon, unstainless French chef's knife. It sharpens like nothing else (soft steel) and has a blade shape that is useful. However, I've since my last post been seduced into the Global cult. The Japanese-made Global knives are very nice. Unlike the German heavies, they sharpen with relative ease. They are also light and perfectly balanced. All of my old Sabatiers, Wusthofs, etc. are in retirement. In my kitchen, a ten-inch Global chef's knife, an unbranded fillet knive and a Global paring knife do everything.