View Full Version : Glestains
04-13-2012, 02:31 PM
Seem to be disliked for the scoops in the blades and some of the handles - I bought some because they seemed a reasonably decent enough steel and I like how they look. Mine seem to work well and yes I do enjoy using them.
Never seen Iron Chef (not sure if its shown over here in the UK), but led to believe this made them go down in some peoples esteem?
04-13-2012, 04:53 PM
I have admired those from afar and always wanted one, how hard are those to sharpen with the divots as I call them in the knife, isn't the back side flat like I said never held one. How do they cut and do the divots help at all because everyone I had with those different brand of course I could tell no difference. Peace and thanks for the post, jmbullman
04-13-2012, 05:01 PM
I've read of quite a few pros using them and they seem to work as advertised, but I think the steel is just too soft for the knives to last long, especially with the scallops. I think if you get a good convex knife it does the same job but clearly it will be a lot more durable.
04-13-2012, 05:13 PM
Thanks Steven that's what I needed to know, they have been scratched off my want list now the problem is I have to add something to replace it. Any ideas? Peace jmbullman
04-14-2012, 11:57 PM
I don't like to knock knives too much now,however,I have used( a EXec. Sous Chef at Kahala had a whole set of them.)& sharpened for him.I agree wt. Steve the steel is average & they are overpriced for what they are.You can get a Konosuki HD or White Steel for less than one of those things.
04-29-2012, 06:47 PM
+1 with Keith and Steve. The Acuto blade alloy used to be hot stuff, but is now unimpressive. In addition to the criticisms already made, Glestains are heavy. More. the handles are awkward for large hands in the sense that they're short, and the angled bit at the end can line up with some folks' little fingers. Even thou I don't wrap my little finger around the bottom of the handle, or apply any pressure with it, I still find the Glestain grip annoying.
While the Glestain's dimpled face is one of the few which are actually effective at releasing wet food; it's soooooooooo not worth the manifold drawbacks. Grantons (by which I mean the knives actually made by Granton, not the generic "Granton grind" referring to any knife with kullenschiffen) work as well and are 1/5 the price.
08-08-2012, 02:59 PM
Yean I agree. I bought a small 'offset petty' from them, thinking it might be a goof wife knife (wasn't) - To me it is a Japanese knife trying to imitate a Euro knife - soft steel and big deep Gratons. I'n not a fan of these as they dont help miuch with stiction (these work better than most, which is to say barely at all). The grind is pretty flat on the back and conve'x on the front. As Fred has mentioned in the past, those Gratons aren't a good idea as you use up your knife over time and have to deal with it when the grantons become a part of the edge. They are easy to sharpen but I'm really not overly impressed for what they want for them.
I used a Glestain gyuto as my main baking knife in culinary school. The major problem with granton blades is that they perform very poorly after edge grinding from sharpening has reached them.
Since I used the knife for cutting dough, cake layers, etc. I never got close to wearing it out and it would go a long time between sharpenings. Cake layers aren't too hard on blades. The blade steel is the equivalent of Global - not the best but better than Western knives. I don't recommend granton blades so this product doesn't get my recommendation. Otherwise I think it would be fine at the price point of a Global.
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