Posts from — March 2009

We’re looking to hear from anyone with tips on how to make good, fresh pasta – can you help? We’re launching a pasta machine site that’s all about making homemade pasta and we’re hoping to include a top tips page. So, if you’ve got any good advice then please leave a comment here on or on that site if you prefer – thanks!

Global Knives have a fantastic reputation for craftsmenship and quality. In this post I detail a brief history of Global and some tips for looking after their knives.

Designed by Komin Ymada in 1985, Global Knives are manufactured by the Japanese company Yoshikin. The initial aim was to produce a knife range that consisted of Italian design aesthetics, German durability and Japanese precision.

You may might not know that each knife is made from a single piece of stainless steel that is sharpened to a point rather than the conventional bevelled edge. The knife ridge is a gradual curve that helps keep cut foods separate from the knife blade.

I’ve read that Global knives should not be put in dishwashers and should not be allowed to drip dry – you should (carefully) hand wash, dry, then put them away. Do not cut frozen foods or ice to avoid blade snapping, chipping and nicks.

You’ll find a great range of Global knifes and chef equipment at Nisbets.