Is there anyone here who would be willing to let me kick the absolute crap out of a Global Chef?
I haven't handled one since I really learned what good knives are, and even then it wasn't extensive "handling".
Basically, I want to find out whether or not the bad reputation is completely warranted, or if it's more a matter of them falling out of favour with people like us, while the general foodie public is becoming more familiar with them. This of course, results in escalated prices at the same time we think less of them, causing us to like them even less.
Did I mention, I plan on kicking the crap out of it!