That is true, but not on a King 1k. They will both take the edge off a king 1k to it's fullest...though they will retain it differently.
This is a simple question with a complex answer.
To be totally literal, YOU may not be able to get a good edge off a King 1k. I don't mean offense, but it might be that you aren't getting the edge as even and clean as one would want for a finished product.
Also, the edge on a global from the factory is WAY more finished than a hand-sharpened 1k edge. It's not mind-blowing, but honestly a 1k stone edge is not what I would leave on anything.
The other thing is that the Cuisinart isn't nearly ground as considerately as the Global, like most big-box-store factory blades, it is basically a sheet of steel in the vague shape of a kitchen knife. The Global, while not being a feat of engineering, is still made to work as a kitchen tool.
The cuisinart will never be it's best unless it is sharpened on a powered belt. It can be good, but not as good as off a belt(plus the belt is waaaay easier). For home cooks, it's actually less practical to have a cheapo knife than to have a middle-of-the-road knife that takes an edge that is worthy of you putting your time into it.
Regardless, I would get another stone, a fine grit honing rod or an agressive strop to go with what you have.
Welcome to KKF!
:ntmy: