A key to any good kitchen are sharp knives. There is nothing more dangerous than a dull knife. I really like Global knives because of their great balance and light weight. Global's are a bit of challenge to sharpen because you use a much higher angle on the edge. The higher the angle the sharper, but less durable the knife edge. I've had this knife over a year now and I finally have a good base edge, which I will sharpen for use today. This is a picture of the vegetable slicer from Global with the medium grit Global ceramic stone.