Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: how does it cut tri tip?
Document: [Be-aware that fruits and vegs like stickingto the sides of the knife causing interference in the cutting process...very dangerous, maybe this is the reason some of the posters say they cut their fingers off!?? ]I also bought their MEDIUM AND SUPER-FINISH WHETSTONES in the hopes of keeping up the maintenance to tip-top performance...another DUD!!
a slight drop took the tip right off. I can still get it nice and sharp, I use it in a professional kitchen setting so I am rough with it but the tip should not have popped off that easily.
Global knives have very thin, stiff blades. They also have comfortable grips that never slip in your hand and give you the proper leverage for each job. They are light and precisely balanced. Although they are expensive, you will never replace them. My Global Chef's knife is an older model with a rounded tip and (I think) a 7" blade. The profile is exactly the same as this knife. I am dexterity-challenged, so it took me perhaps a month to trust such a large knife.
As others here have mentioned, I too heard about Global from Anthony Bourdain's Kitchen Confidential. I'm not a gourmet chef by any stretch of the imagination and have only recently started purchasing &#34;serious&#34; kitchen tools. This knife is light and extremely comfortable in my hand. I'm only kicking myself for having waited this long--all that sawing on things with crappy cheap knives! This goes through pretty much anything with minimal effort. Thanks for the tip, Tony!
It simply slides through them and there is not even juice on the cutting board from them being cut.
This was a gift to my chef son who so far hasn't cut anything he wasn't supposed to but I can see where it wouldn't take much, this thing is beyond sharp!
Well balanced knife that is very sharp, and stays sharp. Able to cut a grape, or tomato very thinly and strong enough to get through old stale bread.
Oh yes - and if you haven't yet read Anthony Bourdain's Kitchen Confidential, buy that too - but be careful not to cut yourself when you start laughing thinking about some of the things he has to say about professional cooks...
It's frightening! I doesn't so much cut as it splits atoms. A few weeks of hard work into it and the edge is well retained. Just maintain it as you should and it'll last for many years to come.
You really notice how good it is when you cut hard things up like a carrot or onion or something like that. I enjoyed cutting with it so much tonight that some of the food at dinner was cut a little too small...but it was so fun!
Answer: Clay, you don't use a chef's knife to butcher a tri tip.  Please don't buy a Global knife, they are terrible. I would get a Shun, Mac Pro or an Al Mar honesuki knife to do the base butchering, if you are breaking a sirloin and removing the cap (tri-tip).  If you are buying the tri-tip as an end product then use a honesuki or European boning knife to remove the silver-skin and then use a good slicer to cut it into steaks.  I have both Al Mar and Shun knives of varying quality and love every knife for a different reason.  The Shun Kaji 9" slicer is a perfect tool for cutting steaks from any cut of beef.