"Fred" wrote in message news:tzgtb.4906$aS
Then go check out your Wustof Classic and Gourmet carefully and
report back.
I think you'll agree upon closer inspection that the differences relate to
design and feel, not cutting ability or quality.

This is really a silly argument. I own Wusthof Grand
Prix...Gourmet...and misc others crowned by a vintage Sabatier Jeune
10" carbon steel chefs knife.

They all cut well when kept sharp. Almost any knife will perform well
when the edge is maintained. Comfort varies but it's all dependent on
style and preference.

-spence