> wrote in message
...
> My husband and I both love to cook and am looking for a recco on a
> chef's knife - preferrably an 8 and a 10" version of the same knife.
> Any ideas? We currently have an old set of knives from Henkel and
> have not been pleased. The blades dull very quickly and they are
> barely usable.

How old is the Henckel set you have now?

What material is your cutting board made out of?

Do you ever sin by cutting on surfaces like metal or china?

Do you use a steel to touch up the knives?

Dull quickly: How long is quickly?

When's the last time they were sharpened using a stone, a machine, or by a
professional?