> wrote in message
...
> On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
>> > 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?
>
> Our Henckels are 5 years old...we generally use a plastic cutting
> board for veggies, etc and a wooden board for meats...we used to be
> occasional offenders of cutting on the wrong surface, but have since
> learned not to from the store where we have them sharpened....which,
> we usually have done professionally 1x per year - could be done much
> more often, however the store is a distance away and not always
> convenient.
> My husband has an interest in Asian knives - any knowledge there?

A friend has a few Global knives she likes, but they don't feel right in my
hand.

You are out of your minds to replace your Henckel knives. You didn't answer
my question about whether you use a steel to touch up the knives between
uses. This takes about 11 seconds, or a minute, if the phone rings and
distracts you. Unless you're seriously abusing the knives, you shouldn't
need to use any other sharpening method more than maybe once or twice a
year.

So, do you use a steel? Do you know what a steel is?