> wrote in message
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> On Nov 15, 11:27 am, "JoeSpareBedroom" > wrote:
>> > wrote in message
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>> ...
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>> > On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
>> >> > wrote in message
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>> ...
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>> >> > 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?
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>> >> Dull quickly: How long is quickly?
>>
>> >> When's the last time they were sharpened using a stone, a machine, or
>> >> by
>> >> a
>> >> professional?
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>> > 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?- Hide quoted text -
>>
>> - Show quoted text -
>
> I do know what a steel is and we do use it - perhaps not as often as
> is required. The knife set we have was not an expensive set and was
> on the lower end of what Henckel offers, however we were not looking
> to replace our current set. Our current set does not include a 10"
> chef's knife. We would like to purchase a chef knife (not an entire
> knife set). I would gladly accept advice on how we could better
> maintain our current set of knives, especially given that we want to
> expand our collection, however, and more importantly, I would like to
> know who is happy with their current chef's knife and what brand is
> that - as I am not 100% loyal to Henckel!
>

I have a Wusthoff Classic that I like. I've used a friend's Henckel of
similar design, and found it was fine. I wouldn't go near an Asian knife
unless it was Japanese.