Henckels German designed Chinese made knifes

[GON]

Wife purchased Henckels German designed Chinese made knifes.

Have to say how blown away good these knifes are. I have always used cheap knifes; missed on how much easier a quality knife makes when doing things like cutting overripe tomatoes.

Well worth the money she spent. Only wish these knives were still manufactured in a Western nation.

 

[burbguy82]

We have had JA Henkels made in Germany knives for almost 20 years now. We have one set in the RV and the newer set in the house. They are second to none. Night and day difference with these and cheap knives. Once they start getting dull, they can be a bit annoying to sharpen, as with all stainless steels. But, as long as you use them properly, and cut on a board, they rarely need edge profiling. Normally, I just use a steel to clean the edge. Every few years, I reprofile the edge by hand. A pull through sharpener would work well.

 

[55hambone]

In my youth I picked up the paring knife that my grandmother was using to peel potatoes. It was sharp as a razor. I asked where she got it and she told me that it was a wedding gift. It was Henckels and approximately 50 years old at the time. My mother's knives were Ecko-they cut as well with the handle as they did with the blade. I spent too much getting made in Germany Henckels knives in 1980, but they were well worth the money.

 

[HoosierJeeper]

I love the Wusthof classic line, have probably 10 or knives from that collection. Very nice and German made still.

 

[ripcord]

Knife steels are designed to have a balance of hardness (sharpness), ductility (springiness), and toughness (abrasion resistance). They're like the legs if a stool. Increasing one property is at the expense of another. Even expensive kitchen knives are usually made out of fairly soft steel that dulls readily. Hard steel knives that keep their edge for a long time are prone to chipping, cracking or bending in a kitchen situation. They also are much harder to sharpen.

That said, you can't really expect any brand of kitchen knives to stay sharp a long time. Regular use of a steel and honing are required to maintain very sharp kitchen knives.

 

[shortyb]

Have block sets of both Zwilling J.A. Henckels and Wusthof Classic Forged High Carbon blades. Both about 20 years old and are essentially bombproof and an absolute joy to use. All get hand sharpened and dressed when needed. I would say the Wusthofs hold their edge slightly better than the Henckels though.

 

[JohnnyJohnson]

Everyone selling out for the bottom line.

 

[skyactiv]

I've always assumed Japanese kitchen knives are the best.

 

[DCDG]

Some of the best knives i own are cheapies with a few passes on a sharpener.