I’ve got a full set of Henckels Professional S knives and a couple of Shun Kaji(Chef’s and a 7″ Santoku).

Now that the Henckels are a few years old, I have to sharpen them often. I sometimes wonder if the wife is using them to cut bricks or something. I use a Spyderco ceramic rod sharpener and it takes a while to get a good edge back on these blades.

The Shun are still very sharp but you have to send them off to be resharpened. None of these knives goes into the dishwasher although my wife has sent some of the steak knives through.

Good site about Best Kitchen Knives.

Would some regular carbon steel blades be better? They won’t hold an edge for long but they are easier to sharpen. Or should I bit the bullet and get some more expensive blades? Shun makes some more expensive ones but being Japanese in design, they are thin and I’d like something with heft for cutting meat and bones.

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