Originally Posted by conkey210
What really gets to me is nobody can explain why this is and has happened. The knife edge is completely ruined.
Do you have any pictures? I'm no doctor but I'd like to see. Electrolysis is the fastest (non obvious) way to eat holes in steel that I know of. Maybe there's something strange going on in your dish washer?
Originally Posted by hollowpoint1911
Just a heads up on Wusthof and Henckels... There is a HUGE difference within the model offerings for each knife brand. Each brand has forged blade offerings (which they built their reputation on), and they now sell stamped blade knives which are of lesser quality/durability/price.
For Wusthof,the stamped knives are from the "Pro" and "Gourmet" model lines (and the ones I recommend that people avoid). Everything else (Classic,Grand Prix II, Ikon, Classic Ikon) is forged.
Henckel has a ton of stamped blade knives out there flooding the market. The easiest way to tell a Henckel forged knife from a stamped knife is to look at the logo. If the Henckel logo has 2 men, it should be a forged blade. If the logo only has 1 man, it should be stamped and you should avoid it like the plague.
Don't buy knives without first handling them in person. All the brands and models have different weights, handle angles, shape, balance, etc. What works for someone else, might not work out for you because your hand is different.
This guy knows what he's talking about. I had a set of those cheap Henckel's. They're sold as "eversharp" or "no sharpening needed", but what they really mean is that they're not capable of being sharpened. I second the recommendation to hold the knife before you buy. If the blade is so shiny it looks like's it's chromed and there's nearly no weight to it, assume it's garbage.
My wife bought me a single large "caphalon" blade for Christmas or my birthday several years ago and it's pretty awesome. Since then I bought a bunch of caphalon blades to replace all the junk henckels blades (I salvaged the block) and I've been more than happy with them. For under $100 I replaced pot metal with real steel. I bought one of each set they sold at JCP at that time, so I have a set of steak knifes, 2 pairing knives and... a big bread cutting serrated edge one (with long teeth so it can still be sharpened) and a few bigger knives. I know they're not japanese folded steel blades or german steel... nor are they woots steel... but they're good thick steel, they hold their edge and when I dull them, I can sharpen them up fast.
If money is really tight and you want a decent set super cheap, there's sets on amazon that will surprise you. I bought one set, red handles and a magnetic block that has super thin blades, but they've withstood quite a bit of abuse and still look and work great. I was surprised how much I like the thinner blades. I've also seen some super cheap (inexpensive) blades at Costco. The steel look awesome, but they have cheap looking plastic handles. I bought the big butcher blade with the intention of trying to make my own handle... but it's been sitting in a drawer for a few months now.
That henckles set I bought really turned me away from anything "serrated". I don't even buy pocket knives with a serrated edge now because it's such a PITA to sharpen them.
Here's an example of the junk henckles set:
from their Q and A: "Much like the other responses, I have to agree with them. They are a lightweight set and did not stay very sharp like I had expected them to."
and here's the uber cheap thin but decent blades I was talking about:
FYI, I think that set was on sale for $29 when I bought it.