Are Henckels Kitchen knives worth the $$$

Wow.... thanks for the all the helpful comments and suggestions. I never thought a simple question could generate this many responses. I have a classic Henckels 3" paring knife, but it seems to require constant sharpening. At first, I thought maybe it was I because I’d used a 20-degree angle rather than a traditional 15-degree. As for Sypderco.... I know they make great stuff. If only they would introduce a set of premium kitchen cutlery, I would definitely buy it. In the mean time, I will look into Forschners.
Thanks again everyone.
 
as long as they're not the cheap taiwan made ones (they're not worth it!!!...junk..junk..junk!!!)
 
We have a set of top-of-the-line Henckels that we have had for about 5 years. They would be average performers at about 1/3 of the price. However, as is, they are over priced and over rated. Edge holding is not very good. The knives we currently use in the kitchen are actually not kitchen knives at all. For a Chefs knife we use a custom from Mike Cooper. Our paring knife is a neck knife from Ray Kirk. The cooper also doubles as a slicer/utility knife. For steak knives we generally use various neck knives or Spyderco folders.

The henckels are still great dust collectors
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Richard
icq 61363141
Just some knife pictures
http://albums.photopoint.com/j/AlbumIndex?u=110070&a=4518795
UPDATED and REVISED
 
I have both Henkles and Wustoff kitchen knives. I like both, but find the Wustoff harder to sharpen. Both brands seem to require frequent realignment with a steel.

In retrospect I would avoid the Henkles and Wustoff bread knives. The blade is too thick and the one sided serrations make slicing difficult.
 
If you like the name HENCKELS enough to pay the high price, go fot it. They are great knives but I did not want to pay that much for kitchen cutlery.
I just bought quite a few FORSCHNER kitchen knives from Roger at Bayou Lafourche Knife Works www.knifeworks.com and the black fibrox handled line is VERY affordable and the handles are dishwasher safe. Some have mentioned that there steel seems soft but I have been well pleased with them and a sharpening steel maintains the edge easily.
 
Globals are great knives. They are lighter than Henckels and Wustofs, so they are more comfortable to use. They are also thinner and keep an edge well. Definately go for the Globals. If you search the Internet you should be able to get a good price. My wife went to professional cooking school where they issued Henckels. I got her a Global when she graduated and its all she uses. It also looks good.

Cheers,
Damon
 
I haven't had the chance to look at any yet, but if they're like the Mora knives that we know the following could be the best deal going.

Frosts has a site at http://www.frosts-scandia.com/ie.htm for their knives and the following has some in their PDF catalog, which is the online catalog at this page: http://www.seamar.com/knives.html

Eriksson has similar knives but I haven't found a US site. The site below is goofy in that I can't get the PDF files to download from the site, rather I have to click it, kill the window which never seems to load, save the address, and then click on the address to open the PDF file. You need to do that for each section of the catalog. The following if the kitchen knife sc\ection: http://www.kjeriksson.se/kniv/slakt.pdf

 
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