Hmmm, I'm not too worried about having to wash the steak knives by hand, however the utility knife will have to be able to stand up to being used without being wiped off right away. I've ruined a knife cutting a lime and letting it sit for too long before cleaning.

Does anyone know how the Wüsthof or Spyderco utility kitchen knives hold up versus the acids and such associated with preparing food?
I've been looking at the Wüsthof steak knives...
...they have them with those metal handles which I'm not sure I like because it almost feels like a chalkboard (I held one in a store). Maybe I could get used to it. They also have them with black texture plastic or black smooth handles...
...I pretty much dismissed the black textured handles as they feel cheaper than the others.
Henckels makes some nice knives but I think I just prefer the Wüsthof logo.

I found some Spyderco knives
here and
here, though I'm not sure if they are what I want as the pictures are so small. Researching this has found me looking at
titanium and even ceramic (
here and
here) kitchen knives.
There's a lot of options here when choosing a kitchen knife! I had thought that here, where the most knife fanatics hang out, that most of you would have already walked this path and would have something to share!

Don't be shy!
