what is the best chefs knife brand?

i hate j henkels, or however you spell it, bought one and right out of the packaging i had to sharpen it! after sharpening, it still was dull that it wouldn't cut paper! i went to culinary school, so i know it should be sharp enough to cut paper. I am not thrilled with chicago cutlery either, but never used them. I cannot get any of the knives i used in school, as they were commercial, but i would like to know if any that are in say, target, kohls, etc... would work well. I also plan on getting a electric shapener, as its time consuming to sharpen with a steal or block. thanks! just because i went to culinary school, doesn't mean i took culinary, i was pastry! plus, if you come and sharpen my knives for me for 30 min a day, then i will use the 'horner', its called a steal!!!

Public Comments

1. omg dont use electric sharpener, you went to culinary school so you know about the honer, as long as you got the honer and a good chef brand that feels comfortable to you; i.e, global, german knife brands or anything that made from good vadaium metal. Your knife will never dull.
2. I hear from my chef friend that these Kyocera ceramic knives are pretty spiffy. I guess they stay sharp really long and they're better somehow because they're not metal. http://www.metrokitchen.com/kyocera/
3. Well the problem is that JA Henckels has come out with a "mass market" knife that they sell at Target which is crap! It is really bogus because they are taking advantage of their name recognition and selling crap at Target. It is cheap and as they say you get what you pay for! The 4 star Henckels that they sell at specialty stores and NOT Traget is decent although still not by any means the best knife out there. If you want the best then go with Wusthoff (German) or better yet go Japanese and get a Global or beter yet a Shun. Shun really is one of the best knives on the market. Rather hard to sharpen but once you do it really keeps it's edge which is what you want. I have a Shun and I use it constantly and I get it professionally sharpened ever 3 months. Under "normal" conditions you would probably have to get it profesionally sharpened every 6 months. Spend the money and get a Shun!
4. I have a set of Wolfgang Puck knives, and I love them. Since you went to school, you are probably already aware of this, but here is a catalog that has most chef wares: Chef's