Is henckels a good knife brand

It can be. Some are better than others.

I highly recommend $20 knives such as Dexter Russel or F Dick or Victorinox. Use them for a couple of years. Sharpen when needed. Buy new ones when needed.

There are many knife threads on the board if you want to read what people think.

Again, this board needs a knife threads sticky.

No. I’m basically a knife expert since I sold cutco in high school


Nowadays the $20 knives at Walmart aren’t much worse than the $300 fancy knives so just get the $20 knife and throw it away when it gets dull after a couple years

If you look in a pro kitchen it’ll be cheap knives

Worth it to have them professionally sharpened?

Ot just run the angle drag sharpener on them?

I have a Henckels Santoku style knife that I bought at Homegoods for 30 bucks 15 years ago. Its been a great knife, a little hard to sharpen but holds an edge well, blade is kind of wide.

My favorite knife is a no-name brand from a Chinese Market, I love the shape of it and the blade is a little thinner. Its very easy to sharpen but loses its edge faster.

I have had my set for 21 years. They are still good enough for me.

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I have had my set for 21 years. They are still good enough for me.

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Same here. Got ours as a wedding gift 22 years ago and still use them.

They aren't as good as they once we're, but they're as good once as they ever were.

My first “real@ set of knives were henckels as a young adult. Not bad knives at all. Hell, I still have them, but over the years have bought individual Japanese steel knives that I use for the kitchen for most things now

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Worth it to have them professionally sharpened?

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Get a couple of good stones and learn how to sharpen them the correct way.

In all the years I've been cooking (over 50 now), I've never had a problem with buying knives that won't break the bank.

It's really all about keeping them sharp and maintaining the edge and you'll find a $30 chef's knife will cut as good as a $400 one. It may not be as pretty, but pretty knives don't make you a better food prepper or cook.

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I bought some Japanese suki block or something g like that.

It’s course on one side and smooth on the other.

I got them sharp in my opinion but my wife cuts on the granite and turns them sharp as an molle axe.

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I have 3 different grit stones from coarse to do repair work if a knife gets damaged a bit to establish a new edge all the way to my diamond wet sharpeners that are in the 1000-2000 that really polish the new edge. I also have a barber's strop with one part Scottish Linen and the other strop being smooth leather to finish things off for a razor sharp edge.

Don't have much advice about the wife's habit of cutting on granite, but you already know it's not a good thing for the knives, just have to convince her. Maybe don't sharpen the knives until she starts using designated cutting boards.................Good luck with that.