I have my knives (Takeda, Heiji) and the family has theirs (Calphalon Classic Forged). This question is about theirs.
It bugs me seeing Made in China with German Steel every time I use one.
It also bugs me that the bolster is huge and prevents me from sharpening the heel. I've sharpened them enough that there is a gap at the heel on a few of them.
So...I want to replace them.
Is there a general consensus on which German brand/line is most desirable?
I will take care of them as far as sharpening goes and pulling them out of the dishwasher when I see one in there. However, they will see granite and disposable thin plastic cutting surfaces most of the time. It's a battle I can't seem to win
I'll probably replace just the 8" chefs, boning, paring, and that serrated tomato/bagel thing unless I find a killer deal on a whole block from one of those big stores that always has coupons and clearances.
Thanks for sharing your opinion.