I have a set of 30+ year old Wushoff kitchen knives. I get them good and sharp with my Edge Pro sharpener and after each use make a couple of passes with the ceramic rod provided with the Edge Pro. I don't use them that much, but after about 3 weeks they get "dull". I've seen other folks Wusthoff knives and they seem to stay sharper even though they don't seem to get the care mine do. Was there an issue with the steel in older Wusthoff knives?
I'm thinking about replacing them. Do you have suggestions for a Chef Knife and Slicer?