I want a nice set of knives for a second home. I want them to be dishwasher safe and work well with an electronic sharpener like a chefs choice (if someone has recommendation for the sharpener I would be curious too).
I am considering Forschner, Opinel Intempora, and GÜDE Kappa. Are there others I should look at that will take well to electronic sharpening and be dishwasher safe?
I am in the USA. I would like to spend $600 or less on 2-3 knives. I really just need a chefs knife and a pairing knife.
Get yourself a few Victorinox and you'll be amazed at the dollar cost vs performance factor. A good honing rod is a necessity with these knives, and they're a breeze to maintain. Personally, I prefer the Rosewood series for the warmth in hand, as well as comfort. It only takes seconds to hand-wash a knife, so, why not??
If you MUST use the dishwasher, then the Fibrox series is the way to go.
Regarding specific choices, I'd recommend the Vic paring knife, and the 6" utility is a MUST!!!!!. I can pretty well guarantee that this will be your most used knife. As for a chef knife, I'd go with a decent 10" blade over the 8" model. That'll depend of course on your personal needs, and the number of people you're cooking for.
Regarding a bread knife, go with the 10" Mercer Millenia......... and,,,, that knife will easily do double duty as a slicer/carver. You'll be shocked at how sharp that knife is straight out of the box. The Santoprene handle is VERY grippy, even when wet, and VERY comfortable to use.
Get yourself a 10" or 12" Idahone "fine" ceramic honing rod, and you probably won't need to re-sharpen for a surprisingly long time. My most frequently used knife is a Vic 6" utility knife which I bought in November, 2018. That knife has yet to require sharpening, and I easily cut see-through tomato slices, etc. A quick touch-up with my steel or my fine ceramic rod, is all that's been required so far. (2 yrs and 7 mo. and still going strong)
If you MUST get an electric sharpener,,,,, the Chef-Choice TriZor is a very good unit. I've got one, but I never need to use it, other than sharpening friends' knives when they bring really cheap and very damaged knives.
I've got roughly 20-25 knives,,, Vic's,, Zwilling Pro "S" and Zwilling Pro, as well as Wusthof Classic and Ikon,. as well as Shun, MAC, and Miyabi Japanese knives. I never forget what great value the Vic's represent. I've got more sharpening gear,,,,stones, etc, than I'll ever need or use; Tormek 10",,,Chef's Choice TriZor,, a bunch (7 or 8) Shapton Glass stones, Naniwa Green Brick of Joy, ,,, 4-stone Norton set, etc. Strops,,, micro-abrasive sheets,,,, stone flatteners,,, you name it,,,, yet I only need a touch-up with my Zwilling steel or my Idahone honing rod for my Vic's (so far)
Good luck