Thats what i needed for info a year ago!There are lots of great knives out there. Many will tell you how fucking awesome their Japanese knives will slice (and they will!) But won't tell you how easy the edge will chip.... I have Shun, so I do know.
Seriously, the best value in kitchen knives are Wusthof classic (what you will mostly see on food network shows) or F. Dick.
Use what the pros use....
They aren't in horrible condition. If you want them, I'm happy to sell them. I'm ready for a change. Santoku and chef's knife are in very good condition. The tip of one steak knife is broken, and the tip of another is bent; both still functional.send me your old used and abused Henckels knife's for disposal...
They have a lifetime warranty. If they are really fucked up, Henckels MAY replace them...for free.
You're welcome. I have had a full set of the Wusthof for about 10 years now and they get used the most. Still in great shape and have never needed more than just normal honing. My ex wife who was a professional chef used her set of F. Dick for 30 years.Thats what i needed for info a year ago!
My scissors have issues, but nothing is trashed, just not what I expected from a year of use.
You have the cheaper chinese made ones... thats your problem with why they didnt last. I only run the made in germany ones. They have 2 of the little guys next to each other. Professional-S series is what I have. I would guess 20 years on my oldest 8" chef. Got 2 8" chef knives, 6" utility, 4" pairing, 6"ish Santuko, and a 6" cleaver. Need to get a bread saw.
BUT I still say contact Henkels and see if they will warranty any of them. Then at least you have brand new knives to try to sell, although I dont think they are worth much. They probably came in a big butcher block set.