Kitchen Knife

I own a set of Wusthof knives I bought many years ago.  I think I can substitute many with twenty, or more than twenty.  The knives are still functioning like the day I bought them with minor cosmetic degradation.  The chef knife is the one that I use the most, the black handles, over the years, seem to develop some very minor gag, like hairline gap with the full tang inside.  It's not so noticable if you don't look for it.  I haven't used any other knives in any meaningful way other than the Wusthof so I really can't comment on others.  Over the years, I always want to buy some other brands of knives just to have a change, to spice up the cutting a bit if you will.

I imagine any other knife without a full tang, both length and width wise won't be as stable as the Wusthof.  I believe it really gives the knife its stability and heft.  I tend to cut with a rocking motion, probably influenced by watching too much foodtv years ago and also the shape of the Wusthof.  It has a rounded blade, a wide enough blade so my knuckle won't touch the cutting surface.  The knife doesn't look too exciting but it's very practical for what and how I cut things.  I don't really do any chopping motion.

I feel that the steel is pretty hard but then I think I read that it's not that hard.  So I don't know.  I don't think it's too easy to sharpen but not difficult either.  I use a whetsone from JA Henkels, most likely not the best but I am OK with it.

I wonder what the carbon steel can do with sharpness.

I like to try knives from Japan or France.  But then they don't necessarily fit the way I cut, not wide or curve enough to allow rocking motion.

With limited money to dispose, I still only have one set of knives.  They are good though considering I have been using them for over twenty plus years.