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Northeast Nebraska | I have a partial set of Henckel knives that I purchased in 1976 while working my way through college as a fry/prep cook. 10" and 6" Chef's knives, 12" butchers knife and a boning knife. The chef's knives and boning knife get used weekly, if not daily and still have excellent edges and little wear. I think I spent over $150 on those 4 knives and a steel back then but have never regretted the investment.
The biggest key is having a good sharpening steel and knowing how to use it to keep the edge. Also, never, ever wash them in the dishwasher or let them soak in water!! That will ruin the handles quickly if they are wood and I personally think that the high temps and stuff rattling around inside the dishwasher don't do the blades any good.
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Kitchen knives?
