That’s nice, but sharpness is really a useless metric to judge a knife. I can put hair widdling edge on a 50 cent butter knife easily enough. What I want to know from a knife review is, how is the heat treat, edge durability, edge retention, etc.

Looking at a few key Global’s.  The reputable retail outlet claimed they no longer balanced the knives with sand in the handle.  I did the listening test and heard nothing.  What gives?

Chef will you do a review of a Wusthof knife? And maybe how it stacks up against the Global lineup!