There’s no question about it, the Wusthof Classic 10 Piece is a top-of-the-line set. Each piece is exceptionally crafted and very sharp right out of the box, from the tiny trimming knife to the chef’s knife. The balance is spot on, and the lighter weight makes this set better for handling delicate tasks like slicing strawberries.
For those who can’t pay top dollar, the Henckels is our first choice. The full tang, riveted handles have an endcap polished off with thick stainless steel to increase durability. Throughout testing, the blades remained sharp, and there wasn’t any sign of warping. It features remarkable quality given the price, and it’s more robust than others, making it able to withstand the abuse of big meals. However, the handles are angled right where they meet the blade providing a solid pinch grip. The sharper angles can dig into your palm when slicing larger quantities of tougher ingredients, such as butternut squash.
The collections with stamped blades (Non-stick Edge, ColorCore, ColorPro, Advantage, and Graphix) won’t perform as well or last as long. They’re relatively easy to sharpen with a handheld or electric sharpener but using a whetstone can be challenging. Since gotham steel cookware sets most Cuisinart blades are thin and flexible, they can bend as you run them across the whetstone, resulting in an inconsistent angle. In terms of cutting ability, Cuisinart knives are sharp right out of the box (even with the larger, 44-degree edge angle).
All the knife handles join flawlessly to their steel blades. Even the solid wood storage block is crafted with detail as it houses each knife on its side for better blade protection. The workhorse of the kitchen knife set is the chef’s knife, which allows you to glide through dense vegetables and tough meats or mince just about anything. The santoku blade is a handy tool for slicing, dicing, and chopping, while the serrated bread knife will be perfect for all of your crusty loaves. The shorter yet versatile utility and paring knives can be used for smaller or more delicate jobs.
Yes, there’s a lot of detail that doesn’t cover, but r/sharpening covers it in their wiki! The problem you’re having is that all knives dull with use. It doesn’t matter what the brand is, or even what it’s made of, it will eventually get dull. But it just sounds like you’re not sharpening your wustoff very well.