Any recommendations on kitchen knives?

[flamin lib]

11. I did extensive research a couple of years ago and came up with two options.

Mercer and Dexter Russell. Both are commercial grade manufacturers. I settled on the Dexter Russel because I like the warmth of rosewood handles and I got to use them at a factory demo. Mercer supplies knives to all the major cooking schools.

If all you want is a sharp edge that is easy to maintain and holds an edge for a looooooog time buy the stamped and formed blades with plastic handles. That's what restaurants use. However both brands offer "front of the house" sets; the stuff the chef uses when serving at a buffet line. Forged blades with thick bolsters and solid tangs. Very attractive and made from the same steel as the work-a-day stamped and formed blades.

You can buy a set of Mercer Genesis with a cool stand for what a 10" chef's knife in the German and Japanese brands costs.

I've had my DRs for a few years and typically sharpen them on a very fine whetstone maybe once a year and use a good quality butcher's steel once a month or so. My test for sharpening is when the chef's knife will no longer slice a ripe tomato with only the weight of the blade--hold the knife at the very back of the handle with two fingers and slide it across the tomato.

http://www.mercercutlery.com/professional-cutlery/genesis-collection

http://knives.dexter1818.com/

They may be available at a restaurant supply store near you and discounted well below list price. I got mine for 30% off without even asking.