Quote Originally Posted by rydesteel View Post
Oh definitely, I would never abuse a tool like that :>)my favorite question when someone tells me they have sharp knives is "Do you put them in the sink or Dishwasher? Then you don't have Sharp Knives." I'll see how it works out, the price was right, and I've used this steel before, it will take and hold a fine edge.
I think the Zwilling knives are very good. They make up 30% of our knives. I just had to do a little detective work when the handles on a few started cracking. And I learned that someone who shall remain nameless considered paring and tomato knives to be silverware so they went in the dishwasher. Oh well.

A chef friend warns against Henckels even though they are owned by the same company - though I don't entirely understand the reason. Something about the steel used makes sharpening to a durable edge difficult. But she likes Zwilling knives.