I know there have been a lot of knife discussions lately, and I've read all of them.
My question is, I've never been happy with my knife set -- Wusthof Trident Classic, made in Solingen, Germany, bought about 15 years ago. I have the 9 knife set, with all the standard knives (10 inch chef's, 8 inch chef's, paring, carving, bread (large and small, I think they call the small the sandwhich knife), cleaver, and another smaller one, plus a steel). My problem has been that I have never been able to keep them sharp. I've had them professionally sharpened (in Los Angeles at Ross Cutlery), and have honed them regularly, and when they still got dull quickly after being professionally sharpened, I bought a Chef's Choice, which works but I feel like I have to use it all the time, which I know can't be good for the knives. For background, I don't use them for professional cooking, just an avid home cook, and always use them on a wood or bamboo cutting board, and always handwash them (never put in the dishwasher).
Just how dissatistifed I was with the knives became clear to me a couple of weeks ago, when I was cooking with a friend at her house, and she had these lovely SHARP knives. My chef's knives, in particular, just weren't even close to that sharp. Her knives were Globals, and I'm not really in the market to go there $$-wise, but, even though my knives were expensive and are still in very good shape, I've been thinking about ditching the whole set and buying some of those R H. Forschner knives you all have recommended in other threads. Am I being silly? Are they just not that great of knives, despite the sticker price (I paid around $250 for the set 15 years ago, and an equivalent set sells for like $400 now)? Am I not taking care of them properly? Could the wood block I store them in be dulling them? Is there a way to get these knives to hold a sharp edge for longer than a month or two after they've been professionally sharpened?
Any and all help would be appreciated!