This thread has been very interesting and informative for me.
Since the initial post I have been paying attention to the knives used in the butcher areas of 3 stores and 2 delis. In all cases they use what looks like inexpensive Dexter-Russell Sani-Safe knives. I also was inspired to take my two KMart Martha Stuart knives and have them sharpened. These knives were purchased long before Martha went to jail and have not been sharpened in over 15 years. What a difference the sharpening makes! The knife sharpener also seemed to have a large quantity of Dexter-Russell Sani-Safe knives waiting to be sharpened. I'm beginning to think that a basic knife that is sharpened periodically is the best choice for me.
I do love the idea of those Wusthof Classics!
It's awful to be cheap, I mean frugal!