Originally Posted by Andy M.
All Wusthof Classics are forged. They look like this. The steel of the blade is thicker at the base (bolster) and extends to the end of the handle in one piece. The black handle pieces are just attached to the tang.
Other knives are stamped steel. They can have a full tang or not. The difference is in the shape of the steel, which doesn't vary in maximum thickness from the heel of the blade to the end of the handle.
One style is not inherently better than the other. The quality of the steel and how it is sharpened are more important. Heft and balance will differ between the two types.
My Henckel 8" chefs knife has the steel all the way through, with the rivets.
My Henckel 10" chefs knife does not have rivets or is the steel visible in the handle.
Do you think the 10" knife has a full steel? I like it the best of the two actually. Might be because its longer? Not sure why.
About 15 years ago someone got me an electric knife sharpener.
Its a ChefsChoice "EdgeSelect 120".
It has three honing stations onboard.
I use it two or three times a year. I use my round steel every time I pull out a knife.
The sharpener was good gift to get and it sure does a very good job without removing to much material.