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GB - The board I use is edge grain.

Oh ok... there we go. :)

Really? I was always thinking it was from the metal. Or is it from certain types or metals. Say a stainless steel knife compared to a carbon steel one. I've tried cutting an avocado with either knife... ceramic and metal and then wrapping it with plastic wrap. The one cut with ceramic...

Depends on how you see it though. Not saying that I do it but for an average home cook I'm sure would just toss it in the dishwasher for the assured "clean". Hopefully the knives don't go in there also but maybe that's why manufacturers always specify whether it is dishwasher safe or vice...

I would say just get some stones and sharpen it yourself. I use the japanese ones. #1000 to get the edge and polish it with like #6000. You can even go even higher with like #8000. 15 degree angle and start sharpening. Global sells a clip that goes on your knife so you can sharpen it at the...

If I get another Wusthof, it would be the new Ikons or the Cordon Bleu's. Reason is they don't have that huge full bolster. (or as some people call it the finger guard) It is a pain to sharpen because you can never sharpen all the way to the heel and over time the blade turns into a triangle...

Wusthof's aren't all that bad. Actually I don't do the factory bevel on it. I actually sharpen it like a japanese knife so I have like quarter inch up the edge of the blade instead of sharpening the tip. Also got rid of the 22 degree angle and throw on a 15 degree and it is wicked sharp. It...

I just use a polyproplene board. It's like a hard plastic materal. Good because easy to clean. You can just toss it in the dishwasher for easy clean ups. A wooden one will just fall apart in the dishwasher. Also if you get a stain that won't go away then just grab some bleach and it's good...

Yeah I would just leave it as is and after some use a sharpening, it would eventually go away. Just make sure it's not bent and you're good to go.

Ceramic knives aren't all that sharp but there are some positive side to using one. Since they are not metal, they don't discolor foods or change the taste. For example I can cut an avocado and it won't change to the dark black color. Same with an apple and some other fruits. Bad part is...

DrThunder88's Tosagata is a great knife but it would probably be harder to maintain.... I would mean that I think it would have a bigger chance of getting rust and also change the taste and color of foods if you don't know how to maintain it. It depends on what kind of knife user you are and...

Global 8 or 10 inch knives are both great. The factory edge sucks though. You definately have to whip out the stones and sharpen it. It depends on what you are going to use the knife to cut. If you are going to doing alot of slicing then I would recommend a 10 incher. Global knives are...

Yeah it's the same makeup as other German knives. Hardness of 56... So pretty easy to sharpen. I've had this line of cutlery before. Metal is softer so it is easily sharpened and more forgiving if you drop it or something. You can get it pretty sharp but getting it to stay sharp is...

I have used all three of these knives. Calphalon - German steel made in China. The balance is a little off. Bit heavy at the handle. Classic santoku shape. It can be sharpened to be really sharp. Knife overall isn't too heavy or light. I would say weight is good. I don't like the...