Whats the sharpest knife for chefs in the world?

Question

Whats the sharpest knife for chefs in the world?

Answer 1

Wusthof, Henckels, and Shun make sharp high end knives; I don't know that there's a ranking of sharpness per se.

Answer 2

I am a former chef and all of the people are correct, but a knife starts out sharp, it is a job to maintain that sharpness, for non professional a yearly sharpening at a good knife sharpener is fine, a stone or whetstone can keep the edge on them most of the rest of the time and a steel is for clearing the minor "burrs" little rough spots, but this does not sharpen but hone the blade.

You can buy electric sharpeners, but they only should be use once every 6 month not weekly or you blades will be as thin as a toothpick before long, any of those brand mentioned will stay sharp quite a long time, but if you cut on a glass or ceramic surface or use them for cutting up cardboard or chopping limbs off of trees then the edges will be duller quicker than a George Bush speech.

Answer 3

shun is good

Answer 4

go for solingens and learn how to sharpens perfectly.wenkells,zuellings victorinox weatherman is just the same thing what you need is to keep them sharp by sharpening.

Answer 5

Like Jeremy said, first of all you need to start with a quality knife.

One brand is not necessarily sharper than another--the key to sharpness is more in "keeping" it sharp.  

I recommend Chef's Choice for most "regular" cooks---it's not terribly expensive, but will do the job for you.

My personal choice is a Chinese Cleaver (picture Martin Yan chopping vegetables).  It's a good all around knife that will run you anywhere from $15-$30, again depending on the quality/brand.