LCWilly,

Henckels knives are superb. They're only hard to sharpen if the edge hasn't been maintained regularly. I sharpen them in 4 stages, carborundum coarse, carborundum fine, Arkansas stone, and then hone them to razor edge with a very hard Arkansas stone. A few strokes on a steel every week keeps them ultra sharp for a year or more.

Parker,

I've got a Sabatier knife as well. It isn't stainless or particularly rust resistant, but it also takes a razor edge. I love that knife.

Sg