I received a chef and paring knife as a gift and was immediately sold on these knives. The Classic line is hefty, having a perfect weight and feel in the hand. They're comfortable, beautiful and fabulously sharp. I use the coordinating honing steel before each use on all but my bread knife. I would buy more of these, but have found that I only really need 5 knives - a paring knife, chef knife, carving knife, slicer and bread knife. Anything more is just a waste of space. I actually made due quite well for over a year with ONLY the paring knife and chef knife that were my original Wusthof pieces. The image shows all of my Wusthof collection and this knife is second from the left between the paring and chef knifesI would absolutely buy the Classic line again and have given them as gifts as well. Everyone LOVES them.To make your Wusthof knives last and stay sharp, do NOT use a sharpener regularly - only use a honing steel before each use. A sharpener takes off little bits of metal while a honing steel actually reshapes the edge of the blade and makes it sharp again. A sharpener is needed maybe 1-2, or possibly three times a year for knives that see heavy use.