Henckels Pro
Should I get a Henckels Pro "S" or a Global Chef's knife?
I want an edge that I can sharpen easily with a stone, as well as an edge that will last quite a bit before I actually have to sharpen.
Thanks a lot!
Jim
In general it's more western vs. Japanese school of Kitchen Knives question.
To give you short summary
1) Western knives (including Henckels) are softer compared to Japanese knives. 54-56HRC vs. 58HRC on Globals. Even 1 HRC can make a difference in cutting and edge holding, that's from practical experience.
Harder edge means better edge holding and thinner edges too, if you sharpen them thinner.
2) Western knives tend to have very thick edges, partly because of the abusive users, but still, average edge you'd find on western knife is 40-50degree. On Japanese Kitchen knives - 30deg. or less. Thinner edge equals better cutting, but more delicate.
In other words if you plan to whack coconuts and lobsters with your chef's knife better stick with western knives. If you want to cut, then Japanese.
3) Weight - Contrary to the popular knife myths good knife doesn't have to be heavy, and it doesn't need neither a bolster nor a Full Tang to be a good knife. It's all marketing BS. Western knives tend to be much more heavy than Japanese counterparts.
Elementary physics shows that for cutting performance edge sharpness is far more critical than the knife weight which is most of the time negligible. However, lifting heavy knife all day can cause unnecessary exhaustion 
There's a lot more to that and it's covered here - http://zknives.com/knives/kitchen/misc/articles/kkchoser/westvsjapn.shtml
Most definitely you will have to sharpen your Henckels a lot more often. By the way, thicker edge doesn't really help on any knife in long term. Greater pressure gets applied during the cutting to make the actual cut, so it dulls perhaps faster than really sharp edge, at least not much slower. Just the difference in cutting performance isn't very noticeable, since you're starting with not so sharp edge.
I've owned both for a while and I still sharpen my friend's and family's Henckels, Wusthoffs and Globals. So, I can tell the difference.
Easy to sharpen means easy to dull as well, in 99% of the cases unless the metal is very soft.
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