What makes one knive cut better than another?
Hi- I'm looking at purchasing a new set of knives and saw that consumer reports rated the Henkel Professional Series knives highly. I am looking at my old set of knives called "Cordon Bleu" (they are made in Japan but are not the Wustof Cordon bleu knives) which are about 20 years old. They seems to be constructed similarly with a full "tang" and they are stainless steel. They don't cut that well but maybe it's just because they need a good sharpening.
Can someone explain why some knives cut better and hold their edge better than others? I want to understand this before I can justify the price for a new set of knives.