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I owned a restaurant for 14 years...Almost everyone of my chefs and their assistants came out of Johnston & Wales, the CIA, or the New School in New York...I have never seen a Cutco knife used by a professional yet. I have seen chefs brag that their 25 year old knife(forged/full bolster) were so sharp that they could shave with it, and did! As far as wood handles, no self respecting chef would ever put thier knives in a dishwasher (nor thier favorite saute pans either)...At one point the board of health made restaurants stop using wood prep areas and cutting boards because of bacteria build up, but that was proved unfounded...a little clorox will kill any bacteria. Just my thoughts and observations:-)
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