Since the forged piece of steel runs the entire length of the blade—known as a full tang—the knife also possesses a balance that allows for improved precision. Wüsthof has kept its iconic triple rivet, connecting the handle to tang, which retains the classic look of home kitchen knives.
If you're not used to using quality knives, it's likely you've never bothered sharpening or honing them before. You probably shouldn't sharpen a knife yourself, and since you only really need to do so every year, it's worth paying for a pro to do it. You should, however, hone your knives using a honing steel. Doing a quick touch up will straighten out your blade and keep the edge sharp. It's also important to wash and dry them by hand immediately after use—never put them in the dishwasher.