Very generalized statment which would of been good advice ten years ago...Today, if you're going to spend $90+ on a knife, there are many stamped (global or MAC[yes, they both also sell forged versions as well]) which are thinner, harder, sharper and hold an edge better than many german forged knifes (Henckles & Wustof)...With that being said, I agree that if you're going to buy Henckles or a Wustof to stay away from the stamped versions.
Regardless of whatever anyone choses, don't put your knives in the dishwasher and have them routinely sharpened.
Any recommendations on getting them sharpened? I use the Henckels sharpening tool the one you put on the counter and pull it through the slot a few times) for my Professional S knives. Is it better to take it somewhere?