The negative reviews say that there are problems with mounting that model, and no included instructions. Did you have any trouble with that?
Nope. In fact I had to re-mount it last year when I had my kitchen remodeled and I was able to do it a second time. I don’t remember if it came with instructions or not, as I got it in 2011.
I was just reading about a kitchen remodel and the DIYer said he did a lot of searching for knife holders and he ended up getting something from wooDsom, which he really loves (he’s had them about 8 months).
They also make fridge mounted holders, which might be an option for @puzzlegal .
I have similar issues, and will address them when I get my holder, but one I was thinking of is mounting them on the underside of the cabinets, so they attach magnetically in a horizontal direction. There’s examples on the web of these. On the inside of a cabinet door is another possibility.
Food for thought.
Those are gorgeous.
It occurs to me they wouldn’t work for my ceramic knives. 
And i don’t think i want the steak knives to get that much really estate. But the most-used knives might do well that way…
OhByTheWay: I learned this one long ago, and have used it on countless occasions since. It works surprisingly well:
Cool tip! Thanks for sharing.
Speaking of knives, I just made an interesting discovery. I have a set of dinner knives – which I think technically are supposed to be steak knives – that I’ve had practically forever that I like so much that I use them routinely as general-purpose dinner knives. In fact I use them for kitchen utility functions like cutting through vac-packed sausage or liverwurst packaging, because they have an effective serrated cutting edge. I was thinking about how much I liked them and how long they had served me well, and thought to look at the blade to see if there was a recognizable brand name.
Well, I’ll be damned! They are Henckels. Not the “good” Henckels with the twin figures, but Henckels International with the single figure logo. Still, superb general-purpose serrated dinner knives. Stainless blades that seem to have stayed sharp for decades, and black resin handles. Highly recommended.
Mine, as I said, are very old and surely no longer available, but they look very much like this:
ETA: Caveat emptor! Some of the reviewers love them, but others say they feel flimsy, and blame the fact that they’re made in China. These are clearly not exactly the same as my old ones, but whether they’re good or not I cannot say.
I have a set of 6 Wusthoff (non-serrated) steak knives, that… maybe were a “free gift” when we bought a block of knives for someone as a wedding present? We decided that we would treat them as “flatware” and not “good knives”. They go through the dishwasher, and i don’t think I’ve ever sharpened them. They aren’t as sharp as new, nor as sharp as my good paring knives, but they are in excellent shape, and still work quite well. They certainly are still sharp enough to open plastics containers and stuff.
We’ve probably got the same ones… ours are pretty chewed up, but the good news is that they’re easily sharpened, and hold a good edge, despite having been through the dishwasher dozens, if not hundreds of times.
The biggest issue we’ve seen is that they’re hard enough that if they’re dropped on tile, the tips have a tendency to break off.
The challenge of steak knives is that you are often using them on a surface that is not a good surface for cutting. Plateware will dull your knives pretty fast.
In principle, yes, but a lot depends on the knife. This is why I personally prefer serrated steak knives, which I use for everything. The Henckels have small serrations within larger serrations, which really limits the extent to which plateware can dull them. They still cut very well and I can’t even remember how long I’ve had them – certainly decades.
I thought I should report back on my experience so far. My Zwilling knives are now nicely sharp but it took me a while to figure out the proper technique. The above-mentioned sharpener works very well in the first stage, the coarse sharpening. Using the fingertip test, it does not appear to me that the fine honing stage is very effective. I find I get the best results by coarse sharpening as necessary, and then honing with a traditional honing steel – still the chef’s best friend, for good reason. It remains to be seen how often coarse sharpening will be needed, but at least I now have the means to do it.