I use kitchen knives every day

Mannlicher, your set of Sabatiers is something. Could they still be Ebony handled ? They remind me of my Grandma's kitchen set. She scrubbed them like a devil to have them all times clean but the handle got only smoother with years...
 
Kitchen knives can teach a lot about sharpening and care which can be applied well to other kinds of knives.

Kagayaki aogami damascus gyuto

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Sugimoto gyutos

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etc

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300Six said:
Sorry about this side-track but I just had to say something. WTF are you gonna do in a kitchen with a thing like that other than maliciously open unruly bags of rice?
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I figure IMHO/E that'd do well splitting lobster. I do dislike having no spine to lean on with the heel of my hand, but that's another story. I've had my dagger phase, and moved on.
 
I, too, am always surprised by people that seem to have knife collections worth thousands of dollars, yet in their kitchen they have knives they bought off of QVC. Makes me wonder why they don't invest in just one or two good kitchen knives.

Here are two of my most used knives:

 
300Six said:
Sorry about this side-track but I just had to say something. WTF are you gonna do in a kitchen with a thing like that other than maliciously open unruly bags of rice?
Click to expand...

Parmesan/hard cheese knife for splitting off chunks.

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While I'm wanting to get some carbon steel to compliment my kitchen set I have to say that the wusthof classics are pretty great knives. I have the Grand Prix II's which sell for cheaper than the classics but use the same blades. The handles on the grand prixes are a dense ergonomic composite which I really like but apparently doesn't sell as well as the classic handle. This just mean that the Grand Prix are often way discounted. My GF and I found them on the website of a big box store that starts with an M and rhymes with lacy. We returned a few Christmas gifts and basically got them for free. Less than $200 bucks for 7 very useful knives, a block, a steel, and a sharpener. I might add to this set with some other carbon steel knives but these are my go to's for cooking. Sharp out of the box and super easy to maintain on crock sticks and strop.
 
i found out knives dont have to be pointy !
i loves my mac set
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and my big ol ka bar
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I also use kitchen knives daily, mostly at work.

I prefer Japanese carbons, easy to sharpen and takes a very wicked edge. And yanagi's are about the sharpest knife you can use.
 
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