Knives, knives, knives, THE hot topic...I keep remembering back to my last work place, and this cook there. She was a girl with a big mouth and and even bigger temper, and she had just bought herself a set of Gold Hamster knives. Nice stuff, but all of us would only dare look at the knives from a 5 ft distance, or else she'd scream. Anyhoo, one day she was in a foul mood, nobody could or would talk to her, and she just sulked and worked away in her corner. All of a sudden came this god-awful piercing scream, followed by: "Allright, who took my Goldhamster 4" paring knife! Give it back now or there'll be (expletive, etc...) to pay!"
Nobody 'fessed up. Nobody could, because nobody went within 5 feet of her. A few minutes later, after enduring a leccture about knife thieves and what she would do to them, we all smelled it: A burning, choking, melting plastic smell. She rushes to the oven and pulls out a baking tray that had a tart on it and this silver and black shapeless blob. Yup, her precious 4" Goldenhamster paring knife. Couldn't help it, we all cracked up, still laugh about it even now, almost 10 years later.
Moral of the story? Show knives are just that, show knives. Yes, they cost a bundle and look great, and get reviews in the fancy cooking mags, but they still cut like another knife. I use and prefer a "moderate priced" knife. My favorite is a 9" Victorinox (a.k.a Forschner) knife. Keeps a decent edge, is comfortable, well built, and if it goes missing, you don't have to go through every garbage can and interrrogate every employee, you get an new one and swear to keep a better eye on it... Amen.