Do you love your knive? (AKA knive appreciation thread)

+1 to chinese choppers, blades are actually very soft, but it doesn't matter, there's so much metal there, just keep sharpening away.....

Some jobs require a dull knife, so I keep a dull 12" cooks knife and a dull chinese chopper alongside my sharp ones.....

....when i was a chef, I liked the way a chinese chopper gets blunt quickly, makes it really versatile...hacking away at a duck cracass blunts it pretty quick....and a dull blade is what you want for hacking away at a duck carcass....chopping onions next? a few strokes on the steel and the soft blade is sharp again in no time.....no fafffing around with stones and "magnets"

That magnet thing sounds like tosh to me.....you'd need a magnet bigger than a kitchen to have that effect wouldn't you? but I 'm willing to be swayed if you point me to the relevant wikipedia article.