Knives - Please to Advise?

[East Coast Hustle]

Don't get me wrong, Henckels makes some really good knives, it's just my opinion that they're overpriced a bit, probably due to the high brand recognition.

OK, for anyone who wants something to aspire to, here's a list of my knife collection:

Forschner Cleaver (all of my forschner blades are old, from when they used higher carbon steel and didn't use those godawful fibrox handles)
12" Forschner Chef knife
10" Forschner Chef knife
Chinese cleaver (dunno who made it but it's good steel)
(2) 8" custom-made damascus chef knives from Richmond Cutlery
8" japanese damascus chef knife made by Kanetsune (this is my favorite knife and the one I generally use most at work)
6" ceramic knife made by Asahi
TCM boning/fillet knife
5" Chicago Cutlery santoku
5" Mundial utility knife
10" forschner serrated bread knife
Boker bird's beak paring knife
Shears
Tomato corer
mandolin slicer
crinkle-cut chopper

I'm probably forgetting a couple of things, but that's most of it. Out of all that stuff, I do probably 85% of my professional knifework with just the Kanetsune.

[Mesozoic Mister Nigel]

Stab them.

Or wait until they are over, and start to work the dings out of the edges with a whetstone, while glaring at them.

I like this. 

[Mesozoic Mister Nigel]

I worked at a kitchenware store that sold Henckels, and I had a 40%, discount, so that's how I ended up with them. I have the Four-Star.

[Nast]

Oh, wow, thanks for all the advice and information you guys! I'll definitely consider it all carefully.

[Suu]

My brother love his ceramic knife, but it took him some time to get used to it. Other than that, almost his entire chef roll is Wusthof and a Japanese brand I forget the name of.

[Jasper]

I can't be the only person who appreciates overweight crude iron meat cleavers.

[Nast]

I can't be the only person who appreciates overweight crude iron meat cleavers.

I love cleavers too.

[Jasper]

Yeah, but not the kind that are shiny and small enough for a young person to use.  I mean the kind that rust when you put them away wet and weigh at least as much as a hardbound dictionary.

[Nast]

I like the kind you can conceal in your apron, and brandish it with a cold steely look in your eye, akin to a mad German fishwife.