I was just reading the 'Tonight I cooked... ' thread and it was mentioning some knives. This got me thinking about the knives I use all the time. So I did a quick search and there isn't a thread specific to this subject, so, here it is. For me, I have always used Victorinox Fibrox Nylon Handled knives. The handle feels good in the hand and they don't slip when they get slimy. They have remained reliable and tend not to blunt too quickly. I can't be getting on with the likes of Global or Stellar, or for that matter Sabatier. All becuase the handles are crap, imo. However, there are others that I use regularly at home. I have a cheap 8" chefs knife that blunts easily, but can also have an edge but back on with a steel. I tend to use this when chopping. I have 2 Worlds Sharpest Knife that I use every now and again. I'm not a big fan of surarted blades, which is probably why it gets left in the draw often. I have 4 3" stainless surgical steel veg knives that I use for almost everything. I use it to slice dice veg or tunnel bone a leg of lamb, they really are that versatile. But my favourite knife has to be my 10" filliting knive. the blade is again a stainless surgical steel blade that can bend round to touch the handle. The blade wont snap and in the 4 years I have had it, I have not needed to show it to a steel once. It is still as sharpe as the day I got it. Of course there are others in the draw that I use, but the ones above are used more often than not. So, which knives do you like? What little gems have you discovered over the years? If you absolutle had to only use one knive for the rest of your life, what would it be?