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This is fun reading but it surprises me that people will argue the merits of various design, materials and construction of knives but say nothing about what really matters, technique and practice. A $200 knife will not help you mince celery any better than a $20 one if you know nothing about technique and don't practice (cook) alot. Knives like camera bodies and lenses are tools to get you to an end point (a cooked meal). Yes, doing it with the best makes it easier and more satisfying but I've doing okay with the same general purpose Chinese cleaver made of carbon steel (yes it can rust) that I sharpen and hone frequently (dressed on a steel prior to each use) for the past 30 years.