Just wondering what the other MR members use for cutlery, for those of us that actually know how to cook that is. Boiling up hot dogs and cooking some beans (from a can) does NOT count. Personally, I won't purchase anything other then the J.A. Henckels Professional "S" line of knives. Full tang construction with three rivits beats the stick tang construction of other knives hands down. I also will NOT purchase blades that 'never needs sharpening'. I only have three blades [for now] which are a 4" paring, 8" chef, and the 10" carver that I picked up on the way home today. I also have a honeing steel that I use to keep the edges like razor blades and a meat fork that comes in handy very often. I fully expect the knives to outlast me, which is why I don't mind spending the money for them. Considering how the one I picked up today was just over $90.