I've been using the same old chef knife for about 10 years. It was a hand me down that won't get a fine edge no matter how it's sharpened, but it never really goes dull either. The steel is just too freaking hard. But a couple of weeks ago my new knife came in from an amazon order. A
Chicago Cutlery Insignia series with an eight inch blade. It's not a Wusthof or anything, but I only paid $18 for it and the difference it makes for prep work is amazing. I highly recommend it above all of the knives I've used that run under $100, it puts the standard victorinox or dexter-russell knives to shame.
