Three cheers to the forum historian for revising old classic threads.
On the topic of knives: Does anyone have experience with Laguiole steak knives from France? They seem to be a big deal (Martha Stewart sells knock offs) with a unique style. I got a set as a wedding gift and have been very disappointed. For one thing, one of the blades just broke while I was using it to cut a slice a bread. Ok, I know, it's for steak so it was my fault. But a loaf of bread on the table? In general, the non-serrated blade seems inappropriate for a steak knife.