Oooooh, food. I was thinking street knife fighting.

Good luck using those fancy techniques on a beachball with a sack of hammers, or upside down in a bunny costume.

(If you haven't seen Cutthroat Kitchen yet, guys, I recommend it.)

Oh shit, I'm going to buy a flank steak now.

Knife porn!

That's one hell of a knife collection.

To put it into perspective.. I own ONE Miyabi knife (traditional japanese knife) Which is a 9 inch chefs knife.. That's about the same, if not lesser quality than the one he shows off in the video, and that knife alone is worth $240

*related=http://videosift.com/video/School-of-Knives

The School for Knives has been added as a related post - related requested by MrFisk.

I own about 15 kitchen knives, none of which cost more than roughly $10 individually -- and most under $5 or so. I don't have very well developed knife skills, so I am fairly hard on knives (as eluded to in the video). But, replacing a $5-$10 knife when I mistreat it won't break the bank.

I'm sure my slow, clumsy cutting would make any professional chef weep or facepalm, but I am not an overpriced restaurant worried about the judgements of strangers. And even my meager skills are plenty adequate enough to reduce any food item that I purchase into smaller, bite-sized pieces of food item. Plus I've never lopped off a finger or cut myself bad enough to require stitches or medical attention or anything.

So, I'm happy enough with my cheapo knives and subpar (but adequate) skills in using them. The video does provide good general advice though!

My wife and I went from a hodge podge of dull knives (Ikea, Target, etc) to some Shun knives from our wedding.

I have to say it does make cooking easier and more enjoyable. Good technique is helpful with cheap or expensive knives.

If you take care of good knives they should last a lifetime.

These 3 points ftw.

A good knife is a thing of beauty. If you enjoy cooking (and I mean, cooking, not just eating ) then a few decent knives are a worthwhile investment. There is something deeply satisfying about cutting with a properly sharp knife.

Corollary to that, if you don't know how to use it and most importantly, if you don't look after it, all you have is a pretty bit of metal. Some people seem to think that once you buy an expensive knife, you don't need to sharpen it again.

That said, you don't need to spend hundreds to get a good knife. This video shows a $40 Victorinox stainless steel keeping up with a $300 Zwilling carbon steel knife.

I saw this video last year and it motivated me to upgrade my old Sabatier knife set to a 8-piece Shun Premier knife set. The Shun Premier knives are beautiful and razor sharp but very delicate. I would only suggest those who have a lot of cooking experience and training buy Shun or any other expensive Japanese made knives. I still have my old Sabatier knife set for when we have guests over, lol.