I recently decided to invest in some forged kitchen knives after years of stamped chefs knives and crappy serrated "all purpose" blades made from old coke bottles After trying a bunch of different styles at the local Williams and Sonoma, I bought a Wusthof starter set (8" Chef and a small paring knife) with the Grand Prix handles. I felt the thinner blade (over the Henckels) and thicker handle (over the classic) fit my needs. I also bought a big 15 slot block, planning on building a collection. The knives have not arrived yet, but I'm curious what other GTers use. I have my eye on a santoku style knife for veggies (similar to what Rachael Ray uses) and maybe a bread knife. Any lefties out there ever use a left handed bread knife (has the serrations on the other side, supposedly to help us proper-handers cut straight)? The only one I've seen is the Global one, which I'm sure is a good knife, but that dimpled steel handle would sure stick out amongst the others. If there is no real advantage, I'd rather stick to a more conservative looking knife, even if it was made for wrong handers Any tips on using the steel? Do you steel before or after cutting, or both? Any tips on technique? Any other "must-have" knives? I figure I may get a thick bladed 6" chef for frozen meats, or stick to my cleaver. Otherwise I'll just use up a few years worth of b-day and x-mas presents filling that block with whatever sounds cool (tomato knife, anyone? ).