I thought there was one, but I'm not seeing it. So, I'm starting one. Post your blades! Here are some of mine. I cooked summers as a teenager, through college, and did everything from steak house, to line cook, to prep cook, family style, fine dining, you name it; so I have a few. These are the kitchen knives. My Kershaw Blade Trader, goes to Outdoor things like Dutch oven, Scouts, church, etc. The three blocks near my stove. The red handles were a gift from my daughter, Mundial from Brazil, they are pretty decent. The other two and the mag rack are just various blades, except the silver SAMs Club set, another gift...they are better than I thought they'd be. The magnetic rack is paring knives and utility knives of various types, sizes, blade edge, or shape. The three I use the most, a Swiss Forschner, an Oxo Good Grips 4" chef, and a ceramic parer. This one has the oldest kitchen knife I own at the top, my first pro knife. Broken tip, melted handle, a Halco 10" chef. Hard, hard blade, keeps an edge, hard to sharpen; but thin, easy to control, easy to slice with. Also got my newest, a ceramic santoku. The ones out of the drawer on the island. The third one down is 30 years old, Brazilian Forschner, heavy blade chef, I used it in several restaurants along with the Halco. And my three ceramics. The middle is a Boker, about 15 years old now.