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Originally Posted by mosesbotbol
Ceramics are certainly sharp as all be, but I use a magnetic strip in the kitchen and I heard they more fragile.
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Yeah, I've read you have to be careful with the ceramics. They don't deal well with blows from the side (like dropping it flat on a counter).
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Go for the Mac's! Just buy them online. You know what an 8" Chef's knife looks like, no need to see it before you buy it. Some specialty knives, Wustoff may be your only choice.
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The only specialty knife I really use is a santoku. Although, I would like to get a cleaver at some point.