I was raised to believe that a good chef's knife is one of your most priceless possessions.

I was taught to only use a steel knife, and to wash and dry the knife after every use. The knife should be put away after every use - never in a drawer, and never ever left in the sink (unthinkable!). My mom's knife was passed down from her mother, and I regularly sharpened it to maintain the edge. If I ever left it out, my mom and I would have a Serious Conversation about what had just happened. I'm hoping that she's gonna leave me The Knife in her will.

When I got married, I realized that I don't really use a knife (or cook for that matter) so I just deferred to my wife's preferences. She prefers a stainless steel blade, and so that's what we use at home. It's actually been one of the hardest adjustments of married life for me! I just can't shake the knife rule that were laid down so clearly for me! I'm getting a lot more relaxed about it though.

Do you use a steel or stainless steel knife when preparing food?