A Butcher Writes About Knives

It's a longer piece but worth reading:

http://food.theatlantic.com/artisans/how-to-wield-a-knife.php

It's pretty safe to say that unless you are a butcher you don't use a knife remotely as much as this guy. Highlights:

-A reasonable stainless steel knife from the hardware store is enough, preferring an unfinished wood handle to plastic. No need for an expensive knife.
-When you're cutting big pieces of meat, you can get severely wounded and/or dead unless you are very, very careful.