A few from my Cooking Knife Collection. Yes, I was too lazy to iron the background cloth, folded I for don't know how long. The first photo some of the Big Knives. From the Left Rada, an absolute bargain line of cutlery. Virtually indestructible and takes a fine edge. Bought a set for each of my kids. Second Chicago Cutlery from nearly 40 years ago, very good then. Now quality varies, made under contract overseas. In the middle a Gerber, again from another day. They are excellent and I have quite a few different ones, this Flamberge. The next two belonged to my Grandfather and have been cleaned, but were rough when I got them. A La Trompette, Sabattier's second line. Carbon steel, probably pre war. Takes a razor edge in just a couple of strokes. The last is a Henkels slicer, no idea how old it is. If you zoom in on the old ones you can read the markings.
Second page, smaller knives and oddities. From 6, Clockwise. A very handy little Dione Lucas (she is worth a search), an Old Chicago boning knife - I have it in wood as well, but this is more modern and as good as the original. A pair of Gerbers, Shorty and Pixie, small, sharp and handy. Next a little curved Henkels , part of a set - turned out to be the most used of the bunch, great for opening packaging and taking wrappers off frozen meat. The peeler is brand new, on probation - expensive, never dull ceramic blades. Not sure it is any better than the old ones. Next not really a cooking knife, but a cheap boot knife with a diamond shaped blade cross section. Unbreakable, it is very useful for separating large packs of frozen steaks or chops when you only want to thaw some. Last two are Shun - no more to say than Excellent.
Last, the steels. From the left Gerber, wish I could get it re textured, it is getting worn, but no. Middle, no brand got at a cooking store. Ugly, works. Last, again my Grandfather's - very old and worn smooth! Zoom in on the end of the handle! A different time. Hopefully a few crumbs of interest!

I love the way you set up your knives to photograph them for us! Great collection. I agree the Chicago cutlery is not what it use to be. I have one probably about 40 years old too. I got from my father who got it when he worked in a meat packing plant. It has been sharpened within an inch of its life and is still sharp. My collection is also expensive to inexpensive. I like my Shuns! I like my Kramer bread knife too. My favorite inexpensive knife is an Opinel. I have a serrated one that I use just for tomatoes. If you have not tried Opinel I would recommend it to anyone.