Heh...I sheepishly must admit that the sight of Gordon Ramsay motivates me to think of a 10" chef's knife as a weapon, but that's just me. ;-)
Lol I gave a knife to a 16 year old kid to try and make a saya for it. I told him to talk to his teacher and who ever else he needed to. A month later he tells me that he can't take the knife to school, because it is a weapon. Come on it was a santouku. Why are they even teaching shop class any more then?
Yeah, after going through phases of learning myself, then wanting to spread the good word and then trying to spread the good word, and then reverting to only teaching those who are envious enough of my edges and knife work to care to presue it on their own i would say that knife maintenance is just like everything else that being a professional cook is. and i mean cook. not chef. professional line cook. ..
a professional line cook who could be a sous chef somewhere else but does the hourly line cook grind just to work in a better kitchen is gonna care about thier knives because they want every edge possible. and they will persue every aspect of their day, they will think and consider every step, every piece, every pan, every everything just to get it right and be the most efficient and the fastest they can. i guarantee most cooks you come across with great edges (not great knives, that just requires $$$) are the same people who check their pans for flatness and heat conductivity, check their boards for flattness, and have their stations set up the same way every day, well maintained knives to these people are just one more facet of their days as a well maintained searing pan, a seasoned cast iron, or a properly folded set of side towels at the begining of service. sometimes we look too much into one specific situation, because knives are what we are passionate about. for some ... its just another part of "the grind".