I don't know about no wierd miracle blades, man. Watt Chu tok Bou (sorry, just read the good laugh thread..)
Do you have a specific question, about a specific brand? Knives are somewhat peculiar to the individual. I like a Good'ol fashioned cheepie--but then again, I know how to sharpen them so that they last for years. I could use any knife--even a ginzu--but that's not to say that I wouldn't file the MF down. (Ginzu's suck, but I could use it if I filed off all that tiny serrated-teeth stuff.)
what exactly is your question? I don't understand?
I saw the "Miracle Blade" knives on television and wanted to know if anyone's used them before. There are sets that I have my eye on (Henckels or Wusthof-Trident) but want more info on the Miracle Blade. Specifically, does any serious culinarian use them?