If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife.
I can peel, halve, and section or chop an onion, before it makes my eyes water...(usually)
I throw the peeling right into the cook stove.
High-five on that one. And it has to be a steel that takes and holds a decent edge. I got some KitchenAid (low end) then a mid-grade (like $50) chef's knife. Neither worked well. Then I dusted off the almost 40 year old Chicago Cutlery carbon steel blades. They work the best, by far. Your mileage may vary, of course.