In terms of keeping knives sharp and clean, the best option is to clean them after every use and put them into their saya or blade guard, and keep them in a knife bag or a roll. This is what I do. However, it's less convenient because every time you want to cook you have to get them out of the bag and take the guard off, whereas with a wall strip, you just grab them. The wall strip, especially for stainless knives, provides very little downside in terms of cleanliness and edge retention for that added convenience, so it's most peoples' preference.
The knife block is the worst of both worlds. It's not only kind of bad for the knives, but it also takes up a bunch of counter space, and it's not all that convenient either because depending on what knives you have, it isn't always immediately obvious from the handle which one you're grabbing out of the block.
... I think we've sort of derailed the coffee nerd thread into a knife nerd thread.
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