Most kitchen tools are fine in a drawer. I don't get a charge out of seeing a mandoline or sauce whip on the counter top. Even cool looking tools such as the fluted pastry wheel have to stay in drawers where they're out of the way. But a bolt of kitchen string is something that I love to have out--it's always a gratifying site. Soft cotton, the bold shape, the intriguing pattern of the wound string.
And it's a valuable tool, for trussing birds and tying meat, which helps the meat to cook more uniformly, maintain the shape while it’s cooking, and it results in a better looking finished product. I also use it for tying up bundles of herbs and aromats that i want to remove from the braising liquid or stock they're meant to flavor. I use it to hang meat and sausages to dry. And, as Michel Richard notes, you can use it as a belt!
Useful and beautiful.
There's a video here (and a lively story by one of my favorite bylines) on using string (I'm amazed and appalled by some of the how-to-truss-a-bird videos on the intenet--I should do one!), and here's what you should buy if you're interested (avoid the little balls the fancy cookware stores tend to sell--not only homely but it never seems to be the right material).
A bolt will last most home cooks a couple of years or more. I love my string.