Kitchen Knives
You need a good knife. A sharp, high-quality knife is an essential tool in any kitchen. Knives  come in a wide variety of styles, sizes and materials. They can range in price from a few dollars to hundreds of dollars. While price is not always an indicator of quality, a good knife should be viewed as an investment. If treated well, it can last for many years; some knives even get better with age.
You will also need some sort of sharpener, whether it be a sharpening stone, a sharpening steel or an electric knife sharpener. Don't neglect this, all knives (even those of the highest quality) do eventually get dull if not sharpened.
Knife Blade Materials
You want a blade that will maintain a sharp edge for a long time. You should also make sure to keep your knives sharp with some sort of sharpener. Sharpness directly affects how well the knife cuts, of course, but it is also a safety factor. People often apply more pressure when cutting with a dull blade, which increases the likelihood of it slipping and cutting you instead.
- High Carbon Steel
- Best performance -- very hard and tough.
- Tends to rusts with use unless you dry it off immediately after washing.
- High Carbon Stainless Steel
- Most popular kind of steel for cutlery.
- Retains a sharp edge.
- High carbon content makes for a very hard blade.
- Dishwasher safe and can be left wet.
- Stainless (Surgical) Steel
- More chromium and less carbon than other stainless steel.
- Less expensive and rust resistant, but does not maintain a good sharp edge.
- Titanium
- Lighter and more flexible than steel blades.
- Resistant to rust and imparts no flavor to food.
- Ceramic
- Extremely hard blade.
- Maintains a sharp edge for months, sometimes years, with no maintenance.
- More brittle, and must be sharpened with a diamond sharpener.
- Must be used on a cutting board, as it can cut through the glaze on a ceramic plate.
- Sometimes available in interesting colors.
- The tip can will chip if not cared for properly.
Knife Handles
You need to love your knife handle, or you'll never use your knife to its greatest potential. The construction of a knife's handle is as important as the blade and should not be overlooked when buying a knife. The handle gives support, stability and durability. - Material
- Wood Handles are classic but aren't dishwasher-safe and will eventually splinter and crack, leaving a breeding ground for bacteria.
- Plastic Handles range from high quality to very, very cheap. A well-made plastic handle (look for an expensive price tag) is your best bet for keeping the knife together and germs out.
- Metal Handles make for an extremely strong and durable knife.
- Keep in mind that some materials, especially metal, can be slippery when wet or greasy. A secure grip is important.
- Some knives with metal handles feature silicone "nubs" to provide a better grip.
- Shape
- Some people prefer ergonomic, curved handles.
- Others like the classic, straight handle.
- Whatever gives you a strong, firm grip on the knife and feels like you can hold on to it without slipping is the best shape for you.
- Your knife should also be comfortable; your hand shouldn't hurt after a half hour of dicing.
- Tang is the part of the knife blade that extends into the handle.
- A quality knife will have a full tang, giving the knife the proper balance and ensuring that the blade will stay put.
- Rivets keep the tang inside the handle.
- A good knife has three rivets that are sanded flush with the handle, keeping the whole product more stable.
- Make sure the rivets aren't a material that will rust.
- Warranty should be taken into account. Often the knives will be more expensive because they have a comprehensive warranty. Think about how much money you'll save by not having to buy new knives frequently.
Types of Knives
Essentials
Nice to Have
Unusual and Specialized
Top Manufacturers
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