Knives are essential tools in any kitchen, from the most rustic to the professional. A cook that is comfortable with a sharp knife will often use this versatile tool in lieu of any number of specialty kitchen gadgets – it’s simply quicker to get the job done with the knife and the cleanup is easier. A sharp knife will allow the cook to work more safely, using less downward pressure and sawing motion. http://www.wisegeek.com/what-is-high-carbon-stainless-steel.htm

The knife should fit comfortably in your hand. This is a matter of individual fit and preference as much as knife quality. The handle should feel secure and easy to grip.The knife should feel balanced, substantial in the hand but not too heavy to work with easily.

Knives will last longer if handled with care and respect. Never drop a sharp blade into soapy dishwater. This can damage the blade as it bangs into other implements and increases the risk of serious injury to the person washing the dishes. It is good habit to wipe the blade clean immediately after use and restore it to a cutting block where the blade can be protected.

A kitchen knife doesn’t have to be expensive to be good quality. A well cared for, inexpensive, carbon steel knife may last the lifetime of the cook and increase their enjoyment of preparing food as much as a very expensive blade. This may translate into greater savings on food costs and better nutrition as more cooking is done at home.

The four basic parts of a knife are the ‘blade’, the ‘handle’, the ‘tang’, and the ‘bolster’. • The blade is the part of the knife that does the actual work, and should be properly shaped for the task. • The handle is the part of the knife held in the user’s hand, and can made of a variety of materials to meet the comfort, usefulness, and attractiveness criteria of the individual user. • The tang is actually an extension of the blade that runs the complete length of the knife, through the handle. Many experts prefer that the handle have visible rivets holding the handle to the knife, but other users find plastic or composite handles so comfortable that they are willing to overlook the absence of visible rivets. • The bolster is a ridge between the handle and the blade that helps the user maintain the hand’s proper position on the knife. http://www.foodnetwork.com/recipes-and-cooking/how-to-buy-a-knife/index.html Forged knives are shaped or molded in a high-heat process. ‘Damascus’ or ‘Shun’-style knives are in this category. Heat and pressure are used to form and harden the steel, and a bolster is usually present. Stamped knives are pressed cookie-cutter fashion out of metal. Stamped knives often lack a bolster. Stamped knives are often less expensive than forged, but can be very good quality.

‘Stainless steel’ knives are shiny, attractive and often inexpensive. They may have a very sharp edge initially, but can be difficult to sharpen when dulled. Stainless steel is resistant to stains.

‘Carbon steel’ can take a better edge than stainless steel, but must be cared for regularly because they can stain and corrode. A carbon steel knife can also be inexpensive and, with proper oiling and maintenance, can last a very long time. http://www.wisegeek.com/what-is-high-carbon-stainless-steel.htm

‘High-carbon steel’ knives combine the best features of both stainless steel and carbon steel knives. They are attractive, easy to maintain, very hard and hold their edge well. These knives are often more expensive but, with proper care, can last the lifetime of the cook.

Ceramic blades are extremely sharp and stay sharp longest, but are fragile and should not be used for heavy work like cutting through bone or crushing garlic. They chip more easily than steel knives. They are light, don’t stain, and are often very affordable.

A ‘Chef’s knife' or 'French knife’ is one of the most versatile knives in the kitchen. It is often recommended as the first knife a cook should buy, as it has sufficient weight to chop through cartilage, yet can easily handle most other dicing and slicing jobs. Blade lengths from 6" to 10" are readily available.

‘Santoku knives’ are similar to chef's knives in overall length and purpose. However, the Santoku's tip is rounded down toward and entirely straight blade. The shape encourages the blade to be used in more of a chopping motion than the rocking style used with a chef's knife. Santoku knives often feature depressions along the length of the blade to help prevent food from sticking to it.

‘Paring knives’ are very small, with blade lengths between 2" and 3" long. Blade shapes are widely varied, often mimicking the shape of other popular knives. These knives are for paring, pitting, and doing decorative cuts in food. http://www.ehow.com/how_2194138_select-which-knife-buy.html

'Slicing' or ‘carving knives’ are longer, thinner, and more flexible than a chef's knife. They are designed for carving thin slices of meat from a roast or turkey and are often used in combination with a fork for holding the meat. http://www.williams-sonoma.com/shop/cutlery/cutlery-shapes-uses/?cm_type=lnav

‘Utility knives’ are multi-purpose knives with thin blades similar in shape to carving knives. Blades are usually 6" or 8". A paring knife or chef's knife can often be used instead, but these knives are quite popular. http://gizmodo.com/5348996/youre-doing-it-wrong-how-to-properly-buy-maintain-and-use-a-knife

‘Bread knives’ are serrated to allow for cutting bread and soft fruit easily without squashing. They are usually quite long - 10" or more.

The ‘hone’ is part of most knife sets, while not a knife itself. It is used to keep the blade “true”. Blades bend along the edge very slightly with use, and the hone restores the angle of the blade to its proper angle. The hone is not a sharpener. Sharpening a knife is required as the blade wears away or is damaged, and more expert work is needed to bring the knife back to a proper cutting angle. http://www.youtube.com/watch?v=lVCM5BfeA8c