Go with two or three quality knives rather than a big set

Shopping for some new knives? Fight the urge to buy in bulk. Experts generally say it's better to invest in a few good knives that you'll actually use than to buy a full set of cheaper knives, half of which may never leave the drawer. Most sources agree that an 8-inch chef's knife is the most important knife in your collection of cutlery. Many experts say a knife like this can handle most kitchen tasks.

In addition, experts say, you'll probably want to add one or two flexible paring knives to your collection for coring or peeling veggies. Typical blade lengths range from 2.5 to 4 inches, but Sharon Franke, director of the Good Housekeeping's Kitchen Appliances and Technology department, recommends a 4.5-inch paring knife, which can also be used for jobs like slicing fruit and cheese. The third most useful knife to have is a serrated bread knife, which can also be helpful for slicing soft foods like tomatoes.

Less essential, but still useful, is a long, thin slicing knife for meats (if you buy knives in a set of three, you'll generally get a chef's knife, a paring knife and some kind of utility knife, but probably not a bread knife). You may also wish to consider the santoku knife, a Japanese alternative to the chef's knife with a shorter, thinner blade and a straighter cutting edge. In some kitchens, these knives are beginning to replace chef's knives for tasks like chopping vegetables, although most reviewers still consider the traditional chef's knife a more useful all-around tool.

You may be tempted by low-maintenance knives. These kitchen knives are supposed to last a lifetime without sharpening; their blades usually have a tiny serrated edge. However, we did not find as many reviews for this type of knife. The most well known brand is Cutco, which is sold mainly through multi-level marketing (independent salespeople on commission). Cutco is included in a ConsumerReports.org test, where it's neither highest nor lowest rated. Many people who own Cutco knives (many purchased them through friends and relatives) praise them, and they note that lifetime sharpening (via mail order) is free.

Some additional points to keep in mind as you shop:

  • Learn the lingo. Try to acquaint yourself with some key technical terms before you buy your knives. For instance, the tang is the metal that extends through the handle of the knife, while the bolster is the thick neck of metal between the tang and the blade. This helps protect your fingers from the edge and gives the knife added weight, helping balance the handle.
  • Get hands-on. To find a knife that fits your hands and your chopping style, you need to test it in person. Seek out a store with a variety of knives that you can hold or, better yet, practice with on a cutting surface. Try out several knives to find the ones you like, and then narrow your choices down based on your budget.
  • Check for comfort. The best knife is one that feels comfortable in your hand. The handle grip should feel secure, and the blade should be wide enough to keep your knuckles from bashing into the cutting board. The knife should feel well balanced, not too heavily weighted toward the back or the front. You will also want a weight that is comfortable for you. This is a matter of personal preference: Some experts prefer a heavy blade, which lets gravity do some of the work, while others find a lighter blade more nimble.
  • Be blade savvy. The blade of the knife should feel strong, not flimsy. On a chef's knife, look for a curved cutting edge, which allows you to chop continuously with a rocking motion. The blade should also have a good sharp edge to start with, and should maintain it over the course of your tests.

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