How to Select a Kitchen-Knife Set

Count the knives included in the set, paying attention to the types of knives as well as the quantity. For instance, many entry-level knife sets include four steak knives, but if you entertain, you might want a set of eight. Additionally, look for common knives such as butcher, fillet and paring as well as some less common knives such as santoku, puntilla, bread, jam, cutlet, peeler, salmon and spatula.

Examine the handle construction. Riveted handles involve riveting plastic or wood to the handles, but repeated washing in dishwashers can crack the plastic or splinter and fade the wood. Solid-construction handles involve the blade and handle cast as one, but because metal handles can sometimes have slippery grips, look for ones wrapped in rubber or with etched gripping.

Select a knife edge that consists of "super fine" or "regular." Super-fine edges offer the sharpest cuts, while regular edges cut materials well enough but won't slice through vegetables like butter as super-fine knives do.

Read the specifications that will list the metal type, looking for carbon steel. Anything less than carbon steel does not hold an edge and/or can corrode after time.

Test the knives by cutting a variety of common products such as tomatoes, cucumbers or bread. The knives you select must have an edge capable of cutting tomatoes without crushing them. They must also have enough edge to cut readily through cucumber peels, watermelon and raw as well as cooked meat.

Size them by holding them in your hand, making sure you like the weight and feel of the grip. Not sizing them properly and matching them to your personal tastes and your hand could create a risky situation if you repeatedly drop them or if they seem heavy or awkward.

Review the warranty that comes with the set, ensuring that you get a multi-year warranty against defects. Some knives even have a lifetime-sharpness guarantee that protects you against your knife ever dulling.