How to choose a knife

Any chef worth his salt (heh heh) will tell you that the most essential piece of kitchen equipment that you can own is a sturdy, sharp, chef's knife.

That having been said, there are literally thousands of kitchen knife brands and styles to choose from. The most important thing is to find one that works for you and that does the job you need it to. 

Most home cooks don't need a $300 MAC (although they are oh so dreamy...), but by the same token you don't want to skimp on such a vital piece of equipment. You may end up with a tool that won't reliably do what it's supposed to, which in this case is... cut stuff. 

So where's the middle ground?

Somewhere between Cutco and Kanetsugu

Knives are a lot like designer fashion: fads come and go. Why? Because different people like different things; they have different needs, different sized hands, and different levels of skill at using and caring for their tools.

In the end, you want a knife that sits comfortably in your hand, is produced from good quality materials, and is within your capabilities to properly maintain. 

Here are some important questions to ask when buying a knife:

What will I be using this knife for, and how often?

Does the weight feel right? Is it well balanced?

Is the grip comfortable?

How was it produced, and of what quality material? 

Where was it made?

Who made it?

How difficult will it be to keep in good working condition? 

What special tools, if any, are necessary to maintain it?

How much am I willing to spend?

I love my Wusthoff classics, but there are people out there who wouldn't be caught dead holding one. The reason I like them is because they're good "workhorse" knives. They take a beating and pretty much beg for more. They fit my needs and I like the way the handles feel. 

BUT KEEP IN MIND...

I am a professional chef. I use my knives all day every day. I have the time, the tools, and the experience to service my knives personally, and for me a new knife equals a tax write-off. 

FINAL ADVICE:

Evaluate your need: 

ARE YOU:

A) an Iron Chef in search of "Excalibur?"

B) an ambitious weekend warrior shopping for the latest Food Network endorsed mini-machete?

C) a home cook desirous of utilitarian grace and efficiency at a reasonable price?

Do "hands on" research:

Go out to the department store and pick up a few knives. 

NO! PUT THAT WALLET AWAY... jackass...

Don't buy anything yet, just pick them up with your dominant hand and see how they feel. Try looking in shops that specialize in kitchen equipment and see what the clerk can tell you about the different brands. Remember the questions you asked yourself earlier and ask the person behind the counter to help you answer them.

Shop around:

It's okay to fall in love with an expensive knife, but before you hand over your credit card (or sulk away with your pockets turned out), get on the interwebs and see if someone else can give you the same knife for less. Try chefknivestogo.com. 

While you're at it, find a review of the knife you like and read what other people might have to say about it. For more professional advice, check out cheftalk.com.

Happy hunting, and remember...

Cutco sucks.