When I am shopping for knives, there is always the question about quality and how much I have to pay for good quality. What I have seen is that you can pay a little amount of money for good quality and you can pay a lot of money for poor quality, hence it is a concern. The purpose for the knife should be the main concern. A professional chef needs to purchase a top quality kitchen knife set and also a large quantity of them. The regular house hold, and mainly a beginner in the kitchen does not need the high quantity of knives but still needs a good set of high quality kitchen cutlery. This is where you don’t need to spend as much money.
The benefit of growing your knife set is that it allows you to experiment with different brands. If you are like me, I like certain brand name knives for certain jobs. There are several stores that will allow you to come in and test out different knife brands before you purchase. Before I purchase anything for my kitchen that requires a substantial outlay of funds, I try to test the product in order to ensure it is what I indeed needed.
When looking at choosing kitchen knives make sure you purchase a knife with a superior blade. The best material for kitchen knife blades is carbon steel, ceramic and titanium in that order. All of these materials hold a sharp edge over a period of time. Ceramic knives are incredibly sharp and easy to clean although a bit fragile. Carbon steel is incredibly durable and withstands a lot of use and abuse however can turn colors over time. Titanium is a great material but often a bit tougher on the pocket book.
There will be advantages and disadvantages to all material used in knives. I do prefer ceramic for paring knives as they do the delicate work wonderfully but when slicing through a big chuck of meat I would take carbon steel every time.