Equipment

If you want to take cooking seriously, you have to take your equipment seriously too.  Over the years, I have used several brands of knives but have settled in on two preferred brands.  I have a full set of  Zwilling J.A. Henckels Professional 'S' knives.  They are made in Solingen German and are crafted from one solid steel blank from the tip of the blade to the end of the handle.  The handles are made from ABS resin and are contoured to fit nicely in your hand.  They are triple riveted to the blades.  The stainless steel blades are ice hardened and with proper care will last for a lifetime.  Depending on where you purchase them, a full set of these cooking knives will cost somewhere between $500 to $1000.  I know that is a big investment, but any chef will tell you one of their  most important tools is their knives. If you don't want to spend the money initially for a full set, I would recommend starting out with a 4" paring knife and  an 8 or 10" chef's knife. You will also need a honing steel. If you start out with one or two knives your initial cost will be lower, but if you eventually get an entire range of knives they will cost you more  than buying them in a set . Although I don't own any, I have also used and would recommend Wusthof Classic knives.  As with any commercial item, be sure to note the line of knife you are purchasing. Just like most manufacturers, both Wusthof and Henckels have different lines, ranging from relatively inexpensive to the higher end lines I have mentioned. Stick with the better lines. (No pun intended)

Proper care of your knives is very important.  My knives are 15 years old and are still as good as they were the day I bought them. Never put good quality knives in a dishwasher.  Wash them by hand in warm soapy water and dry them immediately.  Before each use run each side of your knife's  edge over the honing steel 4-5 times.  This will align the edge of the blade and keep your knife sharp.  Don't cut directly on hard surfaces like granite or steel.  Once or twice a year, more if you use them a lot, you will need to have your knives professionally sharpened.  In the Kansas City area where I live, Ambrosi Brothers at 31st and Main are excellent sharpeners.  They charge about $4.00 per knife. Most cities and towns will have professional sharpeners.The sharper your knife the safer it is, once you have learned proper knife techniques.

 If you google "using a chef's knife"  you will find several good videos on proper knife techniques. Watch one and practice.  It will be worth your time in the long run.