It can be tempting to buy a full knife set that comes in a bulky block (or use the one you already have), but I encourage you to pare down your arsenal to just the essentials. Most importantly, choose comfort first. All of your knives, especially your chef’s knife which you’ll use most often, should feel comfortable in your hand: not so heavy that you feel like you’re getting a workout but not so light that you don’t take chopping seriously. And as long as you keep them sharp, your knives should treat you right. Plan on getting your knives professionally sharpened at least twice a year; more often (say, quarterly) if you cook a lot. Remember, a sharp knife that requires less oomph is safer than a dull one. Take good care of your knives. That means wash them by hand and dry them with a clean kitchen towel. A trip through the dishwasher can dull blades and weaken the handles (which are often attached with glue). And instead of storing your knives in a heavily trafficked drawer, use a mounted magnetic strip. Read on to learn more about exactly what to look for. To buy: Thomas Keller by Cangshan Chef’s Knife, $200; williams-sonoma.com. To buy: Victorinox 3 1/4-inch paring knife set, $23 for 4; amazon.com. To buy: F. Dick Pro-Dynamic offset serrated knife, $21; amazon.com.
