Knives: Choosing good ones

Another question I get a lot is what makes a good knife. The "tang" or piece of steel that goes through the handle should extend the full length of the handle. It should also be riveted in place. If the steel doesn't go all the way to the end, the knife is very likely to break. The blades should be carbon steel. Having said that though, there are some really nice and really beautiful ceramic ones out there that I might give a try. Take a look at those same cooking stores and sites I mentioned for kitchen equipment. Remember though, that within every brand there are many grades of knives. If the price sounds too good to be true, it probably is.