Every good cook needs a good knife. This is the one you reach for first, even before you start assembling your ingredients. But what makes an excellent knife? The most important thing is the blade. All blades today are made of stainless steel. The other important factor is the shaft of the blade should go right thru the handle.
Poor quality knives have thin, pre-sharpened blades that are stuck into a plastic handle. When you use them, they bend simply. When they're going blunt, you bin them. Next, you would like a size that suits you. This varies from person to person. Some people like bigger knives and some people like smaller knives.
Go thru your kitchen drawer now and find all those knives that are too blunt to cut a tomato. Push your thumb against the blade. If it bends, throw it away. If you end up throwing all your knives away, you'll need to get a new one. Do not be bewildered by the choice you have when you go shopping. There are consultant knives for nearly every kitchen purpose. If you bone chickens often, you'll want a boning knife. If you are a grapefruit addict, you may need a grapefruit knife.
But if you are going to have only one perfect knife, then the one to pick is a Cook's Knife. It is worth spending the extra cash to make sure you get the best quality. Select the size that you find most comfortable.
The vital thing is the form of the blade. A Cook's Knife blade looks a bayonet, or an a bayonet, or a marginally lopsided Gothic arch, though it's only sharp on one side. The end of the knife is pointy, and the base is awfully wide. The blade is smooth, not serrated, but it cuts through bread and tomatoes as simply as it cuts through veg, meats, and cheeses. In fact, if you've got a good Cook's Knife, you almost certainly will not even need a bread knife or a carving knife.
It suggests you can use the back of the knife to flatten chicken juggs, for instance, into schnitzels. You can also use the back of the knife to tenderize frying steaks.
The more costly knife will have the better, thicker blade. A final tip is to store your knife in a special wooden knife-holder. This may help keep the blade sharp for longer. Knives that are in the same drawer with other cutlery go blunt sooner.