When you choose your knives you can find yourself confronted with a baffling array of options, how do you know which ones to go for when you aren¡¯t a professional chef? You may be tempted just to opt for the cheapest or those which match your kitchen the best, but stop! You can save yourself so much time, effort and wasted food by spending a moment considering your options.

1. The material

* High Carbon Stainless Steel The best knives are high-carbon stainless steel as they are highest quality material of steel alloy. High Carbon Stainless Steel takes and retains a very sharp edge and resists stains, rust and breakage. These are either forged which means they are made from moulded and hammered steel or stamped, when they are cut out of a sheet of metal. Forged knives are heavier and more expensive than stamped ones as they require a more complex manufacturing process.
* Carbon Steel- also very durable but can rust and darken with food stains
* Stainless Steel- This is less expensive but, correspondingly less sharp than carbon blades.
*¡®Superstainless¡¯ steel ¨C is very sharp yet is harder to sharpen once the blade becomes dull.

2. The Handle ¨C What to look for:

* Material Handles can be made of textured polypropelene (black plastic) or stainless steel. They should be ergonomic and resist stain and water. Hardwoods are more vulnerable to water and stains.
* The ¡®Tang¡¯ should be present (an extension of the Blade that goes through the Handle) as it provides strength, balance and control.
* The Bolster A solid, well shaped bolster (the part of the blade between the cutting edge and handle) is essential to support and balance the blade and protect the user.
* The ¡®feel¡¯ of the knife in your hand the most important aspect: The handle should be easy to hold without slipping and feel in balance with the blade. Although you don¡¯t want to have an uncomfortably heavy knife, some weight is needed for chopping, crushing, and pounding, so do not choose one that is too light. Trust your first instincts on whether the knife feels right for you:

3. Which knife to choose? The right knife for the right job

There are many different types of kitchen knife. Selecting the right knife for the right job will not only make the job easier but also safer. These are some of the most common types.

Paring Knife For peeling, mincing, coring and dicing fruits, vegetables and herbs
Peeling Knife The 'birds beak' shape is designed for peeling, cleaning or shaping any fruit or vegetable with a rounded surface.
Utility Knife A versatile knife, shaped like a large paring knife, for mincing shallots, onions and herbs as well as cleaning and cutting vegetables, slicing cheese and trimming fat off meats.
Boning Knife For de-boning meat, poultry or ham, and trimming fat and sinews. The tapered, pointed blade is for working closely around bones.
Fillet Knife Has a thin, flexible blade, for filleting delicate fish or preparing carpaccio or sushi.
Cooks Knife The most essential knife in the serious cook¡¯s kitchen. For coarse or fine chopping, mincing and dicing of virtually every kind of food. The curved edge facilitates a good cutting action with the heel of the blade. Not to be used to chop through bones.
Carving Knife For larger cuts of meat and larger fruits and vegetables. The blade should be thin for slicing but stiff enough to avoid flexing too much.
Bread Knife The small serrations are designed to saw through hard crusts without crumbling.
Tomato Knife Can slice even ripe tomatoes thinly without crushing and the forked tip can be used for serving.

Oriental Cooks Knife For the authentic preparation of Oriental food. Increasingly used with the popularity of Eastern cuisine.
East-West Knife Fusion knives combine the best of East and West. The shape of the blade allows an Oriental-style chopping action as well as the cutting/rocking action of a western cook¡¯s knife.

4. Knife Ranges

W¨¹sthof precision-forged knives are manufactured in Solingen, Germany, which is often known as ¡®the knife capital of the world¡¯. Each knife is precision forged from a single piece of chrome-molybdenum steel (X 50 Cr Mo 15). This is a specialized high carbon, stain resistant alloy, ensuring a razor sharp, long-lasting cutting edge which is easy to sharpen and has high stain resistance.

W¨¹sthof Knives are well balanced for ease of cutting. They have the signature W¨¹sthof bolster providing heft and safety, and a seamless, hygienic fit between handle, bolster and tang. The ergonomic handles are sized and proportioned for the specific use of each knife.

For proper storage it is best to keep knives in a wooden block, such as these ones from Wusthof, or on a magnetic bar. If you do keep your knives loose you should use a blade guard for safety and to prevent dulling the blade.

The Classic range of traditional-looking knives has ergonomic, high impact, triple-riveted poly handles making it a functional, solid, reliable design. Costs between ¡ê25.95 for a paring knife to ¡ê259 for a 9 piece block set.

The stylish Culinar range features sculpted handles of 18/10 stainless steel with an elegant satin finish and impressive weight and balance. Costs between ¡ê39.95 for a paring knife to ¡ê499 for a 9 piece block set.

F¨¹ri Since their launch in Australia in the late 1990's, F¨¹ri pro knives have become a hugely popular choice. The F¨¹ri pro knife range is hygienic, with no seams or gaps for food to hide in. The ergonomic grip ensures comfort and safety by resisting slipping. They are extremely durable with their one-piece construction and they also come with a lifetime guarantee. Lastly, the knives are made from a high carbon stainless steel alloy which holds its edge but is easy to sharpen.