You must choose your cutlery set with care and after some browsing.  A well-equipped home kitchen should have at least four types of knives - chef’s knife, slicer, utility knife and a parer. 
Knives are forged or stamped. Forged knives, which tend to be higher priced, are created when a single piece of molten steel is cut and beaten into the desired shape. The blade is sturdy, with a heavy bolster and heel to protect the hand during cutting. Because forged blades are generally less flexible than stamped, they are less apt to bend over time. Some makers use the term “forged” when in fact they use a different process to imitate the forged look.

Stamped knives, created by a cookie-cutter-type machine, are usually the same thickness throughout, except at the cutting edge. They lack a bolster and heel. Although the top-rated knives are forged, stamped knives are capable of very good performance. They’re also generally less expensive than forged.

For more specialized preparation, choose a set with lots of pieces, or buy additional, separately sold knives from the same line through open stock. Most fine-edged knives have open stock available. Choose a set that indicates "less corrosion" in the ratings. All the fine-edged sets require regular honing.

Look for a knife that is rated excellent or very good for handle comfort and balance. If you’re shopping at a specialty or department store, ask a salesperson if you can hold a sample knife to see if you like the fit.