Having the right set of knives is a game-changer in one’s food prep experience. The market offers a wide variety of shapes and sizes that can cater to different kinds of usage. And so before setting out to purchase one, its best to know ahead what factors generally make up a good quality knife:

1. Steel

Look at how much steel is in the knife as well as where it is located. Look for any signs of joining or welding, particularly in the hilt of the knife. This is a weak point in the knife and should be avoided as weak knives are more likely to bend or break at this joining point. The best knives are made from a single piece of steel, hand-forged, while cheap knives tend to be thin with insubstantial hilts and handles covered thickly in plastic.

2. Balance

Examine the balance of the knife because a well-balanced knife makes any cutting action easier and requires less effort which gives far less strain on the arm of the user. Quality knives tend to have very good balance with not too much weight either in the blade or the handle. The old fashioned way to test is to place your finger at the finger grip at the hilt or blade-end of the handle, holding the knife horizontally with the cutting edge down. A quality, well balanced knife will balance at that point and not fall off your finger. 

3. Weight

This goes hand in hand with balance in determining how comfortable you’ll find using the knife. There’s no generic answer in the right weight to look for in a kitchen knife, it just all boils down to personal preference. Some people will find a lightweight knife easier to use, while others will appreciate the heft of a heavier one and feel like they have more control over it.

4.Full Tang vs Half Tang

Look at the tang of the knife. It is the unsharpened part of the blade that extends down the handle. It should be solid, easy to clean and well joined. For most knives it is the most solid part of the knife as it is like a conduit where the strain of pressing on the handle travels through into the blade. The warning signs are present when it is thin, or when its not evident such as when its covered in plastic, or if there is evidence of welding or joining. If you can see any gap, it can accumulate chunks of food and generate bacteria.

5. Blade 

Consider the blade itself and what it is made of. Arguably the best knife blade is ceramic as it can be sharpened to scalpel quality, hold its sharpness for a long time and does not rust, however its drawback is its extremely fragile and it easily breaks. Good knives are often made of carbon steel, which gives a good edge fairly quickly, but extra care should be taken to prevent rusting. Also, avoid knives that claim to never need sharpening. They are not very sharp to begin with and they cannot be sharpened, which means that when they lose their edge, they have to be disposed of.

6. Cutting Edge

Look at the width of the cutting edge, as well as the thickness and smoothness of the blade. The best knives are smooth as though polished with no sign of pitting in the metal. The cutting edge should run the full length from tip to the hilt.

7. Handle

Lastly,consider the material the handle is made from. The handle is often made of wood, plastic, toughened adhesives and other strong materials. Old fashioned bone handled knives are not advisable as bone becomes brittle over time and it could crumble in the user’s hand, causing injury. It is prudent to look for a plastic or composite handle that seems comfortable to touch but stable to grip, and that is tightly riveted to the blade.

A good knife, if cared for properly, will last a lifetime, so it's important to choose wisely. Now that you’ve read the key guidelines, you’re more than ready to buy the best knife that best fits your cooking habits. And in no time, you can slice and dice your way to a faster, easier and safer cooking experience.