Every kitchen needs a good knife set, which is why they’re great wedding presents and house warming gifts. When choosing a knife set, you’ll want to consider the knives. Because knives come in a variety of styles used for a variety of cutting, you’ll want to opt for a knife set that will be able to provide you with as many knives as you may possibly need. Just remember a good knife is one that doesn’t need sharpening, and a good knife set includes these knives or a knife sharpener.

• 5 knives (8-inch chef's knife, 8-inch bread knife, 8-inch carver, 5-inch utility, and 3-1/2-inch parer)
• ABS plastic block with an interesting design with protective knife sleeves
  
• Stainless steel knives with razor-sharp, precision cutting blades
• Hollow, ergonomically designed handles that ensure a secure grip
• 25 year limited warranty
  

• 14 knives (8-inch chef’s knife, 8-inch slicer, 8-inch bread knife, 5-inch boning knife, 4-1/2-inch utility knife, 3-1/2-inch paring knife, and six 4-1/2-inch steak knives, plus a pair of shears)
• Natural colored hardwood block
• Stainless steel blades that never need sharpening
• Blades are symmetrically-cut, 2D serrated edges for precision slicing with full tangs
• Lightweight bakelite handles that are triple-riveted for strength
• Limited lifetime guarantee

• 15 knifes (2-3/4" paring, 5" tomato, 5-1/2" boning, 6" utility, 8" chef's, bread knife, carving knife, and 6 steak knifes) and a 9" sharpening steel
• Hardwood storage block in a glittery charcoal gray finish
• Satin-finish, stainless steel, fine-edge blades
• Brushed stainless steel and comfortable Santoprene handles for great gripping, steady balancing and an overall attractive look
• Hand washing recommended

When choosing a kitchen knife set, you'll want to compare the actual knives in the set, comparing the material of the blade, the blade edge, and the material of the handle. You'll find that some of the options are better than others, and you'll probably prefer one over another. You'll also want to look at the type of knives that are included in the set, so that you can ensure that you're getting the particular knives that you want.

Material of Blade:

• Carbon steel: easier to resharpen but vulnerable to rust and stains. Blades must be cleaned, dried, and lubricated after each use.
• Stainless steel: Needs to be sharpened frequently, but are sometimes difficult to sharpen. Highly resistant to corrosion. Generally cheaper in price.
• High carbon stainless steel: Do not discolor or stain. Maintains a sharp edge.
• Laminated:High quality knives. Usually made harder than ordinary stainless steel knifes, producing a more acute and accurate cutting ability.
  
• Titanium: Lightweight and have less wear resistance. Typically expensive and not suited for kitchen cutlery.
  
• Ceramic: Very hard, light, and do not corrode. Require special tools for sharpening. Very brittle and will chip.
• Plastic: Not very sharp and mainly used for cutting vegetables.

Edge of the Blade:

• Flat ground: Tapers from thick spine to sharp edge in a straight or convex line. Heavier and tougher than hollow ground knives.
• Hollow ground: Concave, beveled edges that are ground starting halfway down the blade instead of at the spine. Thinner edge with a better cutting ability. Lighter and less durable.

• Serrated: Wavy, scalloped, or saw-like blade. Ideal for cutting things that are hard on the outside and soft on the inside (bread and tomatoes)
• Granton: Semi-circular scallops ground into the edge that alternate on either side of the knife, extending to the middle. Use for cutting and separating meats, cheese, and vegetables.

Material of Handle:

• Wood: Provide good grip but must be cleaned more thoroughly and occasionally treated with mineral oil. Typically will crack and warp with prolonged water exposure.
• Plastic: Easy to care for and don't absorb microorganisms. Less resistant to ultraviolet damage and become brittle over time, which results in cracking. Can be slippery.
• Composite: Made of laminate wood composites that are mixed with plastic resin. Generally considered the best choice because they are easy to care for and just as sanitary as plastic. Very durable.
• Stainless steel: Most durable option, as well as most sanitary, but they are very slippery.

• Chef's Knife: All-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. Generally is 6 to 12 inches, but most commonly 8 inches long.
  
• Bread Knife: Type of serrated knife that is usually between 6 to 10 inches, 8 inches most commonly used, that is ideal for cutting bread and other foods with a hard outside and soft inside.
• Paring Knife: Ideal for peeling and other intricate work (de-veining shrimp). Generally about 2-1/2 inches to 4 inches long.
• Utility Knife: Too fragile for heavier cutting but not suited for intricate cutting. Usually about 7 to 6 inches long.

Meat Knives

• Carving Knife: Used to carve thin and more precise slices of meat, such as poultry, roast, ham, and other large meat. Generally 8 to 15 inches long.
• Slicing Knife: Used to slice thinner slices of ham, roasts, fish, or barbecued beef and pork and venison.
• Cleaver Knife: Used for splitting meat from the bone. Very large, generally rectangular knife.
  
• Boning Knife: Used to cut bone out of meat, usually poultry and fish. About 5 to 6 inches long.
  
• Fillet Knife: Used to fillet and prepare fish. 6 to 11 inches long.

Other Knives

• Peeling Knife
• Decorating Knife
• Trimming Knife
• Fluting Knife
• Cheese Knife
• Tomato Knife
• Oyster Knife
• Deveiner Knife
• Grapefruit Knife
• Chestnut Knife
• Mincing Knife
• Tourner Knife