One you see next is definitely a nice collection of knives, but I usually distrust sets of cutlery, because even if you have any kind of blade that can be used very often the quality is set aside.
The first tip of all is to not be hasty in buying all the knives because the real knives that last a lifetime, have the need for metal quality and processing of finalization of the blade, the cost high enough, then, if not was gifted funds, you buy a knife or two at a time.
The characteristics for the end user, apart from the blade, which I will discuss later, are the weight and the handle: if you are accustomed, a body blade + handle quite heavy can act with more strength and better balance lighter than a knife, but if you are a beginner however, a slight knife often reduces the problems of mastery, the second key point for managing a kitchen knife is the handle, to provide an optimal response should be in a single casting (or block with the blade), but if one does not want to spend a lot of great enough, however, that both ergonomic and non-slip material.
The blade is obviously the major part, which determines the life of the knife undoubtedly stainless steel to withstand the effects they may have issued from the liquid substances, if possible with high-carbon steel, in order to maintain the same lucidity of the wire and have a greater resistance of the wire in time.
The purchase of a whetstone to keep regular wires blade is particularly suggested, although still, every 2-3 years at least partial reconstruction of the wire by a good grinder is highly recommended for sporattutto meat knives, Vegetable (known as generic) and boning.
The serrated edge knives (usually bread) instead of requiring special attention for what concerns the perforation, which must be quite close and with a curvature over the next two teeth.
For fish, especially as regards the filleted, the ultimate ceramic knives are as they have unique properties, both for the blade edge (unless that accident is eternal), both as regards the inertia of specific material, which does not carry flavor or taste and is simply cleaned under tap water, besides the obvious fact that, since metal does not rust.