Whether you routinely whip up gourmet meals or rarely rise above making sandwiches, good knives are essential kitchen equipment. With them, you can work more efficiently and safely. Without them, even slicing a tomato can be tricky. While top-notch kitchen knives can cost hundreds, there are less expensive options that can be good choices for most home cooks.

WHAT'S AVAILABLE

Ekco, Farberware, and Oxo are among the less expensive brands. High-end brands include Calphalon, Cuisinart, Emerilware, Henckels, KitchenAid, and Wüsthof. Starter sets of kitchen knives typically cost less than the same knives sold individually. There are often seven or nine pieces in a set that includes a storage block, a sharpening steel, and the following four basic knives:

Chef's knife. Perhaps the most versatile, it’s used for chopping, dicing, slicing, and mincing, often with a rocking motion. The blade is wide for extra heft. Typical blade length: 8 to 10 inches.

Slicing knife. The thin, flexible blade of this knife is especially appropriate for carving beef, poultry, and pork. Typical blade length: 8 to 10 inches.

Utility knife. Probably second to the chef’s knife in usefulness, it’s good for similar but smaller cutting tasks. The blade is narrower than the blade of a chef’s knife. Typical blade length: 5 to 6 inches.

Paring knife. Handy for peeling, coring, paring, cleaning (shrimp, say), and slicing. It’s also good for creating garnishes and fine work. Like a utility knife, it has a thin blade, but it’s even shorter. Typical blade length: 3 to 4 inches.

Price range for sets: $10 to $200 or more.

IMPORTANT FEATURES

Most expensive knives are forged from stain-resistant and rust-resistant high-carbon steel. Forged blades are created by pounding a steel slab into shape with a mechanical hammer that exerts tons of force. They demand regular honing, but the payoff is a razor-sharp edge.

Many cheaper kitchen knives, and a few expensive ones, are stamped from a single sheet of steel, creating a relatively thin, light blade. Some require regular honing; some don’t.

There are three main types of knife blades: fine-edged blades that require sharpening; fine-edged blades that don’t require sharpening; and serrated blades, with teeth along part or all of the edge. These latter don’t require sharpening and are especially good at cutting through bread and tomatoes.

Most knives have a hard-plastic handle. Restaurants favor plastic for sanitary reasons and because it stands up to hot water and the dishwasher. A bare-wood handle may be vulnerable, although a waterproof coating can help it resist moisture. Riveted handles might appeal to traditionalists, but Consumer Reports tests uncovered no drawbacks to molded handles. A sharpening steel, used to keep a fine-edged knife in top shape, is a good addition to your kitchen.

HOW TO CHOOSE

Performance differences. Knives that need routine sharpening generally cost more but do perform best, according to our tests. While stamping can produce a top-notch blade, stamped knives generally don’t perform as well as forged ones. Blades that don’t require sharpening typically cut unexceptionally, but they’re usually cheaper and require little upkeep.

Recommendations. You generally get what you pay for. But there are some decent sets for $60 or less. When shopping, hold a knife in your hand. It should feel balanced, neither too heavy nor too light. Check to ensure that the handle is attached securely, without gaps that can trap food residue.

We advise that kitchen knives be hand-washed, since dishwasher detergent can pit the blades. And always hand-wash knives with wooden handles.