How to choose Kitchen Knifes?

For traditional Indian Kitchen, you need the following Knives:
1. Paring knife: 3 to 4" blade
2. Utility knife: 5 to 7" blade
3. Chef's knife: 8 to 12" blade
In addition you will need the following for maintenance
1. Sharpening steel
2. Knife sharpener

The knife

The blade needs to be sharp to easily cut or slice food. A sharp knife may also  prevent accidental injury.
High carbon with iron can provide with a durable sharp edge, but requires high maintenance to prevent rusting. Most of good quality knifes today are high-carbon stainless steel to prevent rust.
Better quality knifes are forged for durability and balance. Forged knife is a single piece extending from the point to the end of the handle. Most of the plastic handle knifes are not forged.

Sharpening Steel

This is a about 10" long rod. It is not used to sharpen the knife. It is used to hone the knife. When you use the knife, if seen under microscope, you will note burrs, the edge gets wavy and jagged. The Sharpening steel helps you straighten out the edge, called honing. Every time you want to start a cutting session session for your meals, use the sharpening steel.

Knife Sharpeners

There are many different types of knife sharpeners on the market from stones to electric gadgets. To sharpen a knife, you need to grind the edge at about 20 degree angle from the center to each side. It takes a lot of practice using stones or grinders.

Now a days, you can buy V shaped knife sharpeners. The angle is fixed. Inside, you may have either diamond abrasives rods or Tungsten Carbide cutting blades. They are put overlapping to form preset V shaped grove. I use inexpensive Tungsten Carbide tool.
Every time, you have ended a cutting session for your meals, use knife sharpener to avoid dullness.