I second the suggestion above to try what feels best in your hands. Also, more expensive isn't always needed. For example, I have a Wusthof classic 8" chef's knife, which is worth it in my opinion. For bread knife I have one from their lower-end range because they wear out and can't be sharpened.

Knives are personal because of weight, length, balance, grip size, etc. Go to Sur la Table or Williams Sonoma and try them.

You are right. Proper tools make a world of difference.

Anonymous wrote:Global. No question.

+1

Most people just need a paring knife and a chef's knife.

https://www.nytimes.com/wirecutter/reviews/best-paring-knife/
I love the cheap Victoronix recommended here.

And for chef's knifes:
https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/

But the most important thing is to get a sharpener and use it. A cheap, just sharpened knife will work better than the best knife that hasn't been sharpened in a long time, though good knives need sharpening less often.

https://www.nytimes.com/wirecutter/reviews/best-knife-sharpening-tool/ has recommendations, but really the important thing is to use it regularly - the specific sharpener doesn't matter as much.

Cutco is really nice and priced accordingly. I already had Wusthof which are fine. Bought 1 cutco sandwich spreader knife for $85 and I LOVE this thing. My great grandkids will too.

Cutco. LOVE THEM. Get the trimmer and the 7 in sankotu, if you have to pick just a few. LOVE THEM.

Wusthoff

I have wusthoff and also a couple misen ones. Key is to sharpen them regularly. And my knives are smaller sonce i cant maneuver the bigger chefs knives as easily.

Ginzu

Henckels ProS. I’ve been using the same set since 2002.

Wusthoff Classic

I got some Cutco one as a wedding gift 15 yrs ago. I LOVE them and have sent them in for free sharpening a couple times. I cook a ton and think they are great. Knife snobs will disagree, but I think for a non-professional home cook, they are very good. Plus lifetime warranty and free sharpening (you do have to pay shipping cost)

Global. No question.

I was at a friend's house recently and used her knives and realized what I've been missing. I couldn't believe how easy it was to chop vegetables. I currently have some ceramic knives which are very mediocre.

What would you recommend for me? I mostly use them for cutting, slicing vegetables and fruit and basic cooking stuff. I don't currently cut meat but maybe I would if I had different knives.