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If you enjoy cooking, good knives are a worthwhile investment.

Buy knives that are "high-carbon" stainless steel. This is the perfect knife for the serious home cook, because the high-carbon means the knives can be sharpened, but because they are high-carbon/stainless, they wont rust easily.

Shiny, stainless steel knives cannot be sharpened without a grinding wheel, and serrated, cannot be sharpened. Serrated knives are not for a "serious" cook.

I have Chicago cutlery knives that are 12 years old and a pleasure to use. You just need to keep them sharp. How?

Chantry knife sharpener. This neat little device does what a "steel" does (that long rod you see chefs sharoening on), only with the chantry, you dont need the skill. Its idiot proof, and if you use it regularly, you never have to have your knives professionally sharpened.

hope this helps,

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