The Chicago Cutlery Signature series uses full tang construction with blades ground from the same blank of stamped high carbon stainless steel. The handle shape and grip is completely formed from the slabs of American black walnut hardwood fixed to the tang with three solid brass rivets. Blades are taper ground with plain edges and cut smoothly through tough steak and any other cut of meat you'd care to tackle.

The plain edges are easily sharpened at home, and since steak knives spend a lot of time cutting on plates and bone as well as meat, a regular touchup with a honing steel ought to be standard procedure. That's a real advantage over serrated edges, which claim to last forever but quickly turn into saws instead of knives. You'll notice more flexibility in these blades if you're used to forged knives, but there's plenty of blade strength here to handle a dining service. Save them for the table, and use stouter knives for prep work.

Keeping the black walnut handles in good shape is the only trick, and the problem is simple to solve. Walnut will absorb water if left to soak, and the finish on these handles will eventually fade and lose its protective ability. Dishwashers do the worst damage, so make sure you clean these knives by hand and don't leave them sitting in dishwater. A quick rub with a little cooking oil when the handles dry and lose color will prevent most trouble.

If you're looking for something a little more modern, try the 4 Steak Knife Set from Zwilling/Henckels, a forged pattern with a light build.

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The Global 6-Piece Knife Block Set is a great way to jump up to the higher standards of Global knives with a basic but versatile assortment of important blades. The set includes knives from both the G and GS series plus a stainless steel knife block with room for five more Global knives and a sharpening steel.

Everything about Global is either a little different or very different. The company began building all stainless steel knives in 1985, when designer Komin Yamada was given free reign to build a new line of the best modern kitchen knives possible. Basing his concepts partly on old samurai traditions and stressing the use of the best modern materials and methods, Yamada set Global Cutlery on a path that soon led to worldwide recognition.

In this set, you'll sample some of those original and still innovative good ideas with a 7-inch cook's knife, 8-1/4-inch carving knife, and 8-3/4-inch bread knife from Global's G series. The other two knives come from Global's GS series -- the 5-1/4-inch utility knife and 4-inch paring knife both have the dovetail-shaped handle that most now associate with Global. A wide vertical section up front and a flaring horizontal section in back secure the knife against both fingers and palm.

Made from Cromova high carbon stainless steel, the thin blades receive hollow welded handles of dimpled stainless steel balanced with a carefully measured amount of sand, which is permanently sealed inside. Tempered to Rockwell 56-58, the blades are not ground with a Western style of edge bevel. This is one of the reasons Global knives cut so well -- the blades taper gradually to the edge with an acute angle that glides through the work.

Five good knives and a matching stainless steel block are enough reason to give this set a second look. The block has plenty of room for more.

If you're interested in a space-saving starter set from Global, try the Global 5-Piece Set with Storage Tray.

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Global designed this hard-sided folding knife case specifically for Global knives, so don't expect a perfect fit if you own a random assortment of prep knives. If you've already gone Global, this practical case offers safe transport and temporary storage for 21 of your favorites plus a few important odds and ends.

What's different about this case? Construction is solid -- Global built the case from strong 600 Denier nylon canvas with double stitched and riveted straps to support handle, shoulder strap, and buckles. Flexible side panels do a good job of protecting knives but flex enough to accomodate that occasional extra item you can't leave behind. Buckle straps also adjust and compress the case for loads of different volumes. That keeps items inside the bag from rattling around.

Twenty-one individual pockets in the main compartment include elasticized retention panels so knives won't slip out of place. An interior panel provides another barrier between the layers of blades when the case folds, and instead of closing this panel with Velcro -- never more than a temporary solution -- the security panel of the Global knife case zips shut.

The case provides a few small pockets away from the knives where chefs can store important kitchen gadgets like meat thermometers, spoons, and pens. A few business card slots are also included, but for the most part, this Global case is all about transporting Global knives safely. Shift between the briefcase-style grip and the padded shoulder strap to ease the load.

For a good case with expanded storage, see the Wusthof Knife Suitcase.

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If you're looking for convenient knife storage that's compatible with the all-stainless steel look of Global knives, consider this stainless steel 11-slot knife storage block -- also from Global Cutlery. The block is designed to hold ten Global knives and a Global sharpening steel. Many other brands will fit, but not all will harmonize with this modern look.

The block does use black polymer where it counts -- in the non-slip rubberized base and the knife slot protectors -- but otherwise, the block is polished stainless steel. The 11-1/4-inch tall block has a fairly small footprint only 5-1/2 inches wide by 10 inches deep, but to be practical, add the average handle length of five inches to the height. Locate the block where there's clear access, not tucked under cabinets.

Compared to wooden blocks, the Global 11-slot block is a little light in weight. Under 3-1/2 pounds without knives, the block won't be quite as stable if you grab for a knife and move before you should move. Don't locate the block within reach of small children, who might grab for the shiny new fixture and tip it. Like all Global products, this block is very well-designed, but it will require a slight change in kitchen habits if you're used to the stability of a heavy hardwood storage block.

Maintenance of this block is considerably simpler than for a wooden counterpart. There's no reason to oil any part of the Global block and no worries about splitting or swelling. Moisture could create a different problem if you store knives which are still wet. Inside the slots, water droplets are slow to evaporate and don't wick away through the block, as they do in wooden systems. Dry knives thoroughly before you put them away.

For alternative storage specially created for Global cutlery, check out the Global Knife Magnetic Wall Rack.

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Beautifully designed for slicing harder cheeses like sharp cheddar, the Wusthof Classic 4-3/4-inch Hard Cheese knife works best on sandwich-sized blocks, not large wheels. The unusual blade of the Classic has practical purpose behind every odd feature.

The upswept point of the cheese knife should be first to touch the cutting board. Using the tip of the blade as a rest, the remainder of the knife shears downward under total control. The plain-edged blade cuts cleanly without leaving marks on the sliced cheese, and the heavier section near the handle accurately cubes smaller pieces.

Cheeses produce a lot of friction as a knife cuts, sticking to the blade and tearing instead of falling cleanly away. To reduce that problem, Wusthof added the rows of etched squares on the blade surface. Like the hollows of a santoku, these etchings break up the knife's contact with the food, releasing slices from the blade as it passes through. When you're done and there's a pile of sliced cheese beside the block, use the forked tip of the knife to separate and pick up individual layers.

Made with the same strong construction techniques as larger knives in the Wusthof line, the Wusthof 4-3/4-inch Hard Cheese Knife looks good enough for table service, matching popular contemporary serving patterns with a traditionally designed riveted slab handle of black polymer. The Wusthof logo is etched permanently on the blade and embossed in red on the knife's grip.

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Designed for the chef who doesn't use a whetstone, the McGowan Diamondstone Electric Knife Sharpener works well enough that you shouldn't run your knives through it for that daily touch-up. Use a honing steel for the everyday maintenance, because if you like this fast cutting diamond-grit machine too much, you'll soon run out of steel.

Sharpening knives on a stone isn't a job everyone enjoys. It's right on the cusp of that precise work that jangles nerves and makes some people grit their teeth. If you're the sort who learned to work with dull knives or a long succession of cheap ones, a machine like the McGowan Diamondstone Sharpener can be a great help in the kitchen. The McGowan offers quick rejuvenation of old blades without allowing much to go wrong.

The rules are simple: Turn the machine on with the convenient rocker switch, place the blade in the slot, and pull it through with a straight, steady movement. Don't use downward pressure, and don't press the blade to either side. The most common problem with a sharpener like this is dipping the handle of the knife and dragging the sharp edge over the machine's housing. That dulls the sharp knife on the way out, so pay attention and don't blame the machine.

There will always be a short piece of unsharpened blade near the bolster which the wheels can't quite reach, and sharpening the curve of a blade all the way to the tip can be tricky -- but in general, the system works very well. The diamond grit wheels set the blade to the angle that's factory standard for American and European knives, but it's too wide for Japanese knives. The motor is certainly strong enough to handle the work, and the long-lasting diamond grit cutting wheels raise the warranty on this machine to three full years. That's a lot of sharp knives.

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The half-inch-wide oval cross-section honing rod of the collapsible Sportsman Ultra Light Diamond Sharpening Steel will restore the cutting edges of small knives and maintain the edges of larger ones. This tool is more appropriate to the kitchen than the deep woods -- you may want to carry a flat stone along with it.

The fine 600 diamond grit bonded to the hone's steel shaft works like a file as well as a steel hone and actually does remove metal. Using the flatter side of the oval places more of the grit against the blade, but all surfaces of the hone are usable. The small edges of the hone may even fit the serrations of some modern knife blades. Another good point is that you don't need water or oil to use the hone, which works just fine as a dry tool. The Ultra Light 4NFP won't perform as well as a file or flat stone when reworking major damage and makes better practical sense as a touch-up tool.

The construction of this hone is extra-tough with a housing of 6061 T6 machined aircraft aluminum. The 4-inch honing section locks into place with a threaded compression fitting, large enough to lock and unlock easily. When not in use, the abrasive rod slides back into the handle, and the small tool slips into a belt sheath of Cordura nylon. It's a neat package and weighs only 2.1 ounces. Toss it in your pack for use at camp, and you'll never notice the extra weight on the trail.

Before you decide to rebuild your dull, combo-edged blades with this pocket-sized sharpening steel, check to be sure the hone fits the groove. It's a touch-up tool and very handy for maintaining blades still in good shape, but major damage only responds to something bigger.

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The Henckels Twin Pro S 3-Inch Paring Knife with serrated cutting edge should be teamed up with a good plain-edged paring knife, but there definitely are kitchen tasks where the serrated blade excels. Just don't expect peeling cuts to be smooth and flawless when clawed by this little beast.

Where you need a knife that digs in quickly, the Henckels serrated paring knife works well. Soft skinned vegetables like tomatoes -- which slip away from any plain knife that isn't razor-edged -- yield to these sharp serrations immediately. You get fast cutting action with less force. If you're slicing defects out of fruits and veggies, the serrated high carbon stainless steel blade works aggressively and won't skip.

Many chefs use a paring knife with the edge aimed toward the thumb for some work -- if you're paying your dues by peeling a sack of potatoes by hand this won't be the best knife for that. Keep the serrations away from from your fingers -- points start the cut and the blade finishes, and no matter what you're cutting it happens quickly. When peeling curved surfaces, the teeth will leave obvious tracks on the food, so you won't get a clean look. This forged, full tang knife works much better for trimming out flaws and making straight slices.

Washing this forged, full tang knife properly is even more important because the tips of the teeth are easily damaged if banged around in a dishwasher. Always clean the knife by hand and store it where the edge won't contact other blades or utensils. A wooden storage block is the best place for this good Henckels serrated paring knife.

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Wusthof makes this Classic 5-Inch Soft Cheese Knife with most of the same strong features as the knives the company builds for tougher jobs. That means more control and more forgiveness from the blade, if you tackle just a little more than you thought you did.

Because soft cheese knives are meant for working with food soft enough to push a blade through, the job involves less cutting than other work. Keeping the knife sharp still helps, and this Wusthof blade of high carbon Solingen stainless steel can be kept razor-sharp easily with nothing more than a honing steel. Many soft cheese knife styles skimp on blade strength, and thin stamped steel blades actually do work well. Though this Wusthof knife does feature a thin blade, the strength of the forged pattern expands what the knife can do. The full tang construction and steel bolster of the Wusthof 5-inch Soft Cheese knife give the knife more strength than it really needs, but that's never a bad thing. The knife is still light and easy to handle.

The large holes in the blade decrease the amount of contact between cheese and steel, creating smoother cuts with less distortion of the pieces as the knife passes through. These holes also weaken the blade, so the knife shouldn't be twisted or levered as it cuts. The wide, pointed tip of the blade is used for scooping up soft blocks of cheese. Piercing blocks of Parmesan or slicing hard cheddars are both jobs for other knives.

Instead of being the oddball knife in the set, the Wusthof soft cheese knife matches the other serving and prep knives in the Wusthof Classic lineup and won't look out of place if used with most other modern patterns. This soft cheese knife from Wusthof works well and doesn't look cheap.

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Boning knives like the Wusthof Classic 4-Inch Boning knife aren't always included in block knife sets and aren't usually the first knife recommended for the beginning chef. The design is much like the filet knife used on fish, but created especially for separating tougher meat from bone. Wusthof's Classic pattern won't disappoint you when you add this knife to your collection.

Wusthof uses one blank of high carbon stainless steel to forge a strong one-piece full tang knife with all the features essential to the boning task. The blade is narrow but well tempered, stiffer than a filet knife and strong enough to withstand twisting and turning as it cuts through tough connective tissue. Edge-hardened to 58 on the Rockwell scale, the cutting edge slices through small bones without chipping and still sharpens easily with an ordinary honing steel.

The grip is especially important for this type of knife, because hands will often be slick with fats and other juices while doing this tricky chore. The forged bolster comes in handy not just as a reinforcement for the blade but as a physical barrier between fingers and cutting edge. The polymer handle slabs -- riveted to the stainless steel tang -- fit most hands comfortably and offer enough good grip for strong leverage. The dropped heel of the handle keeps fingers from slipping back when pulling the knife.

Made from stain-free Solingen steel, the Classic Boning Knife should be cleaned by hand. Mild detergents and prompt cleanup protect the finish best, and hand washing prevents accidental blunting of the knife's edge.

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