First of all, you don't need a ton of knives. Really, all you need are five different kinds, plus a steel for the keeping the edge sharp. These are the knives I recommend buying:

• Bread knife: The serrated edge of a bread knife is not only good for cutting bread, it's great for slicing tomatoes and cakes too. I also use it when I have to cut hard vegetables into a large dice.
• Chef knife: essential for everyday chopping
• Paring knife: great for mincing, dicing and other delicate knife work
• Boning knife: Look for a blade that bends so you can easily do tasks like boning fish.
• Large knife: Look for a heavy blade; you can use the back to break meat bones and other heavy-duty tasks.

And remember, the most expensive knife is not always the best. There are lots of brands of good knives; it's up to you to decide which you like best. In general, I find that German, Japanese and Swedish manufacturers make really good blades. However, I'd avoid buying specialty knives designed for professionals. You want knives made for home cooks that you can use and care for easily.

In fact, how you care for knives is almost as important as which knives you get. Don't keep them loose in a drawer where they'll get banged against other things: It's bad for the knife blade, and dangerous for whoever might be getting something out of the drawer. Keep them in a case or a wood block instead and your knives will have a much longer life.

Finally, find out where in your community you can go to have your knives sharpened. Regular sharpening will keep your blades in top shape for a long time.