Support BladeForums! Paid memberships don't see ads! As I mentioned in the other thread, I decided to put together my own set of kitchen knives. Because a past job involved me working in a professional kitchen quite often, preparing food for groups, I have a few ideas of what I want. However, I could still stand to use some tips and advice about what to look for when purchasing kitchen cutlery. So, please don't hold back. I want to know all your best tips and advice. What steel is good? What brands are good? What brands should be avoided? How about ergonomics? I hope your advice will be of help to me and others looking at purchasing good cutlery. Thanks in advance.