I was a chef in a former life. Still use the same knives I bought over 30 years ago. Don't be cheap, don't be stupid.

1. $100 for a single chefs knife is realistic ballpark to start.

2. Carbon steel is easier to sharpen, holds an edge, and is unforgiving if you don't care for it the way a knife deserves to be cared for. That means NEVER put them in the dishwasher, and wash them soon after use. They stain quickly from acidic foods. Stainless can be harder to sharpen, and don't return an edge as well, but require less care.

3. You only NEED 2 knives, chef and pairing.

4. It's nice to have; a serrated bread knife, a shorter chef's knife, a boning knife and a cleaver.

5. A steel is to return an edge, not to sharpen. Buy a set of wet stones, $50.

Go to a good cooking store, hold them, find one comfortable to your hand. A knife is an extension of your hand, what fits one, does not necessarily fit another. Handle size, balance, weight, bolster shape all come into play.