My sister is a beginner cook. I am going to give her knives on her birday, but I am not sure which knives to choose for a beginner. Does it really matter at all?

There are hundreds of different types of knives!\r\nWhat can I advice you to choose if there is not enough place in this forum to describe all of them \r\n\r\nWell if she is a beginner cook, she'd better start with a chef's knife, a paring knife, and a bread knife. Do you know these types of knives?

Also pay attention to the quality of blade.\r\n\r\nStainless steel blades are very good, they do not discolor or rust, unlike carbon steel for example. But carbon steel blades take a better with a little effort. S/s blades are hard to maintain good edge. \r\nSo now you can choose which is better for you.\r\n\r\nThere are also plastic, titanium, ceramic blades, but I do not like them, Stainless steel and carbon steel are the best.

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Wine is for aging, not coffee

Very interesting topic!\r\nIs there any way to store carbon steel knives so that they did not discolor or rust?

Very useful indeed. I never paid too much attention to knives, I just bouhgt which looked the best to me

\r\n\r\nAs far as I know flavor free vegetable oil may help prevent discoloration and rust. Coat the blades with this oil.

You should also wash you knife and dry it thoroughly after use to prevent rust. \r\n\r\nBetter choose s/s knive and you will never care about rust

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Nothing is particularly hard if you divide it into small jobs

My husband always tells that titanium blades are the best, because they hold their edge longer. They are very light and work best for boning and filleting.

My wife likes plastic blades. They are very good for vegetables, because do not discolor them.

Kitchen knives may become such an interesting topic.\r\nI just bought s/s knives and never think about the types etc.