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You can't go wrong with either Henkels or Wustof. One of the best things you can do is go into a store and handle the knives. You want to have knives that feel comfortable and well-balanced in your hands. Test out the style of knife that you would use the most often. Also, you want knives that have a full tang, which means the metal goes all the way to the end of the handle. This helps with balance. If you go into a Williams-Sonoma, Sur la Table, Crate & Barrel, or any quality cookware store, there should be a sales associate who can go over the ins and outs of each brand and the different levels. And, yes, I used to work for Williams-Sonoma so I am an uber kitchenware geek. 
Don't get the Henkels Everedge...they are one of their lowerend models and they are super cheap, made in china and one steaknife already has a spot of rust on it and we just bought them 6 months ago (and I handwash...not dishwash them either as I was told that was better). I got them uber cheap at Kohl's and used a good chunk of Kohl's cash on them so they were practically free....but there is a considerable difference between the higher end Henkels and the ones we got...
I agree go to the store and feel them, you'll immediately be able to tell the difference. I think we'll register for Wustof and give these to my younger sister who's moving up here and getting her own place next month. They'd be great for a starter set, but we're early 30's and I was expecting better just because of the name and surprised that they were so cheaply made.
Definitely go in and handle the knives. I still remember reading super-enthusiastic reviews for one variety of knife, and they were all apparently written by 320-pound weight lifters - I went into the store to check them out, and they weighed a TON! No matter what the reviews say, don't register for any knife that you haven't touched.
Thank you for the tips--I've done so much looking online, I didn't even think about how they'd feel!
Love Henkels. I registered for a block of them at C&B. Cannot go wrong with full tang knives. A basic set should include a chef's knife which is usually 9 inches, a paring knife, a utility knife, and a sandwich knife. Speaking from a cook's point of veiw. Oh and some kitchen shears would be nice. Registering for a good knife sharpener wouldn't be a bad idea either. You don't want to waste good knives :)
I really like and we registered for a set of Wusthof Classic Ikon knives. The handle is more curved than their Classic line and I think they're more comfortable to use. But I agree, you definitely need to hold them to figure out what works for you. Good luck!
I have to put in my vote for Global knives. I'm buying their set basically one by one as I decide I need knives and I love them. :)
I *highly* recommend the Wüsthof Classic knives. I've been (as well as my family) using them for years, and I love them.
As far as which ones to get, the ones that I use on a regular basis are...
9" bread knife
Tomato knife
5" serrated utility knife
Wide 8" chef's knife
3" hollow ground sheep's foot paring knife
7" hollow ground santoku knife
I'm a good-knife lover, and these guys are my tried and true. :) Also, get a good sharpener.
I agree with the Wusthof, I also heard that they need less sharpening when compared to the Henckles.
Look for knives that are forged (not stamped) and full tang.
The metal in forged knives is harder than that in stamped and forged knives hold edges better than stamped knives. There is also less of a chance of the metal part of the knife coming apart from the handle, because they are integrated better.
In a full tang knife the metal extends to the end of the handle. Full tang knives have better balance than those that are not, which makes them easier to use. Knives which are not full tang tend to be blade side heavy because the metal doesn't extend all the way into the handle.
My CIA-grad best friend recommends that the only knives you will ever need in your home kitchen are: 1) a chef's knife 2) a santoku 3) a paring knife 4) a bread knife. I agree. (The santoku isn't essential, even, but it's awesome to have. The minimum you want is a chef's knife and a paring knife and a bread knife). Wusthof is the brand you want!
Wusthof is great...my FI and I actually use Shun knives, which are definitely on the expensive side but they're pretty amazing! I'm a HUGE fan of the santoku!
If I could only keep one of my knives (and I have a ton) it would be my Wusthof "Santuko". I love it.
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I'm beyond overwhelmed looking at different knives to register for! I know I want to register for "good" knives, either a block or open stock. I don't need a ton of knives, so I'm definitely looking at more expensive knives. But even looking at brands I know (Wusthof, Henckels), there are so many different kinds--Classic, Gourmet, Four Star, etc. Any tips on finding good, but not necessarily the top of the line, knives?