The strength of a chef's knife mainly depends on whether the metal blade extends through the entire length of the handle. If it does, the knife is one continuous piece, which also means that it will be well balanced, since the metal in the handle offsets the weight of the metal blade. If the blade ends halfway through the handle, the knife is susceptible to breaking in two over time. Wood has a good feel and you'll find it on many higher-quality knives. Smooth plastic handles can become slippery when in contact with grease or water, creating a greater chance of injury.
Most manufacturers make several lines to provide a range of handle materials and sizes.
Finally, the safest knife is a sharp one. A sharp knife does the work for you and makes chopping and slicing satisfying, even therapeutic. A dull knife makes you work harder, and kitchen tasks seem messy, difficult, and frustrating. And because you're exerting more force and energy, there's a greater chance the knife will slip out of control. On the following pages, you'll find information on sharpening and storing knives.