On Jul 19, 2:46 pm, "cavemanxwtdjw954823jcjk"
> wrote:
> Hi,
>
> My inexpensive chef's knife is too flimsy to cut yams easily. I am wondering
> what type of knife would normally be used for large raw yams. Would a
> cleaver be the right thing?
>
> I'm thinking about getting something that is good quality but not too
> expensive. Are there any brands that would fit that description?
>
> My inexpensive chef's knife (the kind with lots of tiny serrations) works
> fine for what I use it for (mostly cutting raw things into smaller pieces so
> they cook fast). If I bought a better quality chef's knife what differences
> would I notice? What can the hundred dollar knives do better?
>
> I'm also wondering what it would take to keep a good knife sharp. I'm handy
> and coordinated but I'm not sure I'm dedicated enough to learn the art of
> sharpening a knife properly. Are there any sharpening tools that work, are
> easy to use, and are not too expensive? Would there be any point to getting
> a good quality knife if I don't keep it properly sharpened?
>
> Thanks

My hubby is a butcher and likes the "second rate" knives like Atlanta
sharp Tech, Hookeye, and Safety Kleene. He's just walking out the door
and thought you could get one for $35. He says the brands listed
above have a softer steel and that makes it easier to sharpen- once
every couple of months and he uses his knives a lot. He just runs the
edge over his smooth steel. Eventually you use a stone to sharpen but
not very often. My tightwad down and dirty idea for you is to use a
small hatchet. Get one just for kitchen use. When we cut up BIG
squash and such we even use an axe. I guess it depends on how big and
how often you really need to whack up those sweet potatoes.