On Jul 19, 4:46?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

You don't neccessarily need a sharp knife to cut yams or any other
firm root vegetables, not unless you want paper thin slices. To whack
root veggies into chunks what you want is an inexpensive *stiff*
bladed knife (there are also plastic helper handles that slip onto the
blade for safety), perhaps a watermelon knife... can't beat the price:

http://www.knivesplus.com/old-hickor...e-qn-8828.html

Sheldon