I'm a chef by trade, I'm also an ex slaughterman, a good sharp knife is important, it's also safer, [a sharp knife will not slip], get a good quality set of knifes, and use the right one for the job.
In restaurants I used Sabatier, in slaughterhouses we usually use Sweebo knives, [there the ones with the yellow handles].

I reccomend Nisbets, they have a website at www.nisbets.co.uk
their proffesional knifes start from only £2.95, they stock a full range of knifes, from all good makes, they ofeer next day delivery on all orders made before 5pm, I have used them myself many times, and always got good service.

Other good knives include Victorinox, [same company that make Swiss Army Knives, it could be a good idea to visit your local catering supply shop, and hold a few knives, see which ones you prefer, buy a good sharpening steel as well, and ask a chef, or butcher to show you how to use it.