ever since I took a chinese cooking course years ago, I prefer my Chinese cooking knife. Kind of like a cleaver
(Its well balanced as you can crush garlic with it (using the flat side), chop it and then slide it under to pick it up) Its great for chopping vegetables for a stirfry (which are actually steamed anyway
not fried, if done right)

theres a different cutting action for meat and chopping vegetables,
it really is the only knife I use for most of my cooking.
(it wouldnt be great for cutting bread though)

dont know what brand it is, bought it in Chinatown. It wasnt very expensive.
and havent had to sharpen it for years, but its about time.

I do believe though, that you are most likely to cut yourself with dull knife.

Yeah I dont buy that stuff about wooden boards either. I use both
but prefer wood.
(maybe, but then look at what the medical community in North America believed about breast feeding in the 50s and 60s)


petr