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Have you tried a ceramic knife? They are very sharp and durable. However they may chip at the tip. A good strong Santoku knife is probably the best. I peel them and them slice a piece from the bottom (long side) so it won't wobble. The I slice the potato in half lengthwise, lay the flat part on the board and slice in to pieces. Be sure to cook with liquid to keep from drying out. This method works for me. Good luck and be careful of your fingers! My problem is cutting thru acorn squash and butternut squash. Any suggestions on this?
Thanks - will try Santoku knife - if I find on e