Random question: Do you have any suggestions for learning better knifework/technique? I feel like I'm SO SLOW at chopping anything and there has to be a more efficient way for me to work.
For me a good 90% of it was actually realising my knives were pretty blunt. Or rather, realising just how sharp a knife could be. Once I had that sorted, everything just started going so much smoother as the blade wasn't getting stuck, being deflected on the way down or only cutting partially through.
Yes! It doesn't matter how expensive your wedding registry knives were, they will become dull. Once you have a sharpening kit, you realize that the difference in knives doesn't really matter that much -- you just have to sharpen softer steel more often (neglecting balance and preference). Sharpening my knives is my Zen activity.
Don't ever put knives in the dishwasher. Ever. I have proof after a visiting family member put one of my very sharp knives in the dishwasher and there are three visible nicks.
Try out different ways to slice stuff. Different permutations of longitudinal, diagonal or cross cuts yield different shapes. Try getting regular shapes after cutting a big carrot cross, then lengthwise-diagonally. The resulting triangle-wedge shapes are great for dipping (hummus!). If the carrot is thick enough, "bisect" the wedges.
Speaking of carrots, use a potato-peeler.
If you're thinking of getting a knife-set, instead, consider spending your money on a single quality chef's knife. If you later find you need a different type of knife for some particular task, just get a cheap one, but your chef's knife should be proper quality.
Also, I'm going to echo darkarmani's advice (well, it should be a decree), to never ever put your good knives in the dishwasher. Ever. Keep them out of there.
Obviously keep your knives sharp, although I'm quite lazy about this :)
Big knives are easier to cut with. Move the food around and pull the knife towards you through the food, so your dominant hand is just repeating the same slicing motion (which also reduces the likelihood of cuts). Some foods like to be cut a particular way, pay attention to the grain and try to stay at right angles to it.
