^ (fasc's post) Why I don't get all those "slicers". Ok, I've seen pineapple, egg, potato, onion, avacado, mango, cherry (pitter), apple, cheese slicers... Expensive little single purpose gadgets that you already have a multi-purpose tool for: it's called a knife.
they require skill, but the good ones are also not cheap, and still need to be sharpened periodically...and again, makes all the difference, IMO....you get what you pay for, but they last forever and you don't have to buy a bunch of stupid gizmos
Best gift I ever got from my Dad was a knife. I opened the box at christmas and looked down at ... what appeared to be a steak knife. I was so confused. I have loved it dearly ever since, and get a little panicky if I want to cut something but can't find it.
Far, far worse to use a meat knife on bread. It doesn't cut it well and it dulls the knife.
Basically, one good paring knife, one smallish utility knife, one good serrated bread knife, and one heavier chef's knife at a length one finds comfortable (I find anything longer than 8" like wielding a Claymore) with good steel and a tang that goes into the handle. That's about what one needs to do just about anything in the kitchen. Quality costs but it's worth it, as is learning how to sharpen correctly.
Ah, knives. I sharpen my own with a whetstone. I do all the cooking at home, life is easier with a full set for my needs. 6in, 8in, and 10in chef's knives, heavy cleaver, boning knive, and serrated bread knife cover it for me. For those that remember them, I have the Ginsu knives, but I haven't used them in 15 years.