> start out with a $20 IKEA knife and a stone to keep it sharp. You'll get better long term results than you would with an expensive knife on its own any day of the week.
This is very, very smart advice.
The only thing I'd add is to learn proper knife techniques: how to hold food keeping your fingers away from the blade. Never take risks with a well sharped knife.
Cut with the claw or you'll be cutting with a claw.
Tuck your fingertips under and rest the flat of the blade against your knuckles. It should not be possible to reach the tip of a finger with your blade. Check some youtube videos and practice. Establishing good knife skills is not only good for safety but makes cooking faster and more pleasant.
The claw is such a simple but effective technique that I am sometimes surprised it's not more widespread. I can't remember the amount of times I saw people using knives looking like they are about to cut themselves with the next movement of the knife.
