
@Latestarter has "discovered" the same thing I have with winter squash. A decent potato peeler works just fine and if you need to cut it a chef's knife will have a blade "tall" enough that you can hold the handle and when the blade is in contact with the cutting board, your fingers are not. It should be "thick" enough that it does not flex. Get the cut started and PRESS down on the knife. The backside of the knife should be thick enough that you can press down on it near the tip with your other hand to get more pressure. No need to get a hatchet and yell "Hi YA!!!!" as you swing on the vegetable! It is a lot more difficult to cut something like winter squash if your knife is weasling back and forth as you press down.