Most of us, no matter how many kitchen knives we own, tend to use the same knife for various cutting jobs.
Here is an interesting article on knife tips - of what knife to use for what job. Learn the rationale that go into these tips:
1. A longer blade cuts more food in less time.
2. A shorter blade is ideal for in-the-hand prep work.
3. A wider blade is essential for on-the-board chopping.
4. A thinner blade excels at making thin slices.
5. A thicker blade stands up to heavy-duty chores.
6. A serrated edge is meant for any food with a firm exterior and a softer, fragile interior.
7. Don’t overlook your kitchen shears.
Read Delish.com for details.
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