I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct jobs?
- Long (8 inch) flat-blade knife (Chef's?).
- Short (4.5 inch) flat-blade knife.
- Very short (3 inch) serrated knife (Paring?).
- Long serrated bread knife.
We can, I think, ignore the last one as I'm hopefully managing to use that for its intended role.
I currently tend to use the serrated knife for veg with any sort of "skin" (e.g. peppers, tomatoes, onions, etc), the short flat-blade for anything else small enough, and the large knife for meats and anything too big for the smaller flat-blade.
From what I've been reading on here, I get the feeling I'm using them for the wrong jobs - am I?
And what's the best use for each of these knives?