I have another thread open here about sharpening my Henckel knife, and after doing some research, I realize I'm probably not using "the right knife for the right job." However, I'm a home cook who basically just cooks for her family...nothing too fancy but I like having quality tools and can't stand working with crappy knives.
I have a Wustof paring knife, a 6" Santuko Henckel and a 8" Henckel Eversharp Pro mini-serrated ( which my husband bought for carving the turkey one year....not a purchase I sanctioned). I use the santuko for EVERYTHING from veggies, fruits, meat. I'm thinking this is where I need another option...perhaps a longer chefs knife for meats? And I definitely need to add a serrated bread knife. Can I get away with one serrated bread knife that will double for fruits/tomatoes, cakes, etc?
Will I care? Do I need these knifes or since I'm relatively happy with using my santuko for everything, will it matter? I guess I just want to know if I'm missing out by not having some other knives to pick from and using the right type of knife for the job. Thanks!