If you've been using your kitchen knives interchangeably, then stop right there! Did you know each blade is designed for different and very specific tasks?
Paring Knife: Your paring knife, which has a small blade is used for peeling fruit and vegetables, de-veining (e.g. prawns) and removing seeds - but don't use it to chop anything.
Utility Knife: A utility knife is one with a medium-sized thin blade used for slicing herbs, chopping vegetables and also for slicing soft bread such as bagels and buns.
Multi-purpose (Bread) Knife: It's not just for bread and cake, you should also use your serrated multi-purpose bread knife for slicing thick-skinned fruits such as tomatoes and peaches.
Carving Knife: A carving knife has a thinner, longer blade than a chef's knife and as the name suggests is used for carving large and dense pieces of meat.
Santoku Knife: A Japanese santoku knife has hollowed ridges along the blade which makes it ideal for dicing as it prevents the food from sticking to the blade and is perfect for slicing cheese and meat, chopping vegetables and dicing things such as onions.