Cutting fruit with a serrated knife vs. chef's knife, I was a fool for years

Last weekend I prepped a big snack board for a party in Austin and realized I've been massacring my strawberries this whole time. I always used a chef's knife because that's what my dad did, but the berries kept bruising and turning to mush. My buddy who runs a catering gig grabbed a serrated knife and sliced through them clean in like 30 seconds flat. It clicked that the sawing motion is way gentler on soft fruit than pressing down with a straight edge. Now I'm wondering, do you guys stick to one knife for all board prep or swap based on the fruit, and have I been missing out on other tricks? Has anyone else had that 'oh no' kitchen moment where you realize your whole technique was backwards?

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betty_reed618h ago

...and here I was thinking I was fancy because my chef's knife cost more than my first car. Turns out I was just making expensive fruit soup every time I made a fruit salad. The serrated knife thing is a total game changer, I tried it on some peaches yesterday and actually got slices instead of a bruised mess. Honestly my next big kitchen revelation is probably gonna be that I've been using my garlic press wrong this whole time. At this rate I'll find out I'm supposed to peel bananas from the bottom too.