Well, I usually just use a utility knife. I'm a small person and the chef's knifes just feel too large for my hands. I own both tapered and serrated utility knifes and so far they've managed to handle just about everything that comes our way in the culinary world. I do own a chef's knife though, thanks to my brother being a culinary student. They come in handy when you run across anything too large for the utility knives to handle.