I have a drawer at AndyFood labeled "shot glasses."' That's where I keep all of the more esoteric knives. More to the point, that's where I keep those knives away from the unknowing. I watch people use a paring knife for everything from to peeling an apple and to butchering a chicken to dicing vegetables for stir-fry. You can do all of that with one knife, but ideally not a paring knife.