I have several knives that I used for various things however my main go to knifes are two Serrated knives, a cheep one I used for tomatoes and a good one that I use for bread. I also have two chef knifes, one for meat and the other for everything else. Meat requires a really sharp knife so the one I reserve for meat is to ensure it will always be sharp when I need it. This started back when my roommate was still alive and every time I needed to cut meat, the knife was dull. Rather than have an argument, we simply bought another knife. I also told her that I would be happy to sharpen her knife any time she wanted. I even did it a few times when I discovered it was dull while I was washing it.
After that, it comes down to practice. If the knife is big like a chef's knife, it's easer to hold the same way for each cut. If the knife is small and has a rounded handle, it's difficult to be consistent. If you can, hold the knife before you buy it and verify it has a good feel to it. The one I have looks something like the longer one
on this page.
