Does a knife being considered a "workhorse" affect your preference in terms of length? (I'll leave it to people to just answer with whatever they define as a workhorse in mind, since it's not a strictly defined term.) Do you prefer something longer, shorter, or about the same as what you'd normally go with in a thinner knife?
Or are there times where the type of ingredient has a significant impact on the preference?
Or are there times where the type of ingredient has a significant impact on the preference?