I have many strainers in there, varying in diameter and how fine they are. A lot of times you don't want the real fine strainers, like when you blend some chiles and other ingredients in a Mexican sauce, and you want to strain the seeds and larger pieces of skin out, but you want the rest to press through, so you'd choose a medium mesh strainer. When you're straining finer things out of water or oil, you want one of the finer ones, though they can clog faster. When making hot oil, FI, I'll strain it through a medium strainer, and let it drain, then strain it again through the fine strainer.
For straining large amounts of liquid, like broths, I have an ultra fine chinois, but rarely use it anymore.