Cooking equipment: Cutting and chopping knives

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Good cooking equipment makes your life easy. With high-quality knives, pots and pans, and other utensils, you will be able to cook efficiently and with pleasure. if you are equipping your first kitchen, an investment in a few basic items is all that is required – you don’t need many fancy utensils to turn out delicious meals. Then, as your skills and experience grow, you can add to your collection of kitchen equipment, buying more unusual items to prepare the food you like to cook. It’s important to buy the best tools and cooking equipment you can afford. High-quality, well-made equipment is a worthwhile investment because it will last for many years, giving good service. The cheaper alternatives will need to be replaced more often, as they will dent, break or wear out. 

Cutting and chopping knives

A set of sturdy, well-made knives that are kept sharp is essential for efficient food preparation.

Chef chopping parsley

Chef’s or cook’s knife: with a rigid, heavy, wide blade 20 to 25 cm long.

Sharp knife: with a blade 12 to 15 cm long, for cutting fruit and vegetables.

Small knife: with a 7 or 10 cm long blade. Use to trim and peel fruit and vegetables.

Knives made of high-carbon stainless steel combine the best of both their components: the carbon enables the knife to take a sharp edge and the stainless steel prevents rusting. Ideally, the metal of the blade should run all the way through the handle and the handle should be well riveted.

Kitchen Knives

Keep knives in a knife block or on a magnetic strip: knives lying in a kitchen drawer are dangerous, and can become damaged. Use a sharpening steel regularly, and have your knives sharpened professionally once or twice a year. Blunt knives cause accidents.

Sharpening steel: to hone or refresh your sharpened knives

Two-pronged carving fork: some have a guard to protect your hand in case the knife slips

Cutting boards: these are indispensable, and you should have at least two, keeping one for raw meat and poultry only. Both wooden and polythene boards are good for home use. Clean them thoroughly with hot, soapy water after each use. Dry them well before storing.