Kitchen Basics

Cutlery
When choosing, hold a few knives from various manufacturers and select one that feels comfotable and balances well in your hand. If the handle is wood there should be no space between the handle and the blade as moisture can get trapped and deteriorate the handle. The blade should be composed of high-carbon no-stain steel: The carbon helps the blade maintain a sharp edge; the no-stain steel prevents the blade from rusting.

A sharpening steel and stone are the traditional tools for keeping knives sharp. If you are not adept at using them, we suggest a mechanical device such as the Chantry Knife Sharpener or an electrical appliance such as the Chef's Choice.

Chef Knife
8"- 10" Chef Knife
Definitely the most used knife in the kitchen. Large enough to chop meats and vegetables, the chef knife should feel comfortable in your hand. Whatever you buy, make sure it’s forged, not stamped. Forging makes the blade stronger and allows it to sharpen better.
Paring Knife


3"- 4" Paring Knife
Perfect for cutting fruits, vegetables, things you hold in your hand. Buy a good quality paring knife that feels right in your hand.

Bread Knife

Serrated Bread Knife
An 8" - 10" knife with a "scalloped" blade designed for sawing rather than slicing. Slicing destroys breads, especially when fresh and soft. A quality bread knife is worth its weight in gold.

Multi-Purpose Kitchen Shears
Cut open a box, divide pizza into slices, snip herb stems, and more. I prefer the type that come apart for easy cleaning. Stainless steel is best; Chef's Choice® makes good kitchen shears.
Cutting Board

Dishwasher-Safe Cutting Boards
These white plastic (polyethylene) boards work great. Make sure to buy one that fits in the dishwasher. If you like, keep a couple extra for those occasional kitchen helpers at parties or holiday times. The Newest Boards are impregnated with the odorless, colorless germ-fighting agent Bacteron TM. Approved by the Food and Drug Administration. Made of high-density, anti-bacterial polyethylene (inhibit the growth of bacteria such as salmonella and E. coli).