What tools do I need to cook?
Knives
For this cookbook, you will only need 2 knives: one large, long knife, and one slightly smaller knife.
Both knives should be kept sharp.
1
The large, long knife will be used most of the time when chopping ingredients. Many different knives can work for these recipes—choose the knife that you are most comfortable with.
This first option is the basic chef’s knife.
This second option is a Chinese vegetable cleaver, which is larger and shaped differently.
2
You will also need a smaller knife for detail, such as when making small and precise cuts. It’s light and easy to control when working with small foods or tight spaces.
Most small knives are called paring knives.
Chopping Boards
This is a wooden chopping board.
This is a plastic chopping board.
If you own 1 chopping board, wash it thoroughly between uses to prevent cross-contamination.
Preventing transfer of bacteria and viruses reduces chances of food poisoning or spread of illness.
If possible, try to have 2 chopping boards: one for raw meat, and one for everything else.
You may find it helpful to use colour coding to differentiate the chopping boards for different types of food. This also reduces chances of food poisoning or spread of illness.
Image from Singapore Food Agency.