The right knife
While all of the equipment listed below is considered essential to the kitchen, there is one indispensable tool: an excellent chef's knife. A good knife makes the difference between cooking as a chore and cooking as a pleasure. Here is a list of knives every kitchen needs, with the first two taking priority.
Chef's knife: available with 8-inch (20 cm), 10-inch (25 cm) and 12-inch (30 cm) blades.
Paring knife: a small knife used for cutting fruits and vegetables; it is useful to have two on hand.
Serrated knife: for cutting breads, cakes and tomatoes.
Slicing knife: differs slightly from a carving knife in that it has a rounded tip and a scalloped edge and is used for slicing hams and other cooked meats, raw fish, fruits and vegetables.
High-carbon stainless steel is the optimal material for a knife since it will stay sharp longer and not rust. Choose knives that feel heavy and well balanced. Choose a knife with a riveted wood or moulded plastic handle with a blade that extends through the handle to the butt. Wash knives by hand; do not put them in the dishwasher because that dulls the blade and may even damage the handle. Store knives in a wooden knife block or on a magnetic rack.
It is also worthwhile to invest in a 12-inch (30 cm) medium-grained sharpening steel with a protective guard at the top of the handle. Position your knife by grasping the steel firmly in one hand, pointing it upward and away from your body. Tuck your thumb safely behind the protective guard. Hold the knife in your other hand with the cutting edge facing you. Set the heel of the blade at the base of the steel, at a 20-degree angle to the steel. Draw the blade from its heel to its tip in one diagonal stroke, pressing lightly and moving the blade across the steel and away from you. Repeat for a total of five times under the steel and five times over so that both sides of the blade are equally aligned.
Measuring equipment
Have a set of graduated dry measuring cups (metal or plastic), at least one set of graduated measuring spoons (slim metal spoons are preferred for ease of spooning out of bottles), and a set of graduated liquid measuring cups (usually glass). It's handy to have more than one set of each, in case you've used the 1 tbsp (15 mL) measure for something wet and then need it to measure something dry. A scale is also very useful.
Page 1 of 3 – What stovetop equipment do you think is most useful? Compare your answer to the Test Kitchen's on page 2.
