Equipment & Tools

All the gadgets you'll need

This is my FAVOURITE part of a kitchen, KNIVES and gadgets! (I’m already getting excited!)

…A knife is one of the most important tools used to prepare ingredients (chops, slice, crush!)

but you need to use the RIGHT knife for the job, and be SAFE (we don’t want any bloody fingers dripping into your soup!).

A knife should be BALANCED and made from high quality materials on the blade and handle. The handle should be COMFORTABLE in the hand and easily CLEANABLE.

The blade is usually made from CARBON steel, STAINLESS steel or high CARBON STAINLESS steel.

NERD ALERT:

Carbon Steel

this material allows the blade to be sharpened easily, but it corrodes and discolours easily

Stainless Steel

doesn’t corrode or discolour, but are difficult to sharpen

High Carbon Stainless Steel

as the name implies, this is the best of both! sharpens easily and doesn’t corrode or discolour, go for this one were possible!

A knife should always be SHARP – sharp equals EASY to use and no slipping! – so you won’t cut yourself!

… but, the more often you use your knife, the quicker the cutting side (sharp side) of the blade will become blunt, (this happens even faster on a glass chopping bored, I recommend a wooden chopping board)

THERE ARE TWO WAYS TO SHARPEN YOUR BLADE


One, use a STONE – wet the stone with water, press the blade evenly against the stone at a 20 degree angle (as if slicing the stone) repeat on both sides of the blade until sharp

Two, use a STEEL – press the knife at a 20 degree angle to the steel (use a slicing motion against the steel) repeat on both sides of the blade until sharp, done!

THERE ARE EIGHT TYPES OF KNIVES, ALL WITH THEIR OWN UNIQUE PURPOSE


CHEF KNIFE

used for chopping, slicing and mincing vegetables and meats…when holding it correctly your thumb and index finger should grip the blade, with your other three fingers firmly wrapping under the knife handle….giving you control and stability of the knife

UTILITY KNIFE

the ALL-PURPOSE knife used to cut fruit and vegetables or carving chicken.

PAIRING KNIFE

used for detailed work (because of its small size)

RIGID BONING KNIFE

as the name implies, is used to debone meat as it easily removes meat from the bone

CLEVER KNIFE

mostly used to cut through joints and bones

FLEXIBLE SLICER KNIFE

used mostly for cutting cooked meat

SERRATED SLICER KNIFE

used to slice bread

OYSTER KNIFE

as the name refers is used to easily open oysters

My favourite knives in the whole wide world have to be WÜSTHOF! I got mine as a gift from my dad, once you buy one you’ll never look back!

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SO…WE’VE COVERED ALL THE KNIVES, BUT THERE ARE STILL A FEW MORE IMPORTANT TOOLS TO HAVE IN YOUR KITCHEN…


HAND TOOLS

These are the tools that we WHIP, FLIP, PEEL and STIR with!

SPOONS

there are three types; Perforated, plain and slotted (I prefer wooden)

WHISK

used to whip up cream or eggs

STRAIGHT TONG

used to pick up hot meat or flip them over

CHEFS FORK

used to hold meat while carving

VEGETABLE PEELER

obviously, used to peel vegetables and fruit

MEAT MALLET

used to pound your anger out on a piece of meat (great thing to have handing when you’re in a bad mood)

RUBBER SPATULA

used to beat ingredients and scrape mixtures out of a bowl

CAKE SPATULA

used to ice cakes, making them look all pretty

GRILL SPATULA

used to flip meat (if you have non stick pans please remember to use a non stick spatula! Very important, otherwise you will scratch and ruin them)

THEN THERE ARE STILL SOME SMALLER TOOLS THAT COME IN HANDY


MEASURING CUPS AND SPOONS, SIEVE (small and large), ZESTER, GRATER, LARGE COLANDER, MUFFIN TRAYS, AND SPRINGFORM CAKE TINS – I would definitely recommend having them in your kitchen.

WHEN IT COMES TO GADGETS, I CAN’T GO WITHOUT


THE HAND HELD MIXER, THE HAND HELD BLENDER, AN ELECTRIC SCALE AND AN ELECTRIC MIXER WITH A FLAT PADDLE, DOUGH HOOK AND WHISK ATTACHMENTS.

My favourite brand – Definitely Kenwood

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If all of this was a bit of a brain overload – DON’T WORRY! – as you develop your kitchen skills and food knowledge using the most appropriate knife, tool or piece of equipment will all come naturally to you!