Le Cordon Bleu

Notes on Knives and Cutters

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
A range of good general-purpose, sharp knives is essential in every kitchen. You will need large and medium chef’s knives for slicing, cutting and chopping.

Biscuit and pastry cutters Hundreds of different models are available. The traditional round ones will probably be used more than the exotic animal and flower shapes, although the latter can also double as interesting cake decoration tools. Cake slice Buy both a large and a small one. Trying to balance a large piece of gateau on a narrow slice can easily lead to disaster.