Knives

Chinese food is all about the prep, as everything generally cooks quickly—especially stir-fry dishes. Preparation involves lots of mincing, chopping and dicing, so invest in quality knives and keep them sharp. A standard 8-inch (20-cm) chef’s knife should do the trick, along with some good paring knives.

My mother always used a Chinese cleaver, and you may want to consider picking one up in Chinatown or online. Like woks, Chinese cleavers are extremely versatile. You can chop, dice, shred, slice and even hack chicken bones to pieces. Plus, you’ll look pretty fierce wielding one! Make sure to purchase a cleaver that fits comfortably in your hand and isn’t too heavy for you to handle.