Knives

Sharp knives can make a real difference to the quality of food presentation and the time in the kitchen. Knives are only useful tools if they can be kept sharp, so invest in a professional sharpening stone. It is easy to master the sharpening technique: the blade is passed back and forth with mild pressure across the stone at a slight angle until sharp [just follow the manufacturer’s instructions]. Maintaining a sharp cutting edge also requires regular honing with a steel. I find diamond steels to be the best; they are not outrageously expensive and are likely to last a lifetime in a domestic kitchen.