Good knives

Don’t worry about buying a full set; all you really need are an 8-inch (20 cm) chef’s knife and a paring knife. They don’t need to be fancy or expensive, just make sure they are sharp and continue to stay that way. Your chef’s knife will handle all your slicing and chopping needs, so you’ll use it daily. It should feel comfortable in your hand, with a sturdy handle and a thick bolster (the metal that extends from the blade’s edge to the handle) that will serve as a finger guard. Your paring knife should be 3 or 4 inches (7.5 to 10 cm) in length, with a blade that extends through the handle. (Skip the ceramic versions, which can chip and break.) You’ll use this for detail work, such as trimming or peeling fruits and vegetables.