Knives

I would strongly advise using knives made from stainless steel. If you look after them they will last you a lifetime. You will need to buy a good quality steel to sharpen them. Never put them through the dishwasher as it will damage your blades. I like to use Japanese knives as they are lightweight and made of layered forged steel, keeping them sharper for longer. I cannot stress enough the importance of a sharp knife, they are the tools of the trade.

I recommend the following knives as a good base set for patisserie-making: a small office knife, chef’s chopping knife and a serrated pastry knife.