Essential Basic Items

Knife. Large, well balanced, sharpenable, stainless-steel cook’s knife with at least a 7in-9in blade. The blade metal should be fully washable (not wooden). For safety and ease of use, this should be kept razor sharp.

Steel. To sharpen the knife every time you use it. The shop assistant or your butcher should show you how; there is no mystique, just an easily acquired knack.

Chopping board. Large, heavy wooden, or professional white plastic board, which can be scrubbed and dried.

Stirrer. Perhaps the item you will use most. Some people like a flexible, heat-resistant spatula, others a slotted spoon, wooden spatula or one of many variations. The most convenient are ones that can be used for frying as well as mixing and stirring boiling liquids. Mine is a horrible plastic-handled flexible slotted-spoon coated with non-stick material. Other types retain the flavour of what was last stirred more readily, even after washing, so you may want to keep at least two on the go, with one reserved only for delicate dishes such as custards and sweet sauces.