Kitchen Tools and Equipment You May Have Overlooked

1	Make sure you have a little electric vegetable chopper, the size that will handle 1 cup of ingredients at a time.
2	Don’t try to cook without a good paring knife that’s sharp (and holds its edge) and fits in your hand.
3	Almost as important—a good chef’s knife (we always called it a “butcher” knife) with a wide, sharp blade that’s about 8 inches long, good for making strong cuts through meats.
4	You really ought to have a good serrated knife with a long blade, perfect for slicing bread.
5	Invest in at least one broad, flexible, heat-resistant spatula. And also a narrow one.
6	You ought to have a minimum of 2 wooden spoons, each with a 10–12 inch-long handle. They’re perfect for stirring without scratching.
7	Get a washable cutting board. You’ll still need it, even though you have an electric vegetable chopper (#1 above).
8	A medium-sized whisk takes care of persistent lumps in batters, gravies, and sauces when there aren’t supposed to be any.
9	Get yourself a salad spinner.