asked Hugh Acheson what his favorite kitchen tool was, he
shrugged off the question: “It’s not about tools. You should be
able to cook something good with just a fork and a cast-iron pot.”
While there’s something to be said for keeping things extra
simple, it’s also important to have enough tools on hand to make
cooking at home as easy as possible. Here, then, is my list of the
essential equipment that every cook should have in his or her
kitchen.A good knife
You’ve heard it before, but it bears repeating: your best tool in the
kitchen is a good, sharp knife. Now, a good knife doesn’t
necessarily mean an expensive knife. You can get a very decent,
functional knife for less than fifty dollars. In fact, at the beginning,
it’s probably advisable to do so. Get a medium-size chef’s knife
that fits comfortably in your hand (Harold Dieterle recommends a
German knife for beginners and a Japanese knife for more
experienced cooks) and keep it sharp. To do that, either buy a
sharpening stone (see Susan Feniger) or get it professionally
sharpened every so often. (When I started, I used the AccuSharp;
now I use a Japanese whetstone.) Also, steel your knife before
using it (see Sara Moulton). Wash your knife immediately after
you’re finished with it and keep it dry and safe in a knife rack.A good cutting board