You are reading a single comment by @mashton and its replies. Click here to read the full conversation.
  • I use a coarse grater for garlic if I want it very diffuse in a curry paste or similar.

    Generally though I use a chef's knife, block off a cuboid and then julienne it into half mm square long blocks. It is the perfect consistency to cut really neat, straight cuts very quickly. In a stir fry type thing having decent sized chunks of ginger add a real flavour punch, IMO.

    In general, I use a 12" chef's knife for nearly everything. I have a dimpled nakiri that I use for potatoes or other wet root veg that might adhere to the blade.

    Two Microplane graters (coarse and fine) and a horizontal peeler, complete the most used things.

    I also own a tool which removes stones from cherries and olives. That gets less use.

  • I also own a tool which removes stones from cherries and olives. That gets less use.

    I've got one of those, fucking useless...

About

Avatar for mashton @mashton started