Ingredients and Tools

Pictures above show the tools and ingredients i mostly use when I cook.

I have 3 knifes as shown above : From top paring knife, normal chef knife and a santoku knife.Noted the different between the chef knife and santoku is the tip of the blade. Santoku knife is actually modified from a chef knife by the Japanese to adapt to their cooking styles. Santoku blade design allow a more accurate and acute cutting especially fish.

Second picture : Top left to right - White wine vinegar, extra virgin olive oil, olive oil, apple cider vinegar, balsamic vinegar and red wine vinegar.

Bottom left to right - chives, oregano, basil, rosemary, parlsey, thyme, dill and black pepper.I bought dried herbs for easier storage and it can last longer. Dried herbs flavor is so inferior to fresh one so last week i bought a pot of fresh basil and parsley to grow by myself. Hope they will grow well at my backyard.

My Tools

This two babies is my tool of trade, well we cant said it is a tool of trade as i dont use it to make a living. The large one is called a cook knife and the smaller one is a utility knife. Cook knife is use general for cutting, chopping and dicing etc and the smaller knife is use for more delicate work like deveining or sculpting...not that i use to sculpt as i not yet to that level yet give me a tomato i mash it into pulp hehe.