1. Knives
The most important thing in any chef's kit is his knives. However the amount of different knives and their uses is quite extensive.
From top left: (A) Forged 9-inch French knife, tapered bolster, Micarta handle (B) Forged 8-inch French knife, full bolster, Micarta handle (C) Forged 7-inch usuba knife, Micarta handle (D) Stamped 8-inch French knife, wood handle (E) Lightweight wood-handle Chinese cleaver (F) Lightweight plastic-handle Chinese cleaver (G) Stamped 12-inch granton-edge slicer, plastic handle (H) Forged 12-inch granton-edge slicer, wood handle (I) Forged 10-inch carving knife, granton edge (J) Forged 7-inch santoku knife, granton edge (K) Forged 8-inch slicer (L) Forged 7-inch fillet knife (M) Forged 6-inch flexible fillet knife (N) Forged 3.5-inch paring knife (O) Forged tourne knife (peeling knife).
From bottom left: (P) Forged 10-inch French knife, tapered bolster, Micarta handle (Q) Forged 9-inch French knife, tapered bolster, wood handle (R) Forged 8-inch MV-H Japanese-style knife, tapered bolster (S) Heavy Chinese cleaver, wood handle (T) Medium-weight Chinese cleaver, wood handle (U) 10-inch sharpening steel (V) Forged 6-inch wavy-edge utility knife (W) Forged 6-inch boning knife (X). Decorating knife.
Now I wish I could tell you I knew the use for each of these but I don't. In fact for our knife kit only came with 5 of these knives. The French Knife (or Chef's knife as some call it), A slicer, A boning knife, a pairing knife and a frosting knife (which isn't listed here. The kit does have a steel as well but it really doesn't qualify in my mind as an actual "knife".
2. Pealer
This is a wonderful multi-tasker. While most people have one in their drawers to peel vegetables it can also be used to peel off thin layers of cheese.
3. Melon Baller
This one is pretty self explanatory.
4. A spider.
No I'm not talking about the creature with 8 legs. A spider is a tool that is used to retrieve things from hot water. It's easier to use then just a slotted spoon because it holds much more. Often used when blanching things like tomatoes.
5. Stock Pot
There are two different types of Stock pots. One with spickets and ones without. Though our kitchen has both. I personally prefer the ones without. The only benefit the ones with give you is that it makes it possible for you to pour from the bottom of the pot when measuring. In my experience though the spickets can be more trouble then they're worth. Ours in the kitchen leak and it's a pan to clean up.
6. Saute Pan
7. Sauce Pan
8. Sauce pot
9. Roasting Pan
10. Immersion Blender
11. Pasta Machine
