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Knife and cutting board

A knife for cutting fresh ingredients should always be well sharpened. I recommend two knives for such purposes: one small to easily peel ginger, garlic and onions; and wide chef's knife of high quality to easily shred fresh ingredients and chop different herbs. You might also want to get a sharpener to take care of your knife sharpness any time you need it. The cutting board is necessary for any manipulations with the knife.