Knives are one of the most important tools a cook can have, so they need to be good ones. (Yeah, a source of heat is also important.) My knives are all old, almost antique. They are carbon steel and look like they’ve been through the wars. But carbon steel holds an edge better than other steel.

I have a Sabatier chef’s knife that is older than me. It has a heavy wooden handle – an important asset in any kitchen knife, as long as the handle is properly riveted to the blade. Preferably, the hilt of the knife blade runs all the way to the bottom of the handle.

I have a long-bladed carving knife, same vintage, same sort of construction. It is perfect for turkeys.

I have a medium-sized utility knife. Same story. I use this for small jobs.

I have a serrated knife for bread and tomatoes. It is the only stainless steel knife I regularly use.

I have an old paring knife with a cast aluminum handle.

I have a hunting knife in a leather sheath for camping and any job where I want to remove the skin from a bird carcass or take a layer of fat off beef. Of course, I don’t do that much any more.

Keep the knives sharp. Learn to sharpen with a steel. A dull knife is dangerous, since it can glance off what you are cutting and gouge you.

Cutting boards: I use only wood. I think synthetics harbour germs. My current cutting board is bamboo. I scald my cutting boards from time to time with boiling water, drain them quickly, and dry with paper towels or a clean dish cloth. They last for decades this way. Glass boards dull your knives and bounce the blades, and I can’t stand the sound.

Just my opinion, and what I do.