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Knives and chopping boards
A beautiful bowl of rare-beef pho needs thin, even slices, and that needs a sharp, well-balanced knife and a solid board. A thin slicing knife handles the beef; a heavy cleaver chops marrow bones for the broth. A useful trick: put the beef in the freezer for a few dozen minutes until firm, then slice across the grain. Wood and bamboo boards are kind to blades but must be dried right away; plastic boards are easy to wash. Keep separate boards for raw meat and for cooked food and herbs. Sharpen regularly so the slices do not tear.
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