Mincing Knife
In most English kitchens there is used a chopper with a single blade, which does its work with a great expenditure of labour and loss of time. Try and get a large three-bladed knife. Imagine a semicircular blade like the Turkish scimitar which we see in pictures and sometimes in museums. Imagine three of these fixed parallel together, an inch apart, with one handle for all at each end. Imagine the ease of working such a knife by rocking it from end to end as compared with the hammering of a single-bladed chopper commonly in use.