Cheesecloth is used in double thickness for straining fine particles from stocks or cooking liquids. It is also used for wrapping fish for poaching to ease lowering it into and removing it from the cooking liquid, and for forming a bouquet garni or spice sachet. A coffee filter can sometimes be used instead for straining. Colanders are used for washing or draining all kinds of vegetables and fruits, beans or pasta or for straining solids from stock. With the turn of a crank, a rotary grater transforms nuts or chunks of hard cheese or chocolate into fine particles.
Knives vary depending upon use.
A 10-inch slicing knife with a long, flexible blade is best for cutting thin slices with minimal friction. Specific slicing knives, called carving knives, are made for slicing roasts and have slightly less flexible blades. Table knives, often sold as part of an everyday flatware set, can be used for spreading icing or preserves, or for cutting through very soft foods. Measuring cups are indispensable for accurate measuring of dry and liquid ingredients. Lips and handles ensure easy pouring.