Question 1

What knives does a commercial kitchen in Lebanon need?

Accepted Answer

Every professional kitchen needs at minimum: a chef's knife (25–30 cm), a boning knife, a paring knife, and a bread knife. Butcher shops add a cimeter knife and cleaver. IPEC supplies Fischer Bargoin professional knives from France, they're the standard in European commercial kitchens, with forged steel blades that hold an edge through heavy daily use.

Question 2

How often should commercial kitchen knives be sharpened?

Accepted Answer

Professional knives should be honed with a sharpening steel before every service, this realigns the edge. Full sharpening on a stone or professional sharpener should happen every 2–4 weeks depending on use intensity. A sharp knife is safer than a dull one because it requires less force and gives you more control. IPEC supplies sharpening steels and maintenance tools alongside every knife set.

Question 3

What cookware material is best for a commercial kitchen?

Accepted Answer

Stainless steel is the all-rounder, durable, non-reactive, dishwasher-safe. For sautéing and searing, many Lebanese chefs prefer heavy-gauge aluminium or copper-core pans for better heat conductivity. Non-stick is useful for egg stations but wears out faster in commercial use. Professional kitchens typically stock a mix of stainless steel pots and aluminium or copper pans for different cooking tasks.

Question 4

Does IPEC carry professional knife brands like Fischer Bargoin?

Accepted Answer

Yes. IPEC supplies Fischer Bargoin and TKF professional knives and cutlery, along with sharpening steels and maintenance tools, for butcheries, restaurants, and hotels across Lebanon.

Question 5

Can I order smallwares for prompt supply?

Accepted Answer

Many smallwares — knives, cookware, strainers, and utensils — are stocked for prompt supply across Lebanon. Request a quote and we'll confirm availability.

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