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.

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