Knives were of flint, copper and bronze. Double-edged blades had straight handles, while handles of one sided knives were curved. Butchering knives were serrated to cut through tendons and cartilage. The most simple cooking utensil was a long pair of sticks, similiar to over-sized chop-sticks. These were used for turning meats and to remove items from a dish or loaves of bread from ovens. Wooden spoons and spatulas were used for stirring, mixing and sampling during preparation. Large paddle spoons were common and used for the removal of baked breads from large ovens. Some larger spoons and ladles were of metal and pierced skimmers were common.

The essential stone mortar and pestal for the grinding of spices and nuts were included in the batterie of equipment used by the Kemetian cook. The saddle quern was another essential being used to grind grains. These querns had a central depression to make the flour for bread. Flat loaves, similar to Greek pitta bread were the most popular along with conical loaves that were baked in a pottery mould and baked over an open fire. Linen cloth was used in the kitchen for the straining of wine's beers and various sauces. The linen, sometimes with beaded edging, was also used to cover open dishes and water jars... one of which usually sat outside each Egyptian home and was re-filled every day with trips to the river to replenish the supply.

Segmented bowls of clay or wood were used as condiment dishes... some with sliding lids used to store and serve fruits. Pottery dishes of all types have been found in all households. Pottery beakers, cups, shallow bowls and plates were used by nobles and commoners alike with the better off using examples of glazed decorative ware of stone and faience. The Waset burial of three Syrian wife of Thutmose III included fine dishes of bronze and beakers of gold and silver. Most common Egyptian households ate sitting on rush matting on the floor with the various vessels laid out similiar to a picnic.

In the Egyptian kitchen, storage vessels of wine amphorae and meat jars had rounded bases so that they were kept in ring stands or set into the ground. Wine jars, represented at banquets are shown in rows, decorated with floral garlands. Throughout the Dynastic age, basketwork containers and rush-work sacks were used as storage for grains, pulses, lentils and dried food stuffs such as salted fish. The more precious ingredients such as salt and spices were kept in draw strings bags of leather and linen while oils and fats were kept in stoneware jars. The ancient Egyptian language has twenty one different names for the types of vegetable oils obtained from sesame, caster-oil plants, flax seed, radish seed, safflower and colocynth. Horseradish oil was particularly popular as were fats from beef, goat, mutton and pork and milk fats. Ash was used for disinfecting containers used for grains while natron, which contains contains high proportions of washing soda was used along with water for cleaning.

Sementawy Horemheb

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