Knives use sharp edges to cut ingredients and can affect the appearance, texture, and flavour of the food by exposing more or less surface area to heat, moisture, and seasonings.
They influence the nutritional value, safety, and shelf life of the food by altering its chemical, physical, and biological properties during the cooking process.
Deep fryers use hot oil to submerge and cook food quickly. They increase the fat, calorie, and cholesterol content of food which can lead to obesity, heart disease, and diabetes.