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* Special tools for garnishing can be purchased, but most designs require only a conventional small knife with a slender, pointed blade. This basic knife is small enough to peel, slice, carve and shape delicate garnishes. Use the tip for hollowing out garnishes and outlining shapes before cutting. When cutting peels or rinds for garnishes, a sawing motion may be more effective than a straight cutting motion. Keep your knife sharpened for best results. A knife with a long, slender blade is helpful for cutting fruits such as grapefruit and melons which have thicker meaty portions.

A serrated knife, such as a grapefruit knife, is especially effective for cutting through rinds and hard-skinned foods, but doesn't always leave the smooth cut that a conventional blade makes.

A swivel-type (rotating blade) vegetable peeler works well for cutting paper-thin slices of vegetables, such as carrots and turnips. The peeler cannot be resharpened so purchase a new one when it becomes dull.

A melon ball cutter is used to make balls as well as to scoop out a melon which is to be filled. You can make balls from melons, soft vegetables, cheese, butter, even ice cream and sherbet for a dainty "look." To make uniform round balls, press firmly into the food, twist and rotate the cutter, then remove the ball. You will need to press harder for firm vegetables such as potatoes. For butter balls, dip the cutter in hot water and dry before making each ball.

Small kitchen scissors are helpful for trimming garnishes as well as snipping off stems and leaves. Wash and dry well after using. Reserve these scissors for use only in the kitchen.

Small cookie or hors d'oeuvres cutters can be used for cutting fancy shapes from slices of cheese, luncheon meat, pimiento, carrots, turnips, radishes and cooked beets. These shapes can be colorful accents to canapes, salads, soups or a sandwich tray.