Also, other accessories I purchased were drying sheets for things that are on the liquid side. For example: onion bread or pureed fruits.

If you do not have a dehydrator, you could use your oven on the lowest temperature possible. The key is not to exceed 116 degrees F. We do not want to cook our foods at anything over 116 degrees F. It will kill the living enzymes and most of the nutrients that nourishes our bodies.

I have two of these ceramic knives, one 6- inch and one 7-inch chefs knives. These are good for cutting most fruits and vegetables but a little on delicate side. I have a couple of 6 inch and 7 inch steel knives as well for cutting more sturdy items like watermelon rinds. I have one good paring knife and last but not least a tomato knife