/cdn.vox-cdn.com/uploads/chorus_asset/file/25685353/8_ZESC18B_Lifestyle_with_devices.jpg "Zens’ new Qi2 charger is about as close as you get to plugging your phone directly into a wall")
That tenderizer has become a staple of my kitchen ecosystem today. But one person’s tenderizer is another’s hand-me-down whisk, Japanese chef’s knife, or grill press. So what do other people consider their ride-or-die cooking tools? What are the baseline peelers, knives, and spatulas that are in constant rotation, the tools that make you feel like a culinary John Wick?
Peeler
At home, Williams relies on a high-quality peeler to prep everything from mashed potatoes to causa peruana with her kids. It makes prep work much faster for her students and more efficient for her as a culinary instructor. “I always show how to use a peeler safely by peeling away from the body and using short, controlled strokes. They use it to peel potatoes, carrots, butternut squash, and more vegetables. It’s also a great tool to introduce them to different textures.”
Johnson also swears by the power of the classic Swiss peeler, specifically — and not just for veggies. “It’s efficient and precise,” she says. “Use it on chocolate, cheese, or citrus. Get creative. FYI, the purpose of the protruding circle to the side of the peeler is to remove potato eyes.”
Williams Sonoma’s straight swivel-action, steel blade peeler contours to the shape of whatever potato, pear, or state fair butter sculpture you’re peeling:
Offset serrated knife
Johnson says her serrated knife is key for cutting bread, slicing tomatoes, and more. “It’s great for anything that has a tough exterior and soft interior,” she explains. “The offset handle provides space so that the blade hits the cutting board before my hand. Efficient and delivers stellar results. 10 out of 10.”
This 9-inch offset blade sports an ergonomic handle and a serrated blade that does the job of the fancier versions at an entry-level price.
If you’re shopping on more of a budget, I also can’t recommend Imarku’s chef’s knife enough. This 8-inch stainless steel blade cuts with as much precision as some of my friends’ fancy Wüsthof knives, but it costs under $50. I do need to sharpen it more frequently (around every two months), but you really can’t beat the bang for your buck on this sucker. Plus, it ships in a secure, velvet-esque-lined box that makes for a thoughtful (last-minute) housewarming gift.
Bench scraper
Finally, Beitchman stands by the power of the bench scraper. “They are amazingly versatile,” she says, “and can be used to move and lift food off of cutting boards and trays, to scrape flours and shape loaves before baking,” and more.
Crate & Barrel has gone the extra mile with this stainless steel bench scraper, which includes not only a soft-touch plastic handle that won’t slip from your grip, but a sweet little built-in ruler. It’s always a plus when a kitchen staple can combine more than one tool or function, and being able to measure out and chop your dough with one hand is a clutch time saver.
Whetstone
Those paring and chef’s knives aren’t going to sharpen themselves. As Seder says, “Learning how to sharpen your knives will save you money and time in the long run. A sharp knife is safer to use in that it prevents slippage, which can result in injury.” But getting your knives sharpened professionally can really add up in cost, she adds, so throwing down for a whetstone can be a great long-term investment. Consider this Japanese-made ceramic whetstone by King, which only costs about $50. There’s a dedicated Eater guide to sharpening your knives like a pro, but suffice to say this kit comes with everything you need: a 1000/6000 grit combination whetstone (with the former for main sharpening and the latter for finish sharpening), an angle holder for blade-sharpening accuracy, and a quick-drying cloth.
