Kitchen Tools Chefs Love and Cannot Live Without

I spoke to a dozen professional chefs and realized that the most important tools are not what I thought were the most important. Some of the tools we thought important were rarely used and sometimes even considered a waste of money. What amazed me was the simplest tools that chefs swear by. They were not complicated. No fancy gadgets. Simple, functional, and sometimes aesthetical.

What do you think are the most important kitchen tools chefs use? A knife? Thermometers? Fancy can openers? Well, let’s find out.

Knives

What’s a chef without a knife collection? Chefs own a wide range of knives of all sizes and shapes. I never knew there were so many knives and specific uses for each of them. Most chefs will have a chef’s knife. This is the only knife I thought was needed. But that does not end there. There are boning and filleting knives, bird’s beak paring knife, serrated bread knife, paring knife, Granton edge slicing knife, carving knife, cleavers, scimitar, mezzaluna, nakiri, gyuto, and a lot more. And all of these knives come in various styles, each different from manufacturer, sourced locations, material, and more. Seems like chefs cannot have enough of kitchen knife collections. Amazingly, some of these knives cost anywhere between Rs 3000 to Rs.100,000 per piece. The price varies from craftsmanship, material used, and even the types of handles.

Chopping Boards

While chefs are forced to use a plastic board in a restaurant due to regulations, all, I mean ALL chefs use a wooden chopping board at home. The boards they use vary in sizes, and many chefs have more than one wooden chopping board at home. It’s not two different boards, one for meat and another for vegetables. There are boards for spices and condiments, huge ones for sea fish, and medium sizes for turkey, chicken, medium-sized ones for vegetables, and a small one for spices and garnishes. Each board is different in style, design, and material. In the USA, chefs use mostly Boos Block or Teakhaus. In India, most of the boards are custom-made to the requirement of the chefs. Chefs swear by teak wood cutting boards. End grain cutting boards are more common among chefs, while smaller and medium-sized boards are made of teak wood, acacia, and are edge grain designs. Some are even known to use a live edge wooden cutting board, especially for aesthetics when they have to create videos for promotions.

Cast Iron Cookware

Cast iron cookware is one of the few timeless favourites among chefs. Known for its heat retention and ability to distribute heat evenly, cast iron cookware is used for searing steaks, baking cornbread, and even cooking soups. Cast iron skillets, tawas, and pots are making a big comeback in most kitchens, and it’s not just influenced by chefs and cooks but also tradition. Chefs love cast iron cookware due to the taste of food cooked in it. The distinct taste which is carried forward is often earthy and appreciated. With proper seasoning, cast iron cookware is often a great non-stick surface for cooking dishes like pancakes and dosas too.

Stainless Steel Pans

Stainless steel pans are one of the most used utensils at home and in restaurants. Chefs use stainless steel vessels of all shapes and sizes. Stainless steel pans are great for sautéing vegetables, reducing sauces, and cooking delicate protein like fish. An everyday companion, stainless steel pans are durable, non-reactive, and perfect for the golden-brown sear chefs crave.

Bench Scraper / Dough Scraper

Mostly a tool of pastry chefs, bench scrapers are one of the most underrated tools in a professional kitchen where large batches of food are cooked. Gathering chopped vegetables, counter cleaning, and dividing dough into portions of equal size is easy with a dough scraper. Be sure to clean the dough scraper after use and before use to ensure proper hygiene. A dough scraper is usually made of stainless steel, but plastic options are available too. Chefs usually love a stainless steel scraper due to its longer life and ease of cleaning. We would suggest the IKEA brand bench scrapers or KitchenAid. Both the brands have extremely good quality dough scrapers you can buy online.

Peeler

The choice of peelers varies from chef to chef. Some chefs find a Y-peeler their tool of choice, while others love the straight peeler. No matter the shape, a peeler makes peeling carrots, potatoes, and apples a lot easier. A great peeler should be easy to use and easy to handle. Light, maneuverable with food, and flexible. Brands usually don’t matter if you are looking for a good peeler, but then, if I had to pick one, I would go with Kai India as my first choice. It’s made of stainless steel, it is simple and very functional, not fancy at all. You can find a multifunctional peeler on Bergner, Tupperware, or Wonderchef.

Honing Steel and Whetstone / Knife Sharpener

Chefs love their knives, and it’s not amazing if they have a knife sharpener or honing steel, which is considered one of their few prized possessions. Honing steel is used to realign knife edges between sharpenings and extend a blade’s life. A whetstone is a tool that is always handy to a chef. Chefs don’t work with a blunt knife, and it’s not uncommon to see a chef sharpening their knives often, especially if they are Japanese knives.

So tell us which of them you think you need for your kitchen today!