The 10 Tools Our Chefs Swear By

Some tools earn their place in the kitchen. Others just take up drawer space.

Over years of teaching classes, testing recipes and cooking alongside some of the most skilled culinary minds in the business, our team has narrowed it down: these are the ten tools that actually matter.

Not because they’re flashy or trending, but because they’re useful, every single day. If you’re building a kitchen from scratch or finally clearing out what you don’t need, start here.

A tool for every task, chosen by chefs.
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The 10 Tools Our Chefs Swear By

1. Chef’s Knife

If there’s one tool worth investing in, it’s a chef’s knife.

It’s the workhorse of the kitchen—slicing, dicing, mincing and breaking down everything from garlic to a whole chicken. A well-balanced knife with a sharp, comfortable blade will change how you cook.

Our team recommends one that feels right in your hand and holds an edge well. Once you find it, you’ll use it for everything.

2. Cutting Board

A good cutting board does more than protect your countertops. It gives you a stable, generous surface to work on and it protects your knife’s edge.

Our chefs prefer wood or composite boards that are large enough to work comfortably and heavy enough not to slide. Think of it as the foundation of your prep work.

3. Silicone Spatula

Deceptively simple, the silicone spatula might be the most-reached-for tool in any professional kitchen. It folds batters, scrapes bowls clean, stirs sauces without scratching, and handles heat without melting.

A heat-resistant silicone spatula is the kind of tool that quietly saves you time every single time you cook.

4. Tongs

Think of stainless steel tongs as an extension of your hand—just one that can go into a 450-degree oven. Our chefs use them to flip proteins, toss pasta, plate dishes and manage anything hot without fumbling.

Spring-loaded tongs that lock closed are ideal: they’re easy to grab one-handed and store neatly in a drawer or utensil crock.

5. Instant-Read Thermometer

Nothing takes the guesswork out of cooking proteins like an instant-read thermometer. Is the chicken fully cooked? Is the steak at the right internal temp? Is the caramel where it needs to be?

A quality thermometer answers all of it in seconds. Our team considers this non-negotiable for anyone serious about consistent results.

6. Microplane or Fine Grater

A microplane or fine grater is one of those tools that immediately elevates whatever you’re cooking.

Freshly grated citrus zest, Parmesan, garlic, ginger, nutmeg—the difference between pre-grated and freshly grated is unmistakable.

Our chefs use it constantly, often at the very end of a dish to add brightness or depth with just a few passes.

7. Bench Scraper

Ask any baker or pastry-focused cook what they can’t live without, and a bench scraper will come up immediately.

It divides dough, lifts and transfers chopped ingredients, cleans your work surface between tasks and keeps everything moving efficiently. Even if you don’t bake, our culinary team swears by it for general prep work.

It’s one of those tools that feels indispensable after the first time you use it.

8. Whisk

A well-made whisk handles more than eggs. Vinaigrettes, pan sauces, batters, béchamel—the whisk is what brings them together.

Look for one with balanced weight and wires that are flexible but sturdy. Our chefs keep a medium-sized balloon whisk close to the stove for everyday cooking and a smaller one for sauces and dressings.

9. Citrus Juicer or Reamer

Fresh citrus finishes more dishes than most home cooks realize—a squeeze of lemon over roasted vegetables, lime into a marinade, orange into a braise.

A dedicated citrus juicer or reamer gets every drop of juice without the seeds, and it makes the task fast enough that you’ll actually do it.

Our team considers fresh citrus one of the highest-impact, lowest-effort moves in the kitchen.

10. Spice Mill

Pre-ground spices are convenient. Freshly ground spices are transformative.

A quality spice mill unlocks the full aroma and depth of whole spices—cumin, coriander, cardamom, peppercorns—that simply isn’t there once they’ve been sitting pre-ground. Our chefs reach for it most when building spice blends, finishing a curry or seasoning a dry rub.

The payoff, for very little effort, is enormous.

How to Build a Thoughtful Kitchen Toolkit

The goal isn’t to have everything, but to have the right things.

A thoughtful kitchen toolkit starts with tools that do multiple jobs well. Everything on this list earns its place across dozens of different recipes and techniques, not just one.

When you’re adding to your kitchen, think in terms of gaps rather than additions. What task is slowing you down? What are you working around? The best tool purchase is the one that solves a real problem in your cooking routine.

And quality matters. A cheap thermometer that reads slowly or a flimsy spatula that warps after a few months isn’t saving you anything. The tools our chefs trust are built to last, which means buying once and cooking better for years.

Fewer Tools, Better Cooking

The best-equipped kitchen isn’t the fullest one. It’s the one where every tool has a purpose, earns its spot and gets used. When you cook with tools you trust, the whole process feels different. More confident. More focused. More enjoyable.

A tool for every task, chosen by chefs.
Shop Kitchen Tools & Gadgets