Following up on my list of pantry essentials, here are the kitchen tools I use most often. Appliances to follow shortly!
Good knives really changed my affinity for cooking. Having quality knives appropriate for the task at hand really makes a difference in the kitchen!
My basics: a chef’s knife or santoku for chopping, a thin, flexible boning knife, and a good paring blade. With these three at your disposal, you should be able to handle most (if not all) kitchen situations. While I also have bread knives, steak knives, etc, they don’t see as much use as the above 3 I mentioned.
How do you buy a good knife? Well, first of all, high quality does not have to mean expensive. There are pricey brands out there (Henckels, Global and Wusthof, for starters), but for a novice cook you may be better off going with a generic brand. Later, if you decide it’s worth it, you can always spring for the high-end product.
I would definitely suggest trying out knives before you buy. My hands are tiny; I wanted a knife that was comfortable, and on the lighter side. Cooks with larger hands may want a weightier blade, and enough clearance under the handle so that their knuckles don’t bang the chopping block. Stopping by a kitchen warehouse store, hoping to get a feel for the knives, was one of the best things I did. The super helpful clerk pointed me to a brand really popular with commercial chefs and culinary students, for a quarter of the price. I can’t for the life of me remember what it is, but I’ll update when I get home and check!
Update:
The brand is Dexter Russell. My knives are from the V-lo series, which has a non-slip handle that I find very comfy.
Here’s my santoku:
The paring knife:
I couldn’t find a pic of my boning knife, but this utility knife is similar and could probably serve the same purpose:
And last but not least, my bread knife. Note how the handle is raised so you can cut all the way through the bread without banging your knuckles.
Useful links:
Consumersearch aggregates knife reviews from all over the web
Melinda at Best Kitchen Knives tells you what to look for, and provides recommendations
Cooking for Engineers reviews some top-rated knives
I got mine for $3 @ Marshalls– it’s 3x as fast as a regular grater, and 3x more fun. This is especially helpful for keeping your knuckles intact when you have odd-shaped items to grate, or small pieces of cheese. My grater comes with fine and coarse drums, as well as one that makes long, flat slices. If you have kids, this could be a great way for them to help you in the kitchen as the blades aren’t exposed, and turning the crank is actually a pretty cool job.
Mine was $1 at a japanese supply store. I love that the scoop part has rounded and squared sides, and the handle is super long. Think wooden spoon version 2.0– new and improved, baby!
I know the 2-cup ones are standard, but this one does double duty as a mixing bowl after you’ve poured your liquids in. Who wouldn’t want to wash fewer dishes? The large capacity also makes it a great watering can for my rosemary and basil plants.
Silicone baking mats/Vegalene
If you want to improve your baking results with minimal investment, check out these lifesavers. Silicone mats help cookies or scones to come out with gorgeously golden and crisp bottoms, and no scorch marks in sight. Vegalene is a blend of 3 oils that ensures your baked goods won’t stick to ovenware.
Silpats are commonly available on Amazon. The brand name ones are universally commended for good performance, but I’ve found that no-name brands can also turn up at Marshall’s or Ross for <$5 each– and I haven’t noticed a significant difference in performance, if any.
I bought my Vegalene from Smart & Final, but it can also be found online at specialty food retailers.
Again, $1 at a Japanese kitchen store. Pop your veggies in a pot to steam for 7 minutes, and you’ve eliminated your excuses to not eat healthy.
What are your favorite kitchen tools?
