Evidence index · Kitchen Tools

Kitchen Tools, according to restaurant professionals

Only claims about kitchen tools made by people we have grounds to call restaurant professionals. The unrestricted kitchen tools evidence is on the kitchen tools page.

restaurant professionals is a community we read.

12 people on record as restaurant professionals make 328 quoted claims about kitchen tools across 14 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to kitchen tools rather than to fame.

Which kitchen tools do restaurant professionals recommend?

Endorsements and objections about kitchen tools from restaurant professionals, together, strongest evidence first. There are 27 with evidence; the 15 with the most independent voices are below, and every one is in the claim search.

Microplane grater

3 voices 6 claims no objections from restaurant professionals

22:37 supports Stephen La Rosa earns commission on this

Next, oh, one of the most useful tools inside of the kitchen, a good microplane zestester.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Stephen La Rosa earns commission on this. Stated in the source: “All amazon links are affiliate links” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Every chef needs one of these.

1:30 supports Joshua Weissman Chef

now lots of people have a grater but the one that i would really recommend is a microplane which is really the best grater on the planet if you want those nice delicate threads

Two judgements rest on this sentence:

best in class cites edge retention
recommendation

19 Tools To Make Cooking Easier

6:32 supports Adam Byatt Buy It For Life Enthusiasts

A microplane is a great thing for truffles, for parmesan, for all sorts of things that we use, lemons and citrus and stuff like that. So, really good microplane, nice and sharp, really important as well.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, versatility

Vitamix blender

2 voices 10 claims 2 objections

17:39 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I've bought a lot of the other very expensive blenders and have found for various reasons that I didn't like them as well as just the I think I think the Vitamix is the standard by which all other blenders are measured for me the Vitamix is great

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

17:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I bought my Vitamix I bought my Vitamix gosh 30 years ago it's still cranking and I've tested it now and then I've worked it pretty hard and it's still just going strong I own several Vitamix blenders now and I stand by them firmly

durability Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites durability

Owned 30 years

16:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer earns commission on this

I'm a fan of the Vitamix blender I highly recommend the Vitamix blender if you have to choose which blender you're going to buy next I recommend the Vitamix blender and if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too

recommendation Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Dr. Doug Graham earns commission on this. Stated in the source: “if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Kuhn Rikon peeler

1 voice 4 claims 1 objection

20:06 supports Stephen La Rosa earns commission on this

Ah, one of the most useful blades in the kitchen. I did a whole video on this

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

So, highly, highly recommend.

20:37 supports Stephen La Rosa earns commission on this

Uh, excellent as a peeler,

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention

20:37 supports Stephen La Rosa earns commission on this

but super sharp, very reasonable.

value Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites price

Victorinox bird's beak knife

1 voice 4 claims no objections from restaurant professionals

10:04 supports Stephen La Rosa earns commission on this

always have one of these with me.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

9:34 supports Stephen La Rosa earns commission on this

It is a very cheap knife. It is good.

value Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites price

9:34 supports Stephen La Rosa earns commission on this

It is excellent for peeling things especially things like garlic.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Masamoto chef's knife

1 voice 4 claims 1 objection

4:32 supports speaking on Bon Appétit

And this is my probably my favorite chef's knife, a Sukijichi Masamoto.

best in class Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

4:32 supports speaking on Bon Appétit

They're like rugged and they're not that expensive.

Two judgements rest on this sentence:

value Uses it professionally cites price
durability Uses it professionally cites durability

Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

4:32 objects speaking on Bon Appétit

They stopped importing them.

mention Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites availability (against)

Inox sujihiki slicer

1 voice 4 claims no objections from restaurant professionals

3:31 supports Stephen La Rosa earns commission on this

but they are very comfortable. They are very very wellmade.

handling Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites handle

3:01 supports Stephen La Rosa earns commission on this

It has a really nice thin blade made of a really good stainless steel.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality, shape and form, versatility

This is a lot more versatile.

3:31 supports Stephen La Rosa earns commission on this

They are very very wellmade.

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality

Wusthof fish spatula

1 voice 3 claims no objections from restaurant professionals

13:05 supports Stephen La Rosa earns commission on this

Highly, highly, highly recommended.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

13:05 supports Stephen La Rosa earns commission on this

It's like super super thin. Very good for like scooping under things.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites shape and form

because it's like curved like this, you can scoop make very good like contact on the protein you're trying to scoop.

13:05 supports Stephen La Rosa earns commission on this

if I'm pulling something out of a pan and I want the drippings to kind of like juice on down, this is what I would use.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Excalibur dehydrator

1 voice 3 claims no objections from restaurant professionals

31:48 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I've tried every kind of dehydrator on the market from solar dehydrator cylinders and and angled tubes to stackable dehydrators and circular ones they all have some good things about them but none of them can touch the Excalibur dehydrator Excalibur dehydrator just does the job it's really brilliant

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

32:18 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

you can control the temperature you can have a timer if you want things to go off or not if you don't and you can control the dehydration from just a few minutes of sweating a product to half an hour to an hour of wilting it a bit it's very nice to wilt lettuce if that's the texture you want to heightening the flavor…

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites adjustability, flavour impact

32:48 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I do use my dehydrator as a kitchen tool for making tonight's dinner and I might not start it until 2: in the afternoon and then put it in the dehydrator for 2 or 3 hours and it's just enough moisture driven off that the flavor is heightened the texture is changed it's a fun tool to play with and certainly well within…

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites flavour impact

Tojiro bread knife

1 voice 3 claims no objections from restaurant professionals

2:31 supports Stephen La Rosa earns commission on this

Love this guy. Highly recommend.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

2:00 supports Stephen La Rosa earns commission on this

Now, what I like about this compared to other bread knives is it has a very, very thin blade. It has a nice serration, but it is flat on one side. So, it's a very, very sharp blade.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention, shape and form

2:31 supports Stephen La Rosa earns commission on this

Cut bread with it and things with like tough crust, maybe like the top of a pork belly or something.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

JB Prince tweezers

1 voice 3 claims no objections from restaurant professionals

30:39 supports Stephen La Rosa

Super super useful. I love these little guys.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

30:39 supports Stephen La Rosa

Great for garnishing, great for plating, great for like pulling out little toss, great for pulling little bones out of stuff.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

30:39 supports Stephen La Rosa

They're very very good for like detail work. You can like move things quite well.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites measurement accuracy, versatility

Wusthof boning knife

1 voice 3 claims no objections from restaurant professionals

7:02 supports Stephen La Rosa earns commission on this

Amazing amazing bon knife.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

6:32 supports Stephen La Rosa earns commission on this

Great knife, great quality.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality

6:32 supports Stephen La Rosa earns commission on this

This is what I do use for most of my butchering, whether that's fish butchery, meat butchery.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Um, I've really started making this my like butchery filleting workhorse.

Mac filleting knife

1 voice 3 claims 1 objection

3:31 supports Adam Byatt Buy It For Life Enthusiasts

I like the weight of them. I like the way they sit in my hand and I like how sharp they stay. So I'm a big fan of those partic that particular brand of knives for a filletin knife.

handling Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, handle, weight

3:31 supports Adam Byatt Buy It For Life Enthusiasts

But they're super sharp. They're really fine. The blade's super thin. So if I want to slice peaches, slice tomatoes, whatever it is, I just know that I'm going to get a really fine slice.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, flexibility

3:31 objects Adam Byatt Buy It For Life Enthusiasts

I kind of dispose with them. I use them and, you know, use one a year or something.

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites durability (against)

Apex chopping board

1 voice 3 claims 1 objection

1:01 supports Adam Byatt Buy It For Life Enthusiasts

but they are they last a lifetime, and they are a huge part of what makes for me the whole process of cookery really enjoyable

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites durability

0:31 supports Adam Byatt Buy It For Life Enthusiasts

I use these chopping boards, which are Apex chopping boards, they have a softness to them. So, if you sort of take a chopping knife, there is a softness. There's a grip from these chopping boards that are really is really nice. They don't absorb.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites hygiene, knife friendliness

1:01 objects Adam Byatt Buy It For Life Enthusiasts

They're a lot of money

value Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites price (against)

Global fish spatula

1 voice 3 claims no objections from restaurant professionals

13:35 supports Stephen La Rosa

And I think I've had this thing for 10 plus years and still looks great.

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites durability

13:35 supports Stephen La Rosa

It is great for smaller proteins.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

13:35 supports Stephen La Rosa

This has come in use in every stage of my cooking career.

ownership Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Misono utility knife

1 voice 3 claims 1 objection

8:03 supports Stephen La Rosa

This is a knife that I can like use and abuse a little bit more.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites durability

But yeah, this is a bit more of just like a workhorse knife.

8:03 supports Stephen La Rosa

so even if I'm like cutting lemons or like a bunch of like acidic stuff, this is going to be just fine.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites acid resistance

8:03 objects Stephen La Rosa

The tip is a little chipped. I believe it's been like heated up as well.

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites durability (against)

What do restaurant professionals say about kitchen tools in general?

Not a recommendation for a specific product: technique, materials and what to look for in kitchen tools. Citable on its own terms. There are 248 of them; the 40 with the strongest evidence are below.

2:01 supports Adam Byatt Buy It For Life Enthusiasts

They are for me the best peeler, the only peeler there is. Takes a very finite amount of of whatever you're peeling off. They're very easy to get. They're nice and cheap to use and we just use them all the time.

best in class Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites availability, price, speed and efficiency

They're the only ones that we use in the restaurant ever.

0:31 supports Adam Byatt Buy It For Life Enthusiasts

I would say it has to be my chopping board and my knives. Once I've got a great chopping board, great knives, sharp knives, the rest is easy.

Two judgements rest on this sentence:

recommendation Uses it professionally cites edge retention
recommendation Uses it professionally

35 Years of cooking equipment - What I use everyday

5:02 supports Gordon Ramsay Chef

the swivel peeler a stainless steel one absolutely incredible it's almost like a lifesaver in the kitchen because they are so quick so light swivel blade they got so much more flexibility

best in class Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites flexibility, speed and efficiency, weight

2:01 supports Lynne of The Splendid Table Home Cooks

To me, this is to me one of the most important tools in the kitchen.

recommendation Lynne's Favorite Tools for the Kitchen

1:00 supports Lynne of The Splendid Table Home Cooks

This is the other thing I can't live without: a flat-bottomed wooden spatula.

recommendation Owns it Lynne's Favorite Tools for the Kitchen

15:34 objects Fallow Chef

A not essential piece of equipment. Massive waste of time. I actually hate them. I always tell them not to use it.

recommendation Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

2:30 supports Fallow Chef

I actually would have these sort of things at home and they're durable. They'll last forever.

durability Owns it Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

Cites durability

11:05 supports Stephen La Rosa

Super, super versatile. Cannot recommend enough.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites versatility

0:30 supports David Chang speaking on GQ Chef

this is like five bucks six bucks if you lose this you can replace this I certainly have a really nice pairing knife but I tend to always use this because it's easily replaceable it's something you use all the time

best in class Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites repairability, price

18:06 supports Stephen La Rosa

But no, seriously, this is super super useful.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

most valuable blades inside my knife roll.

17:06 supports Stephen La Rosa

any sort of probe thermometer is going to be super super valuable.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

7:02 supports Stephen La Rosa

but this is a very like rust resistant carbon steel. It also has this beautiful like uh dark layer on it, which is completely rust proof.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention, rust resistance

7:02 supports Stephen La Rosa

Now, this is perhaps my most used knife.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

5:32 supports Adam Byatt Buy It For Life Enthusiasts

So, pastry card super important. Never without one of those.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

4:31 supports Adam Byatt Buy It For Life Enthusiasts

That's the one I prefer. Just a really big guard on the front because I've lost lots and lots and lots of parts of my fingers going into the oyster. So, actually, a guard for me is good.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites safety

3:01 supports Adam Byatt Buy It For Life Enthusiasts

but they are far sharper and and the blade resistance for me is much nicer. So, I really like carbon steel knives.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention

2:31 supports Adam Byatt Buy It For Life Enthusiasts

I really believe that when you're carving meats and proteins and fish after they're cooked, it is that carve that really gives you that finish on the plate that is taking your food to another level.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

2:31 supports Adam Byatt Buy It For Life Enthusiasts

Always have a really nice uh non serrated carving knife. This is a Japanese knife that was made for me in Kyoto in Japan. So it's a bit special, but um ultimately it's not serrated, so you get that really clean finish.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites shape and form

5:02 supports Gordon Ramsay Chef

we call it a speed peeler in the professional kitchen because it does literally absolutely rapidly peels your vegetables you have minimal waste

performance Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites speed and efficiency

4:31 supports Gordon Ramsay Chef

wooden boards for me are always the best easy to clean and longlasting

best in class Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites durability, ease of cleaning

3:01 supports Gordon Ramsay Chef

these digital scales are so easy to follow they can convert from pounds and ounces to kilos and grams and more importantly so much easier to use than your mama's old weight absolutely perfect

handling Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites measurement accuracy, versatility

2:31 supports Gordon Ramsay Chef

baking is so popular now the these scales are absolutely essential especially when you have to follow the recipe to the exact gr

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

1:00 supports Gordon Ramsay Chef

to get the most out of your spices there's only one piece of kit that you need pestil and water

best in class Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

1:00 supports Gordon Ramsay Chef

the secret behind a great set of knives is in the handle if you're comfortable holding the handle your cutting is going to be so much easier the firmer the grip the better the chopping the heavier the handle the more control you've got over the blade

handling Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites handle, weight

2:31 supports speaking on Bon Appétit

This is probably the knife that I use the most. my chef's knife. Kind of my versatile everything knife.

use-case fit Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites versatility

I use my chef's knife for everything. Big job, small job, it's my best friend.

I use this chef knife for literally everything. It's like my boy.

7:02 supports speaking on Bon Appétit

A mandolin. A mandolin and a mortar and a pestle.

Two judgements rest on this sentence:

recommendation Uses it professionally
recommendation Uses it professionally

The ‘Chef’s Table: Legends’ Answer Cooking Questions From Reddit | Bon Appétit

The mortar and pestle for me is indispensable.

15:03 supports Ian Fujimoto

The first is your chef's knife. This is your all-around all-purpose knife. You're going [music] to use it every single time you cook. Whether you're slicing meat, vegetables, cheeses, it doesn't matter. It's going to be [music] your workhorse.

use-case fit Owns it Top 10 Most Needed Kitchen Tools

Cites versatility

12:03 supports Ian Fujimoto

Fantastic for flipping meats, for stirring noodles, for plating your dish.

use-case fit Owns it Top 10 Most Needed Kitchen Tools

11:33 supports Ian Fujimoto

But if you go to literally any kitchen supply store and buy standardized sheet trays, they're always going to fit. Half [music] sheets, quarter sheets, eighth sheets, perfectly nestled together.

reliability Owns it Top 10 Most Needed Kitchen Tools

Cites size and capacity

11:02 objects Ian Fujimoto

You see, the problem with these types of pans is that there's no standard size to them at [music] all whatsoever. Like this is supposed to be, I would assume, a half sheet tray, but it doesn't fit or match up with my other half sheet trays. See? And this one is supposed to be a fourth sheet tray, but does it fit with…

reliability Owns it Top 10 Most Needed Kitchen Tools

Cites size and capacity (against)

10:32 objects Ian Fujimoto

But when it comes to purchasing [music and singing] these things, it is so very very important that you do not go off and buy fancy coated ones that are from some brand that are really expensive. Don't do [music] it. It's not worth it. They are literally never worth it.

recommendation Owns it Top 10 Most Needed Kitchen Tools

Cites price (against)

1:30 supports Lynne of The Splendid Table Home Cooks

This is my favorite way to chop up garlic, to make a guacamole, or to grind spices. This is a molcajete; it's Mexican. You can grind anything in here. You can mash garlic - a little bit of salt helps it along - and before you know it you have a paste. You can grind up herbs. I make pesto in it.

use-case fit Owns it Lynne's Favorite Tools for the Kitchen

Cites versatility

0:30 supports Lynne of The Splendid Table Home Cooks

This is the instrument that I love. It's called a mezzaluna, meaning a "half moon." It's the best knife for chopping because you just rock it.

Two judgements rest on this sentence:

best in class Owns it cites ergonomics
recommendation Owns it

Lynne's Favorite Tools for the Kitchen

2:30 supports Joshua Weissman Chef

baking trays and wire racks are the multi-purpose king of any kitchen you can roast tons of things on them you use them for baking cookies the wire racks can be used to drizzle chocolate over stuff or to ice doughnuts or whatever so that it falls beneath and it's easy to clean up you know there's just there's just so…

Five judgements rest on this sentence:

best in class cites versatility
best in class cites versatility
performance cites ease of cleaning
use-case fit
use-case fit

19 Tools To Make Cooking Easier

1:00 supports Joshua Weissman Chef

first thing is super obvious i'm sorry but a knife and a cutting board are king if you're not starting with this then you are in trouble this combo alone solves way more kitchen tests than you would think other than just cutting stuff and it's super economical if you don't want to buy a bunch of mechanical things like…

Four judgements rest on this sentence:

recommendation cites versatility
recommendation cites versatility
value cites price
value cites price

19 Tools To Make Cooking Easier

i would just recommend having different kinds of services have some that are non-stick have some that are cast iron

14:33 supports Fallow Chef

Definitely worth it.

value Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

14:33 supports Fallow Chef

We use it for everything. It's probably there's quite often a queue waiting to use this piece of equipment. You can use it for everything. We make mayonnaise in there like 30 kilos at a time. We make pastry in there. We make big batches of seasonings in there.

performance Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

Cites size and capacity, versatility

14:03 supports Fallow Chef

Very, very essential piece of equipment.

recommendation Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

9:02 supports Fallow Chef

And if you're into your cooking, I definitely recommend getting one.

recommendation Owns it Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

3:31 supports Fallow Chef

but they're [ __ ] great. We buy these from a plumbing website, but the canisters of gas are about 9 quid and then the tops are quite expensive cuz they come they're sold as two separate things.

recommendation Uses it professionally Inside a Real Restaurant Kitchen: What’s Actually Worth Buying (And What Isn’t)

I would actually really recommend them. They're really cool. Every fine dining chef's favorite piece of equipment.

How do kitchen tools score among restaurant professionals?

Computed only from claims about kitchen tools by people we have grounds to call restaurant professionals, so the axes answer “according to restaurant professionals” rather than “according to everyone”.

Domain authority

1 recommender, weighted by demonstrated expertise in kitchen tools. Weighted by expertise in this category, never by audience size.

Independent consensus

1 independent voice across 1 source. How many independent voices converge, unweighted.

Long-term ownership

no dated ownership reports yet. Volume and length of dated first-hand ownership reports.

Performance

1 performance claim. Claims about how well it does the job.

Value

no value claims yet. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2017. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

no objections recorded. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.