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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Chefs Favorite Kitchen Tools

Chefs favorite kitchen tools

A peek into my test kitchen studio. I have oodles of tools, but I’ve hand picked the most applicable to home scenarios for you here: no fluff, no widgets. Simple, cheap things like a good peeler and a professional pair of tongs that will make you want to cook. 

Edit: Per your requests, I’ve added a few extra things, and I will continue to as time goes on

With the holidays coming up, I’ve gotten a number of requests from readers asking for a list of my favorite kitchen utensils / equipment the cook in their family might like—the little things I swear by that I’d want on a deserted island, you know, that sort of thing. I don’t do many lists here, but I jotted down only the bare essential kitchen gadgets and tools I can’t live without for you. If I could buy you something for the holidays, it’s probably in here. 

So, whether you’re looking to treat yourself with a new kitchen tool or utensil, or trying to find a practical gift for that special cook in your life who already has everything (yes, I consider industrial clingfilm a legitimate Christmas gift), I present you, in no particular order: Chef’s must-have kitchen tools and equipment. Some of them might surprise you! Most are budget friendly besides the Vitamix. The kitchen humor, is on the house. 

The Kunz Spoon 22$Gray Kunz spoon

 

Chefs have a spoon fetish, and if there’s a spoon you could draw from a stone and hold it into the sky while people cheer your name as you perfectly anoint something with sauce it’s the Kunz spoon. Named for the chef that designed it (Gray Kunz), and originally only given to professional chefs who worked in his kitchen, the Kunz spoon has a cult following among chefs. You don’t use a Kunz spoon, you wield it. 

It’s a joy to hold, and so elegant you’ll want to put it under your pillow at night, not to mention they’re tough as nails and reportedly made with a proportion of adamantium mined in the halls of Moria. It’s not just one of the best utensils for cooking, either: legend has it Kunz spoons were tested so that two chefs, both holding a spoon by the bowl, could pick up a filled, 20 gallon (approximately, read as huge) stock pot, using just the spoon’s handles. There used to be a gold plated model, too. Knock-off brand Kunz-style spoons will bend and aren’t as good. 

Kuhn Rikon Peelers 10.99$

Professional chef vegetable peelers chef tools

 

If you’ve worked in a restaurant, just seeing a pair of Kuhnz just makes you smile. Kuhn Rikon changed the veg peeler game with their sturdy, pleasurable-to-hold, y-shaped peelers that are cheaper than buying your favorite line cook a shift beer and a shot of Jameson. They’re sharp enough that I use them to peel everything from winter squash to hard cheese. Even the most expensive straight vegetable peelers are clumsy and awkward in comparison, and you’ll marvel at how such a small tool can improve your utensil lineup. Get the 3 pack and share. 

Kanetsune Carbon Petty 55$Kanetsune 150 mm carbon steel petty knife

 

One knife to rule them all. The ol’carbon petty has a spot in the knife block, it’s just never in there. Even put up against my other knives, some over 10 times more expensive, this’ll be the knife I reach for, if I only get one. 150 mm is the perfect size for most common tasks, and afterword prep, you can take it outside and skin a deer, filet a fish, carve a turkey, shave the cat, or practice cutting carrots into 1/8 inch dice. 

And, it’s carbon steel. Carbon’s sharper than stainless, the only draw back being that it will stain if you don’t keep it clean. The bonus is that it’s a razor. The blade has a 70/30 bevel, but a knife sharpener will adjust the bevel for you to a standard style for a couple dollars. 

Stainless petty knife 

If carbon steel sounds like too much, consider a stainless Japanese utility knife from a different brand, like Misono or Yoshihiro

Microplane Graters 10-25$

Microplane graters

Besides your knuckles, Microplanes can be used to grate just about anything (they were invented by a woodworker). You’ll love the cheese clouds and feather light shavings of nutmeg and cinnamon, but the real game changer is grating garlic. Garlic is stinky, and the juices cling to everything—my favorite’s the garlic strawberry trick, where the cook on the salad station forgets to wash his paring knife, giving your dessert dessert that certain “jous no sais quae”. Grate your garlic into whatever you’re cooking, and never suffer from a stinky cutting board again—just don’t use it to grate chocolate afterword. 

Chef-Approved Tongs 5$

professional chef tools tongs winco

Some of my most cherished kitchen tools might surprise you. Price isn’t everything.

 

You can judge a cook by their kitchen tongs. If someone’s tongs have rubber handles, grips and/or hands on them, I know it’s amateur hour, and I won’t be expecting anything special from dinner. 

Winco is a no-frills, rugged, restaurant industry standard, and these metal arms of precision will become an extension of your body like a dextrous crab-claw-tong-hand you never knew you were missing that feels so right. I use them for everything from grilling and picking up hot pans, to general serving, and, most importantly twirling and plating the perfect bowl of pasta. 

Good kitchen tongs are also fun to spin while you wait for orders to come in, or need to retrieve that potato that fell under the fridge. The factory tension in the springs of professional tongs is something you can feel right away, and is strangely pleasing. 

Vitamix (64 oz) 450$

professional chef blender vitamix

In kitchens I’ve worked in, this machine, specifically the all-black model, is so loved it’s been given names like The Borg, and Black Beauty. The Vita, in many restaurants, can be the most used tool besides the stove, and in pro kitchens you may have to put your name on the waiting list during prep time just to be able to use it. It’s not a blender, it’s the greatest piece of professional culinary equipment your home-cooking keester will ever behold! 

Ok, I mean sure, it’ a blender, but it’s an AMAZING blender. It does all the things you want: smoothies, nut milk as smooth as silk, soups and sauces, but, it also purees solid things, like chopped carrots onion and celery for tomato sauce. They even have a special bowl for making flour, or grinding even harder things, like dried acorns, which would demolish normal, mortal blenders.

I use mine to grind pounded hickory nuts, shells and all into a paste to make hickory nut milk. You could probably Office Space your current blender into pieces and use the Vitamix to make it into a smoothie. Ninjas, and other, cheaper models aren’t good enough to hold the Vita’s jewelry. 

Good Fish Spatula 8$

professional chef fish spatula wood handle

Spatulas are for everything, not just pancakes. Think about the spatulas in your utensil drawer. Are they all plastic? Long handled and awkward? If so, consider throwing them all in the garbage and replacing them with a single decent one.

This is the standard issue, quality fish spatula you’ll find in kits given to culinary graduates, since they’re relatively cheap, and will last a lifetime. Flexible, dexterous, and perfect for gingerly lifting a thin filet of fish from a pan, chicken breasts, vegetables—you name it—onto a plate. Once you have one, like professional kitchen tongs, it’ll become an extension of your hand.

Note: I’m referencing “turning spatulas” here. Professional grade rubber spatulas, especially high-temperature models are useful for baking. For rubber spatulas, you want one like a Vollrath.

Japanese Mandoline 25$

professional chef mandoline

If you don’t have a mandoline yet, just buy one and ask questions later. If you’re in a pro kitchen, make sure to mark yours since these are one of the most stolen tools of all time in the culinary industry. A proper mandoline ranks right up there with the Vitamix for tools I use the most, and it’s my go to for all kinds of things. The adjustable thickness is effortless to use and turns vegetables into paper thin slices faster than you can say “where did all this blood come from?!”.

This is your go-to for making slaw out of everything and everything, shaving paper thin potato slices for that perfect gratin, or, just about anything else you can think of. Under no circumstances do I recommend French style mandolines, which are exorbitantly expensive for the most part, large, clunky, and so notoriously dangerous we usually just referred to them as “finger-takers”. I once had the top of the line De Buyer mandoline that came in it’s own plastic briefcase like a firearm. It looked nice, but was a worthless waste of money and space. 

Proper Wood Cutting Board 

XL Bamboo Cutting Board 20$

End Grain Board (118$)

various wood cutting boards

Most my boards are custom, so I’m recommending two that I’d buy for someone if I was looking.

The lowly cutting board gets over looked, but is a good way to get yourself excited to cook. I was indoctrinated into the restaurant industry philosophy that you need to have color-coded plastic boards for different things to be sanitary, but when it comes down to it, wood has been, and will always be superior to plastic. Plastic is too sterile, and is a vector for molds. Wood, on the other hand, is naturally anti-bacterial, and it looks nice. One of the above boards are my go-to wedding gifts, along with a single, nice chef knife (as opposed to a collection of 15 civilian ones).

Two options here: cheap and spendy. Bamboo boards are great as they’re light, durable, and cheap enough I don’t care if I nick one with a sawzall cutting up a whole carcass on one. End-grain boards are the cadillac of wood boards, and won’t suffer from splitting like boards made from strips of wood. 

If you have plastic cutting boards, consider an upgrade. If you have glass cutting boards, please unsubscribe from this website.

Honorable Mention: Industrial Cling Film 12$

Industrial cling film.

Interplast clingfilm can be difficult to source if you’re not a chef, but I found you some!

 

Hi, my name is Alan, and I’m addicted to industrial strength cling film. Just about as high on the strangely pleasing list as the tension on factory fresh tongs is cracking open a new box of industrial strength cling film. Nice cling film. Pretty cling film. Cling film that sticks to itself, not like awful, civilian Saran Wrap. A single box will probably last you at least 6 months to a 1 year. Don’t accept imitations: Interplast with the slide cutter and waxed box (other brands have boxes that break down quick) is what you want. Pro tip: I often put a sheet on the counter to function as a meat-seasoning station if my cutting board is full. 

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Previous Post: « The Mali Mushroom Project
Next Post: Dried Venison Soup with Timpsila (Bapa Wohanpi) »

Reader Interactions

Comments

  1. Mary Alyce Kronzer

    December 12, 2020 at 11:16 am

    I have been called “The Gadget Queen” and I also love to forage and cook. After going through your list, I will definitely have some requests to put into my stocking – such as: A good spatula, the peelers, and I would love the Vitamix – but I’d probably have to turn in my Cuisinart and my Margarita machine as a down payment. I have pretty much everything else – except the spoon. That might have to be a quest too. Love your posts and keep cheffin’

    Reply
    • Alan Bergo

      December 15, 2020 at 6:08 pm

      The Cuisinart and margarita machine should go. 🙂 Thanks Mary.

      Reply
  2. Tammie

    December 12, 2020 at 11:32 am

    Thank you, fun to read and good to consider. I love kitchen tools.
    Well I love tools for every thing I do 😉
    Lovely holidays and beyond to you.

    Reply
    • Alan Bergo

      December 15, 2020 at 6:03 pm

      Thanks, you too Tammie.

      Reply
  3. Betsy Lane

    December 12, 2020 at 11:54 am

    That cling film looks awesome (said the lady who clearly needs to Get A Life)! Totally agree about microplanes, too. My NW Wisconsin farm friend introduced me to my all-time favorite kitchen utensil: the six-tined Foley fork. (Insert Hallelujah chorus here.) They’ve gotten really hard to find, as the Foley company (I think) no longer exists, but you can sometimes find one online (often for prices reflecting their greatness). Absolutely the best tool for stirring anything that needs more stability than a spatula and more finesse than a wooden spoon. I’d never seen one before moving to the Midwest; I thought maybe that was just me, but then my mom flew in for a visit, immediately said the same thing, became an instant convert, and went home with my Foley fork! But, hey – she is my mom.

    Reply
    • Dorothy Bacon

      December 13, 2020 at 5:13 pm

      The modern ones you can find are not made well, like they are spot welded or something. The really good ones with the angled fingers and wooden handles are antiques and I grab one if ever I find one. That’s how my daughters have learned to search and grab the old gold. You can be assured of best friend ever status if Luisa gave you one. I’m sure she did hold onto one too.
      I

      Reply
      • Luisa

        December 14, 2020 at 7:43 am

        Hah. Glad to be of service. Now, if only someone could find my lasagne pan and my chef tongs! I love Alan’s list, but I’m sad my tongs are gone.

        Reply
  4. Elizabeth Blair

    December 12, 2020 at 12:08 pm

    Thank you, Alan ! Loved this post and compiled a list of the less expensive items. I have a friend who loves to cook.

    Reply
  5. Donna

    December 12, 2020 at 1:48 pm

    Thank you for this post! A great list! I use all those too and love them. Except the fish spatula. I inherited one decades ago and didn’t know how to use it. Darn, now I wish I’d kept it.

    Reply
  6. Marianne

    December 12, 2020 at 1:55 pm

    5 stars
    What a fantastic list! And I would add a Lodge cast iron skillet. It puts a nice sear on everything and goes from stove to oven (& camping).????

    Reply
    • Alan Bergo

      December 15, 2020 at 6:06 pm

      I’m a cast iron snob, or I would. Better than teflon though.

      Reply
  7. Dan F

    December 12, 2020 at 4:03 pm

    I want YOUR fish spatula, though. I’ve looked everywhere and can’t find one with that lovely patina on the handle.

    (I already have one, and it is one of my favorite tools. Another is a simple pastry scraper)

    Reply
  8. William Baker

    December 12, 2020 at 7:54 pm

    Great piece! Do you have a recommendation for a metal colander?

    Reply
    • Alan Bergo

      December 15, 2020 at 6:01 pm

      Yes, sorry I was pokey here William. I’d get this model: Stainless Colander

      Reply
  9. Nicole

    December 13, 2020 at 12:05 am

    DAMMIT, Alan! You made me buy stuff!! I’ve always wanted those peelers and I’d forgotten how awesome those cheapie tongs really are for grabbing stuff. Great article and thanks again for everything!

    Reply
  10. Judy K

    December 14, 2020 at 12:54 pm

    5 stars
    Thanks for endorsing the Kuhn Rikon peelers. I had a great swiss-made y-peeler that I took to a cooking gig and never got home with it, so I need to find a replacement (or 2 or 3)!. I’d add a couple items to your list that I find invaluable: A Thermipen digital thermometer (for bread baking and maple syrup finishing), a bench knife, and a non-stick skillet (I get them from restaurant supply (around $20), and replace them every couple of years.

    Reply
    • Alan Bergo

      December 15, 2020 at 5:59 pm

      You’ll love them.

      Reply
  11. Judy K

    December 15, 2020 at 12:52 pm

    An update: I just called Kuhn Rikon and ordered 3 Three Packs of the Swiss Peelers–I think they’ll make great stocking stuffers for family & friends–and still have a couple left for ME! They also offered a “deal” on their website (Code GIFT 20) which gave me 20% off the purchase, and I had a big enough order for free shipping. Total cost per peeler:$3.54!! Now, I won’t worry if I leave one behind somewhere.

    Reply

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Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

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However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

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