I finally stopped using a single knife for all my prep work.

For years I just grabbed my 8-inch chef's knife for everything, from dicing onions to breaking down chickens. Last month, I started using a 6-inch utility knife for smaller tasks like shallots and herbs, and a boning knife for poultry. The difference in speed and control is huge, especially during a busy Saturday night service. What other small tool changes have made a big difference for you?

3 comments

3 Comments

brianm661d agoTop Commenter

Read a whole thing about how the right peeler changes everything. Used a basic one for ages, but a swivel peeler with a sharp blade just glides through potato skins and ginger. It's one of those things you don't notice until you try it, kind of like what hugos46 said about the microplane. Makes prep way less of a chore.

jamie_adams1d ago

Okay, "the difference in speed and control is huge" is SO real. For me, it was finally getting a proper fish spatula. I used a normal metal one for years and just fought with flaky filets. The thin, slotted, slightly bendy fish spatula? It slides right under EVERYTHING. It's like the tool was made by someone who actually cooks. That one swap saved me so much frustration and ruined dinners.

hugos461d ago

Right? It's wild how one small tool change can fix a whole job. What other kitchen tools did you think were fine until you tried the RIGHT version? I had that with a microplane. Used a box grater for lemon zest forever and just made a mess. The microplane feels like a totally different skill.