Outfitting your kitchen? Look no further! Below is a list of essentials that I use and reference in my recipes. These are my tried and true recommendations for you to use in your kitchen. I grew up watching “Good Eats” and firmly adhere to the “no uni-taskers” rule. No strawberry slicers, or breakfast sandwich makers here! Yes, that is a thing and my significant other uses it every day at his office and it weighs on our relationship. However, we all know rules have exceptions, so don’t blow up if one makes this list. If you do choose to purchase something, be sure to click the link associated (helps us keep the lights on!). Happy cooking!
This is my everyday knife. It has a good length, is fairly light, and the steel is stain resistant.
My everyday pairing knife. This knife has a 70/30 bevel blade so I let a professional sharpen it.
For fishes. Nice flex, and you can do a good amount of work before it needs a sharpening. Oh yeah, you have to constantly sharpen your knives. Always, and forever. They're knives. And for god sakes use a stone, those pull through "diamond EZ SHARP" things make my skin crawl. Stop mutilating your steel!
Ever deboned anything? That shit is slippery. I like the grip on this and its easy to sharpen.
Honestly this is what they gave us in culinary school and it works fine for slicing. I use it on occasion, and am happy that it's there.
Ditto. Culinary school, used primarily for my weekly baguette. No judgements.
Here's a helpful pdf from Korin on sharpening knives.Knife Sharpening PDF
Sharpening is misleading. This is a honing steel. Honing realigns, and straightens the blade versus sharpening which shaves steel to give you a new edge.
I hate that this says "old version". Have they really improved on the design of the mandolin? But seriously, I use this thing almost everyday. This is what you'll find actual cooks in actual restaurants using. It's a work horse, and you'll have uniformity and balance in your kitchen. Amen.
You need a kitchenaid, trust me.
Worth it. Sure, it's an investment, but you'll never buy another blender. Unless you own a restaurant, people abuse these, but for the home, you'll be fine.
Boy these sure do come with a lot of bells and whistles now a days. I like this one, I don't need 10 nesting bowls, I just use the one. But what if I'm making a small amount of pesto? Do it by hand, use a machine when you're working in bulk. Stop being a baby.
Join the future grandma! JK! This tech has been around for a while now but is finally being produced for the home scale. This is an inexpensive circulator, and it works just as great as any other 300 dollar model. It maintains temperature within one degree.
If you're like ballin'
A modest option, just be careful with liquids.
For big batches of hot soup, jam etc. Also helpful for hollandaises etc.