There is a wide range of implements that qualify as culinary tools. A home cook buys culinary tools from specialty stores, while a professional chef often goes to a warehouse with no displays or fancy merchandising to get to the same point.
A recent article on the top 5 most useful kitchen and culinary tools rendered dozens of responses and varied opinions. I found it especially interesting to read the differences between home cooks and professional cooks, but what really stuck out was the overlap.
In my opinion, as both a professional chef and an avid home cook, I have a few tools that I believe are indispensable in either setting.
1) One really good pot. More is nice, but one really good pot can make a cook shine.
2) Two really good knives. My first really good knife of choice is an 8” chef’s knife. I was professionally raised on old school Henckels, so that is my go to standard. But in recent years I have also started using an 8” Global. They are different animals, but equally beautiful and effective. The second necessary knife is a paring knife. Again, more would be nice, but one can survive and do quite well on these two.
3) One really good cutting board. None of this flimsy stuff. A truly really solid board.
4) And after that the field opens up…a whisk, large slotted spoon, cleaver….
5) But for me, two pieces of equipment that are right near the top of the necessary list are:
A KitchenAid mixer. I’ve had mine for 24 years and it’s still kickin’ and not even close to used up! The other piece of equipment that I find to be nearly critical is a Robot Coupe. So basically, that means a mixer and a food processor.
Above all, after the first 3 culinary tools, get what you need and always get sturdy functional equipment that is comfortable to you.