Cooking Tools Professional Chefs Say Are Actually Worth Buying
You open your kitchen drawer, see a garlic press you never use, and wonder—what would a real chef actually keep in this space?
Professional chefs think about kitchen tools differently than most home cooks. They don’t have room for gadgets that do one thing poorly. They need tools that work hard, last long, and deliver consistent results. This guide shares the cooking tools chefs genuinely recommend, based on what they use every single day.
TL;DR: Chefs agree on a short list of essentials: a sharp chef’s knife (the one tool that replaces dozens of gadgets), a reliable instant-read thermometer, and a versatile fish spatula. Other favorites include kitchen scales for accuracy, Microplane graters for flavor, and cast iron for durability. Most chefs skip single-use gadgets entirely—they’re clutter that doesn’t improve your cooking.
Key Takeaways:
- The chef’s knife is the single most important tool—choose quality and keep it sharp
- Temperature probes eliminate guesswork and prevent overcooking
- A fish spatula is surprisingly versatile for flipping and transferring food
- Kitchen scales are essential for baking and consistent results
- Cast iron and wooden boards outlast trendy alternatives
The Knife: Your Most Important Investment
If there’s one tool every chef agrees on, it’s a quality chef’s knife. “A good chef’s knife is versatile and durable, with the ability to take on most chopping tasks,” says Steven Carter-Bailey, former Great British Bake Off finalist and food expert at ProCook . It handles everything from chopping vegetables to portioning meat on the bone .
How to Choose the Right Knife
The ideal chef’s knife has a 6-8 inch blade with a slight curve for rocking motion during chopping. Carter-Bailey recommends testing knives in person before buying—the main thing is whether they feel and fit nicely in your hand .
Professional chefs are divided on brands, but Shun and Wüsthof consistently come up as reliable choices. Chef Nikki Naik says her first knife set came from Shun and included every blade she needed for various tasks, from chopping produce to slicing bread . Chef Trisha Pérez Kennealy specifically recommends Wüsthof knives, noting that her sharp chef’s knife handles jobs quickly and cleans in less than a minute .
Keep It Sharp
One experienced chef sums it up simply: a sharp knife is much safer than a dull knife .
Knife care rules:
- Never put knives in the dishwasher
- Hand-wash with warm, soapy water
- Store in a proper knife block or on a magnetic strip
- Keep knives sharp with a whetstone or knife sharpener
- Never leave knives loose in a drawer—it dulls the blade and poses a safety risk
Important reminder: Don’t buy a full knife block set. Most include pieces you’ll rarely use. One good chef’s knife is all you really need .
Digital Kitchen Scales: Precision Matters
A digital kitchen scale is the tool chefs wish more home cooks would use. “If you want consistent, perfect results, ingredients should always be measured with a kitchen scale,” says recipe developer David Davidov. “Cups can vary depending on how ingredients are packed, but grams are always precise” .
Why Scales Beat Measuring Cups
Baking is chemistry. The ratio of ingredients matters. Measuring cups can be off by 10–20% depending on how you scoop or pack. A scale eliminates that variable completely.
A scale is useful for more than baking. It helps with portion control, recipe scaling, and even reducing food waste by measuring exactly what you need. One chef calls it “the simplest way to ensure consistency and accuracy, especially in baking or delicate preparations” .
Instant-Read Thermometers: No More Guesswork
“I don’t know why home cooks think chefs can cook everything so perfectly without a thermometer. Temperature is precision,” says Tony Reed, executive director of culinary innovation at Spiceology . Whether you’re roasting a chicken, grilling steaks, or tempering chocolate, an instant-read thermometer takes away the guesswork .
Jack Stein, Chef Director of Rick Stein Restaurants, agrees: “A probe is the best piece of kitchen equipment because it makes cooking so simple” . Once you know the target temperature, you simply stick the probe in and it’s done .
The ThermoWorks Thermapen One is a chef favorite for its two-second read time . One chef says she even brings it on vacation because you never know when you’ll want to reach for it .
Microplane Graters: Small Tool, Big Flavor
Top Chef alum Brother Luck calls a Microplane grater a “must-have for adding bright citrus zest, shaved cheeses, or finely grated spices” to dishes . Chef Ann Ziata says it’s the tool she uses most frequently while cooking, using it for everything from lemon zest to quickly grating garlic and ginger—which is “so much faster than when using a knife” .
The Microplane is a true multitasker. It creates light, airy garlic that melts beautifully into sauces . It also offers much more control than a box grater, with fine blades that avoid bitter citrus pith .
The Fish Spatula: Surprisingly Versatile
Don’t let the name fool you. A fish spatula is one of the most versatile tools in a professional kitchen. Chef Tyler Fenton of BATA Tucson recommends them because they’re “cheap but dependable” .
The thin, flexible design lets you:
- Flip delicate fish and fried eggs
- Transfer piles of roasted vegetables
- Move large cookies from baking sheets
- Scrape the fond from pan bottoms into sauces
Chef Kelsey Leland adds that it’s “thin and precise enough to quickly turn seared proteins or toss roasted vegetables without losing those delicious browned bits that tend to stick to the baking sheet” .
Cast Iron: Built to Last
“Cast-iron pans are essential for getting that perfect crispy browning without burning or sticking,” says Chef Ann Ziata . Chef Patrick Lee calls his Lodge cast-iron pan his “ride-or-die of kitchen gear” .
Staub cast-iron Dutch ovens are also chef favorites. They’re “nearly indestructible” and excellent for bread making, roasting, braising, and soup-making .
Comparison Table: Tools Chefs Actually Buy
| Tool | Why Chefs Recommend It | Best Brands/Models | Typical Cost |
|---|---|---|---|
| Chef’s Knife | Handles 90% of cutting tasks | Wüsthof, Shun, Zwilling, Victorinox | $60–$200+ |
| Digital Kitchen Scale | Essential for baking accuracy | OXO, Escali | $15–$40 |
| Instant-Read Thermometer | Eliminates guesswork | ThermoWorks Thermapen, ThermoPop | $35–$100 |
| Microplane Grater | Adds flavor with zest, garlic, cheese | Microplane Classic | $15–$25 |
| Fish Spatula | Versatile for flipping and transferring | Victorinox, Winco | $15–$25 |
| Cast Iron Skillet | Great heat retention, lasts forever | Lodge, Staub | $20–$60 |
| Wooden Cutting Board | Protects knives, safe for food | John Boos | $40–$100 |
What Chefs Skip (and What They Use Instead)
Skip: Garlic Press
Chefs avoid garlic presses because they bruise the garlic, releasing harsh sulfur compounds that make dishes taste sharp or bitter. Chef Jason Hall explains that pressing also removes control—you end up with a one-note garlic intensity rather than something layered and nuanced . Instead, professional chefs use a chef’s knife or Microplane .
Pro tip: Using a chef’s knife lets you choose the texture you want—from a gentle sweetness when thinly sliced to deeper intensity when finely minced .
Skip: Grill Presses
Chef Esperanza Guzman says grill presses are “unnecessary shortcuts.” If you’re skilled and staying engaged with the cooking, a spatula is best for getting a crispy skin or a smash burger .
Skip: Pre-Ground Pepper
Black pepper loses its flavor within weeks of grinding. A simple pepper mill and whole peppercorns give you far better flavor with very little effort .
Skip: Nonstick Pans
Chef Emmy Clinton says she will never buy a nonstick pan again. “They can’t handle the high heat, they scratch easily, and they never last long.” Instead, she recommends investing in a nice stainless steel set. “They’re better for browning, can handle extremely high heat, and improve over time” .
Start Small and Build
You don’t need to buy everything at once. Start with the basics and add tools gradually as you need them . Here’s a simple starting list:
- 8-inch chef’s knife (quality matters—invest wisely)
- Cutting board (wood, not glass or plastic that dulls knives)
- Instant-read thermometer
- Digital kitchen scale
- Microplane grater
Chef Jiwan Lal puts it simply: “A few well-chosen tools and a bit of confidence will take you much further than any machine” .
FAQ Section
What’s the one tool every home cook should buy first?
An 8-inch chef’s knife. It handles nearly every cutting task in the kitchen .
Do I really need a kitchen scale?
Yes, especially for baking. Measuring by weight is more accurate than measuring by volume .
What thermometer do chefs recommend?
The ThermoWorks Thermapen One is a favorite for its speed and accuracy .
Are expensive knives worth it?
Yes. A good knife lasts decades if properly maintained .
What’s an underrated tool most people don’t own?
A cake tester. Chefs use it to check doneness for meats, vegetables, and baked goods .
Why don’t chefs use garlic presses?
They bruise the garlic and release bitter compounds. A knife gives more control and better flavor .
Which kitchen tool do you want to learn about next? Share your questions in the comments.
References and Resources for a Better Kitchen:
