For the question: what is your favorite cooking tool, we believe everybody got different answer. So here we sort some opinion from the Internet.
A toss up between my woden spoons and my sharpening steel. The spoons are so versatile. I use them to stir damn near everything. And nothing beats a woden spoon for breaking up ground beef as you brown it. The steel is always right beside my cutting board. Before I cut anything a few quick passes on the steel gives me a nicely honed knife. Makes a world of difference when prepping veggies! Ryan Tuttroen
I have a ten inch Wilkinson Sword kitchen knife that I use daily and would feel lost without. Now Wilkinson Sword weren’t particularly well known for their kitchen knives – they made swords after all, but when their factory closed a few years ago a batch of unhandled blades were found in their stock room. I got hold of one of them and put a brass bolster and a custom fitted olive wood handle on it. It is, in my opinion, the best mix of western and Japanese style blade I’ve ever used. Much slimmer than a regular western cooks knife it is balanced perfectly for slicing. With a proper full flat grind I never steel the blade to keep it sharp – I use a razor strop. This isn’t my knife but one of the same batch finished by someone else. You can see the design is much more japanese influenced than traditionally western. George Graham
A spatula. It can be used for stirring soups, sauces, and stir fries. It can be used to spread a sauce, or it can wipe up that sauce from the sides of a pot. It can pick up small sample bites for tasting and testing texture. It can be used in any pot, pan, wok, crock or other cooking device outside of a grill. The red one above is one I actually own. It’s perfect because of the one curved and one straight side, with very thick and firm, durable rubber and a sharp edge that can hug any surface. This spatula is like a lightsaber to my Jedi Knight of the kitchen – its only limitation is the skill of he who wields it. David Muccigrosso
