Many home kitchens are filled with drawers packed full of gadgets and tools that once seemed like game-changers but have since become neglected clutter. Specialized choppers, quirky holders, and single-purpose utensils often fail to assist in cooking and instead take up valuable space. To create a more efficient kitchen setup, professional chefs recommend focusing on fundamental tools and skills rather than accumulating gimmicky gadgets.
The consensus among culinary experts is clear: prioritize quality basics that will be used daily over trendy or niche devices. Essential tools include a good-quality knife, a solid cutting board, and reliable pans. These items form the backbone of any cooking routine and will truly enhance your skills in the kitchen. On the other hand, many specialized gadgets, while fun or novel, often end up underused and forgotten.
To help clarify which kitchen tools are worth investing in and which are better left out, several renowned chefs and culinary instructors shared their insights on the most overrated gadgets, as well as indispensable essentials.
**Mastering Knife Skills Over Mandolins** Celebrity chef and restaurateur Masaharu Morimoto advises against relying on mandolins—a slicer tool that many use to create thin, uniform vegetable slices. While mandolins do yield consistent cuts, Morimoto stresses that developing proper knife skills offers far greater control, precision, and safety. Mandolins can be bulky, difficult to clean, and potentially hazardous if not handled carefully. Instead, he recommends investing in a quality chef’s knife, such as an 8-inch Japanese blade, and taking the time to learn proper slicing techniques. This skill will serve you across nearly every recipe and help you avoid dependence on specialized tools like apple cutters or tomato corers.
**Ditch the Onion Gadgets and Goggles** Eric Rowse, lead chef-instructor at the Institute of Culinary Education in Los Angeles, points out the futility of certain onion-cutting gadgets. For instance, devices designed to hold a whole onion for chopping may resemble a weapon but ultimately don’t improve efficiency or safety. Instead, Rowse encourages the simple technique of halving the onion to create a flat, stable surface before slicing. For cutting onion rings, he suggests saving money by using a fork to hold the onion steady. He also debunks the myth of onion goggles, which claim to prevent tears. These goggles rarely seal properly against the eyes and thus fail to block the sulfur compounds that cause irritation. Instead, keeping your knife sharp and ventilating the kitchen by opening a window or turning on a fan are better strategies.
**Choose the Right Cutting Board** When it comes to cutting boards, not all materials are equally knife-friendly. Glass, stone, and metal boards may look attractive and serve well for presentation or serving, but they are hard surfaces that dull knives quickly. Chefs recommend opting for wooden or high-quality plastic cutting boards, which are gentler on blades and more hygienic when maintained properly. A well-chosen cutting board protects your knives and enhances your cooking experience.
**Skip Specialized Shredders and Herb Strippers** Many kitchen tools are single-purpose and rarely justified for home use. For example, shredding chicken can be easily accomplished with two regular forks, making specialized shredders unnecessary. Similarly, tools designed to strip herbs like thyme or rosemary from stems are often more trouble than they’re worth. One chef shared a personal anecdote about buying such a tool only to have it sit unused for years. The simple technique of sliding your fingers down the herb stem to strip leaves is quick, easy, and requires no extra gadgetry.
**Instant-Read Thermometers: Worth It, But Choose Wisely** Instant-read meat thermometers are highly valued by professional chefs for their speed and ease of use without complicated Bluetooth connectivity. However, some models can be expensive and fragile, prone to being lost or damaged. Chefs recommend choosing a dependable, reasonably priced model, such as ThermoPro’s Lightning Instant Read Thermometer, to ensure you always have a reliable tool for checking meat temperatures without unnecessary fuss.
**Manual Can Openers Over Electric** Cookbook author Peter Som critiques the widespread use of electric can openers, which often occupy countertop space without offering substantial advantages. Electric openers can be difficult to clean, struggle with irregularly sized cans, and require electricity. A good manual can opener, such as those made by Oxo with soft handles, is compact, reliable, and easier to maintain. This simple tool can cut cans efficiently without