“The Tool of the Trade” is a well-recognized reference to the necessities of any industry. For a chef, one might assume (and be correct) that’s it’s a variety of sharpened knives. Believe it or not, there’s plenty of other “gadgets” tucked away in the roll of a knife wallet. 

Here are the essentials:

8’’ & 10’’ Chef’s Knife

The jack of all trades, the chef’s knife is a versatile tool for the general purpose of chopping and slicing. Chef’s knives can vary in weight and material. The weight will typically depend on the material of the blade. Lighter weight chef’s knives may be effective in increasing the speed of chopping easily serrated foods. They may not be suitable for cutting through tougher foods such as gourds and proteins.

Fish Filleting Knife

Fileting Fish is an art in and of itself. The flexible bade of a fillet knife allows the knife to move easily along the backbone and under the skin for a clean cut filet without breakage.

3’’ Paring knife

A paring knife is extremely versatile when it comes to the functions it can perform. A multitasking tool for chopping, slicing and peeling fruits and vegetables. Choosing a blade with agility will be helpful when maneuvering into tight spots and handling natural curves and crevasses.

Carving Knife

A long knife that’s used for carving meats and poultry. The carving knife is much thinner at the spine than the chef’s knife enabling it to carve thinner, more precise slices

Serrated Knife

Serrated knives are predominantly used for slicing bread or pastry. The toothlike edges are ideal for cutting through foods with either a hard exterior and soft interiors. The concept of the serrated knife is much like a saw. The teeth of the blade grip and rip the tough, slick or resistant exteriors of foods like bread, tomatoes, and citrus fruits while smoothly sliding through the center without crushing it.

Cork Spike (Chef’s Thermometer)

Created by chefs, a Cork Spike is often made from sticking a thin stick of metal into a cork and using it to sense the temperature of meat and fish. While the cork is used as a grip, the metal stick (resembling a thick needle) is used to puncture meat or fish to the center. This is a more skilled way of understanding temperatures, it can be compared to the way baristas measure steamed milk temperature with their pinkies.

Cranked Spatula

The cranked spatula has a wide variety of functions but is generally used for lifting delicately cooked foods. Because of its thin and flexible head, it allows for gentle transfer from pan to spatula to plate. 

Chef’s Tasting Spoon

It’s all in the title with this one. Typically, a regular serving spoon, usually found in the chest pocket of a chef’s coat, as well as in random places all over the house and kitchen.

Roche or Quenelle Spoon

Used to give a perfect oval shape to soft foods such as ice cream, tartare, or shape holding purees, the Roche spoon has a slightly longer bowl and thinner tip.