Chefs have countless tools at their disposal, and they’ve grown increasingly complicated and more full-featured with electrical tools and machines like mandolins, immersion blenders and multi-functional food processors. Despite advances in technology, knives are the tools that all chefs depend on more than any other.
Almost every chef has their own set of knives that suit their personal style and is comprised of the types they need to accomplish their specialized tasks. We asked our Culinary Specialists Jack and Joe about their go-to knives and other kitchen tools. Here’s what they had to say:
Marzetti Foodservice: What is your favorite tool and why?
Jack: Carving knife and fork set – These are my favorite tools because beyond being extremely functional, they are something that I pull out for special occasions. They represent something more than just kitchen tools to me.
Joe: My 9” Forschner serrated knife. I got this knife while at my first job after culinary school. It has a curved, very thin and sturdy blade with relatively “soft” teeth which makes it great for slicing everything from delicate bread to produce without damaging its structure. I’ve even used it to ice cakes, thinly slice salmon (as a thin spatula). It can do almost anything!
Marzetti Foodservice: Do you use different tools for functionality, cutting edge or tried and true?
Jack: Tried and true tools are so because of their functionality. There are however, some newer cutting edge items such as micro-planers that have become very popular because of their exceptional functionality.
Joe: I prefer function to form. In many cases I think that highly functional tools exhibit their own aesthetic. My knife kit, for example, is a hodge-podge of different knife brands because certain brands make better versions of certain knives than others. It is not the prettiest set, but they are all perfect for me and what they do.
Every chef has his or her own tools of the trade. What couldn’t you do without?
