\n<\/p>\n
If you’ve ever worked in a professional kitchen, you know how valuable space is. There’s simply no room for single-function gadgets that barely get uses, or worse, don’t do much of anything at all. If you can’t stand clutter — and wasting money — you should think about your kitchen in the same way. Avoiding overrated and useless tools is a good place to start.<\/p>\n
To find out which kitchen tools aren’t worth the space they occupy, I turned to five professional chefs. These career cooks are the ultimate authority on which kitchen gadgets should get the boot — especially when cupboard, counter and drawer space is limited. Each one listed their least favorite kitchen tools and offered their preferred method or tool for completing the cooking task that they’re meant to.<\/p>\n
Here’s what they said.\u00a0<\/p>\n
Celebrity chef, restauranteur<\/p>\n
<\/p>\n Masaharu Morimoto shared his pick for the most overrated kitchen tool.<\/p>\n <\/span> Dave Kotinsky\/Stringer\/Getty<\/span><\/p>\n <\/p>\n Chef Morimoto encourages beefing up your knife skills to make thin and uniform vegetable slices.<\/p>\n <\/span> Milk Street<\/span><\/p>\n Why:<\/strong>\u00a0“While it brings good slices, mastering proper knife skills gives you more control, precision and safety in the long run. Mandolins can be bulky, hard to clean and risky if you’re not extremely careful. Relying too much on a mandolin, or tools like a two-in-one apple cutter or a tomato corer can hold you back from developing real technique. Taking the time to learn how to handle a sharp chef’s knife or Japanese blade will help you in almost every recipe.”\u00a0<\/p>\n What to try instead:<\/strong>\u00a0Mac 8-inch Japanese chef knife<\/span>.<\/p>\n Lead chef-instructor\u00a0Institute of Culinary Education, Los Angeles<\/p>\n <\/p>\n Culinary instructor Eric Rowse knows a gimmicky kitchen tool when he sees one.<\/p>\n <\/span> Institute of Culinary Education<\/span><\/p>\n Why<\/strong>: “These look like a weapon for Wolverine wannabes; it’s meant to help you hold a whole onion and “chop” it. Instead, cut the onion in half to create a flat surface so it won’t roll away. If you’re trying to cut rings, save the $14 and stick a fork in the root and hold the fork.”<\/p>\n What to try instead:<\/strong>\u00a0Learn to\u00a0properly slice an onion\u00a0the old-fashioned way.<\/p>\n <\/p>\n Save your money — and some dignity — and skip the onion goggles.<\/p>\n <\/span> Rubberball\/Mike Kemp\/Getty<\/span><\/p>\n Why:<\/strong> “A waste of money, as they don’t form a great seal around the eyes to prevent the sulfur compounds from getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a fan<\/span><\/span> instead.”<\/p>\n What to try instead:<\/strong> CNET’s Peter Butler shares tips for cutting onions without crying.<\/p>\n <\/p>\n Glass, stone and metal boards are OK for serving but when it comes to slicing and dicing, wood is the way to go.<\/p>\n <\/span> David Watsky\/CNET<\/span><\/p>\n Why:<\/strong> “Cutting on hard surfaces is\u00a0bad for your knives<\/span><\/span>; instead, go for wood or poly.”<\/p>\n What to try instead:<\/strong>\u00a0Our list of\u00a0the best cutting boards<\/span><\/span> features plenty of knife-safe options.\u00a0<\/p>\n Why:<\/strong> “I can’t think of anyone needing a tool devoted to shredding chicken outside a restaurant, and even restaurants don’t use it. This item only has one purpose, so I’d skip it.”<\/p>\n What to try instead:<\/strong> Two forks.<\/p>\n Why:<\/strong> “I love thyme but hate stripping it. When I was young, I got suckered into believing this tool would help me\u2026 It’s been sitting in my cupboard, laughing at me for almost a decade now.”<\/p>\n What to try instead:<\/strong> For heartier herbs<\/span><\/span> like rosemary and thyme, just use your fingers to slide down the stem, opposite to how the leaves grow.<\/p>\n <\/p>\n Instant read meat probes work fast and don’t require fussy Bluetooth connection.<\/p>\n <\/span> Chris Wedel\/CNET<\/span><\/p>\n Why<\/strong>: “These are a great tool, but can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing away or dropping it in the coals.”<\/p>\n What to try instead<\/strong>: ThermoPro’s Lightning Instant Read Thermometer<\/span><\/p>\n Cookbook author and lifestyle expert<\/p>\n <\/p>\n Cookbook author Peter Som didn’t hold back when asked about his least favorite kitchen tools.<\/p>\n <\/span> Peter Som<\/span><\/p>\n <\/p>\n A manual can opener is cheaper, works great and is less likely to break.<\/p>\n <\/span> Nelson Aguilar\/CNET<\/span><\/p>\n Why:<\/strong>\u00a0“Most of us grew up with an electric can opener permanently stationed on the kitchen counter, like it was a vital appliance. But truthfully, they’re more nostalgia than necessity. They take up space, can be a hassle to clean, and often struggle with irregularly sized cans. A good manual opener is compact, reliable and gets the job done without needing an outlet or a user manual.”<\/p>\n What to try instead<\/strong>: Oxo’s soft-handled can opener<\/span>.<\/p>\n Personal chef to Dwyane Wade and Gabrielle Union and author of Love: My Love Expressed Through Food<\/span><\/p>\n <\/p>\n Richard Ingraham avoids certain kitchen tools when cooking for celebs like Dwayne Wade and Gabrielle Union.<\/p>\n <\/span> John Parra\/Gett<\/span><\/p>\n Why:<\/strong>\u00a0“A knife and spoon do the job just as easily, and the specialized tool rarely fits all avocado sizes properly. It’s a one-trick pony that clutters drawers.”<\/p>\n What to try instead<\/strong>: A good paring knife like\u00a0this $35 Wusthof.<\/span>\u00a0<\/p>\n <\/p>\n Separating an egg by hand isn’t so that difficult that it requires hardware.<\/p>\n <\/span> Yipengge\/Getty<\/span><\/p>\n Why:<\/strong>\u00a0“A tool just for separating yolks is unnecessary for most home cooks.” The only exception may be\u00a0this one<\/span>, and even that is just for yolks. Err, I mean yucks<\/em>.<\/p>\n What to try instead<\/strong>: Cracking an egg and using the shell halves or your fingers works just as well.\u00a0<\/p>\n Why:<\/strong>\u00a0“Rolling garlic cloves in a silicone tube may work but requires storing a single-purpose gadget.”<\/p>\n What to try instead<\/strong>: Smashing garlic cloves with a chef knife is quicker and more reliable.<\/p>\n <\/p>\n Chef Ingraham says skip the scissors on pizza night.<\/p>\n <\/span> Zoranm\/Getty<\/span><\/p>\n Why:<\/strong>\u00a0“A pizza cutter or knife works better and faster. These scissors are gimmicky, awkward to clean and take up more space than they’re worth.”<\/p>\n What to try instead<\/strong>: KitchenAid’s stainless-steel pizza wheel<\/span>.\u00a0<\/p>\n Why:<\/strong>\u00a0“They’re hard to clean and don’t offer a huge advantage over a sharp chef’s knife. Plus, they tend to crush delicate herbs more than slice them.”<\/p>\n What to try instead<\/strong>: Made In’s 8-inch Chef Knife<\/span>.<\/p>\n Why:<\/strong>\u00a0“Boiling eggs in a pot is straightforward and flexible. The electric version just adds clutter unless you boil eggs constantly and hate using a stove.”<\/p>\n What to try instead:<\/strong> This\u00a01-minute hack<\/span><\/span> for making poached eggs in the microwave.<\/p>\n <\/p>\n A good butter knife works just as well and requires less space and maintenance.\u00a0<\/p>\n <\/span> Williams Sonoma<\/span><\/p>\n Why:<\/strong>\u00a0“It slices sticks of butter into pats\u2026 but why? A knife works instantly, and you don’t have to load and clean a plastic gadget for it.”<\/p>\n What to try instead<\/strong>: Williams Sonoma breakfast butter blade<\/span>.<\/p>\n Why:<\/strong>\u00a0“It’s a plastic disc with holes to tell you how much spaghetti to cook. Just eyeball it or learn the rough weight by experience. It’s not worth the drawer space.”<\/p>\n What to try instead: <\/strong>A kitchen scale<\/span><\/span> for precise measurements.<\/p>\n Why:<\/strong>\u00a0“Often clogs, sprays unevenly and requires constant cleaning. A small spoon or brush does the job with less frustration.”<\/p>\n What to try instead<\/strong>: World Market’s olive oil cruet<\/span>.<\/p>\n <\/p>\n A sharp vegetable peeler is all you need to skin a batch of potatoes.<\/p>\n <\/span> Capelle.r\/Getty<\/span><\/p>\n Why:<\/strong>\u00a0“Takes up a surprising amount of space and peels slower than a regular peeler. Plus, it’s overkill unless you’re peeling dozens of potatoes at once.”<\/p>\n What to try instead<\/strong>: Oxo’s Swivel peeler<\/span>.<\/p>\n Why:<\/strong>\u00a0“Sold as a safer way to slice bagels, but takes up a ton of space and is awkward to clean. A serrated knife does the job just fine.”<\/p>\n What to try instead<\/strong>: Opinel’s 8-inch bread knife<\/span>.\u00a0<\/p>\n Executive chef,\u00a0Kellogg’s Diner<\/p>\n <\/p>\n Jackie Carnesi<\/p>\n <\/span> StarChefs<\/span><\/p>\n <\/p>\n There’s a reason pro chefs don’t use oven mitts.<\/p>\n <\/span> Webstaurant<\/span><\/p>\n Why<\/strong>: “Oven mitts are the most useless item in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it’s more likely to be washed regularly. I don’t know many people who wash their oven mitts frequently enough… it seems many have deemed it an item that doesn’t warrant regular cleaning. It does.”<\/p>\n What to try instead<\/strong>: Stock a plethora of kitchen towels<\/span>.<\/p>\n1. Mandolin<\/h3>\n
Eric Rowse\u00a0<\/h3>\n
2. Onion holders<\/h3>\n
3. Onion goggles\u00a0<\/h3>\n
4. Metal, glass, stone and acrylic cutting boards<\/h3>\n
5. Chicken shredder\u00a0<\/h3>\n
6. Herb stripper<\/h3>\n
7. Bluetooth wireless probe thermometer<\/h3>\n
Peter Som\u00a0<\/h3>\n
8. Electric can opener<\/h3>\n
Richard Ingraham\u00a0<\/h2>\n
9. Avocado slicer<\/h3>\n
10. Egg separator<\/h3>\n
11. Garlic peeler tube<\/h3>\n
12. Pizza scissors<\/h3>\n
13. Herb scissors<\/h3>\n
14. Electric egg cooker<\/h3>\n
15. Butter cutter and dispenser<\/h3>\n
16. Pasta measurer<\/h3>\n
17. Oil mister<\/h3>\n
18. Electric potato peeler<\/h3>\n
19. Bagel guillotine<\/h3>\n
Jackie Carnesi\u00a0<\/h2>\n
20. Oven mitts<\/h3>\n