Good tools in the kitchen can keep you moving more efficiently when working in the kitchen, saving you time, money, and energy.
Sharp knives that are well balanced are essential to quick food prep- plus they are worth the investment, I’ve had mine for over 20 years. I love the global brand and because they are made from one piece of metal they are easy to Kasher if you make a mistake. This 3 piece set has all the pieces you need. For Kashrut purposes, I have different pieces for meat, dairy, and parve. You can mark yours with some nail polish, stickers, or electrical tape.
I store my knives on a magnet, we don’t wall mount ours but you could. The magnet is more sanitary than a knife block since it is easier to clean. This magnet has a nice design for a great price, but choose the one you like, they all pretty much do the same thing.
Of course, a cutting board that doesn’t harbor germs dulls your knife, and is easy to clean is essential. I love these Epicurean cutting boards. They come in several colors, so good for keeping kosher, and they also have a variety of sizes to choose from. What I love about these is that it isn’t plastic, so you don’t have to worry about it getting into your food, and they are heat resistant, so you can use them as trivets or hot pads as well. They are easy to clean and look great after years of use. They are also dishwasher safe, made in the USA, and made with sustainability in mind. Since they are very thin and lightweight they are easy to store, and they stay flat (don’t warp).
To store cutting boards, baking sheets, and tins or trays consider a rack for inside your cabinet. Place the rack sideways so you can quickly slide the boards in for easy cleanup. A rack does take up a bit more space, but it keeps everything from sliding over and keeps items from getting scratched, prolonging their life. Durability is key which is why metal is best for this type of tool as it is usually heavier and can keep things in place better.
While we are on the subject – I love my Airbake baking sheets. We have had them for years, I find that when I bake my challot on them they come out perfectly. My husband bakes his cookies on them and they always come out perfect. They come in a variety of sizes and are really very durable.
I do have a silicon baking mat, but I find that it is really difficult to clean, even in the dishwasher, and it gets a sort of sticky residue on it, so while I would love to use mine more, I find it isn’t worth the hassle of cleaning it. I use parchment paper instead. It isn’t ideal but at this time, seems to be the best option.
I’d love to hear about what you use in your kitchen – so drop me a line and let me know.
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