kitchen setup:

essential tools

Chef Thomas Keller • Chapter Two

Chef Thomas Keller Chapter Two

kitchen setup: essential tools

“I really have an aversion to useless tools. We tend to clut-

ter our drawers with things that we don’t need.
Gadgets—we feel we need to have them.”

subchapters learn more

Cutting Boards Assess your cutting boards by material using this
Knives chart. Determine what kind of cutting board fits
Storing and Cleaning Knives your needs and budget; perhaps a combination
Other Essential Tools of two or just one will work. Replace any cutting
Tools of Refinement boards that are not serving you well. Assess your
Useless Tools kitchen tools and let go of anything that qualifies
as a “gadget” or as a one-purpose tool to make
chapter review space for Chef Keller’s essentials.
In his overview of the tools you’ll be using
throughout this class, Chef Keller introduces his Material Advantages Disadvantages

kitchen essentials while delving into important

Wood • Renewable resource • Heavy
details about them, covering such topics as the • Structurally sound • Expensive
difference between wooden and composite cutting • Durable • Stains
• Knife friendly due to • Requires more care and
boards, the proper handling and care of knives,
its soft nature maintenance
and more. • Aesthetically pleas- • Absorbs unwanted
ing (for display bacteria and liquids
presentation) (not recommended for
He also discusses tools of refinement, like chinois,
raw protein)
mandolines, and microplanes, which help with
the subtleties and finishing touches of a dish. Chef
Plastic • Durable • Light (slides around)
Keller recommends sticking to essential and refin-
• Easy to clean • Visually less appealing
ing tools, and avoiding gadgets that only do one • Nonporous • Sharp knives cause
job. Another crucial point in this chapter is safety: • Inexpensive damage
• Versatile
you’re dealing with sharp implements and heat, so
go about your work with mindfulness, awareness, Rubber • Self-healing • Warps with heat
and care. • Easier on knife blades • Expensive
• Antimicrobial
• Will not crack, swell,
spllinter, or chip
• Will not absorb liquids
or odors

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Chef Thomas Keller Chapter Three

kitchen setup: essential tools

assignment
• Chef Keller explains that a honing steel is not a • Take stock of your essential and refining tools.
sharpener and that it is only meant to maintain Below are the essential and refining tools that
the shape of a sharp blade. To prepare for heavy Chef Keller references in this chapter and uses
use throughout this class, gather your essential throughout the class.
knives and have them sharpened, or take a class
at a local knife shop to learn how to sharpen
your knives at home.

Some Essential Tools: Some Tools of Refinement:

Cutting board Drum sieve (also called a tamis)

Scale Slotted fish spatula
10½-inch slicer Microplane
French knife (10-inch chef’s knife) Offset palette knife (small and large)
Serrated bread knife Pastry brush
Utility knife Tweezers
Paring knife Small kitchen scissors
Honing steel Chinois
Kitchen shears Mandoline
Butcher’s twine Digital gram scale
Peeler
Palette knife (also called a straight cake spatula)
Spatula
Plating spoons (variety of sizes for different
applications)
Sauce whisk (variety of sizes)
Timer

For an extended list of tools in Chef Keller’s

kitchen, see the appendix.

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