The Pro Home Cook's 10 ESSENTIAL KITCHEN TOOLS
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- Опубліковано 10 тра 2024
- Let's be honest there are some useless kitchen tools and gear out there, but what about kitchen essentials? I sat down with Mike G of Pro Home Cooks to give me his 10 Kitchen essentials tools and gear. Here are links to the items if you want to pick up any:
1. Salt Vessel (Homemade)
2. Quality Chef's Knife (couldn't find, quality Japanese knife listed): amzn.to/39Zceli
3. Microplane: amzn.to/2WjE1Jc
4. Kitchen Tongs: amzn.to/2J2OpNP
5. Wooden Spoon / Spatula: amzn.to/2IStGMt
6. Wood Cutting Board: handcraftedbybruce.com/produc...
7. Kitchen Scale: amzn.to/2vu0Izs
8. Mesh Strainer: amzn.to/2Wi8nvN & Spider Strainer: amzn.to/2Wi8nvN
9. Large Pot (Dutch Oven): amzn.to/2U9FUFD
10. Thermometer Gun: amzn.to/38Tkwty Probe Thermometer: amzn.to/38Tkwty
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 & 18-105 mm F4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #KitchenGear #KitchenEssentials
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Розваги
Mike Greenfield has solid advice about getting one thing at a time, and get good at using it. I would stress to get high quality tools. For instance, don't get a thin walled skillet, get a multi-ply one like All Clad--it cleans easily and it cooks evenly. Great collab, Ethan!
That also discounts anything you would get at the Dollar Store
I wanted to convince myself that I was being immature when i shunned all-clad in favor of calphalon.
The handle says it all fuck all-clad. go viking, calphalon, or literally just buy a used set of cast iron for 1/6th of the price of a single *quality* stainless steel
@@mouthfulacoque3580 No way. I have a set of Inkor Stainless Steel, the best in the industry. Going strong and still beautiful since the early 1980's when bought. Try that with Calphalon.
A consistently accurate scale down to the gram is definitely essential if you get into baking. My aunt's recipe books had her tried-and-perfected measures in grams written in the margins. She always had the most delicious pastries!
As a German I'm still kinda surprised that it is so uncommon to use a scale in the US (and potentially in other places?). While not every recipe here has perfected measurements, we only measure liquids by volume and sometimes small quantities of sugar, salt, baking soda or spices in tea-/tablespoons. Everything else is weight measured.
I agree with all of this except #10. A probe meat thermometer is invaluable, especially for poultry. I’d rank it over a temperature gun.
Absolutely! I just bought a thermoworks thermopop and it is amazing.
Also good for making yoghurt.
@@SabrinaCWB168 what are the benefits of making your own yogurt? And is it easy to make?
@@dapperdan2658 the 2 main benefits are that it's much cheaper and cuts down on plastic. You can put whatever flavours you like in it too. It's very easy. You need a pot to cook it, a jam making thermometer, a big blanket, a spoon, and a fridge. I learned on UA-cam. :)
@@SabrinaCWB168 Thank you very much! Will have to try
Haha I love how much you hate that avocado slicer. That’s cool that you got to work with mike though, great video as always!
Haha I just can't understand how it's a thing. Yea it was great to stop by his studio for a few hours!
Ethan Chlebowski
What the avocado slicer people are thinking: *thicc nife*
I actually love that avocado slicer haha use it all the time
@@EthanChlebowski my roommates have one and tbh it's kinda dope if you're just someone that wants an avocado easily, lol
@@colbymoore12 Me too! The avocado slicer is great! No slipping the avocado stone or getting a cut in the hand while slicing the avocado. Especially useful for my son, as avocado is his favorite vegetable (actually a fruit, but we eat it as a vegetable). I feel safe when he cuts the avocados. :)
You say laser thermometer. I say ergonomic cat toy
Works for dogs, too.😊
I need laser thermometer to check the temperature of my pizza stone prior to sliding in a couple loads of bread.
I need the laser to double check the oven temperatures vs. oven display.
I need laser to check bread proofing temperature.
I need laser to check water temp to add in preferment.
I need it for a gazillion other things to make me happy because you see, I don't have a pet. 😢
@Space Cadet it works for other people's dogs too.
@@sharonoddlyenough no, using a laser pointer causes ocd in both cats and dogs, but especially dogs
That 'big iron pot' we call a Dutch oven. They are not cheap at all but worth every penny. I actually have two - one I use just for baking bread in as I don't want my bread tasting of anything else. The other I use for stews and for roasting meats in. There's a great technique for doing chicken breasts perfectly - a bit of oil in the Dutch oven, then put in on the burner on high until the oil starts to smoke. Throw in your seasoned chicken breast and immediately cover them. Leave the Dutch oven on the high heat for exactly one minute then turn the heat down to low. Then leave the oven on the low heat for 15 minutes. Then take it off the heat and leave it to continue the cooking just from the heat in the iron itself. But never, ever open the lid to check. The chicken comes out... SUCCULENT! One tip - if you are cooking on electric get a second element going on low to switch the Dutch oven over to as electric elements do not reduce heat quickly enough and you dry things out.
Is that for bone-in skin on or boneless skinless? Seems like they would be overcooked for the latter?
@@Obsidianone831 I have done skinless/boneless breasts and bone in/skin-on chicken thighs and both came out perfect. I don't think I have ever even seen a bone-in/skin-on chicken breast for sale lately. Although I do like to 'butterfly' a whole chicken and do it in the oven in a cast iron skillet I have heated up in there to the max beforehand. The Dutch oven is an incredibly versatile thing and not used enough. The first one I bought was $130.00 at Bed, Bath & Beyond (although I had a 50% off coupon) and it has produced a loaf or two of crusty no-knead focaccia every week for three years!
Lodge makes a good dutch oven for $60. Not cheap but not $500 either! OFC Lodge is a US brand. They also make cast iron pans that are mid-grade.
When you say take it off low and let it continue cooking, do you mean you have a thermometer in the meat to tell you when it's done?
Do you ever flip the chicken breast?
@@MadLadsAnonymous If you follow the times I described the chicken will be done perfectly. If you take the lid off before the time is up for whatever reason, you'll ruin the chicken. The breasts are not being fried, so there's no burning - and no need to flip them. It's like a baking process in a really confined space with heat radiating from every direction. That's why baking a round rustic loaf in a Dutch oven is so foolproof.
Mike's advice is always useful. Thanks for the video!
Now this is the collab we've all been waiting for.
Great video. I prefer the strainer with a smooth interface where the mesh meets the round top. I have one that has a lip sort of connection and I find any small foods can get stuck inside the overlap of the circle and are very difficult to clean out.
As a homecook who loves having various equipments for my cooking, it made me feel good to have all the 10 options or some variations of those. I would highly recommend all of those specially a wooden board, its life changing!
Add two one-piece silicone spatulas, one big and one smaller one. They don't cost much but are multi-purpose and save a lot of money as they scrape almost everything clean. Less food waste and washing up.
I got these as a Christmas gift from my mum probably 6 years ago and they’re absolutely in my essentials. Not something I would have bought myself but I use them for everything - stirring, flipping, scraping. So easy to clean and super robust.
Yeah not to mention I'm sick of wooden spatulas as they lack that flexible tip and don't go in the dishwasher. A silicone spatula is so much easier since it flexes and can be put in the dishwasher.
Agreed! Being frugal (!) (Ok, penny-pinching!) I love that I can get every last drop of mixture from a bowl using a spatula 😊
Id like to add- try to get one where the head and the handle are a continuous piece of material, do stuff doesn't build up in the seam. Spend a couple of dollars more if need be, they last forever.
Love collaborations!
Great video guys!
One item I can't really live without that has no substitute is my Salad Spinner. You HAVE to wash your greens, and there's no other way to dry them out after, apart from wasteful paper towels that do a terrible job. Not just greens, though, fries and hash browns require you to wash and dry potatoes, when you buy any produce you should wash it and store it dry, and if you are really cramped for space, you can replace your colander with the inner basket from this device. (Not recommended for pastas and hot items.) I hate to promote a brand, I've used only a few types, but the OXO Good Grips Salad Spinner is head and shoulders above any that I've tried. Well worth the few extra dollars. Whatever you buy, get the bowl-type that allows you to soak stuff in the spinner, not the open-bottom type, those just wet, not wash.
What are your must-haves?
How about cloth kitchen towels?
@@TJAN-rv4om its messy and not good when u need to make a lot of salad. for 3 leafs of salad for one sandwich its enough but big bowl of salad it can be messy
the oxo has bad reviews on amazon so I went with a different one.
@@PervyOldToadSage The one I have is a few years old, with a squared-off bottom. I believe they changed to a more bowl-like design. I can only tell you the one I have is incredible. Fast, large, and most importantly, easy to clean. I'm sure there are plenty of good ones out there today.
[EDIT: I checked Amazon and the 5 QT Good Grips which is closest to the one I have has 82% 5 star reviews with almost 4000 ratings. They also make one called "Soft Works which has 75% 5 star reviews on a thousand ratings. I still stand by the brand.]
@@TJAN-rv4om If you mean cloth kitchen towels are a must have, I have to agree!
This bromance is just... goals. KEEP IT COMING!
Yasssss to the dutch oven!! It's my absolute fave thing in my kitchen. Great video.
For those trying to set up a kitchen on a budget, don't forget to raid Mom's, Grandma's or your friends "disposables". Even look at your own. I've bought 2 squeeze bottles during Covid to use oil at the stove. Both are junk. But my Sriracha bottle is close to empty and work great - no leakage - guess what my oil is going to live in.
If you know anyone that shops Costco regularly, their containers are wonderful for storage. You just need some lemon or orange oil (for furniture) to clean the label glue off. Before you toss a large plastic snap on lid, see if it fits any of your dishware. Makes for easy leftover storage quick and safe to reheat in microwave (with the lid off!)
i love that he says that all you need is two knives {good advice} and I love that he has a three block knife set right behind him
🤣🤣🤣🤣🤫
If you watch any of his videos, you'll see him usually only using those two though.
I noticed that, too, but hey, I've probably got 20 knives and mainly use the same 2 all the time. 😉
Excellent video, very helpful for single men, thank you!
I have been doing a lot of pallet grill cooking/smoking meats...during Covid... LOVE MY TEMP probes.. nice list it made me think!
Great Basic Information Here With Super Money Saving Tips.
Cast iron Dutch oven - absolutely must have!
Noone uses glass boards for cutting lol. They're for rolling dough and they do a great job at it thanks to being cold, hard and smooth.
My TIP Charity shops have Heaps of culinary items. for a few Dollars
and if you keep your eyes open some real Gems.
For me it’s my triple clad 12 inch stainless steal pan with high walls and lid. It’s more multipurpose than a frying pan but can do almost anything the frying pan does. I use it more than the Dutch oven for what I like to cook but the Dutch oven is a close second.
Agreed! I finally made the leap and purchased an all clad pan last month. I’m obsessed! So worth the money
@@meghk5147 same here! Just last month. It’s a game changer
Another good video! Does the gun thermometer accurately measure oil for deep frying?
I've been cooking for 40 years, and I agree with all of those, and I own all of them except the laser thermometer (I have probes). But that one is on my list. Great advice.
Buy one. I did recently for like $19.99 on Amazon, ofc. Love it!
Stick with the probe
Why do I hear a Hindi song in the background at the end from 10:00
😂.
Hi. I really enjoy watching your channel! Would love to know where you got your apron.Thank you!
Good list, the color on the knife is called a patina and it is not rust..
If you're talking about the Nakiri its not patina, its acid corrosion, it comes on carbonsteel knives when used for acidic ingredients. you can clean it easily.
@@applejuis4516 This
As someone who’s taken a liking to the culinary arts lately, I feel like obligated to list my personal favorite tools to use
- Bench scraper
- Rolling pin
- Whisk
- Wooden spoon
- Pastry blender
- Chef’s knife
- KitchenAid mixer
Thanks for the video!
Cannot argue with this list. I'd add pizza stone for baking.
I think he does the KitchenAid mixer on another list that focuses specifically on appliances. But I'm surprised he didn't include a whisk in his list. To me, whisks are life. Without them there's only lumps!
@@vegasrenie yeah the lack of whisks was really surprising.
@@SpaceCadet4Jesus I don’t think I’ve heard of that. Is it used exclusively for pizza or other things as well?
@@snowset675 Pizza, bread and such. I bake a lot of ciabatta bread on it with a thin layer of baking (wax) paper between. It provides a stable temperature for crusts.
I'd like to add 3 things: a big spoon for soups, a big funnel, and a cheese slice. The latter, not just for cheese slicing, but it also works as a small spatula and cake slice. 😁
I think the wooden spoon is my favorite.
Any info on the hanging pot shelf right of the stove? I’m in a small apartment and that would help with space.
Another good video 😊👍
9:07 nice...
Thank you! I came to the comments specifically for this. I had to scroll for way too long. You have restored my faith in humanity.
Decent list, from my perspective. I have two variations:
-- I have a wood spatula, but I use a good silicone spatula *far* more ("good" in part means the handle and head are one piece).
-- I have both a contactless thermometer and a Thermapen probe thermometer, and I use the latter far more often.
Hey Buddy, What food processor do you use / recommend? Thanks!
I cant believe he forgot to mention you can make bread in the Dutch oven too lol. Great list!
Surprised by the temp gun over a thermometer.
The main thing I check temp on is inner temp on meat
I know this is a year old comment, but those two are not interchangeable. Temp gun cannot read internal meat temperature but it's the only use I can think of where that matters. Thermometer cannot read temperature of anything that is sealed for fermentation or cannot be disturbed (think about those recipes, when you cannot open the oven or the cake will deflate).
The meat can be done safely if you don't care about overdoing it for few minutes, but fermented things needs a very specific temperature range or they will go bad.
BEST COLLAB!
Where did you manage to get your big cast iron skillet? I've been looking around and can't seem to find one anywhere.
Lodge makes a 12", possibly a 15" one, and they are sold new in stores.
Honestly all the new ones are junk. They won't be good until they are 10 or 20 years old because they don't mill the inside smooth enough. My everyday cast iron cane from my mom. And my others are from antique stores. You can find odd sizes and they have been used and loved and seasoned for decades. All have super smooth interior bottoms from use.
Great video….. May I add a good bread knife…. And a good slicer knife…. And a good boning knife?…. ✌️
Where have I heard that music before?! Ik I've heard it but I can't remember ITS DRIVING ME CRAZY
I know. Can't place it 😪
The one at 2:34 is the background score Mark Rober uses for all his videos.
Kitchen thermometer is soooo key when you’re either cooking meat or even in baking trying to get your liquids the right temp for yeast
For salt shaker head to a restaurant supply store or order a Cambro camware 10 oz dredge. Red lid is perfect for kosher/pink salt. I never cook without it. Lids with different sized holes available good for most any spice or herb. A bit more cumbersome but I prefer my box grater over Microplane, just more versatile. Rest of list agree with but would somehow like to squeeze in a good carbon steel skillet as well.
I have so many empty spice containers that would make an excellent oversized salt shaker. No need to spend money on a Cambro and better for the environment. I use a 40 year old spice jar from Kroger.
As my eyesight (myopia) is getting worse, I'm having trouble adding salt at the table. Found an old spice jar in a drawer with a heavy duty plastic lid. Drilled one hole in the center of that lid, and it's now my favorite table salt shaker.
your fatger's cutting board is sold out. any idea when it wil be back in stock? thank you.
Infrared thermometer is useless for stainless pans, basically anything that is not covered with black paint like black baking tray will skew results highly.
Problem with using wooden instruments is they absorb the flavours of what they have been used in before. For a home cook, they're fine but if you're wanting to make something to impress someone, then you need to use one for each different flavour profile you will cook, or at least one for savory and one for sweets.
As a vegetarian without a dishwasher, I make slightly different choices. I don't use a thermometer nor do I feel the need for one, I think it's mostly useful for meat. And I don't have a strainer as I hate washing those - I just use the lid or avoid it altogether (cooking rice with exactly the right amount of water, for example).
One thing that I still miss is a good knife. I have a smaller one but sometimes a big knife can be very useful. And for me, a wok is absolutely essential, I use it most of the time.
I have a strainer that is the perfect size of my batch-cooking pot and I cook things like pasta and potatoes and beans with the strainer in and grab the silicone handle and drain it while lifting it out. It has little feet, so I can put it in my sink for a few minutes as I move on to the next thing. I am Whole Food Plant-Based vegan and an Instant Pot so that you don't have to soak beans is a big one for that community.
By the i finished with the comments my tinny kitchen was overflowing with gadgets.
😨
Good 🎥. Thx
I believe that “large heavy pot” is called a dutch oven
And the one he shows is one, made by Staub (a good one at that) but it's a 5Qt size, a good all rounder. I have my mother's vintage Le Creuset one she bought around 40 years ago and it's also a 5Qt size. I also have an 50's yellow vintage oval Dutch from LC that is 5.5Qt, bought that at an estate sale around 30 years ago now.
John h Palmer no a Dutch oven is when you fart under the duvet and trap it in for your loved one
@@adamozmin8970 If you were try to be witty and clever, you've failed miserably.
It’s definitely what we all call a dutch oven but technically the lid of a dutch oven has a rim to hold hot coals on the lid, dutch being the vernacular for a “fake” oven
@@annalynn9325 Very interesting! I did not know that. Thank you for sharing 😊
Aye duderz suggestion here:
I've seen other UA-camrs put up German + UK Amazon links aswell. Dunno how much of your wage is from affiliates or how many European viewers you have, so maybe not worth the time buuut-
living here in ireland, I'm not gonna order from the American Amazon, though i would love to help you out through my purchases :)
The infrared laser thermometer is great for checking the temperature of, say, a wood-fired baking oven, but useless for boiling liquids. I've tried to use an IR laser when candying ginger, but it wouldn't give me any readings over about 80℃, even when the sugar syrup was boiling and pretty concentrated.
This is because of the way an laser thermometer works. It's NOT directly taking the temperature with a laser. In fact the laser in it is extremely misleading. It's taking the average infrared emission of the area it's pointed at. This area is a CONE, so the farther away you point it, the larger the area it takes an average reading of. Also the substance it's hitting can vary it's emissions by a LOT. Cast iron works well, but glass does not. Boiling liquids as you found out, don't do so well either. The ONLY thing I use my infrared thermometer for in the kitchen is.. Cast iron temperatures. That's it. Everything else it's off sometimes wildly.
@@twalshkart
The size of the area I was pointing it at wasn't the issue here, because I was holding the thermometer maybe 10-20 cm away from the boiling sugar.
With glass, I think the issue is that it's somewhat transparent to infrared radiation, and I suppose the same might be true for sugar.
As a chef I would recommend looking into a cutting board that comes with colour coded mats. The mats make cleaning super easy
I use my probe thermometer for chicken. What do you use?
How big is that Dutch oven? What size is the most versatile?
I have those kitchenaid tongs and I HATE them. I much prefer my OXO metal tongs, and they were cheaper.
3:00 Chris Ramsey live solves the infamous kitchen tools puzzle...
Wait...there are glass cutting boards? Who thought that glass is a good material to cut on?
Jl I have one and I only roll dough on it because I don’t have a stone counter
Yep, been around for at least 35 years and had a rough surface, usually, though some were smooth thick glass. My Mom had one, they were marketed by Corning at one time. Not sure if they still sell them or not. They dull your knives very quickly is the big issue with them. I use both wooden and plastic boards, most of my plastic ones can go in the dishwasher. The wooden ones, I hand wash.
I have spoken to two people that used glass for cutting boards until I got them more educated. I'm not sure if they were marketed as cutting boards, but people do use them like that unfortunately.
The only upside to glass is that it's more hygienic than plastic if you don't have a dishwasher. But yes it's good to roll dough
They're for rolling doubh, not for cutting
Do you know when your dads cutting boards will be back in stock?
Is just for me or the link for spider and mesh strainer point to the same link?
ty
What woods are in your cutting board? Wenge or walnut?
That Hindi song at the end 😂
What song is it?
Hard to call a $350 Staub Dutch Oven a gadget.
Dutch oven is my fav
My husband and I just found your YT.
We totally enjoyed watching you, up until you said
“this is so GD good”
Personally it’s very offensive and mean I don’t understand why you felt a need to use that in expressing something because you’re so talented. I think it would be something to please keep in mind because your audience is made up of many backgrounds.
We would love to keep watching you and supporting you with your things that you advertise. We have subscribed. Thank you in advance for your consideration.
PS: We Love your vintage Pyrex Bowls!!! 👍
Man that camera guy needs to learn how to zoom and get out of shot
Thank you. Holy crap that was annoying.
So annoying
Was very distracting....
He did a “manual” zoom 🤣🤣🤣
Pretty sure it was Ethan filming lol
What song was that at the end?
It's kinda funny to randomly hear the background music go "enchantée... dancer... garçon..."
Those tongs are what I use to feed my snake 😂
i wonder how ad revenue is shared when youtubers collab...
Usually it's not. Most of the time simple collabs like this one, all revenue would go towards the channel owner (since they most likely planned the content), and the guest in turn gets to appeal to a larger group of potential subscribers. Medium sized collabs would sometimes split the content in half so both channels get a slice of the pie. Lastly if we are talking well sponsored, high octane collabs, all parties involved would normally sit down and figure out the numbers ahead of time and the largest channel usually get the upload rights.
@@noodlepoodleoddle I would agree to point one, but, ProHomeCooks has over two million subs... I think the potential in new subscribers is way bigger for Ethan than him.
The accuracy of lazer thermometers really falls off the further you are from the target.
Luckily in the kitchen you'll usually have it right near what you're measuring.
Using Dutch oven for Indian curry - may be a bad idea. Carbon steel wok - shear the meat or veg and then spice or vice versa.
Ok, so I think I got 8 out of 10. Don't have a fancy thermometer, just a couple of basic ones. And I CANNOT use CAST IRON! I mean, I love the look of it, but the weight! Oh, boy! Look, I'm a disabled, senior female, ok? I have trouble just lifting the lid, never mind a heavy pot full of stock and stuff. Could someone please invent a really great alternative?
I hear you. Actually, Pyrex makes excellent dutch ovens out of vitro-ceramics that are much much lighter than cast iron, cook just the same, and with the added bonus that they can go straight into the fridge for leftovers and straight from the fridge to the stove/oven when you need to reheat the food. It's the Flame Vitro-ceramic Round Casserole model with borosilicate glass lid. There's different sizes and you can get glass steamer baskets for them too. I have one and would never in a million years replace it with a cast iron dutch oven.
@@lsamoa ok, thanks! 👍
Why was there a Hindi song in the end... That part literally blowed my mind 😱🤯
Exactly
Literally!? Who's going to clean your brain off the walls?
Wait, how did you type this? 🤔
"... I can point it at my hand , and it reads 85 degrees"
It was at this point when we all realized Mike was actually undead.
I don't like a microplane, because I don't have a good sense of how much ingredient I add and, for example with cheese, it flies everywhere around the counter, no matter how big is the bowl I use. I wonder if this is because I have a crappy model, since all chefs and home-cooks seem to love them.
🔥
It took me too long to realize this isn’t pro home cooks.
I have most of these items, so probably on my way to pro home cook status! LOL. The difference is I get most of my gear at the thrift store. I 💘 to find quality stuff and am well equipped. Of course, nothing matches, but so what? Better a charity gets my money than Amazon!
How about funnels?
Especially jam funnels.
I féel like a top 6 was about as far as the participants stamina could carry it
Number 1 essential cooking tool. A bottle opener to open a beer to drink while cooking.
Bro, you look just like that Chris moletesanti from the sopranos lol.
I found the music to be overly loud and distracting.
Can we get another?
YOU'LL BE AT THAT PLAY BUTTON BEFORE TOO LONG
I’’m so pleased you and your brother went out on your own. You ex
#1 should be a fire extinguisher 🧯
why is it impossible to get those microplanes anymore?
I got one secondhand on eBay, it has a foldable handle so you can have it as almost a box grater too. I love it.
Glass cutting boards are pure evil
⚠️The use of goddamn is ultra and unexpected in this video. I would add, that an induction cooktop is a best practice for any home cook.
I had a gas stove all my married life until 2 years ago when we moved. I honestly didn't think I was going to like Induction - now I can't imagine cooking without it. It does wipe clean easy: only down side: there's a kind of greasy film you can't get rid of. Anyone help with that? 😏
kitchen essentials. What is it with "top ten". It's form over substance. In this case 11 would have been better. The most glaring omission is a good pan. Or how about 12 by adding another essential, a sheet pan. Ditch the thermometer for a can opener.
Why didn't he say santoku for the knife? It's an all purpose knife but it's not a chefs knife by name no? That's the western name for an all purpose and the handle and angles of the edges etc are different (15 vs 20 degree angle edge)
The bigger one he showed is a gyuto which is a Japanese chef knive. Santokus are a bit shorter and do have a more flat profile. I'd love to know the maker of his knives though. They look nice.
I clicked this exclusively because the thumbnail makes this guy it look like he was rendered in Cyberpunk 2020
A wooden spoon!
wood is a no go, DIY no probleemo
He didn't mention food, seems essential.
Either a serrated knife or a knife sharpener for your chef’s knife- you need something to cut tomatoes….