Best Cleaning & Maintenance Tools for Serious Home Cooks
After 24 years in professional kitchens—where health inspectors visit regularly and clean equipment is non-negotiable—I've tested every cleaning product and maintenance tool that keeps kitchens running safely.
Restaurant kitchens demand tools that work fast and effectively, night after night. The cleaning and maintenance products reviewed here are what professionals actually use, not marketing-driven consumer products.
Zuperia Bar Mops
Industry standard. 100% ring spun cotton. Restaurant grade.
Read Full Review →Method All-Purpose Cleaner
The unicorn of cleaners. Powerful AND non-toxic. Cuts grease effortlessly.
Read Full Review →Norton IM200 Tri Stone Sharpener
Professional sharpening system. Restaurant-grade edge.
Read Full Review →J.A. Henckels Sharpening Steel
Professional kitchen equipment evaluation in progress.
Read Full Review →Essential Maintenance Guides
Cleaning & Care Techniques
Frequently Asked Questions
How often should I sharpen my knives?
Hone with a steel before each use. Fully sharpen every 3-6 months for home use, monthly for heavy use. Most home cooks over-sharpen and under-hone. Regular honing maintains the edge; sharpening removes metal and should be done sparingly.
What's the difference between honing and sharpening?
Honing realigns the knife's edge without removing metal—do this frequently. Sharpening grinds away metal to create a new edge—do this rarely. A honing steel is for maintenance; whetstones and sharpeners are for repair.
Why do restaurants use bar mops instead of paper towels?
Cost, absorbency, and durability. Bar mops handle heavy-duty cleaning, can be sanitized and reused hundreds of times, and don't fall apart when wet. A stack of bar mops costs less over time than endless paper towel rolls.
What cleaner do professional kitchens actually use?
For general cleaning, simple degreaser solutions. For sanitizing, quaternary ammonium or diluted bleach solutions that meet health code requirements. Avoid heavily scented consumer products—they can transfer odors to food and surfaces.
Questions About Kitchen Maintenance?
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