Best Prep Tools for Serious Home Cooks
After 24 years of mise en place in professional kitchens—where prep speed and organization separate good cooks from great ones—I've tested every tool designed to make prep work faster and cleaner.
Restaurant prep is relentless. Cutting boards that slip, peelers that clog, scrapers that bend—bad tools cost time and create frustration. The prep tools reviewed here survived the daily grind and made the work easier.
Bodum Chambord French Press
Restaurant coffee standard. Simple, reliable design.
Read Full Review →Epicurean Kitchen Series Cutting Board
Composite material. Dishwasher-safe convenience.
Read Full Review →Diamond Crystal Kosher Salt
Professional chef standard. Clean flavor, perfect texture.
Read Full Review →Large Plastic Hotel Pans
Commercial workhorses for catering and large-scale operations
Read Full Review →John Boos Platinum Commercial Series Rectangular Wooden Maple Cutting Board 24x18x1.75"
Commercial-grade maple. Used managing $80K+ operations.
Read Full Review →OXO Good Grips Swivel Peeler
Sharp blade. Comfortable grip. Prep station standard.
Read Full Review →Small Metal Hotel Pans
Versatile workhorses for hot holding, oven use, and family gatherings
Read Full Review →Large Metal Hotel Pans
Commercial workhorses for catering and large-scale hot food service
Read Full Review →Small Plastic Hotel Pans
The single best upgrade for kitchen organization
Read Full Review →OXO Good Grips Multi-Purpose Bench Scraper
Most-used tool. Dough handling essential.
Read Full Review →Prep Skills & Techniques
Cutting Board Materials Guide
Wood, plastic, composite—which cutting board material is right for your kitchen.
Read MoreWood vs Composite Cutting Boards
Head-to-head comparison of traditional wood and modern composite boards.
Read MoreMise en Place: Professional Prep Organization
The prep system that makes professional kitchens run smoothly.
Read MoreRestaurant-Style Prep Station Setup
How to organize your prep workspace like a professional kitchen.
Read MoreFrequently Asked Questions
What cutting board material is best?
Wood or quality plastic, depending on use. Wood is gentler on knife edges and naturally antibacterial—best for general prep. Plastic is dishwasher-safe and better for raw meat where sanitation is critical. Avoid glass and bamboo—both destroy knife edges quickly.
How often should I replace my cutting board?
When deep grooves develop that you can't sand out or clean properly. For plastic boards used for raw meat, replace when scoring becomes excessive—bacteria hide in deep cuts. Quality wood boards can last decades with proper care and occasional resurfacing.
Is a bench scraper really necessary?
Absolutely. It's one of the most underrated kitchen tools. Use it to transfer chopped ingredients, portion dough, scrape your board clean, and keep your workspace organized. After 24 years, I reach for my bench scraper dozens of times per service.
Y-peeler or straight peeler?
Y-peeler for most tasks—more natural wrist motion, faster, and easier to control. Straight peelers work better for long vegetables like carrots when you need length. Most professional kitchens stock both, but if you only buy one, get a Y-peeler.
Questions About Prep Tools?
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