Get to know the cutting boards, knives, and prep tools I use every week to make kitchen tasks quicker and more efficient. This guide covers essential kitchen prep tools that help you slice, peel, trim, and prep like a chef, without the overwhelm.
Table of Contents
Jump to:
- Why Good Prep Tools Matter More Than You Think
- 1. Chef’s Knife
- 2. Paring Knife
- 3. Kitchen Shears
- 4. Cutting Boards (Plastic & Wood)
- 5. Vegetable Peeler
- 6. Box Grater
- 7. Microplane Zester
- Five Prep Tips & Safety Advice from My Kitchen
- Frequently Asked Questions
- Kitchen Essential Tips
- Cooking Tips and Tutorials
- Have a Comment or Question?
Why Good Prep Tools Matter More Than You Think
Before anything hits the heat, it starts with the prep, and having the right tools makes that process smoother, faster, and a lot more enjoyable. Whether I’m breaking down vegetables for a quick stir-fry, slicing citrus for a marinade, or finely mincing herbs for flavor, my kitchen prep tools are always working hard behind the scenes.
In this post, I’m sharing the exact cutting and prep tools I use every week, the ones that have stood the test of time in my kitchen and make everyday cooking feel easier and more fun.
The Kitchen Prep Tools I Rely on Every Week
These aren’t just nice-to-haves, they’re the backbone of every meal I make. Each one helps streamline prep and improve results, whether I’m working on quick dinners or multi-step recipes.
1. Chef’s Knife
If I had to pick just one tool to keep in the kitchen, this would be it. A sharp, well-balanced chef’s knife makes chopping, slicing, and mincing feel effortless, perfect for everything from herbs to chicken breasts.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
Other Recommendation
2. Paring Knife
This smaller blade comes in handy for more delicate work like peeling citrus, deveining shrimp, or trimming small vegetables. It’s lightweight, sharp, and precise—great for fine detail.
I honestly love all of my PAUDIN knives, and this paring knife is no exception. It’s ultra-sharp, lightweight, and beautifully crafted with an ergonomic wooden handle that feels great in hand. Whether I’m peeling fruit or doing delicate prep work, this little knife always delivers, plus it looks stunning in my kitchen.
Other Recommendation
3. Kitchen Shears
You should always have a pair of heavy-duty kitchen shears on hand for tasks like butchering, trimming fat, or spatchcocking chicken. For other prep and serving tasks, I keep a second pair: Korean-style meat scissors with a longer blade that’s perfect for slicing cooked meats, cutting garnishes like scallions, or portioning grilled foods right at the table.
Each pair has its place, and together they make prep a breeze.
My Review: The Sunnecko Heavy Duty Kitchen Scissors are the best I've found, closely resembling my trusty pair from over 20 years ago. These ultra-sharp, stainless steel shears feature a micro-serrated blade that effortlessly cuts through chicken, meat, and more. Every part of the scissors serves a purpose: trimming poultry, slicing herbs, cracking nuts, and opening bottles. Durable, dishwasher safe, and reliable, they’re an essential tool for any cook. They’ve saved me countless times, proving that multi-functional kitchen shears are a must-have.
My Review: If you're looking for the best versatile tool in the kitchen, the Korean Barbecue Shears are the perfect choice. These stainless steel scissors are built to last, durable, and ready to tackle raw and cooked foods with ease. Inspired by Koreans who use kitchen shears to cut scallions, pork belly, and meats over the pot or grill without a cutting board, I bought these for their practicality. They've become essential for portioning ribs, trimming meats, or prepping veggies, thanks to their sharp, long, serrated blades. If you haven’t tried proper kitchen shears, start with these!
Other Recommendation
4. Cutting Boards (Plastic & Wood)
I always keep at least two types: plastic boards for raw meats (easy to sanitize) and wood boards for fruits, veggies, and bread. A non-slip grip or towel underneath keeps them safe and steady while slicing.
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use—after chopping, I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
My Review: I’ve used these Fotouzy Cutting Board Mats for a long time, and while they’re flexible, dishwasher-safe, and great for preventing cross-contamination with their color coding, I now prefer solid plastic cutting boards. They’re BPA-free, non-porous, and wide enough to protect my wooden board, especially handy when zesting or transferring ingredients. That said, they don’t stay perfectly steady, even with a damp towel underneath, so I give them a 4 out of 5. But I still use it a lot for quick meat and veggie preps and place them right in the dishwasher.
Other Recommendation
5. Vegetable Peeler
This peeler makes quick work of carrots, sweet potatoes, or even mango skins. A sharp blade matters here—dull peelers slow you down and can be dangerous.
The Kuhn Rikon Original Swiss Peeler is a lightweight, ultra-sharp kitchen tool designed for effortless peeling of fruits and vegetables. Known for its ergonomic handle and precision blade, this peeler makes prep work quick and efficient, perfect for doing things like peeling potatoes, carrots, or even delicate produce like tomatoes and peaches.
Other Recommendation
6. Box Grater
I use this all the time for cheese, zucchini, citrus, and even garlic or ginger. A box grater is simple but effective and doesn’t take up much room. I don't have the link for the one I have at home, because it was just a simple traditional box grater I bought decades ago at a restaurant warehouse. And I still have it! Just buy what you fancy.
My only concern right now is the ones that come with a little container. I do not like the way it sits under the grater at that angle; it doesn't seem safe. But if you have tried it this way, please let me know.
Why Recommended? You really only need one good box grater, and this Cuisinart model fits the bill perfectly. Made of durable stainless steel that won’t rust, it stays securely flat thanks to its anti-slip base and easy-grip handle. It handles everything from cheese to vegetables effortlessly and won’t break the bank, proof that useful kitchen tools don’t need to be expensive.
Other Recommendation
7. Microplane Zester
Perfect for zesting citrus, grating garlic, nutmeg, or Parmesan. It’s ultra-fine and easy to control for adding flavor without bulk.
My Review: Over the past decade, this Microplane has been and still is my favorite! My replacement was once when someone came to borrow it in the kitchen and left it next to an open flame at the Ritz! And it scorched the metal. Honestly, it worked great, but I was young and concerned about aesthetics. Go figure! This was a professional kitchen staple. You can use it to enhance the citrus flavor and presentation of foods, from pureed soups to beautiful French custards, just like my Spicy Green Kale Lentil Soup, which has a delicious lemon broth. It’s the original, and it’s my must-have go-to item.
Other Recommendations
8. Mandoline Slicer
For super thin, uniform slices, especially with cucumbers, radishes, or onions, a mandoline is the tool I reach for. Just be sure to use the hand guard or a cut-resistant glove.
Editor's Note
Lately, I’ve seen a lot of chefs and food personalities calling the mandoline “useless,” but I think that’s missing the bigger picture. The truth is, kitchen tools should match your cooking style, your cultural influences, and how much time and energy you actually have to cook at home.
For someone who preps a lot of fresh vegetables, likes precise slices for pickling or slaws, or just needs to save time midweek, a mandoline can be a game-changer. I use mine often because it fits the kind of meals I make and the pace of my kitchen. Not every tool is for everyone, but when it works for your lifestyle, it’s anything but useless.
My Review: I’ve had my Benriner Mandoline Slicer for over 20 years, and it’s still one of the most reliable tools in my kitchen. While I own the older model, the new version is nearly identical, featuring the same chef-trusted quality, sharp Japanese stainless steel blades, and simple, effective design. It’s been a huge help with meal prep, especially when I need consistent, thin slices fast. Benriner has always been the original go-to mandoline in professional kitchens, and for good reason—it just works. If you want to learn more about how to safely and efficiently use a Japanese mandoline, check out my full guide on the Japanese Mandoline here.
Other Recommendations
Recommended Reads
- My Favorite Everyday Cookware | Durable Pans and Pots
- Best Small Kitchen Appliances That Are Actually Worth the Space
- Everything You Need to Know About the Japanese Mandoline
- Best Kitchen Essentials | Chef-Tested Picks You’ll Actually Use
- Must-Have Kitchen Tools for Kids: 5 Essentials
Five Prep Tips & Safety Advice from My Kitchen
These tools can make prep smoother, but only if you use them safely and effectively. Here’s what I’ve learned over the years:
- Keep Your Knives Sharp: A sharp blade is actually safer than a dull one. It requires less force and gives you more control, reducing the chance of slipping.
- Stabilize Your Cutting Board: Place a damp paper towel or silicone mat underneath your cutting board to prevent it from sliding while you chop.
- Mind Your Fingers with Mandolines & Graters: Always use the hand guard or wear a cut-resistant glove. These tools work fast, and one slip can mean a trip to urgent care.
- Use the Right Tool for the Job: Don’t force a small knife to do a chef’s job—or vice versa. The right blade makes prep faster and safer.
- Clean and Dry Immediately: Especially for tools with sharp blades or metal parts, cleaning and drying them right after use helps them last longer and prevents rust.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
A chef’s knife is the most versatile and essential tool in any kitchen. It handles everything from chopping vegetables to slicing meat, making it a go-to for daily meals.
Yes! Using separate cutting boards for raw meat and produce helps prevent cross-contamination and makes cleanup easier.
It depends on your cooking style. If you often prep vegetables, enjoy pickling, or want even slices for presentation, a mandoline can save you tons of time.
A box grater has multiple grating options and is great for larger quantities like cheese or vegetables. A microplane is ideal for zesting citrus or finely grating garlic, ginger, or nutmeg.
For home cooks, sharpening every 3–6 months is ideal, depending on use. Use a honing rod regularly to maintain the edge between sharpening.
Kitchen Essential Tips
- Best Small Kitchen Appliances That Are Actually Worth the Space
- My Favorite Everyday Cookware | Durable Pans & Pots I Actually Use
- Kitchen Tools on Sale | Curated Cooking Deals by Chef Maika
- Upgrade or Skip? How to Know When a Kitchen Tool Is Worth the Investment
Cooking Tips and Tutorials
- How to Prep Chicken Cutlets for Quick, Delicious Meals
- Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely
- How to Butterfly Chicken Breasts | Step-by-Step Guide
- 10 Proven Spice‑Storage Hacks (Stop Wasting Flavor)
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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