These 5 Kitchen Tools Are The Secret To My Cooking Success

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Whether you know it or not its probably time for a kitchen tools upgrade. And if you choose correctly the right tool can help you become a pro in your kitchen. Today I’m showing you 5 of my favorite tools that have helped me navigate meal after meal with ease. So tune in and see if there’s a tool that can take you to the next level.

00:00 - Intro
00:22 - Cleaning
03:57 - Knife Sharpening
09:32 - Grating
12:27 - Storage
14:34 - Straining

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The complete breakdown and recipes for this video:

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All music provided royalty free by Epidemic Sound

-Video Credits-
Creator and Host - Mike G
Producer - McGraw W @McGraw_Wolfman
Co-Editor - Christopher Pressler
Blog Writer - Alex C @threhungrybellies

[happily_blue]

Love this!!! HOWEVER, you do NOT want to use a wet towel when handling hot pans. A wet towel conducts heat much better than a dry one!!!

[hiasschwab]

Here in Europe (Austria) its the most common thing to use a cotton towel and its a bit strange for me to hear, that its in some countries normal to use a paper towel for everything😅

[yellowklayman]

Though "whetstone" is often mistaken as a reference to the water sometimes used to lubricate such stones, the term is based on the word "whet", which means to sharpen a blade

[kasstty]

I used to go through paper towel rolls like my life depended on it. 8 months ago I switched to the 90/10 ratio you talked about and one paper towel lasts like 3-6 months.

For big spills on the ground I use my dirty towels to take care of it. It’s AMAZING

[jackstrubbe]

My trick for ziplocks and "vacuum" sealing when I freeze, particularly, is to keep a small plastic tub aside, deep enough to accommodate the whole bag. I put in the amount I want to store, settle it grab, grab both ends of the zip lock edge, slowly immerse the bag into water in the tub squeezing out the air by side pressure from the water, and zip shut.

[julieberryman]

I had to look this up, because you had me questioning myself 😊. It’s actually called a whetstone. “Whet” refers to the sharpening of a blade. My dad was a master at this. I never learned and, yes, it is intimidating for me.

[MandalaBunnyhome]

I had a vacuum sealer but used it for a month before realizing I didn't really need it, and the bags were expensive, so definitely consider if that's something you really need. The dish towels are a GREAT tip though, i use those and flour sack towels all the time!

[cpmc]

Thermometer is definitely up there for me along with a bench scraper.

[odw]

As a Dutch cook, one of my favorites is the "flessenlikker" (bottle licker). It's a tiny rubber spatula with a straight and a curved edge, mounted perpendicular on a very long, thin handle.
It's great for making sure you keep "transfer losses" of viscous ingredients & preparations to a minimum when emptying bottles, pots and bowls.

[herculesrockefeller]

When you're not using the grater for cheeses, you can use it to grate the rough skin off your heels in the winter. Grate!

[MastersApprentices]

Dishtowels (or teatowels as we call them) are super common for us in the UK, was genuinely shocked when you said you could use 1 or 2 ENTIRE ROLLS of paper towels (kitchen roll to us UK peeps) in a single day, mental!

[Jordan.Brown]

I bought 8 ikea dish towels 2 years ago for like 1-2 dollars a piece, all 8 are still going strong. I went from buying several 12 packs of paper towels a month to only buying a 12 pack ONCE A YEAR. Best switch in the kitchen I ever made

[Artofcarissa]

Regarding whetstones; make sure you get a good quality one; I had a cheap one from Amazon that felt the same on both the rough and smooth sides and it took 30 mins to get a half decent edge.

I recently switched to a King double sided stone and I can immediately feel the difference in rough/smoothness between each side.

Took only 5 mins before I had a razor sharp edge

[lenah.]

Thank you for this video!
When I moved out, my father showed me, how to sharpen a knife. And he did always do a circular movement with the blade. This gives the knife a beautiful, shining edge, even though the burr builds up much slower because much of it is taken away immediately. I tried many different sharpening techniques and found that this keeps stone and knife in better condition than many other techniques, because there is less repetition of the same grain digging a tiny hole in the same part of the blade.

[NoahDascenzo]

Starting to build up my collection for my new kitchen. All of your videos have been extremely helpful so thank you!! You’ve inspired me and many others to be creative in the kitchen😌

[emfritz]

Love your addition of the kitchen towels! We always have 2 in the kitchen - 1 microfiber one for cleaning up spills (the "dirty" one) and one regular kitchen towel for drying hands, handling hot stuff, etc... (the "clean" one). We go through a roll of paper towels every 2-3 days, mostly because the kids default to just using paper towels and we use them to oil our cast-iron skillets. I can't imagine using 2 per day!

[daiquiri_dan]

Cool video. The term is based on the word "whet", which means to sharpen a blade, not on the word "wet."

[markust]

I just subscribed to your channel, after watching your Air fryer episode ( am buying the Cosori 4.0 Le )but this episode was right on as i have found out over the years i have been cooking for myself and use 4 out of the 5 items you discuss, except the the vaccum packages and machine. I feel i'm on the right path. And you are a very good talker and entertainer and your production values are top notch.
thanks.

[keviny]

We used to go through a lot of sponges for mopping up spills. I went out to a store and bought a six pack of essentially small dish towels and a six pack of some that have a grittier surface, Now I use both (along with dish towels). The first are for mopping up spills and the ones with a little grit are great for cleaning surfaces. Good video.

[Rollwithit]

I love my microplane and still use my box grater for some tasks. However my favorite grater tool is my Giedel rotary grater that has suction to the countertop. Works wonderfully and quickly for frozen butter for biscuits and pie crusts, potatoes for hash browns, and realllly great for blocks of cheese! Easily cleaned too. My favorite tool.