Not a Knife: The Unsung Heroes in My Chef Bag

People expect knives in a chef’s bag. But what about the other tools—the ones that save your service, your plating, your fingers? Here’s a look at the ride-or-dies in my knife bag that aren’t blades, but make just as big an impact.

Tasting Spoons

These BNAZIND Stainless Steel Tasting Spoons are sleek, sturdy, and just the right depth for controlled tasting. I keep a couple in my roll so I can quickly check seasoning without relying on anyone else’s tools. No more chasing down spoons mid-service or tasting with the wrong end of a fork—these make it easy to stay clean, sharp, and on point. It’s a small move that shows a lot of professionalism.

Microfiber Towels

Towels are your best friend. For blade wiping, station cleaning, and drying hands on the fly, I use the Hyer Kitchen Microfiber Towel Set. They’re soft, durable, quick-drying, and they don’t leave lint behind. I stash a couple in different pockets so I can rotate them throughout service. They may seem basic, but a clean towel can rescue a sloppy station, polish a plate, or even sub in as a hot pad.

Hand Sanitizer

I keep a travel-size ATTITUDE Hand Sanitizer Spray in my roll—clean hands, clean food. Especially when cooking in unfamiliar kitchens or at events, you want to make sure hygiene is never in question. Bonus: this one's EWG Verified and Canadian-made. I’ve used it at festivals, farm dinners, even on the road when prepping from the back of a truck—lifesaver.

Sanitizing Wipes

For when messes hit and sinks are far away. I stock ATTITUDE Disinfecting Wipes for a quick, eco-conscious cleanup. They’re especially great for wiping down your board between proteins, freshening up shared stations, or doing a final pass before plating. Small pack, big peace of mind. Again extra points for the Canadian company!

Notebook & Sharpie

Ideas don’t wait. I use the Elan Waterproof Field Notebook for notes and the classic Sharpie Permanent Markers Variety Pack for labelling everything from sauce bins to mise en place containers. Whether I’m tweaking a menu or sketching a plate, it all starts here. Pro tip: I always bring a backup Sharpie—someone will “borrow” it and forget to give it back.

Plating Tweezers

Think of these as your edible tweezers of elegance. My Chef's Trade Plating Tweezers allow me to place delicate herbs, microgreens, and garnishes exactly where they need to land. Whether you're dotting aioli or standing up a shiso leaf, tweezers give you the finesse your fingers can’t.

Honing Rod

This isn’t a knife sharpener—it’s a rhythm keeper. A few swipes on my ZWILLING 12” Honing Steel between prep tasks keeps my blades aligned and ready. If I feel drag or resistance, I hone. That consistency keeps me sharp—mentally and physically.

Kitchen Shears

I never underestimate a good pair of OXO Good Grips Kitchen Shears. I use them to trim herbs, open packaging, and even spatchcock a chicken in a pinch. Shears help extend the life of your knives by taking on the messy, rough jobs.

Y-Peeler

This OXO Y Peeler is a classic for a reason. Great grip, sharp blade, and just the right amount of pressure. I use it for citrus peels, veg ribbons, thin garlic slices—pretty much any time I want precision and speed.

Lip Balm

Hours in the kitchen will dry you out—especially in winter or over a hot stove. Burt’s Bees Lip Balm is always in my bag. It’s one of those little comforts that makes a long shift a bit more bearable.

Band-Aids

I’ve learned the hard way: always bring your own. Band-Aid Flexible Fabric Bandages stay put through prep, wash-ups, and plating. Fast access to a bandage means I’m not bleeding into a glove or slowing down a station.

Thermometer

The difference between a just-set custard and a scrambled one? Temperature. My Long Probe Digital Thermometer lets me check internal temps fast and accurately. Non-negotiable when cooking proteins or sugar work.

Reusable Gloves

From butchery to cleaning tasks, Rubber Cleaning Gloves (3-Pack) keep my hands safe and prep areas clean. They’re especially useful when switching between raw proteins and veg.

Phone Charger

For photos, playlist duty, client calls—or just finding your way back to the Airbnb after a pop-up. I keep an Anker PowerCore 10000 Portable Charger with me at all times. No juice = no communication = no good.

Kitchen Torch

My go-to for caramelizing sugar, lighting candles, or torching a quick char on peppers. I carry a Butane Torch Kitchen Blow Lighter—powerful, refillable, and precise. It's become a staple in my plating kit and makes for some very satisfying finishing moments.

The secret to a great service? Show up sharp, stay organized, and never forget the little tools that keep the chaos under control. These are the non-blade essentials I always roll with—because cooking is about more than knives.

Want to build your own pro-level roll? Start here. 🔪
Got a weird-but-useful item in your own kit? Share it in the comments—I’m always looking to upgrade my arsenal.

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