Hand Tools

Some of our hand tools are stainless, some are silicone, and a few use both. The question is how much force you will ask of them. Stainless steel is the right call for anything that twists or presses hard: a can opener, a cheese slicer, a citrus squeezer, a potato ricer. It won't flex under your hand, and ten of these pieces name their grade right on the metal. Silicone is what you want for a grip you can hold all afternoon, or for a tool that has to stay put on a wet counter.

Size matters first with the ricer and the squeezer. The ricer takes a full boiled potato in one go. The squeezer is built for lemons, limes, and small oranges, not grapefruit. If you cook for one or two, you will reach for both of these often. If you are doing big batches of mashed potatoes, the ricer will feel slow. That is not a flaw. It is just a single-serving tool by design.

The can opener and the ravioli press are our quietest pieces. The opener cuts the side of the lid, not the top, so the edge is smooth enough to touch. It also leaves the lid to rest back on the can if you do not finish the contents. The ravioli press is fast once you find your rhythm, but it asks for a little practice. If you want ravioli that look handmade without a knife and a ruler, it earns its drawer space. Neither of these two is dishwasher safe, so a quick rinse is part of the routine.

This department is not for someone outfitting a line kitchen. These are tools for a home cook who wants one dependable version of a thing, not a rack of five sizes. If you bake more than you boil, you will use our prep tools in a different department more heavily. If your hands tire or your grip needs a wider handle, the ergonomic opener and the wire slicer are where to start. Both give you more leverage for less effort.