The 7 Things (Under $10!) Every Kitchen Should Have

As I semi-pro chef, I agree with most of these except for the plastic cutting boards...rather hard on knives....I just use a large wooden board.....a little planning....like cutting all your veggies first, then wiping down with a paper towel or damp cloth towel....then into the laundry bin, before cutting your meats....no cross contamination....the squeegee thing is just an indulgence to me...again a paper towel or damp cloth will work just fine.....one less thing to store and clean up....

I am a former professional chef, and Chef DuFresne is right on the money with these things. This is an accurate picture of the standard things you see in a professional kitchen. These things are often coveted if they run in short supply. I don't know one restaurant kitchen where these things are not indispensible.
Let me tell you too, that serrated knife, it is my go-to knife for so many things.

funny, some of these items we DON'T have and we get along fine w/o them. We don't have the spider strainer, squegee, or sharpie and rarely use plastic containers since glass bowls work WAY better are are easier to find.

Really yahoo? You can't give us GOOD articles???

squeegee is an unnecessary expense. our hands are washable, free, and will do the same job! if you're grossed out about touching it with your hands a damp washcloth will also work just make sure that if it touches something like chicken fat it ends up right in a hot load of laundry.

I get most of my kitchen utensils at restaurant supply stores. They are cheaper and last a lot longer. Another favorite is industrial strength plastic wrap. It's wider and stronger, yet doesn't cling to itself when you try to take it out of the package.

Great advice, and I agree with southernbelle about the squeegee. Never would have crossed my mind!

Wonderful Idea about the squeegee. Everything else I have learned by trial and error but I never would have thought about using a squeegee. Thanks for the tips!

Wood is the worst kind of cutting board. It's an absorptive type of material, meaning it absorbs all the raw meat and vegetable leavings on it. Even if you wash it, it gets fairly gunky fairly fast.