A good board, a fast thermometer, a sharp peeler. Everything else in the drawer is optional.
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Thin, light paper-composite board that is gentle on knife edges, dishwasher safe, and never needs oiling. It is the board most working kitchens quietly rely on.
Tradeoff: It can show knife marks over time, and it is thin, so use a damp towel under it for stability.
Plastic with a non-slip edge and a juice groove. Cheap, stable, and easy to sanitize, which makes it a good workhorse for raw meat and poultry.
Tradeoff: Plastic scars and stains with heavy use, and it will need replacing every few years.
Reads in about a second and is accurate, which is the reason it is the pro standard. It saves you from overcooked chicken and steak, and it is waterproof.
Tradeoff: It is pricey for a home kitchen. If you cook meat once a week, the ThermoPop below does the job.
They look nice and wipe clean, but they dull a knife edge in a few cuts and the blade skates on the surface. Buy wood-fiber, rubber or plastic instead.
The budget thermometer, the peeler and the mandoline we would buy first.
The same company and the same accuracy goal at a fraction of the price. It is a bit slower to read than the Thermapen, but it is more than enough for most home cooks.
Tradeoff: Slower reading and a less rugged build.
Sharp, light and very cheap. It is the peeler on nearly every line, and when it dulls you just replace it.
Tradeoff: No-frills plastic handle, and the blade is not replaceable.
Razor-sharp blade and adjustable thickness at a far lower price than the big-name French mandolines. Great for cucumbers, fennel and potatoes.
Tradeoff: It is sharp enough to be dangerous, so always use the guard. Plastic body, and tricky to clean around the blade.
Our judgment on the criteria from how we test: edge-friendliness, cleanup time, durability and stability. Qualitative ratings, not lab numbers.
| Tool | Edge-friendliness | Cleanup | Durability | Stability |
|---|---|---|---|---|
| Epicurean board | Very good | Excellent (dishwasher) | Very good | Fair (use a towel) |
| OXO board | Good | Very good | Fair | Excellent |
| Thermapen ONE | n/a | Excellent (wipe) | Excellent | n/a |
| Benriner mandoline | n/a | Fair (careful with blade) | Good | Good (with guard) |
Working kitchens use color-coded plastic boards for food safety, a thermometer on every station, and a Benriner for fast, thin slicing. A home cook needs one good board, one thermometer and a peeler. Add a second board for raw meat once you are cooking a lot of chicken.
Start with the Epicurean board. Add a thermometer when you are ready to stop guessing at doneness.
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