A knife does not work alone. It needs a board, sometimes a spatula, tin opener or food mill to continue the recipe. Our kitchen utensils follow these successive tasks, from the first preparation to serving. Tools chosen for what they help you do: turn, open, pass, cut and maintain, while keeping the pleasure of making the meal at the centre.
Useful tools around the chopping board
A kitchen takes shape through its routines. The spatula stays near the pan, the tin opener in a familiar drawer and the board within reach. They are objects often noticed most when they are missing. Choosing them well helps the sequence of preparation feel more natural without collecting unnecessary accessories.
At Nogent***, that attention extends beyond the knife. Peelers and tin openers have long been part of our history. Nogent Iconic, Nogent Daily and Les Spécialistes offer different materials and functions. Wood brings warmth to the touch, polypropylene supports certain cleaning routines, and stainless steel is used for working parts. The same specification does not apply to every tool. Choose each utensil by its description, purpose and cleaning instructions so it earns a genuine place in your kitchen. Practical use remains the clearest reason to have it.
Follow the recipe from preparation to serving
For preparing ingredients, solid beech boards and bamboo models with removable trays help organise the work. Kim tin openers and the jar opener deal with tins and jars. Left-handed versions let you choose according to the hand doing the work rather than adapting to an unsuitable tool.
For cooking and serving, solid and slotted spatulas turn food and move it onto the plate. The cake server handles portions to share. Poultry shears answer a different cutting need. The Guillouard food mill, from Nogent***’s sister brand, makes mash, soups and fruit purées.
Care has its place too: a stone, honing steel or sharpener can support straight-edged blades according to their needs. Begin with what you often cook and the action you need help with. A well-equipped kitchen is not necessarily a full one. It is a kitchen where tools are used, returned to their place and make you ready to cook again tomorrow.
