Mandolins are known as stringed instruments by those in the music field, but to those in the culinary field, they are invaluable resources in the kitchen.

The kitchen mandolin is used to cut vegetables and fruit in different widths and does it in mere seconds. The item is commonly found in restaurants.

"These are commercially available but also come in a home version that is meant to be used safely, with a guard, for grating, cutting sticks of vegetables or slicing fruit," Jon Davenport, banquet chef at Bent Creek Country Club, said. "If I had not had this instrument for most of my career, I probably would have carpal tunnel (syndrome)."

It's one of many gadgets that help make the "daily grind" easier.

The immersion blender also is high on the list. It's used when a chef makes intricate sauces, soups, dressings and marinades. In the past, various appliances and tools would have to be used to finish a product, including mixers and strainers. Each liquid would have to be completed in small batches. Immersion blenders can range in size from industrial-size to small, home-use-size. A food processor can do many of the same jobs as an immersion blender, and the two often are identified as one and the same.

Steve Drake, executive chef at the Belvedere Inn in Lancaster, said these items are important to him. "They make quick work of prep jobs and are pretty much standard in most restaurants. They would be something it would be very hard to work without."

Chad Rothfus, sous chef at The Olde Greenfield Inn, uses the immersion blender to make soups.

"It allows me to whip it all up in no time at all. I also use a table-top blender for small batches of vinaigrette."

Microplanes, a type of grater, are also important gadgets. These tools, resembling the files a carpenter would use, come in different sizes and are used on various food items.

"I use these to zest oranges and lemons and shred different types of cheese. It is a big help," Kevin Anderson, executive chef at the Hamilton Club with more than 35 years in the restaurant business, said. "The food processor and mandolin are incredible. I used them throughout culinary school, and they are invaluable to me.

"The immersion blender is safer than old items," he added. "If you put hot items in a blender, it would blow the top off, and this gadget prevents this from happening."

Davenport, however, needs his Swiss vegetable peeler. He said this item not only peels vegetables and fruits quickly, but it can be used for zesting citrus fruits and making chocolate curls.

Some restaurants make mashed potatoes by hand on a daily basis. Rothfus said the potato ricer makes this process much easier. This item is round and has a hand crank. It's been around a long time but is still very useful. Another useful item is the silicone parchment paper that prevents items from sticking to a surface.

"This item allows us to bake cookies and parmesan crisps, but nothing ever sticks to it, so it is easy to use for so many items," Rothfus said.

"I think most gadgets have helped very much, especially the time-saving ones, as we are all trying to do things in a healthy, tasty way to feed our bodies," Davenport said. "Some people do not have three hours to make a decent meal. These items are must-haves at work and in my home kitchen as well."

Even though gadgets play an important part in making cooking well achievable, there are others that leave a chef scratching his or her head as to its purpose. The chefs agreed that many of the new timers and basting brushes introduced by vendors are useless, as they break very easily. Davenport said there are bristle basting brushes that melt when you try to baste a hot item, and Drake said many of the new temperature probes break when you try to get a temperature reading.

"I see absolutely no reason for an egg separator," Anderson added. "We do it the old-fashioned way, exchanging it from shell to shell." Anderson tries to do as much as he can without gadgets.

Rothfus finds the avocado slicer useless. He did not even know what it was when he first saw it.

"You should always hand-cut your avocados so they do not bruise. I even tried using it, and it does not cut straight slices. This will never come in handy."

It is essential for a cook to be able to do certain things the old-fashioned way. Fresh herbs should never be chopped in a food processor, Davenport explained. "This way simply mushes green onions, parsley and herbs. Always take time to chop as you will be getting the good results you want — and the color and vitamins will not bleed out of them."

Anderson said he thinks one of the oldest items is the most important kitchen "gadget."

"You must know how to use all the knives in the kitchen. I would much rather chop up items with a knife than use a tool."