Stocking the Bar- NYTimes.com

Rounding out my kit is a pair of bamboo tongs, a small Microplane grater for cinnamon and nutmeg, a channel knife for doing long strips of zest and my desert-island tool, the clam knife: a dull, short, pointed blade I employ for everything from opening blister packs to prying off stuck bottle caps — in short, all the tasks you don’t want to dull your good knives with.

via Case Study | Stocking the Bar – T Magazine Blog – NYTimes.com.