[Mezzaluna]

No, it's a traditional board. I also have one made of oak, but for some reason I prefer the maple board. I don't own a mezzaluna, but I do cherish my grandmother's crescent-shaped, one-handled chopper and wooden bowl. Untold mounds of perfect chopped liver were made with those tools. Ahhhh... I can smell the schmaltz now!

[Isa]

Mezzaluna,

Dare I ask what is schmaltz?


Sisi

Ok, here we go after some thought I have my top three:

1. An Italian metal spatula

Ok, here we go after some thought I have my top three:

1. An Italian metal spatula
2. Japanese Benrinner
3. A good sharp chef's knife (8")
and
4. Japanese water stone (keeps the 8" knife sharp)

[KyleW]

Schmaltz = Chicken Fat
In kosher kitchens it's used instead of butter to avoind running afoul (sorry) of dairy product prohibitions.

My List:
Tongs
Bench Knife
Kitchen Aid Stand Mixer

[Mezzaluna]

KyleW, that's it. My mom used to make it by the quart in a Revere pan she reserved for that purpose. Her secret: don't add water, use low heat, and strain it well. I never, never use any other fat with chopped liver, and no other liver than chicken. Guess this isn't a tool related post, but the subject grabbed my memories! Think I'll make a batch this week....

[Nicko]

Hmmm, I would have to say that for me it is my chef's knife, paring knife, a peeler, chef's fork, and my steel. Pretty much all I need to get the job done .