When I first laid eyes on a Kunz spoon nine years ago, during an early gig as a line cook, I scoffed and thought: It’s just like any other spoon, right? I was unequivocally wrong, and I quickly learned why.My first day on the job, I was tasked with plating dozens of orders of chickpea hozon, a fermented chickpea dip, and I struggled to dollop the thick paste into a tiny bowl using a silicone spatula. As the orders kept flooding in — and my frustration mounted — a fellow cook pointed me toward my soon-to-be saving grace: a Gray Kunz Sauce Spoon. They lent me their Kunz spoon out of pity, and by the end of my shift, I’d become a convert.In the restaurant industry, it’s common knowledge that Kunz spoons reign supreme, and having one is an unofficial sign that you mean business. Walk into any professional kitchen (or watch an episode of The Bear), and you’re bound to encounter at least one of these spoons.After I finally acquired a Kunz spoon of my own, my confidence in the kitchen increased tenfold — in part because I was proving a point (I meant business), but mostly because this spoon transformed the way I cooked, whether in a professional kitchen or at home.