If you’ve been in Atlanta in the last decade, there’s a strong chance Linton Hopkins has fed you. The chef and partner behind Holeman & Finch, Restaurant Eugene, Hop’s Chicken, H&F Burger and, most recently, C. Ellet’s has a knack for taking relatable dishes and making them exceptional (H&F’s freakishly hyped burger is the best example). But the James Beard-winning chef’s favorite gear doesn’t follow this line of thinking. From the benefits of a Japanese whetstone to the infinite versatility of a cast-iron skillet, these are the things Chef Linton Hopkins couldn’t live without.
Wüsthof Tri-Stone Whetstone
“The Japanese Whetstone has the ability to sharpen knives, while being meditative. Having sharp knives allow you to get better in touch with the tool which improves your cooking ability.”
Wüsthof 5-Inch Tomato Knife
“I love this specialty knife for cutting tomatoes and other types of fruits. It has the able to smoothly cut through the fiber of the fruit while keeping it intact. Its sharp end points are impeccable for cutting out a core or little imperfections of the fruit.”
Field Cast-Iron Skillet
“The possibilities with a cast iron skillet are infinite: from paella to steaks. On a desert island, this is the one item I would take with me.”
Mauviel Potato Steamer
“This steams perfectly every time, I use it almost daily. In addition to any size potato, there is great diversity with what else you can steam, like broccoli, cauliflower and beets.”