A 30-second guide to 30 years in food history: important gadgets, tools and equipment.

By Bryan Miller
Updated March 31, 2015

In the ’80s, U.S. chefs like Charlie Trotter began working with the Japanese knives wielded by sushi chefs. Now, pricey knives like Aritsugu sell briskly, as do less expensive versions like MAC (korin.com).