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OXO Chef's Mandoline Slicer
"Look, a chef's knife is a chef's knife, and a pan is a pan. That technology doesn't change, and when it does, it's usually not for the better. But this mandoline is a new, innovative look at something that's been around for a few hundred years. It's sleek, easy to clean, and does amazing things to vegetables. It's one of the workhorse tools in our kitchen."—Jonathan Benno, Chef of Lincoln Restorante, NYC

$100, oxo.com

Hand-Cut Potato Chips
from the bar at Lincoln Ristorante

Serves Four
2 russet potatoes, scrubbed
6 cups water
2/3 cup salt
4 cups canola oil for frying

Cut potatoes in half laterally and slice using lowest (thinnest) setting on mandoline. Rinse in cold water and set aside in a container. Combine water and salt in a saucepan and bring to a boil; pour over potatoes and allow to come to room temperature. Drain; pat potatoes dry. Heat oil in a large pan to 325 degrees and fry potatoes until golden brown.

Read More http://www.gq.com/cars-gear/gear-and-gadgets/201012/best-stuff-2010#ixzz1OjVvKFHt