• Small silicone tongs (e.g. https://www.amazon.ca/Fuyamp-Kitchen-Cooking-Silicone-Grilli...) — great for "family-style" service of oily spaghetti, salads, etc. Much better grip on saucy foods than laquered wooden "salad hands." No need to wind pasta around anything; just pick it up. Works much better than a spoon/ladle for breaking up a mound of sticky sweet-and-sour pork — you're pulling and twisting, rather than pushing.

• Kitchen shears — some foods (e.g. Korean short ribs) that are extremely annoying to slice/saw the meat off the bone of with a steak knife, can be scissored through with ease. Also work great for cutting open crab legs.

• Handheld cheese wire slicer (e.g. https://www.amazon.ca/Cheese-Slicer-Stainless-Steel-Cutter/d... — don't bother with the ones with a little roller in them for "depth of cut adjustment", it'll just get gummed up) — rather than pre-slicing your cheese for charcuterie snacking (and having it all dry out), you can just bring the block to the table and slice it as you need it.

• A mini-sized silicone spatula (e.g. https://www.amazon.ca/HLMY-Silicone-Resistant-Baking-Essenti...)... for spreading butter on toast. Yes, really. I just figured this one out yesterday, since I already had the spatula on hand from making eggs, and figured I may-as-well try. It works better than any butter knife I ever used; even the fancy wide-bladed "spreading knives." Much less butter left stuck to the utensil in the end. And it makes sense — buttering toast isn't all that different than icing a cake.