In my culinary school kit, we had two whisks. The first was a large balloon whisk, and the second was a slightly smaller whisk in the same shape for sauces. We used those whisks in almost every class—French cuisine involves a lot of whisking—but it wasn't until the last day that I thought to ask about a weird metal appendage on both of them. The whisks look just like the ones you could buy at your local big box stores, except for one thing—both have what looked like a plain key ring attached to the tips. Read More...