We bake a lot in our kitchen, and measuring spoons are really used a lot. A few years ago I got 2 sets of Cuisipro measuring spoons. Each had six or eight spoons, but a lot of the sizes were different. Merging the two sets, I got a really handy set of spoons. Thick gauge stainless, clear marking, nice product, just not cheap. I had a sheet metal buddy make me up this little rack from 16 gauge stainless. It keeps the spoons handy. Also in the picture you can see two pepper grinders, both of which work well. One is for black pepper and the other for white pepper.
For you guys with overloaded gadget drawers, I suggest you and your wife/husband/partner/roommate(s) pick a low stress time and go through it, purging items you don't use. Put many of the larger items you keep onto the countertop in a Pampered Chef tool turnabout like this one:
http://tinyurl.com/toolTurnabout
I like a lot of old (antique) kitchen tools. I have a cast aluminum egg slicer with replaceable wires. I'm sure it was from the Depression. Remove two screws, unwind the wire (one wire winds around for all cutting), take old electric guitar string, restring, wind around screws, tighten. How cool is that? I have my grandma's old potato masher and pastry cutter too.
In early July the Seattle area is flooded with local cherries. I love to bake cherry pies, and believe me, people love to eat 'em! I use a cherry stoning tool to quickly pop out the pits.
I use a garlic crusher a whole lot.
I really like owning a good set of wok spoons. Nothing like them for stir-frying, or for stirring onion browning in a cast iron pan either.
I generally like anything with THIN HANDLES. What's up with these fatty handled tools they sell nowadays? They might be comfortable in your hand, but they are a nightmare to store!
I've been getting along OK without a thermapen, but I wish I had one.
In general, in our kitchen the rule is USE IT OR LOSE IT.
seattlepitboss