These two things - an old school pastry cutter and a Foley fork.
The Foley Fork is fabulous for mixing batters, stirring sauces, mashing things like avocados and bananas, making lumpless gravy, and serving pasta. It does everything a whisk can do except whip cream and egg whites into peaks. It's a better tool than a whisk for almost every other function however. The weird beauty of this thing is that the tines are all at different angles - it's sort of snaggle toothed, but that irregularity makes it an awesome blending tool. Highly recommended. These haven't been made for years - this one was my moms, but you can find them at second hand shops and vintage stores with some regularity.
The Pastry cutter has hardened wire hoops instead of cut steel and has just the right amount of flex. The extra hard wires mean that they don't easily bend out of shape in use.
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