If you include sieves like these
I use one as my sifter, and also to sift powdered sugar or cocoa powder over a dessert.
A Nutmeg grater doesn’t seem to get used for much else.
A Strawberry Stem Remover works great when you have a lot of strawberries to prepare, but doesn’t seem good at much else.
Sifters and rolling pins tend to be specialty use items. Most people can get through life without a sifter - rolling pins are handy for a bunch of things that need to be rolled out - but except maybe using them to bludgeon meat into tenderness, its pretty much rolling stuff out.
Pasta makers are awesome for making pasta - pretty useless for anything other than pasta.
My mandolin is very handy when I need to slice up vegetables, I’ve never used it for anything else, but I suppose I could get thin slices of a hard cheese off it.
I also couldn’t live without my whipped cream whipper - but I’m not sure what else I’d use it for. Maybe making soda water?
Specialty kitchen appliances - waffle irons, ice cream makers, bread machines.
Heck I have a ton of stuff I only use for certain things - spritz makers, rosette irons, rose nails, wedding cake pans - but they are as likely as a cherry or olive pitter to be found in most people’s kitchen.
Slotted spoon. Not much you can do with that except lift chunks out of liquid medium.
Clothes pins. All you can do with those in the kitchen is re-close plastic bags.
My mother in law seems to think I need a gravy spoon. And a gravy boat. So I keep getting them. I think my glass measuring cup worked great for my mother and works great for me and I don’t want the gravy spoons and boats taking up room - that I need for the rosette iron and the spritz maker and the ice cream maker and the melon baller :).
Nutmeg graters zest citrus fruits really well. And can be used for other hard spices (cinnamon, ginger root).
corn cob holders
rolling pin
citrus juicer
Used mine to remove a stuck lid from a homemade jar of tomato sauce. But then again I’m an expert on Kludge.
I bought a microplane grater specifically for grating nutmeg. And I do use it for that. But mostly I use it to grate parmesan cheese.
Mark off anything that can be used to open a beer, like a garlic press, slotted spoon, lemon zester, etc.
White sugar that comes in paper sacks has a tendency to cake together if stored in humid conditions. My mother taught me the solution: beat the bag with a rolling pin before opening it, then pour it into a sifter.
That I’d file under “using it to tenderize meat”
(I learned the “put it in tin or tupperware with a slice of bread” - which I still keep a slice of bread in my brown sugar - with air conditioning the white sugar doesn’t tend to cake)
Pizza cutter.
Hah, Alton Brown called that his favorite kitchen multitasker.
I’ve both seen & used (once) as a poor man’s version of The Stick muscle roller. Not quite as good, but significantly less expensive at 20-25% of the real one.
I have a marble rolling pin. It’s not only a pretty good rolling pin and head kablonger but it also makes an excellent weight to hold things down. And I do need to do that in cooking on occasion. Recently I held a salmon loin down in brine using it. I never thought of using it for a muscle roller, but now if I ever do feel like doing that I could.
And baking chocolate.
While it only pits things, it pits more than just olives. Cherries and possibly apricots if the pitter is big enough (or the apricot is small enough).
You’d never get a cherry pit to pass through mine without squishing the cherry. An apricot would have to be the size of an olive.
I used a can opener as a screwdriver once. I supposed you could also use it for whacking things, although a rolling pin works better for that.