You don't need 15 ways to simply move food around
This one’s simple. You have far too many damn spatulas, spoons, tongs, pokers, prodders, and general nonsense in a drawer or shoved into an adorable little vase. You only use 1/4 of them, and another 1/4 you’re not even sure what they’re for. If those ones see any use it’s because you got lazy and hadn’t washed your go-to when you need it.
Instead of dealing with that nonsense, you instead need a very simple load-out. Opt for one to two each of cooking spatula, rubber spatula, solid wooden spoon, slotted cooking spoon, cooking tongs, and ladle. You know what you tend to use frequently, so double up on those lest you be caught without backup while one's awaiting a cleaning.
Your best source for the good stuff here is your local kitchen supply shop. They won’t have fancy handles or come in lots of weird shapes. They’ll just be what you need, when you need it, and built to last.
The same is true with things you move food around on and in. You need plates, cups, silverware, mixing bowls, pots, pans, cookie sheets, leftovers storage containers, and the like... but you almost certainly have more of these than you need. There’s a four-step plan for corralling and controlling these items:
Step one: Go through everything that’s supposed to have a lid or similar partner. If you’ve lost one half, rending the item useless, jettison the other half. It’s doing you absolutely no good, and adding to the chaos.
Step two: Put a post-it note on everything larger than your fist. Take the note off when you use it, and don’t put it back. At the end of the month, get rid of everything that still has a post-it note on it.
Step three: Use the extra space you got from steps one and two to organize your kitchen supplies as ergonomically and logically as you can. Separate out the objects that won’t fit neatly because of their size or shape.
Step four: Cull items from your collection until even the weird, big stuff fits.