1. I don’t understand the Wusthof thing. I’m sure that you’ve come across people who prefer Japanese knives to German/French knives – and I’m talking about the double beveled knives meant for Western cooking (gyuto/chef’s knife, petty/utility or paring), NOT the single-bevel traditional knives. Did you have some reason to dismiss them? Did they come on too strong for your taste? Given a fairly comprehensive understanding of both approaches, an objective observer could ALWAYS find a better value on the Japanese side. German knives need to be sharpened often because of the soft steel, but the bolster blocks even a well-trained sharpener from getting the heel. There are multiple lines of knives that fall below the Wusthof/Henckels price points, including knives with similar heft and thickness but superior steel and shape. I understand that I’m not your average home cook in this regard, but there really is a whole world of knives that are superior to the Germans. And if you don’t want to get into that, just get a Forschner, which is maybe 15-20% the price of Wusthof while being a better performer for most tasks (and the parer is an unbeatable value, a favorite amongst pro cooks). I can understand that you started with Wusthof and have been resourceful enough to overcome its limitations, but that’s hardly the best reason to recommend it. Given that you’re only recommending two knives, I don’t think it’s too much trouble to figure out a better value recommendation. Chefknivestogo.com is a good, broad-ranging source with knives at a bunch of different price points and a helpful owner.

2. All-Clads. They’re nice. Not way better functionally than, say, a professional line like Adcraft, but certainly more attractive. I guess I just don’t understand why you would seek the best and most expensive in cookware, which requires several pieces, but settle for average with the chef knife.

3. Enameled cast iron – I love them for oven applications. I have a Batali dutch oven that I often use for braises or confits. But there’s an excellent article from Harold McGee http://www.nytimes.com/2008/10/08/dining/08curi.html demonstrating that they’re quite uneven heating on the stovetop, and I can absolutely vouch for that through experience. You’re better off using that all-clad or seasoned cast-iron for searing and transferring to the enameled for the oven, even with the extra pan to wash.

A few people were asking about a knife sharpening service in/near Cleveland. There is a fabulous knife sharpening service available by mail. Here is the web site: http://www.japaneseknifesharpening.com/ That site is also a great resource for supplies if you’re interested in learning to sharpen, and the owner, Dave Martell, is responsive, informative, and very highly regarded amongst kitchen knife aficionados/freaks . As in, substantially better than sending a knife to Korin, and a world away from some guy with a belt sander and a mean streak.

Lock & Lock containers changed the way I use my freezer, and save me money in terms of wasted food. Maybe not as glamorous as knives or All Clad pans, but to me they are indispensable in my home kitchen.

For me it’s cast iron, rolled steel and a good copper sauté pan all the way. Cast iron and rolled steel are dirt cheap and will develop a natural non stick surface if treated properly.

Copper is expensive, but the best there is and cheaper than a set of All-Clads.

For me, good knives, hands down. When it comes to baking, a good pair of one big and one small silicone spatulas are essential to me. It allows you to fold in delicate stuff more easily and cleanly; it makes all the measuring work you do more worthwhile; and it makes doing dishes less messy and faster! I have a pair from Japan and yet to find any others that measure up to it.

1. Pizza stone.
2. Parchment paper (there’s a Thomas Keller trick: line a baking sheet with parchment and use it as a “garbage bowl.” Gather up the paper when done and toss the scraps. No cleanup.)
3. Looseleaf notebooks for recipes and notes.
4. Sharpies and scrap paper for labeling and dating food for the fridge and freezer.
5. Brother Labeler for labeling jars, containers, etc.
6. Wooden spoons.
7. Family (and friends) to help prep dishes and clean up (rather the most important pieces of gear, if you ask me!)

t

Agree w mortar & pestle for sure. I have a gigantic heavy one for taking out my tax time frustrations on freshly toasted spices!

Oh and I really, really want a Pacojet. . Just tossing that out there …

I’ve love my Spyderco ceramic knife sharpening kit. It’s a manual set up, easy to toss in my kitchen tool box and it has set angles as well as a set up for free hand sharpening. I have had mine for years and it has maintained the edges on my knives without taking off too much metal. It is also fantastic for sharpening serrated edges too!

I’m sure you can find it cheaper, but here is the manufacturer’s site:
http://www.spyderco.com/catalog/details.php?product=77