Ken is the family chef but I enjoy cooking in Grass Valley. Partly because it’s a huge kitchen with plenty of room to work. And also because we outfitted it from scratch with high quality kitchen tools. Here’s some of the stuff I particularly like using.

Wüstoff Classic Ikon knives

Solid European knives, holds an edge a long time when properly sharpened, and I love the synthetic handles. The 6” chef’s knife is what I use 90% of the time, along with a 9” for big jobs and a paring knife for detail work. Worth testing in person, you want to see if the balance feels right.

OXO Good Grips Cutting Board

I like plastic cutting boards because I can throw them in the dishwasher. This brand has the right design with rubber edges so the board doesn’t slide around.

All-Clad Stainless pots and pans

Excellent, durable, heavy cookware. The aluminum core construction is essential for heat distribution. The stainless surface is bulletproof, or at least steel-wool-proof. Expensive but they last forever and sometimes you can get a good deal on a set. The 12” fry pan, 1.5qt sauce pan, and 8 quart stock pot get the most use.

T-Fal nonstick pan

Nonstick pans are disposable, so might as well skip the All-Clad and buy a cheap one. (As careful as you try to be after a year you have a laminate of burnt grease that ruins the surface.) The good thing about T-Fal is they have a thick metal bottom that spreads heat.

OXO Good Grips stuff

For odds and ends like vegetable peelers, cooking spoons, etc. I look to Good Grips first. Most of it is nothing special (other than the cutting board I called out) but it’s well made and the grip is, indeed, good.

Neither the knives or pans are particularly cheap. But if you can afford the initial cost they’ll pay for themselves in longevity. Also most have generous warranties. In my salad days I threw out cheap pans about once every two years; we have All Clad that’s 20 years old and still in great shape.