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Victorinox Serated Paring Knife
This knife is the work horse of my kitchen, the pawn on the chessboard that is my cooking life. I can't do anything without it. They last forever, and since it's only 5 bucks I can beat it up or misplace it without loosing much sleep.
Sanelli Chef's Knife
My everyday knife. It's easy to sharpen and maintain. The handle is very comfortable, and it's an incredible value costing 40% less than where most popular knives start.
I love this thing. It's the perfect middle ground between a fine microplane, which is great for some stuff but pulverizes ingredients and dulls easily, and a grater box, which can be awkward to use and leaves a-little-too-large of a grate in your slaw.
In my opinion these pans are the greatest value on the markets. I like them over all-clad any day because of the width at the base of the handle of the pot or pan. That's where you have the most leverage.
The Cast Iron Skillet
Yes, it requires a little more attention than the rest of your tools, but trust me when I say your kitchen is incomplete without one. Especially if you live in New York city and do most of your cooking on tiny flames, this skillet will get hot and stay there. Nothing browns meat like it, and corn bread just isn't the same in a muffin tin.
All-Clad 3 Qt. Saucier
The only all-clad pot I vehemently recommend. It's unique curvature is great for liquidiy uses, reducing the surface area of the substance along with volume.