Check out my equipment.
Since her orders are like commands to me, here are my two most heavily used bits of kitchen equipment. Here you can see my knives in the heaviest rotation. They are (from left to right) Calphalon Katana 7" santoku, 6" slicer, 6" utility, 9" serrated, Shun 8" yanagiba (mostly for thinly slicing delicate things) and 7" nakiri (mostly for light cleaver-y dicing/chopping). My go-to knife is the 7" santoku, it is a spectacular all-rounder.The blade is that "damascus" steel which is emblematic of Japan (and not, ironically, of Damascus). The principle is that soft and hard steels are layered to give the blade superior durability and sharpness and edge retention. It is, by far, the sharpest knife (along with its brethren) I have ever owned -- and this includes a slew of Wüsthofs, Henckels, Sabatiers, Füris and Shuns -- it is apocalyptically sharp.
I'm pleased to have gotten these knives at a price that is far, far closer to larceny than retail. (It was a set with a knife missing and a damaged block. Wound up about 75% off retail.)
Here are the pots and pans which I have in heaviest rotation. From left-to-right they are a Cuisinart saucier, Calphalon anodized 12" sauté pan (my oldest pan still in use, it's seasoned so much it's practically nonstick by now), Bourgeat 12" skillet and Calphalon "mini" stockpot (not pictured are the pasta strainer and stacking steamer baskets). My main piece is the Bourgeat.
You can tell it's been through the wars.
The bottom is suitably scorched and also scuffed.
I bought this about 12 years ago at a restaurant supply place and, later on, I was much pleased to discover that Gordon Ramsay used the same one. The rivets are still tight and even though its nonstick (and THE most durable nonstick I've ever owned) it still develops an amazing bit of caramelization when you sauteé things.
There you have it.