— Mark Rappaport

This is a hard question all the time, mark, because different people have different, um, price points and affordabilities, right? So, um, it's, they can go kind of go up and down for knives. I always recommend going to a place where you can hold a knife in your hand to feel how it feels in your hand because it's really one of the most important parts about using a knife is you know that it feels comfortable in your hand, um, when you're cutting with it. Um, like I own many, many different kinds of knives from a lot of different brands, from, uh, WSAV to Mercer to shun all kinds of different ones. More often than not I'm using Wof, um, which is a Wof classic. It's what I grew up with and what I'm used to in my hand. Now, if you were to ask other chefs on our staff, they would probably tell you a different kind of a knife because that's what feels good in their hand. Um, for professional kitchens, I don't use the wst offs, actually, I don't use the Wsav classics. Um, I actually use a Shun knife instead. And the reason that is, is because if you're cutting a lot for a long time, you'll get something on your finger called a chef callous right here. You end up getting either a blister if it's the first time or a callous, like it's really thick like mine from where the blade rests on your hand as you kind of cup it and you're cutting with that. Um, now the Shun has this little kind of thing, I've, uh, kind of special shun on that, that has this lot of protector there, which is fantastic and just hits, hits it so I don't end up, you know, making that even worse on those. So, um, you know, a Woff knife though, like a a classic can run, you know, 80 to hundred dollars. So like, it's pretty pricey. Now. Mercer definitely has some that are a little less expensive and they're a great knife as well too. I've used many, many Mercers over the years as well too. Um, global is another brand that's actually, um, you know, quite popular with different, you know, culinary enthusiasts as well. Um, so I think the best part of the knife is to be able to go try a couple out that you can put in your hand and see what works best for you. Um, cutting boards. I typically like to buy cutting boards from local artisans. That's usually my, my go-to for those. If I can. Um, you know, uh, like bamboos great if you can buy 'em in like, you know, big retail stores. Um, but they, I I, I don't find that they last as long because when you're, um, you know, washing them with hot water and stuff, a lot of the glue will actually separate out of them. But, um, the nice thing about bamboos or renewable products, you don't have to worry about that too much, but still, once you start getting a crack in something, it's time to get rid of it. So I'll typically go with a hard wood, uh, you know, uh, cutting board and I'll usually have, um, you know, I'll, I'll find them at different farmer's markets or different, you know, local artisans to be able to get those. And you know, that's the thing about cutting boards is you're cutting on them one constantly too, so they're not going to last forever as well. So you, we'll have to replace them every so often. Um, and a pan, um, this is a long running debate. In fact, uh, you know, Fran from Essential Vegan Desserts, uh, was just asking us about this the other day and our staff were giving all kinds of different recommendations for them. Um, you know, I just bought one of the hex clad sets, um, one of the newer versions that has a ceramic base or a non-stick as well. Um, you know, but non-stick and myself have kind of a touch and go relationship. I'm not really a big fan of them. Um, my go-tos are usually all clad stainless steel pans, um, you know, but those are expensive, like really expensive. So I've, you know, gotten one every couple years basically to add to my collection. So, um, you know, it's, it's definitely, um, you know, an expensive, uh, purchase for. Now. That being said, some of our other staff, um, you know, would say something like Made In is probably one of those that, uh, they've, they've, uh, talked about as well. Um, I know that, uh, you know, um, Demitri's, uh, who was just asked a question on here, um, was recommending one of those through Maiden as well too, specifically for a non-stick. Um, you know, they're all clad is definitely kind of one of those that I've loved, but I usually hope do a non-stick with that. I know, uh, Char, um, Nolan, uh, does, uh, caraway, um, the roasting and sheet pans and the SA pan as well too. Um, and she's used those with no getting, no scratches on those too. So, um, you know, a lot of different brands out there and part of that is just kind of taking the plunge and also looking to see what fits your budget at the same time. For years I recommended, you know, going to just a restaurant supply store, buying the non-stick pan that works for you, that's fairly inexpensive, like $20, but as soon as you see your first scratch on it, toss it, recycle it, get a new one because you don't want that, uh, you know, nonstick stuff in, in your body at all. But stainless steel pans cost a lot more, so, you know, you kind of have to look out for both of those things.