— Yolanda Love-Willis

So for knives, um, I don't always like to recommend exactly what I use because, um, everybody has a different way that they like the knife to feel in their hand, right? So what I do suggest is going to a specialty store, um, that's either for cookware or something like that, that you can actually hold the knife and see how it feels in your hand. Um, do uh, you know, a little rolling activity or anything that you can on a cutting board. Of course you don't have to be cutting product just to see how it feels. Um, so that's what I would recommend for that. If you're going to, you know, one of the big box stores a lot of times will leave the handle exposed but cover the blades so you can at least feel what it feels like in your hand. Um, that being said, I typically personally use Woff knives for at home. I'll use Shun and a couple other, uh, brands that I'll use, you know, when I'm out cooking professionally as well too. But it's kind of different, it's different knives for different situations for me in particular. Um, but I do this, you know, uh, a lot. So I have a lot of different knives for different purposes now. Cooking utensils brand-wise, it's pretty open. You can kind of do a lot of different things with that. So there's not one that I would specifically recommend and I, uh, cooking utensil brand wise either.