Also see: Part I - Part III
Wooden chopsticks can be bought in bulk packages and are great for impaling corn-on-the-cobs and corn dogs. They’re also good disposable handlers of raw meat, and instead of using plastic forks, include em with your bring-to-work/school lunches.
Using a knife honer is a good way to ensure that the edge on your blade of choice never becomes too dull. Of course, it won’t sharpen it, but that edge will last much longer if you put it to a honer before every use.
I got a set of cutting boards for a wedding gift, and I must say, I sure do like em. They’re both KitchenAid boards; one of them is a 11 by 14 incher and the other is a bigger 14 by 19 incher. Good weight, good surface, nice handle, non-skid rubber thingies on the bottom…. the big one is perfect for chopping up hunks of meat or dismembering a chicken, and the small one is my prep board for veggies and fruits. I also have a smaller one for tiny jobs.
I use Baker’s Secret loaf pans because they’re cheap enough to replace every couple of years and they’re good: loaves baked in them brown nicely, the pans release their contents with minimal fuss, and they function well as prep containers, too.
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