What I have:

• Chef's Knife
• Paring Knife
• Knife sharpener
• Silicone-coated tongs
• Kitchen scissors
• stainless steel measuring spoons

What I need/would like:

Trying to use mostly stainless steel for cookware. Glass is good for baking. Stainless steel pots should have aluminum or copper core for better heat distribution. Stick with metal handles.

• Long serrated or Bread knife
• Stainless steel measuring cups (heavy gauge so they can be used on the stove top)

A Good Article:

• A No-Frills Kitchen Still Cooks