There are a lot of things you need in a well-stocked kitchen: a metal colander large enough to hold a baby, at least three shapes of pasta, Genever, some romantic dish soap and maybe a clip-on light or two (optional: bay leaves).
(Photo: Laura Kaliebe)
I don't even know why it's called a cutting board. It's a piece of glass on little feet. Sometimes it's even pebbled on the surface. It's not useful as a cutting board in any way.
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Another one that's quite popular that I don't quite get is the whole set of knives that are all different shapes -- a chef's knife, a paring knife -- but they're all serrated. One serrated knife is great for bread or maybe cutting tomatoes. But a chef's knife, which is the most commonly used knife, you don't want that to be serrated. That just does not work.
(Photo: Jill Battaglia / iStock / Thinkstock)
It makes the garlic too mashed up for sauteing and not really mashed up enough to use raw. I guess I just don't really get the point of it.