Reusable, compostable and multifunctional, Wet-It Dishcloths are an amazing alternative to both paper towels and sponges. Made only with cellulose pulp and cotton, the thick sheets are stiff when dry—almost like cardboard—and soften into cloths that can absorb up to 16 times their weight in liquid. Unlike paper towels, Wet-It Dishcloths can be washed and reused (about 6 months with regular use). Plus, they are effective at scrubbing stubborn messes but not abrasive, so they won't damage surfaces. And unlike sponges, the towels are thin and flexible enough to reach into tight corners and irregular shapes. We also like their charming designs—choose between a Radish, Carrot or Artichoke pattern, all of which use natural colorfast inks that won't fade.

In addition to being highly durable and effective, Wet-It Dishcloths are ridiculously easy to keep clean in a wide variety of methods: Wash them in the washing machine and dryer with the rest of your laundry; add them to the top rack of your dishwasher; soak them in a boiling pot of water; or wet the cloths then microwave for three minutes to sanitize.

Oregon-based Work Sharp’s newest electric knife sharpener is small enough to fit in a drawer and more economical than other systems, designed for home cooks who want the best for their knives without a learning curve. Using flexible abrasive disks that sharpen knives gently yet produce a fine edge, the E2 is excellent for everyday kitchen knives. Precisely angled guides and automated timing ensure complete and accurate sharpening with no guesswork—simply turn it on and run your knife through. Choose the upgraded model for an additional angle guide for pocket knives, two speed options, and an upgraded motor for thicker blades.

If you’re sick of struggling to remove stuck food from your pans, skillets and Dutch ovens, Knapp's patented Chainmail Dishcloth is the tool for you. The tightly woven stainless steel “fabric” has a rough enough texture to take on the most stubborn stuck-on bits but also won't damage cast-iron seasoning. Knapp's product features a larger chainmail link in one corner so you can hang it up to dry and keep it in top condition. Note that this scrubber is intended for Pyrex, cast iron, carbon steel and stainless steel pans; it will damage non-stick pans or other delicate surfaces. Try it on your grill as well—it works wonders on the grubbiest grate.

Knapp's Cast Iron Wax is incredibly easy to apply and makes seasoning your cast-iron cookware a breeze. Liquid cooking oils will get the job done but tend to make a mess, and it's hard to control how much oil you add at a time. Knapp's food-safe blend of grapeseed oil, canola oil and beeswax is solid at room temperature, so you have perfect control. Simply scoop up what you need and apply a thin, even layer to cast-iron cookware—just be careful not to over-apply, or your pan will become sticky.

If you’ve invested in good-quality knives and want to keep them in tip-top shape, we can’t recommend Oregon company Work Sharp’s E5 Sharpening System highly enough. Our No. 1 choice for sharpening knives at home, it features a unique timer-driven belt system that works exactly like a professional sharpener’s grinder, putting a fine razor edge on blades without removing too much metal (the problem with other electric grinders). And with three timed settings, you won’t need to worry about under-sharpening or over-sharpening. 

Once you've tried these patented foam sponges, you'll never go back to regular kitchen sponges again. Unlike most brands which are made from plant cellulose—a magnet for bacteria and mold—Skura Style Sponges are made with a fast-drying polyurethane foam and treated with an antimicrobial agent that discourages the growth of odor-causing bacteria. They also keep their shape over time and don't degrade or smell the way conventional sponges do. The scouring side is highly effective for scrubbing (we recommend using a lighter hand on your nonstick pans), while the soft surface is very even, which means excellent surface contact for wiping up messes. The pattern on the sponges will fade over time, but this is actually a perk: The Fade-To-Change® technology is an indicator that it is time to replace the sponge.

If you’re sick of struggling to remove stuck food from your pans, Knapp's chainmail dish scrubber is the tool for you. Knapp's intricate chain mail is tough enough to take on the most stubborn stuck-on bits, and the links are just the right size: large enough that food doesn't get stuck in them but small enough to easily reach the corners of pans. The food-grade stainless steel will last a lifetime, though it needs to be hung up to dry; Knapp's design features a larger chainmail link in one corner for hanging. Note that this scrubber is intended for Pyrex, cast iron, carbon steel and stainless steel pans; it will damage non-stick pans or other delicate surfaces. Try it on your grill as well—it works wonders on the grubbiest grate.

Never thought a dish brush could be considered elegant? Think again. This handmade one has a long, ergonomic handle, so it can dig into smaller vessels like tumblers and juice glasses, but the head also detaches for when you need more scrubbing power. And the natural fiber bristles don’t fall out unlike those on some other natural brushes, so it’s a real workhorse. When the brush wears out, you can replace it, too. Plus, it has a useful metal hook at the end so you can hang it to save space.

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No more worrying about sharp metal bristles that might scratch or fall into your grill or melted nylon bristles that can melt with too much heat: Kona's grill brush features a helix-coiled scrubber made of stainless steel wire, so it's highly effective for thick gas grill grates and thin charcoal grates as well as gentle enough for any material, even ceramic kamado grills. And the contoured handle is comfortable to hold with both hands, with nonslip textured finger grips to prevent slipping. Plus, it's equipped with a sturdy steel scraper to tackle even the toughest cooked on food.

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For high-quality wooden cutting boards, we recommend regularly using a wood conditioner, which not only keeps water out but also lubricates the surface so it doesn't become rough, especially in drier winter months. Plus, regular polishing will bring out the beautiful wood grain of your kitchenware over time. For everyday maintenance, we like to buff our cutting boards with a cotton cloth and J.K. Adams' food-safe mineral oil. The Vermont-based company—which we partnered with to produce our Milk Street Exclusive eBoard—has more than 70 years of experience in crafting and caring for beautiful hardwood kitchenware.

We love whetstones because they work on knives of all kinds—even on other bladed tools like kitchen shears. The aluminum oxide stone has two levels of grit: Premium 1000 grit sharpens and restores your knife’s edge, while the 6000 grit refines and polishes the edge to finish. It works fast and is long-lasting, plus the sharpening base provides stability, scratch prevention (it’s equipped with nonskid feet) and better water control, which makes for easier cleanup after you’re done. We also really like that this whetstone comes with adjustable angle guides, which makes the whole process easier on the user. It comes with guides for both 15 degrees, which works for Eastern-style knives, and 17 degrees (which we’re partial to, since that’s the angle of most of our Milk Street knives).

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You won’t mind doing dishes when you have this jewel-like soap bar on your counter. Made with natural ingredients in France, it gets sudsy instantly and it doesn’t leave a filmy residue on the dishes like other soaps can. It’s tough on dish dirt, but gentle on your hands—as it’s made from Marseille soap with organic olive oil. Plus, it comes in fully recyclable packaging and the most heavenly scents: refreshing lemon mint, floral grapefruit rose and bright sage basil.

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