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. The E5 is available on its own or bundled together with Work Sharp’s M3 Knife Sharpener, which is a classic honing rod made simpler to use.

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.

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.

For high-quality wooden cutting boards, we recommend regularly using a wood conditioner, which not only keeps water out but also brings out the beautiful wood grain over time. This J.K. Adams conditioner is made from food-safe beeswax and is ideal for when your board is feeling rough to the touch and could use some extra care; simply use a cotton cloth to buff the conditioner into wooden kitchenware of any kind. 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 kitchen equipment.

If you’re sick of struggling to remove stuck food from your pans, Knapp's dish scrubbers are for you. This set includes the company's 4-inch CM Scrubber and patented 7-inch Chainmail Dishcloth, both of which are made with high-quality stainless steel rings that won't poke you like steel wool or brushes. The CM Scrubber's slightly larger links create plenty of friction for heavy-duty jobs like cleaning your grill, while the Chainmail Dishcloth has a finer texture for everyday cleaning; use it to scrub cast-iron or carbon-steel cookware without damaging your seasoning. Note that the scrubbers are intended for Pyrex, cast iron, carbon steel and stainless steel pans; they may damage non-stick pans or other delicate surfaces.

The E5 Upgrade Kit takes home knife sharpening to the next level with 15 and 20-degree blade angle guides, which are easily swapped out with the E5’s 17-degree angle guides. The kit also includes four specialty sharpening belts, which allow fine-tuning blade sharpness beyond those included with the E5 system. The easy-to-switch belts are long-lasting, gentle on your knives, and can be stored snugly in an inner compartment of the sharpener when not in use.

The M3 Knife Sharpener is a manual system that combines the fine ceramic rod from the E5 kit with an interchangeable diamond sharpening rod, which is fully capable of putting a fine edge on any knife. Start sharpening with a few swipes on the diamond rod, following the handle’s angle guides, then switch to the ceramic honing rod for fine tuning. The Microforge pull-through feature built into the handle puts micro serrations into the blade, which is ideal for thick tomato skins and bell peppers—among other tough tasks (which is entirely reversible through resharpening without damage to the edge).

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).

For those in favor of ultimate control over their knife edges, a sharpening stone is in order. While it’s easy enough to find a cheap whetstone at the hardware store, they are usually too small and coarse for precision kitchen knives. We’re pleased to partner with industry experts DMT and offer their American-made Duosharp Bench Stone with Base, a dual-sided stone with an engineered diamond-impregnated cutting surface for effective, lifetime service. At 8 inches by 2.6 inches, the stone is larger than any other whetstone we’ve used and provides for the full length of a large chef’s knife to be sharpened at once, making it much easier to maintain a consistent angle than on smaller stones. Moreover, they only require water for lubrication, making them far tidier than oil stones. Like driving a manual transmission or tying a Windsor knot, stone knife sharpening takes practice to master but is a valuable lifetime skill. For starters, it’s imperative to maintain a consistent angle on each side of the blade: 20 degrees for Western-style knives and roughly 17 degrees for Asian knives. If you have trouble sorting out the angle, hold the blade at 90 degrees, then tip sideways halfway to 45 degrees, then halfway again to 22.5 degrees, then a hair more beyond that. To maintain the angle while sharpening, it helps to anchor your thumb in the middle of the top of the blade and sharpen by pivoting with your body, not through your arms. Starting with the grittier side, gently swipe the full length of the blade 5 to 8 times on each side. Flip the stone over and repeat with the finer grit surface to hone and polish. Make sure to wipe the blade clean before cooking to remove any metal dust.