@height8 Prior to moving here, I could never justify such purchases, but I cook at least once a day — now that classes are over, 3 meals a day. Nice equipment saves me time and injuries (nice, sharp, well-balanced knives that're made for the job), and avoids wasting food.
Next purchase: sous-vide circulator. Because I want to know what sous-vide, torched chuck steak tastes like medium-rare :D