Once you've been messing around in the kitchen for a while - getting more comfortable, showing off for your dates, getting feeling back in that reattached fingertip - you're gonna want some better tools. The knives you bought on late night TV so you could saw through old beer cans may still have their "lifetime" edge, but when's the last time you saw Emeril pick up a Ginsu? Bam! Never.

When you go to buy, consider getting tools with ceramic blades. Preferred by many pro chefs, ceramic has some advantages over steel.

Ceramic blades are ultra sharp, second only to diamonds in hardness, and will hold their edge up to ten times longer than steel. (Which is good, because you know how you handle knives.) Ceramic won't ever rust or transfer a metallic taste or smell to foods. And it's much lighter than steel. So your hands won't get fatigued chopping onions for your chili, tough guy.

Kyocera Advanced Ceramics makes a line of really well made ceramic tools, some of which are great for beginners as well as advanced cooks. Like their mandolin slicers.

Similar to a mandolin (hand-powered slicer) you'd find in a high-end kitchen, these models are affordable, made of dishwasher-safe plastic, and have features you'll find in the high priced versions. Like a notched bottom for resting on the edge of a bowl when slicing, and a handguard to hold your food securely and protect those digits.

Their adjustable version lets you dial in the perfect slice in four different widths. The double-edged mandolin cuts two slices at once, and their Julienne slicer makes perfect string cuts. Great for making impressive garnishes for her salad. Which she'll appreciate more than watching you slice through a beer can.

$24.95 At better kitchen retailers nationwide.
www.kyoceraadvancedceramics.com