Place your chef’s knife, paring knife, and, if you have one, bread knife side by side; compare their sizes and edges.

Check your cutting boards for deep scratches, grooves, and discoloration; plan to replace any that are heavily worn.

Choose a nonstick pan for delicate ingredients such as eggs and fish, and a cast-iron or stainless-steel pan for searing.

Measure dry ingredients with a scale, and measure liquids in a measuring cup read at eye level.

Place a baking sheet, cake pan, and wire rack side by side, and identify what each is for.

Store knives in a block or on a magnetic strip, and store boards upright so they can air out.