Pots and pans  

The sharpener
is the EdgePro Apex 4, designed by Ben Dale:
http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/

Pots and pans I use
Heath,
You may want to look at the Bjorn Dahlström, Dahlstrom 98 cast iron casserole and pans as well as the Dahlstrom 98 stainless steel pots for Hackman (acquired by Iittala). They are built like tanks and will outlast you.

I imbibe in good red while...
I imbibe good red while cooking. However, I do not mess up cooking. It is equivalent to taking a grinder to Ole Wanscher and ruining the subtlety of the shapes.
Go guy castiron. The iron leaches into the food and may increase your iron intake.
That said, Le Creuset is overrated. I do like their stuff because you can caremelize ingredients without getting the prounounce metalic taste of castiron. But if you are a klutz then use something simple.

another vote for cast iron
We got rid of all our Teflon garbage and use cast iron almost exclusively (anything overly acidic is better off in a stainless pan). I don't think I'll ever stray from Grandma's Griswold set but I'm strongly thinking of adding one of these Blu Skillet pans to the roster:
http://bluskilletironware.com/

Global
This is what I use to sharpen mine (actually I only have the two stage version).
For cookware, I use mostly stainless and cast iron.
http://www.amazon.com/Global-Stage-Sharpener-Minosharp-Plus/dp/B000WZFBO...

For those concerned about too much metal intake,
The general rule of thumb is one meal cooked in stainless / cast iron cookware per day is "enough", but there will always be strong debate on the subject in general.
I have a set of various Le Creuset pots and pans I use occasionally, but my daily workers are Corningware Vision glass pots and pans, designed for stovetop use.
I have used the same set, daily on a gas range for the last 10 yrs with no chipping, cracking or explosions.
I have heard of a few incidents with newer production runs of this cookware. I am not certain they still make them or not...
While not exactly lookers, they have performed well, and lessening the amount of metals etc ingested whenever possible is meaningful to me.
There are different grades of stainless steel available and not all are benign or non-reactive as widely accepted.
Being glass, Visions cookware is breakable of course, so I'm not sure they would be for you Heath, depending on how wild your drunken sprees get 🙂

.
Thanks for the respones, my folks neighbour uses the corning but he has haemochomatosis and yes I'd probably break it.
Its more that I'm easily distracted and have let them boil dry on high heat, have a cast (no enamel on inner surface) le creuset pan which is a winner so only really need 3 stainless pots, will keep looking.
Btw you can break Zyliss garlic presses, I should go into the product testing business.

Worn, burned,chipped and broken kitchenware
tells me that the kitchen gets a good work out. Nothing tackier than a set of brand new (10 year old) dusty pots and pans. I say use and abuse everything in the kitchen. I'll bet that heath is a very good cook.
yup,
Aunt Mark
ps would this be considered "honest wear"?..

off-topic
your post made me smile Mark, as it was a sentiment my dad shared. He was a well-known restauranteur back in the day.I used to love watching him cook, twirling those pans around, seeing the flames and steam billow around him. Occasionally he'd hurl a pan across the room in a fit of artistic temperament. He was passionate about food...and life.

also off-topic...sorry Heath.
Dearest Solange,
Your father would make a great role model.