Sharp knives
My wife bought me a knife-sharpening class for my birthday a few years ago. The class taught the freehand method using Japanese water stones. It’s been a great hobby, and I highly recommend it!
I sharpen all our kitchen knives every couple months. While I’m not perfect at it, I’m good enough to give the knives quite a nice edge for everyday kitchen work.
It’s rewarding to be able to do this myself at home, to feel a sharp edge bite into some kitchen prep and know that I made that happen with my hands through study and practice.
For the curious, this video seems to be a good introduction by a guy who’s massively better at it than me. If you're interested, check it out!