Interesting thread. I have been looking into ceramic pots myself and hearing claims about it...from the salesmen. Does ceramic pots have advantage in terms of heat conductivity and in being non-stick? Is the surface ok for sauteeing?
I am checking out cast iron pots as well and Lodge pots and pans really look good.
As for knives, I can do all with a cleaver knife and a small fruit knife (or whatever you call it).