My knives are ok. They are "Tools of the Trade." I'm sure I can get much better but I have a full set and they get the job done for me.
I have a set of Bialetti cookware which includes 2 "fry pans" 8 and 10 inch, 2 "sauce pans," a pot, and a 14" high sided fryer (which is seldom used.)
I don't have a particular style although I am more home style "meat and potato" than anything else. I am self taught and watch a lot of Food Network and cooking shows. My mother was either a poor cook or hemmed in by our fathers bland tastes. Either way she never dreamed of teaching my brother or I to cook.
I have a tiny kitchen and no way to expand it. A old Kenmore 4 coil electric range and very poor counter top space.
I don't get too exotic. Although, I do try on occasion.
Meats are beef, pork, and chicken for the most part. Starches are potatoes, pastas, and rice. I use fresh fruits and vegetables whenever possible.
I cook an occasional breakfast when my wife is home from work. Lunches are normally leftovers or sandwiches. Supper is the one meal I cook daily. I am disabled and can only stand for 20 minutes at a time. I often do my prep work on our table in our dinning area so I can sit and have some more room.
Last night my wife and I celebrated our 17th Anniversary. (We have been together for 20 years.) I made pan seared rib-eyes (which I finished in the oven on a baking sheet) with caramelized onions, baked potatoes, and peas.
She told me I didn't get chopped. ;)
Let me know if there is anything else I should share which may help you help me.