I have six cutting boards that are all dishwasher safe, and change boards as needed when going from meat/fish/poultry prep to other prep.

one of my new favorite toys - this $2 and change tool from Hmart comes in handy when prepping the multitude of green onions Korean cooking requires - turns out fantastic julienne strips quickly for Pajeon. Saw my girl Judy Joo using it and had to have one.

The more I cook, the more that I find that I use perhaps 5-10% of the kitchen equipment that I own.

My essentials are:

Good knife set - mine is a Henckel's International set made in Japan and purchased 20 years ago. They are like new.
Several extra paring knives.
6-8 good cutting boards
Bamboo cooking utensils - they do NOT melt or burn very easily.
Grating box