I've never had to transport my knives anywhere, but this spring I'll be doing a 90-minute demonstration/tasting for a small group of adults. I'll want to take some of my knives (probably 3 or 4).
I'm a home cook. I expect I'll be working with a Henckels 10" chef knife, a 5-1/2" Global all-purpose knife and one sweet Kyocera paring knife
that need safe transportation. (I may bring a 7" Henckels santoku as well.)
I'd like to hear about knife rolls or the Lamson knife safes or any other ingenious homebrewed method that won't cost a fortune.
Thanks in advance for the insights.
Mezz