Right now im wishing for a new chef knife, especially since mine was knocked off of the counter last night by the intern and tweaked the handle giving it a funky twisted offset. Always open o new toys. excited to see this thread. At the moment it has a 8 inch shun chef, 10 inch shun chef, shun ken onion bread knife ( i would never buy it at retail but because of the waved edge has become my favorite knife) messermeister slicer, global felxible fish knife, Messermeister usuba, and deba,wusthof paring, kuhn rikon peelers. set of pincet, and superglue.
I'm partial to the Henckels Twin Master Knives, good steel, light weight and don't break the bank.
I do however re-grind / sharpen them all so that the cutting angle is 12.5 degrees rather than the standard 20 degree.
I find it makes a big difference - kind of a inexpensive laser or east-west fusion blade.
I carry the following in my roll.
11.5" Chef's Knife (the one I use for almost everything)
6" Sticking Knife
5.5" Slanted Boning Knife (stiff)
6" Straight Boning Knife (flexible)
13.25" Slicing Knife
10" Butchers Knife
9.5" Pastry Knife
also a straight round tine 6" meat fork - unknown make but it's sturdy
and for paring I have a Wustohf 3" sheeps foot granton edge classic (this is the second most used)
----
I have a few nicer knives that I use at home but they don't go into work, can't really think of anything else I'd wish to be in there. Upgrading them all to a finer finish maybe but then I'd be hesitant to do really hard work (spatching chickens, boning pork necks or breaking down salmon etc.)
They are tools that i'm not afraid to use and if one breaks / chips I won't cry. So far I only have one nick in the blade of boning knife that hit a piece of imbedded metal in a fish cheek. (hook that had broken off and been grown over!)
Pretty much the same knives as you guys. Though, what's a sticking knife?
I also make sure to have an extra pen, a GOOD peeler, and a wine key.
Depending on the work place, also take a decent pair of tongs (I hate the folded metal ones, hot oil just runs right down their hollow center and onto your arm), high temp spatula (mostly for egg cookery, cutters and pastry tips/bags... One place I worked, I took my own black steel pans for eggs on the brunch line, because their pans were total crap.
I really try and pack light and appropriate. There is too much temptation too pack everything and the kitchen sink into your knife bag, just in case. Once I do, I find my mood improves a little, because I'm not so frustrated from hauling it around, fumbling inside it for something, or trying to find a convenient spot to store it at work.
I'd love to add a Devin Thomas knife to my kit. Also, sadly it seems that Tanaka-San has passed away. I've always wanted one of his Ironwood handled R2 suminigashi gyutos, but that may just be a dream now.
Chinese Cleaver, 10 inch chefs, 8 inch chefs, 6 inch flex boner, 6 inch stiff boner, 2 pareing knives,1 12 inch rb slicer, i fish flex filet knife, 1 serrated 12 inch slicer,, 1 square steel mallet, i steel, 1 sharpening stone, 1 lemon stripper, 4 or 5 varied parrisseinne knives, 1 serrated fruit cutter, 1 zester bowl scraper and assorted other trinkets. These are not in a roll as such but in a tool box. Pretty heavy too.
Global g-2 and g-5, wusthof 10 inch chef, shun utility, global flexible fish, global flexible ham/ salmon, one good old meat clever of unknown brand, scalpel, utilityknife(boxcutter type), peeler knife, peeler, microplane, diamond and ceramic sharpeners, spatula, pastrycutters, ruler, pens and markers.
Tylenol, Robaxicet, electrical tape, some business cards from vendors I'll never use, and a pair of back-up socks. What would I like? A5-35 right about now...
Tylenol, Robaxicet, electrical tape, some business cards from vendors I'll never use, and a pair of back-up socks. What would I like? A5-35 right about now...
A couple of 9" MAC slicers (one new and one a decade old), 8" MAC chef, 4" MAC paring, 8" Shun Classic chef, 5" Shun Classic nakiri. I got the nakiri for $60. I don't know why. Its like a little square paring knife. I love to look at the Shuns. I love to use the MACs.
Would like to get a couple of nice Japanese knives, or a custom Bob Kramer.
I have 2 Gustav Knives, carbon steel . wood handle that I won when I graduated Voc. High School 55 years ago. And they are still great, they don't make em like that anymore.
Y peeler
Micro plane
Markers
Zester
Mellon ballers
Fish scaler
Fish bone tweezers - handmade from jki
Japanese mandolins
Digital scale
Spoons
Measuring spoons
Hand wire cheese slicer
Pastry tips
I think that's all
I'd like to add a Murray carter and Devin Thomas at some point and a deba and scimitar
Great thread, its always interesting to see what everyone is packing. In my city it's common for everyone to use the house knives, this unforgivable mis-match of terrible knives sharpened on a grinder and returned by the sharpening service every week. They stay sharp for 2 days and then the edge goes to crap. I'm the only person in my kitchen to pack their own tools, so I have to carry everything I need to and from each day lest they disappear.
My current setup:
Global G-2 Chefs Knife
Global G-46 Santuko
Global GS-5 Nakiri
Henckels Pro-S 3.5" Parer
Henckels Pro-S 6" Utility
Vitorinox Rosewood 6" curved flexible boning knife (NOS, still completely made in Switzerland)
Henckels 8" steel
Microplane zester
Mircoplane spice blade
RIkon peelers
Wusthoff 12" plating tongs
Wusthoff fish spatula
French clam knife
French oyster knife
Global Fish tweezer
Isi 12" Pro Tongs
Electrical Tape
Lemon zester
Permanent markers
I would love to add a MAC 10 or 12 inch ultimate chefs knife but will most likely get a heavy weight chefs knife or 6.5" Gyuto for breaking lobsters and king crab.
Man, I was just thinking as I was digging threw my roll a couple days ago before I saw this thread that I have some much useless crab in here haha.
Wusthof Classic- 10 inch chefs- by far my most used knife. Just about 12 years old now and still a beast.
Asai pm Damascus 240mm gyuto- just purchased this about a month ago. Most expensive knife I've ever bought by far. I love it and it feels great. Haven't used it for anything heavy yet just some light prep while I've been by myself. It's just too pretty and was too expensive for me to beat it up on the line yet, one day tho.
Torijo debo and honesuki
Delbert Damascus paring
Cheapo flexible boning knife that I have grinder weekly. Just buy a new one when it gets to small
Chinese cleaver
Wusthof bread and utility knife.
In the market for a new slicer as to mine has gotten really dinged up over the last couple years.
800 mg Motrin
Insta read thermo
Good tongs
Box cutter
Notepad
2 black sharpies
Pictures of my son and daughter.
Medical and electrical tape
Gorilla glue
Lidocaine patches
Random keys that I probably could t figure out where they belong
Think that's it
Overall I'm pretty happy with what I'm packing right now. I do rotate a couple in and out but right now my lineup is as follows:
300mm Kagayaki CarboNext suji
240mm CarboNext gyuto
240mm Nubatama ryuto/gyuto
250mm Moritaka KS
240mm Konosuke gyuto in White #2
240mm Akifusa gyuto (yo handle)
240mm Tojiro Western Deba
Toriro Bread knife (pre-production prototype)
Tojiro Gokujo boning knife
Tanaka Nakiri in Blue steel (probably Blue #2, I don't remember anymore).
I'd still like to pick up than Ironwood/R2 Tanaka, looks like the son is still making it. By now I've basically given up on the Devin Thomas...sure it's a great knife but the cost has risen to the point where I can't really justify it, especially with the Nubatama already in my kit.
I'm happy with the knives but I could always use a few more J-nat stones.
Wow, those look pretty amazing. Love the rustic look. Not sure how the handles would feel in my hand. I'd like to hear from some people with experience. I've kind of been on a new knife spending spree lately, but it's hard to justify dropping close to 5bills on something I haven't held or even read reviews in.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!