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What's in your kniferoll? - Page 2

post #31 of 52
I have a global G16 chef knife. It's my favorite knife. I also am a fan of the Dexter Russel ICUT line. It isn't produced anymore and has been replaced with ICUT Pro series. Both are good knives but I like the ICUT handle better. I use the santoku on the line every day and like the bread knife too. Can't beat the price/quality of Dexter Russel. I have more expensive knives but I can beat the crap out of the Dexter Knives and easily put a razor edge back on.
post #32 of 52

Knives:

Misono Swedish Steel Sujihiki                                                    

Misono Swedish Steel Gyuoto

Wusthof Classic Chef's Knife

Wusthof Classic Boning Knife

Tojiro White #2 Kurochi Finish Kiritsuke

Tojiro Bread Knife

Kikuichi Performance Petty

Global Cheese Knife

Shun Pro Single Bevel Usuba (actually a 99/1 bevel)

Shun Pairing

MAC single bevel Honesuki

 

Tools:

MAC Black Honing Rod

Korin Fish Tweezers

Microplane

Apple Corer

Y-Peeler

Side Style Peeler

Cake Testers

Saucing Spoons

Ateco Fish Spatula

Ateco Pastry Brush

Bowl Scrape

Tweezer Tongs

Precision Plating Tweezers

Carving Fork

Wusthof Shears

Ateco small offset Spatula

Tomato Corer

 

Misc:

Fine Point Sharpies

BIC Pens

BurnJel

Notepad

 

And I squeeze all of this into a wustohf knife roll! I need to get one of those chef backpacks!

post #33 of 52

rolleyes.gif
And I just added a shun kaji ken onion 8in chef
post #34 of 52

Fujiwara sk-4 270mm Gyuto

Fujiwara sk-4 120mm Petty

Suisin Virgin Steel 150mm Honesuki

Suisin Virgin Steel 240mm Suijihiki

Gesshin Uraku 240 mm Gyuto

Masakage Mizu 270mm Sujihiki

Tojiro Steel

6 Richmond Spoons

1 Kunz Spoon

Kikiuchi 180mm Moribashis

Mandolin

F Dick Slotted Fish Spat

Korin Firsh Tweezers

Korin Offset Plating Tweezers

Edmund Tongs

Sharpies

1200 Rust Eraser

3000 grit Rust eraser

2 Blue Side Towels Lmao

 

Want: A vacation or a Bad@ss Kiritsuke, western deba, and Garasuki. For no reason at all. Oh I want some slotted spoons and mini spatulas too, and long plating tongs lmao.

post #35 of 52
What are long plating tongs?
post #36 of 52
This thread is interesting.

About 2/3 of the knife rolls on here consists of western knives only such as henckles, shun, wusthof and then the 1/3 consists solely of Japanese knives. Well, of course there are a few exceptions where a roll consists of both Japanese and western knives but I am just surprised how clearly devoted chefs are to certain knives.

I am guessing most, if not all, of the chefs using only the western knives have yet to try the Japanese knives since on kitchenknifeforums, it's all about the Japanese knives. You will find many posts on there with titles along the line of "I have seen the light and am never going back" suggesting their extreme pleasure in using a Japanese knife for the very first time.

I myself have started this journey with a henckles chefs knife followed up by a shun. They are great knifes. I have yet to try a Japanese knife so I do not know the superiority of Japanese knives to the western knives in first hand experience. Just from the word of mouth.

What I do know is that Japanese knives are extremely expansive. The top of the line western knives go for around $100, cheaper on sale. From my time on kitchenknifeforums, I have been informed through careful observation that Japanese knives average at around $300 and it can climb a lot higher. Japanese knives never go on sale and many of the popular models are sold out for life only coming back in stock for a very brief moment before going back oos.

I plan on picking up a Tojiro DP gyuto and a Gesshin Uraku yanagiba fairly soon. They will be my first step into the Japanese knife world. They are both appetizer knifes.

Tojiro DP is very well known to be the best knife to help transition from western to Japanese because of its bang for the buck value (steel and ff) and because it has a western handle.

Gesshin Uraku yanagiba is from jki which is owned by Jon and Jon is a very respected individual in the world of Japanese knives in the western market. Gesshin Uraku yanagiba is said to be one of the best starter yanagiba's. Since yanagiba are single bevels they require so much more qc than double bevels. Any yanagiba's below $200 are trash, according to kitchenknifeforums. Gesshin Uraku yanagiba is $200 for 270mm and $220 for 300mm.
Edited by Fantality - 4/24/15 at 12:10am
post #37 of 52

I'm partial to Shun when it comes to knifes. I have knives from their Sora, Classic, Premier, Edo, and Blue lines. All of the knives were pretty good deals (40%-75% off WS prices).


Knives

 

8" Kiritsuke

6" Butchers

5.5" Petty

4.5" Honesuki

6" Western Chef

4" Santoku

4" Paring

6" Ultimate Utility

 

Tools

 

Microplane

Precision Tongs

Stainless board scraper

Kitchen Shears

Peeler

Silicon grill brush

post #38 of 52
Quote:
Originally Posted by V1nylshaker View Post
 

Fujiwara sk-4 270mm Gyuto

Fujiwara sk-4 120mm Petty

Suisin Virgin Steel 150mm Honesuki

Suisin Virgin Steel 240mm Suijihiki

Gesshin Uraku 240 mm Gyuto

Masakage Mizu 270mm Sujihiki

Tojiro Steel

6 Richmond Spoons

1 Kunz Spoon

Kikiuchi 180mm Moribashis

Mandolin

F Dick Slotted Fish Spat

Korin Firsh Tweezers

Korin Offset Plating Tweezers

Edmund Tongs

Sharpies

1200 Rust Eraser

3000 grit Rust eraser

2 Blue Side Towels Lmao

 

Want: A vacation or a Bad@ss Kiritsuke, western deba, and Garasuki. For no reason at all. Oh I want some slotted spoons and mini spatulas too, and long plating tongs lmao.

 

If you're looking for a kiritsuke I love my Tojiro Kurochi White #2. Like all Tojiro's the bang for the buck is incredible. I think I spent $70 on it and it sharpens like a breeze and is a joy to own. It's pretty reactive and the handle isn't the best but for $70 it's a steal. Banging out a pound of scallion slivers or a quart of chives is easy with this knife.

 

Also just curious how do you like your moribashis? I was thinking about getting a pair of stainless ones but don't know if they'd be redundant since I use my long tweezer tongs so much. Your thoughts?

post #39 of 52
knife kit:
yoshihiro aus-8 270 suji
tojiro dp 240 gyuto
tojiro dp 210 petty
mac chef series 180 gyuto
tojiro dp 165 (?) nakiri
fujiwara fkm 120 petty
idahone 10" 3k ceramic hone
original microplane zester (look ma! no handle)
ateco 4.75" offset palette knife

toolbox:
T.I. Sabatier stainless 10" tranchelard
Victorinox fibrox 10" baker's bread
zwilling henckels 4 star (circa 80s) 9" chefs
zwilling henckels international 6" stiff boning
messermeister petite messer paring and tourne
1 lee valley double sided strop, 1 flexcut knives strop
1200+4000 king stones & norton flattening stone
kotobuki fish tweezers and scaler (great value on amazon!!! look up the name of the company)
peelers & spatulas by mastrad (good value)
benriner mandoline
some other more mundane hand tools.

Hanging out at home:
hiromoto tenmi jyuraku ginsanko 240 gyuto... bought it for when the tojiro 240 kicks the bucket... so it's going to be collecting dust. Is it bad to store a knife in the saya for an extended period of disuse?

wanting:
hand blender
oyster knife (can't find anything decent besides the dexter new england style ones, white plastic handle)
whipping siphon
silpat
Edited by SpoiledBroth - 4/25/15 at 2:04am
post #40 of 52

What's in my Roll?

 

8 in. Wüsthof Chef's knife

5 in. Wüsthof Santuko

10 in. Wüsthof Bread knife

8 in. Wüsthof Utility knife

3 in. Wüsthof Paring knife

5 in. Wüsthof Tomato knife (For all your soft-fleshed vegetable needs!)

My trusty Shears

My always trusty promotional Wüsthof Sharpener

Vegetable Peeler

An arsenal of Sharpie's

Pens

Sterile and bagged First Aid stuff (Burn cream, Anti-biotic Band-Aids, Non-stick Pads, Medical Tape, and ALL OF THE FINGER COTS)

My Digital Meat Thermometer

Business Cards

My Texas ABC sellers license.


Edited by Zunnixx - 4/5/17 at 8:20pm
post #41 of 52

I have always had just a 8" shun premier chef and a 5" global serated ( I call him lil' cutter ). I just recently got a really nice knife pack that is a hard shell inside a back pack, so all this extra room for new knives. I don't want to get any more manufactured knives though, I would rather have all hand forged and built knives. Way more expensive, but I think knowing you have one of kind hand made works, you will naturally keep them safe

post #42 of 52

10" santoku

8"utility

flexible boning knife

paring knife

bird's beak paring knife

14" carving knife

Fork 

Lefty Poultry Shears

Lefty channel knife

oyster knife

steel

peeler

masking tape

sharpies

thermometer 

post #43 of 52

My wife and  are currently technically homeless and do housesitting.  The kitchenware in most houses we stay in leave a lot to be desired (if not horrible quality, they're dull - the current place we're at, the owner is very proud of his Langostina set).

 

My portable roll consists of:

 

VIctorinox 25 cm chef's knife

Victorinox 19 cm chef' knive

Wùsthof Grand Prix II 17 cm Santoku knife

Alfred Zanger (Solingen) ~30 cm flexible filet/fish knife

Wùsthof Avantgarde 20 cm carving knife

Omega (Solingen) fork 

Premier-branded (Solingen) boning knife

Diogenes Herder und Sohn (Solingen) bread knife

3 Victorinox ~3" paring knives

J.A. Henckels Zwilling curved paring knife

J.A. Henckels Zwilling 3.5" paring knife

J.A. Henckels Zwilling 4.5" tomato/sausage/paring knife

2 Victorinox ~4" tomato/sausage/paring knife

2 J.A. Henckels Zwilling steak knives (real old, non-serrated edge)

An old and odd-shaped Dreizack (Wùsthof) cheese knife

 

Carrying at least 5 small knives more than I have to but I keep buying the ones I find in good shape.

 

Haven't invested in any good sharpening stones yet (any recs given my investment in German and Swiss steel?).  Just  small Opinel stone (bought new in France) and a Henckels Zwilling steel,

 

All the above except the Opinel were bought at non-profit thrift shops so I have less than C$40-50 invested (the large Victorinox was by far the most expensive at ~C$12, with many of the smaller knives some ~ 25 cents each (the two Victorinox tomato knives were that price - just picked them up a few days ago) and the Wùsthof Santoku just $1.  Haven't seen any high-quality Japanese knives yet.

 

Also have lots of J.A., Henckels and some WMF and Wùsthof tools and utensils.  Picked up a Bron mandoline that was labelled for Lee Valley (not the nice one) for just C$5 earlier this week.  Not sure if this will travel with me.

post #44 of 52

Knives

 

Victorinox Rosewood 10 inch chef knife

Victorinox Fibrox 8 inch chef knife

Victorinox Rosewood 10 inch pastry knife

Wusthof Classic 6 inch boning knife

Victorinox Rosewood 6 inch filleting knife

Victorinox Fibrox 6 inch, narrow, flexible boning knife

Victorinox 12 inch, scalloped slicing knife

Richardson Steel 3 inch parer

Victorinox turning knife

Victorinox tomato knife

 

Other kit

 

ARCCI 10 inch fine diamond hone

Wusthof 10 inch sharpening steel

Oxo good grips speed peeler

Oxo good grips apple corer

Large and small pastry brush

Piping nozzles

Pin boning tweezers

Wusthof Dreizack plating tongs

Victorinox kitchen shears

Microplane

Parisiennes of varying shapes, sizes and designs

An army of sharpies

Electrical tape for marking all the above kit

post #45 of 52
Knives
Victorinox 10.25" grant on edge slicer
Victorinox 8" Chef's knife
Shun Classic 6.5" Nakiri
No-name flexible boning knife
Victorinox 3.5" standard paring
No-name 2.5" birds beak paring

Other blades
MicroPlane Zester Grater
OXO Good grips Y-peeler
Good Grips kitchen shears
Fabreware 9" honing steel

Misc. Tools
Thermometer x2
Ball-point pen x2
Sharpie fine point x2
Small notepad
Cut glove

I don't do much in the way of breaking down and processing meat at my current place of work.

I'm saving up to get a Yoshihiro 5" hammered Damascus petty knife, as well as a 9.5" wa-gyutou (still deciding between several different style blades).
Edited by hrmn - 4/28/17 at 11:09pm
post #46 of 52
Wow guy's, since I retired I find myself using about 3 knives. And maybe 5 at the busy of times. No roll anymore. Just a 36" drawer with wall to wall 3 tier knife blocks. Filled to over flowing. Hardly touch the 10" wusty anymore. I do use a few ol'timers you guys probably haven't heard of. Old carbon steel stuff. About 70 or 80 years old. But still razor sharp. Darned things look like hell though. But to cut this short. I still have a mixed bag of cutters. Wusthof, Berghoff, Henckels, and the like. Along with some nice Japanese things. Handles are a bit small for me though.
post #47 of 52

 

I'm a sucker for fdick.

 

Such a well put together series of knives.

Normally i mix and match with my knife roll, but after I bought my first fdick chef's knife, I had to see the quality of the other blades in the series.

 

Out of many bread knives, this takes the cake. The design and shape play a large role in the cutting action and this is my go to knife for 60% of my prep from day to day.

 

Followed by the typical global. which is light in the hand, thin and accurate with precision and easily maintained.

 

In my roll I have a range of Victorinox knives, ranging from 12" butchers to a 3" boning. with another fdick 6" filleting.

post #48 of 52
Knives: Chef, Oyster, Boning/Filet, Bread, Cleaver, Pairing, Carving
Large and small melon ballers, Peeler, Tomato Shark, Mandolin Blades, High top spats, slotted spoons, fish Turner, 2 instant read digital thermos, scale, kitchen shears, kitchen string, conversion chart, cut glove, phone charger with backup, Bluetooth speaker, blue, red, and black pens, sharpies, burn/med kit, Laptop, charger, etc. Clean socks (trust me, after the first 10 hours, new socks feel damn nice) mio or flavored electrolyte, extra set of whites.
Edited by ChefAppleby - 5/6/17 at 10:51pm
post #49 of 52
Quote:
Originally Posted by FlapJack View Post

Wow guy's, since I retired I find myself using about 3 knives. And maybe 5 at the busy of times. No roll anymore. Just a 36" drawer with wall to wall 3 tier knife blocks. Filled to over flowing. Hardly touch the 10" wusty anymore. I do use a few ol'timers you guys probably haven't heard of. Old carbon steel stuff. About 70 or 80 years old. But still razor sharp. Darned things look like hell though. But to cut this short. I still have a mixed bag of cutters. Wusthof, Berghoff, Henckels, and the like. Along with some nice Japanese things. Handles are a bit small for me though.
Wusthof is the greatest knife ever concieved by mankind.
post #50 of 52
Quote:
Originally Posted by ChefAppleby View Post


Wusthof is the greatest knife ever concieved by mankind.

:lol:

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #51 of 52

I have this one latest addition in my knife-roll Chroma Type 301 5" Steak Knife Set . 

post #52 of 52
What a great thread! I have loads of knives and tools in a box in the garage and kitchen drawer but have narrowed down my favourites for my roll which I take to work.
Wusthof Santoku
Wusthof paring knife, the one like a birds beak
Henckels paring
Dick Pastry knife
Victorinox tomato knife
Global filleting
Speed peeler
Vic palette knife
An old wooden handle slotted turner
Diamond steel
7.5" serrated Vic chefs knife (fab service knife)
Wusthof fork
Pastry brush
Chroma ham slicer
Henckels carving knife
Vic turning knife
Pastry brush, two pairs of fish tweezers, a global pair which I find a tad bulky and clumsy and a pair of eye brow tweezers I borrowed from the wife and she doesn't want them back ha. They are actually perfect for fish like hake, bass, cod etc.

Want to treat myself to a new chefs knife as well. I got a leather Wusthof roll 9 slots to try and tone down the amount of stuff I take with me. Force me to take the essentials if you like but it's still rammed!
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