What's in your kniferoll?

Discussion in 'Professional Chefs' started by guts, Apr 7, 2012.

  1. guts

    guts

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    And what do you wish was in there?
     
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  2. pirate-chef

    pirate-chef

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    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. 
     
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  3. michaelga

    michaelga

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    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!)
     
  4. chefboyarg

    chefboyarg

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    What's in it -- 9" MAC Chef's Knife, serrated, paring, stiff boning knife, flexible boning knife, a cleaver soon, oyster knife

    What I wish was in there -- a puppy so I could start each and every shift with a smile.
     
  5. thetincook

    thetincook

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    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.
     
  6. michaelga

    michaelga

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    Not sure if Sticking knife is a regional thing or has another name... here is a picture and some things to compare / contrast.

    [​IMG][​IMG][​IMG][​IMG]

    8" Sticking Knife / 6" Stiff Boning Knife / 8" Butchers / 8" Chef's 
     
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  7. phaedrus

    phaedrus

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    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.
     
  8. chefedb

    chefedb

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    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. 

    Don't know what a sticking knife is or does?
     
    Last edited: Apr 12, 2012
  9. olechef

    olechef

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    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.
     
  10. allanmcpherson

    allanmcpherson

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    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...

    --Al
     
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  11. michaelga

    michaelga

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    You Win!

    :)

    (thanks for the smile... my feet are currently sitting on a hot-water bottle... what a Friday Night From Hell)
     
  12. avondell

    avondell

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    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.
     
  13. chefedb

    chefedb

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    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.
     
  14. chefhow

    chefhow

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    10" Chef

    10" Flexible fish Knife

    10" Carver

    6" Flexible boning knife

    10" Salmon knife

    4" paring knife

    3" paring knife

    Sheers

    Red and Black Sharpie

    Pin bone puller

    Needle nose pliers

    Micro Planer

    Peeler

    Tines

    Steel

    2 sided wet stone
     
    Last edited: Apr 16, 2012
  15. steve89

    steve89

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    12" Chefs Knife

    9" Chefs Knife

    9" Granton Edge Chefs Knife

    Boning Knife

    Cleaver

    Serrated Knife

    Steel

    (2) 3" paring knives

    Sharpie

    Thermometer

    Notepad

    Vegetable Peeler

    Soft, medium, and Coarse Sharpening stones

    What i wish i had, an apple corer and a melon baller. Been meaning to pick those two little things up forever but i alwaaays forget too.
     
  16. greenguy

    greenguy

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    Have:

    Messermeister 10" chef

    Henkels 4" paring

    Forschner 10" chef, 12" bread, 12" slicer

    steel

    fish spat

    rubber spat

    spoons

    peeler

    thermometer

    pens/markers/notepads

    Need:

    microplane

    filet/boning/petty

    maybe a forschner breaker

    Want:

    Misono UX10 10"chef

    Sabatier 10"chef

    Japanese slicer
     
    Last edited: Apr 17, 2012
  17. curtispnw

    curtispnw

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    I do almost everthing with my 8 in Wusthof, does anyone know were I can get a good deal online on a new one?
     
  18. fennel

    fennel

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    Try J.A. Henckles or Shun.
     
  19. butterstuff

    butterstuff

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    Nenox g-type chef knife 210
    Nenox g-type petty 150
    Misono ux10 chef knife 240
    Tojiro dp western deba 210
    Masamoto virgin sujihiki 270
    Suisin carbon honesuki 150

    I want a nenox yo deba.
     
  20. jgraeff1

    jgraeff1

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    Well I carry the chefpak backpack but

    Marko tsourkan 225mm gyuto

    Luke Snyder bloodroot blades 205mm funyaki

    Bloodroot blades 250mm gyuto

    Tojiro itk bread knife

    Tojiro honesuki

    Delbert early black Damascus paring knife

    Shun classic 8inch chefs

    Mario ignolia 270mm gyutohiki

    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