What's in your kniferoll?

55
25
Joined Jan 29, 2017
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
 
12
10
Joined Jan 18, 2013
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 
 
9
10
Joined Aug 8, 2016
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.
 
19
13
Joined Mar 15, 2017
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
 
13
15
Joined Feb 8, 2017
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).
 
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6
10
Joined Apr 20, 2017
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.
 
27
19
Joined May 2, 2017

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.
 
4
11
Joined Apr 20, 2017
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.
 
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4
11
Joined Apr 20, 2017
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.
 
25
11
Joined Jun 13, 2017
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!
 
91
16
Joined Jan 7, 2018
I'm loving this thread. I'm adding something a little bit different because I do not cook professionally, it's just something I truly love and we throw a dinner party every week so I always keep my knives in a roll to take with me.
I use:
10 inch Mac bread knife
270mm kikuichi carbon suji
8 inch zwilling pro s
6 inch utility k - sab
6 inch victorinox flexible boning knife
Mac pairing knife
Tojiro shears
Tweezer tongs
Instant thermometer
Speed peeler
Microplane grater

I think that's more or less everything, what I want is a 240mm gyuto, preferably a laser, and then I'll use my henckles as my beater (the only reason I bought it not a gyuto to begin with was that it was on sale for only 50 bucks shipped)
Any suggestions?
 

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