What to pack in your knife roll

Posted by Steven Tuckey on

Unless you're a skilled chef, a knife kit isn't the first thing that comes to mind regarding kitchen accessories. When traveling, though, it is the perfect gear you require to carry your knives with you. 

Top chefs and culinary students will bring the same set of equipment to a ‘stage’ (a kitchen internship) or a restaurant interview. Likewise, it’s a desirable kit if you live in a house with a lot of kids and want to keep your cooking knives out of their reach.

A knife case or carrier is substantially larger and allows you to take more blades and other kitchen items. The only disadvantage is the amount of room they will take up, especially in a small kitchen.

Knife packs are often made from leather, canvas, or ballistic nylon. Whatever material you choose, think about durability, ease of cleaning, and how it will secure your cutlery.

A Peek Inside a Knife Roll

So, whether you're a trained chef, a frequent home cook, or simply curious, keep reading to learn what to keep in a knife roll and why they're so important!

Knives

Paring Knife

A paring knife is a little chef knife with a length of 3–4 inches. Because of its compact size, regular tasks like cutting, trimming, and slicing are much faster and more thorough.

Because paring knives are so versatile, they're a must-have in any professional kitchen. They are used by many chefs to peel and cut fruit and vegetables into little pieces and do other precision jobs.

They're cheap and razor-sharp right out of the box. You can sharpen the knife if you wish, but if you misplace or give away your knife at the restaurant, you can get a new one affordably. 

Investing in a better paring knife is a good idea once you have been in kitchens for a few years, not only will the handle be more comfortable, but the edge will last for a heck of a lot longer.

 

chefs paring knife

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Petty Knife

The Petty knife is a small convenient knife used mostly for food prep and toppings preparation in professional kitchens. Because of its compact size and thin blade, the knife is incredibly agile, making it ideal for precise cuts.

Petty knives are bigger compared to paring knives but smaller than the Gyuto, which has a similar appearance. Petty knives have blade lengths of 120 to 180mm and are less intimidating to novices than Gyuto knives.

chefs petty knife

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Gyuto

It's a fantastic multifunctional knife that can handle various tasks and can be used with a variety of cutting styles. Meat, seafood, vegetables, and fruits can all be sliced with a Gyuto.

The Gyuto's sharp end is ideal for fine cuts, while the knife length is perfect for preparing butternut squash. It's also great for breaking shallots and chopping parsley and chives.

Finally, practically any area of the knife's blade can be used to 'pull' or 'push' cut.

Chefs-gyuto-knife

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Honing Rod

The impact of regular cutting while preparing food bends small parts of the blade to one side. Consequently, this makes it more difficult to drive the blade through food, thus making the knife feel dull to the user. 

The sharpening steel—also known as a honing rod—doesn't sharpen a knife; rather, it hones the edge of a somewhat blunt knife. Sliding the knife along the steel realigns the blade, reducing the need to sharpen.

Keep your sharpening rod handy to ensure a consistent and quick piece of work.

Oyster Knife

Is there a substitute for an oyster knife while working with shellfish? It's small, yet it packs a punch in the kitchen. Its curved blade slides effortlessly through shells, and the ergonomically contoured synthetic grip ensures safety and precision with every cut. It is a must-have piece of culinary equipment for the shellfish connoisseurs.

Palette Knife

A palette knife has a rounded tip and is wide and flat. The knife's lack of sharp edges makes it ideal for lifting, spreading, and smoothing rather than cutting. It performs comparable functions to a spatula.

With a length of up to 35 cm (14 inches), a palette blade is thin and flexible but robust. Using the longest blade allows you to do a thorough and consistent job. A few have a slightly serrated edge on the blade, allowing them to slice cakes.

Palette knife handles are available in various colors, so pick your favorite.

Snap-off Blade of Stanley knife

It is a light-duty pocket knife with an adjustable blade. It makes your job so much easier to have one in your pocket. If you need something sharp, you don't have to reach for your worktop or open your knife drawer. The knife is simple to open with one hand, and if it dulls, break off the particular blade, and you're set to go. Great for cutting boxes, labels or trimming vegetables before preparation.

Handy Tools

Scissors

A sturdy pair of scissors is useful for trimming herbs, garnishes and even green beans. Other uses can be butchering chickens or small crustaceans like crabs and crayfish. Great scissors are easy to hold and manipulate since they can accommodate almost any grip, whichever hand you use.

Peeler

Often the most valuable kitchen equipment is those that have been with us for a long time, such as the potato peeler. A peeler is a typical home appliance that comes in a range of shapes and sizes. 

While it was created to remove the skins of potatoes, its versatility has led to it being known as a vegetable peeler. 

Other creative uses of a peeler include peeling vegetable skins, making crunchy potato chips, slicing onions, peeling stubborn fruit skins, and trimming cheese.

Bench Scraper

A bench scraper reduces the corners of the pressed dough, cut shaped or oblong pastries, or section out bread dough for rolls. Being a wide spatula, It's useful for loosening pastries, transferring cookies or biscuits, and scooping filtered flour from parchment paper into a bowl.

Another popular use of bench scrapers is to transfer chopped ingredients from your board to a container. This also protects the edge of your knife, because you don’t scrape your knifes edge across the board and blunt it.

Also, you can have it nearby to ensure that you can clean up quickly throughout a task.

Spoons

Keep a few of these peeps on hand. A slotted face spoon, in addition to a solid face, facilitates the extraction of small food particles from broth, stock, or other cooking fluid without draining the liquid. The liquid drains through the holes into the pan while the food remains in the spoon. Kitchen spoons are available in an array of shapes. Using the correct spoon for each activity will assist in speeding up the cooking process.

Also fantastic to have on hand to taste your food frequently. When training in a kitchen it is crucial to taste everything that you make.

Taste. Season. Taste again.

Tweezers

Apart from tongs, it's good to keep a pair of tweezers on standby because they fit perfectly in a shirt pocket. Use them to pluck out stray eggshells, the last cherry from a jar, or garnish dishes with delicate herbs or flowers.

Get a pair of short and long tweezers, and they'll handle almost any duty that tongs can. Get a cheap pair in the color you like.

Sharpie

Cooking frequently necessitates scribbling, whether preparing a shopping list, jotting notes in a handbook, or planning what to prepare for a banquet. A permanent retractable pen ensures that you have one hand free. 

Notebook

Have yourself a tiny notebook that you can carry around and use when you want. It should include sheets impervious to oils and fluids and are easy to clean if dirt gets on them.

Possessing one of these will ensure that you are not only more comfortable in what you are doing, but being seen making notes makes a fantastic image on whoever is ready to hire you or to those you are interacting with.

Conclusion

When performing kitchen tasks, you'll feel more relaxed if you have a set of knives that you love. Using your preferred cutlery does make you calm and focused during food preparation.

Whether you are preparing for a party, inviting friends, or going on a restaurant trial, your knife roll is important. It will secure your knives while also offering additional space for accessories.

 what to take to a chef interview

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