unpopular opinion, the worst, cheapest, supermarket spoons are the best for cooking, i have a silver plated community serving spoon and i use my thinnest and flattest spoon for everything, also that petty seems like a great win!
That knife bag is dope. I really liked when you said "silicone companion" and knew right away where that would go. I enjoy seeing your collection. Maybe some day I'll have a small collection of quality stuff.
Dough/bench scraper! People in our kitchen laughed and made fun of me for using dough/bench scrapers while doing my prep, cause i was new and it was my 1st job and for them it's pointless to have a dough scraper when i could scoop and scrape my chopping board with my knife. But i told them that by scrapping the blade against the board it will dull their knives faster. At 1st everyone thought i was crazy but after a month or two people noticed my knives where still sharp af (even our head chef and sous chef commended my sharp knives) and everyone else's knives were starting to dull out. From then on they bought bench scrapers 1 by 1 and they also ask me to sharpen their knives Thank you Justin for the pro tip on the bench scraper!
JK stay safe and stay at home and yes as a chef we love to search and modify our kit on time to time. looking to meet you soon mate and happy to see you got a nice knife bag and I do look to buy a new knife bag to and carry on cheers and stay safe and have fun
Just Discovered Your Channel, Great Work Man ! Unpopular Opinion : Even Though i have above average sized hands, I can't even think about using a chef's knife that is bigger than 22-23cm's !
I know that most cooks and chefs go with the minimalistic approach to their daily kit. I have to say though, my most Unpopular opinion about this is what I would call "The Boy Scout Aproach"...Be prepared...for anything. That's why I carry anything and everything in my kit. ....this isn't for a submisson...just wanted to respond to your question. A lot of my stuff I carry isn't on Kit and I would have to add links to pretty much everything...as I stated before....I carry a lot. I use a Boldric DD back pack with their canvas small tool bag inside of that. And the straps on the outside of the back pack hold Boldric green canvas DD Knife roll. It's just way to much stuff to take time to link every single thing. Plus, I don't really need another blade. Another person who needs it more should get it.
Hey justin, So my unpopular opinion is, I use a 5.5 inch enso knife that replaces me having to own a utility knife an nakiri knife!! I don't know if anyone has seen this knife but I think it's the only one of its kind. The tip is almost flat but with just enough of a tip to be able to slice an avocado while in the peel, an then it has the shape of a nakiri so I can chop my veggies up, the texture is Damascus so items Im cutting don't stick to the blade, I can't afford to own a utility an nakiri so I make do with this. I think other cooks i work with dislike this idea because it's not as long as typical nakiris but Justin in telling you it is the perfect size for making Brunoise cuts or julienne. I have one other unpopular opinion is i own a uber chef double sided peeler where one side peels an the other side juliennes!!! Lol my fellow cooks always call me a cheater for using it to juulienne instead of a knife but man it is so time efficient!! Thanks Justin for this fun competition!!! Hope you an yours are healthy an well, if you ever come to the lake tahoe area let me know an I'll put you in the right direction of our amazing cuisines we have here. Cheers!! #knifebag2020. kit.co/rognoble/my-fantasy-kit-knifebag2020
It would be nice to have a written list of what you named in the video, english is not my first language and I can't find some of those tools because it's not clear what you said since I'm not familiar with them. Edit: nevermind, I saw there's a link in your description where I think I can find most of them.
For me the weirdest thing I have in my knife roll is my ruler. Its easy when you are busy with precision cutting and prepping. Also a semi good replacement for a big palet knife to spread things.
Hey Justin. First-time watcher here. Do you also do more in-depth reviews on the things you use and why you picked that one over others or what tasks do you exactly do with them? It'll be cool if you vlogged a thrifting trip too. Cheers man!
That's a solid idea! Most of the decisions come down to certain tools having features/materials that the rest of the choices don't, and so that dictates my selection most often.
I actually use my Tojiro 24cm for both slicer and chefs knife, I know chefs knife are good for everything but not the best for anything, but I go through portioning meat, fish, chicken, slicing vegetable e, etc. I love to have my pairing 15cm Tojiro as well (BTW I do have blue steel chefs knives but think those Tojiro DPs knives are very good for the price, so I am going to use until I get sick of it hehe), I keep in my bag a good 12cm paring knife, but I think I have used twice in 6 months, always go for the Victorinox cheaper ones to open bags or shit jobs, I still not understand why is better use the chopsticks over the tweezers or tongs, if it just esthetics, I do use a lot of tongs and spatulas, the little pallet knife is the best for scallops, fish, some pastry stuff and more. I keep as well a good fish spatula as I do a lot of fish where I work(used to work before Chinese virus), mainly in my bag tool there are; Chefs knife 24cm, pairing 15cm 12cm and 7cm, tweezers and fish tweezers, fish spatula, thermometer for sure, slicer 27cm (hardly use), peeler, oyster knife, and sharpies( That's essential). sometimes I take more things if necessary for a special dish. At work, i would say on preparation 90 percent of work with the chef's knife, on service I slice my steaks and grilled vegies but still using just the Chef's knife, so at the end of the day, depends on where you work is how I think I would make my kit, I work in some hotels kitchen that I just used to take my chefs knife, and they had everything else I would need. Overall from what I wrote, buy the best chefs knife you can afford, and get the surroundings stuffs as you need job by job. #knifebag2020 #gettingready
I don’t know why but there’s so much cross over between outdoor camping gear and cooking. Another option for starting a fire for charcoal grill is a pocket bellow, it should still be on amazon, it’s basically a long extendable straw. One of my favorite tools when I’m out in the woods.
How easy is it to clean the outside of that bag? Does it discolor or deform when it gets wet (i.e. in the rain or when it touches a damp cutting board)? It's leather so I wonder.
I've had it go in the rain for light periods and it ends up just beading and evaporating off - plus it's been in and out of cars, vans, other bags, and kitchens and it's holding up great so far.
First of all, love your video always. I think everything in your knife bag is probably all the tools and knives that I would put in my bag as well except I would add a Japanese boning knife. Can’t go anywhere without my Honesuki.
I also wanted to ask about your setup behind you - where/how did you get that bench on that husky tool box? Is it custom made and if so, how was it made and what are the specs/dimensions? Thanks!
Have you thought about making a video about the most liked brands and products as an insider? For instance, pans: mauviel, all-clad, salad spinner: OXO, pressure cooker: Kuhn Rikon, strainer: exoglass etc... It took me soo long to find this out, and meanwhile I bought so much crap.. And it does not all need to be top of the range. Like a victorinox fibrox chef's knife... Basically a guide that's like: That's the stuff that most of us like and know is reliable, and that we use in our restaurants. I imagine there are so many people that love cooking, but that have never stepped into a professional kitchen and would love to get an inside view on the gear, the flow... all of that. This comment is a mess, but maybe you'll get some of what I am feeling
btw I came up with this when I saw the matfer spatula. I was like: huh! that's the same one used in my 2-star restaurant (stage). Why hadn't I seen that before, and did not know it was a thing until now, even though I have watched 1000 cooking-related videos, went through the modernist cuisine, checked out all the equipment in the chefsteps recipes etc.. I think there are things that insiders take for granted and don't even realize that amateurs have 0 clue about it but would LOVE to get that inside view
I think this video will spark me to do an updated kit video on UA-cam. I haven't done one since forever (2014). But if you want, you can go take a look at it. I should have scripted what I was going to say though...which I will do, if I do another one.
Hey justin , my unpopular opinion: I freaking hate mincing...if i have to mince stuff like garlic or ginger you will definitely see me using my microplane... im always using for chesse,garlic,ginger, chocolate,frozen stuff. Its my workhorse
Thanks for making this video, Justin. It was very helpful to me. I have been meaning to ask for a while, how do you manage air travel with your knives? What sort of precautions do you take to protect them?
Hi Joe! I'll pack them in my roller suitcase, regardless of the bag I'm using. I had to check just the knife bag once, and I was super nervous about it. They'll often open your bag and check, but there's never a really harsh reason to let you not fly with them.
@@justinkhanna thanx JK! I just got my gear from Town Cutler. Awesome stuff. I just bent my atecos so I can utilize for composing dishes in rings molds and small vessels. Thanx for the idea!
I hate honing rods no matter what leather strops are the way to go with red compound and they are great for super hard knives. I’d love the sujihiki to see if slicers are really better then my trusty old gyuto.
justin! ive been searching high and low for the past entire year for a couple of quenelle spoons but to no avail. maybe because i live in singapore and these tools are almost non existent. yes even a simple tool like this dessert spoon is extremely difficult to procure. i was hoping you could provide me with a couple of sources where i can get my hands on some of these amazing spoons. cheers!
@Gabriel Barnham I got my eye on the one from Chef's Knives To Go. Great price for the length. Too many ceramic hones are too short for knives 240mm+ in size.
My weird preference is that kitchen towels is a massive essential. I always keep one over my shoulder ready to take something out of the oven, move around a cast iron pan, wipe down a dish for presentation or even dry something off. It eliminates the need of oven gloves and is so versatile and I might need one to wipe off my tears if I don't win the giveaway but all jokes aside if you even just get linen towels (which I think are the best) they will last you a while if you take care of them. My preference would be the sujihiki if I get enough likes but even the Takayuki would be very appreciated and welcome in my knife bag. Good Luck to everyone out there :) #KnifeBag2020 kit.co/lukeking/my-knife-bag-knifebag2020
Everyone should also pack a SMALL MED KIT. Easiest way to make a friend on the first day if someone cuts themself, and you give them a water proof bandaid and finger condom. Or if you cut YOURSELF you won’t have to experience the shame of asking for one.
I hope someone in the food industry wins they need the help now more than ever. I am therefore not going to enter to win but I wanted to share an unpopular opinion. I think that chefs actively chasing a Michelin star should be disqualified from getting one.
My weird preference is I like basting and plating with cheap metal soup spoons! They just feel right in my hand! My link to my kit is kit.co/rileyaross/knife-bag-kit-riley I really wouldnt mind winning that Misono UX10 Petty! I don’t have a petty in my knife roll or kitchen so I would love to start using one and put it to good use!
Weird kit quirk is I tend to wrap waterproof electrical tape around the point of my plating spoons handle in order to have a stronger “grip” against the connective tissue between my thumb and index finger- really helps when carefully plating! kit.co/propersiracademypsa/knifebag2020
That drumstick bag tho! What's your experience with it? It looks like you can only store 2 knives tightly, plus maybe some more with bladeguards... Also can you store something like a Honing rod or a 270mm slicer? However, for storing tools it looks great! Curious about your insights, cheers
Lovis Tangerding I keep a 300mm Tojiro Slicer in it for the daily carry! Along with the honing rod and frying chopsticks in my kit- I carry about six knives with me to and from work every day but yeah, blade guards rule supreme with this bag! I’ve owned about three different bags and this one is the first that I didn’t have immediately issues with, and as someone who carries a lot of little tools it’s perfect!
The bag arrived yesterday :) I think I'll sew on 2 or 3 loops of elastic bonds for the knives in the large compartement to sit more tightly. Here it is: kit.co/LovisT/current-knife-bag/promark-transport-de
I mostly use Petty Knives for everything! But I'd be so happy with anyone these knives, I mostly use a 6 inch Sabatier cause I love how easy carbon is to sharpen but the patina is annoying to maintain so id love to had some stainless to my collection kit.co/Jritty/knife-kit
My Unpopular Opinion: I think carbon knives are overrated in the kitchen. They have there place in a yanagiba or slicer but most of the time they slow you down. Also the edge retention and keenness is overstated but I can see the appeal for ease of sharpening. Give me a good powdered metal knife any day. P.S. The newsletter link didn't have an email field kit.co/ntlsteven/knifebag #knifebag2020
Love the channel and the videos, only just stumbled across your channel last week, Thanks for all the info and advice, I'm nothing more than an obsessed home cook but I've been binge watching you, learning your secrets, helped a ton, cheers! Thanks to your motivation I made up my kit list and I will add to and build it over the years - kit.co/alexrav/an-aspiring-noob-s-knife-bag-kit Also curious to see more content of your Australian visit and restaurants you visited there. So much great food in Aus
My unpopular opinion: I hate round honing steels. They NEED to be oval or "wide". I don't know why I have this weird thing about the shape but I just can't use regular round ones. My other unpopular opinion is that I hate Global knives. They're super heavy to hold (at least for me and my small hands) and the handles are always uncomfortable. I've never used a Global without getting blisters. My kit! kit.co/KimKoz/knife-kit-2020
Just a home cook that likes to cook! I'm self-taught and would love to be able to own a knife so beautiful, I can't afford to spend so much on kitchenware so thank you for this opportunity regardless of if I win the cancel is cool and will definitely come back for more content! Check out my beginner kit to learning about the tools that I think everyone should have if their tired of eating take out and want to try to make some good quality food at home! I would also love to have a chance at getting the Sakai Takayuki Hammered Damascus 33 Layer Vg-10 Japanese Gyuto Chef Knife 180mm. kit.co/cyfeng-98/beginner-s-starter-kit-to-cooking-at-home #knifebag2020
kit.co/tse.jonathan0/cocktail-mixing-kit kit quirk: I very much dislike using plastic in any of my equipment, no matter how much better the plastic version may perform, so I go out of my way and spend excessively more money on non-plastic versions and just suffer the inefficiency. Also as someone who studied business operation, inefficiency is definitely a big pet-peeve when I know I can do better.
Mr. Khanna if u can afford expensive knife kits does not mean other can also. So stop showing off your kit, rather u should help the young chefs how to build knife kit with less money and also. And tell your sponsers to supply kit less of cost to chefs who follow you and get inspired from you.
That’s true! But every single video on this channel filled with tips, and gear recommendations across all price points, always have been free to consume. Maybe that can be a cool Kit you build out that’s more budget friendly 🤔🙌
@@justinkhanna Sir, I don't think so, but again if you see other videos of other chefs, they help people a lot. Just wanna say one thing. Please remember your past, where u came from. There was some one who helped you as well, when you were on your success path.
Don't take me in wrong way. Rather understand what i mean yo say. I am also a chef, yes i learned something from you. When i was in canada it was easy for buy stuff, but in India its way too expensive. There are many indian students who see your video and wish they had knifes and kits like you. Rest you know, whats the best for your channel. I wish now when ever i will visit US i wanted to meet you. All the best for future 🤞
@@saurabhchaudhary8255 sorry but why should I buy a cheap knife, save the money and buy a good one Japanese, german what ever but dont waste money on cheap chef knifes rile nr 1. You'll never get satisfied!!
unpopular opinion, the worst, cheapest, supermarket spoons are the best for cooking, i have a silver plated community serving spoon and i use my thinnest and flattest spoon for everything, also that petty seems like a great win!
It's always shocking to me how many varieties of spoons there are out there...
Criminally underrated channel. Glad to see you’re still making this quality content!
Appreciate you Etien!
That knife bag is dope. I really liked when you said "silicone companion" and knew right away where that would go. I enjoy seeing your collection. Maybe some day I'll have a small collection of quality stuff.
😂glad someone got the joke
Dough/bench scraper!
People in our kitchen laughed and made fun of me for using dough/bench scrapers while doing my prep, cause i was new and it was my 1st job and for them it's pointless to have a dough scraper when i could scoop and scrape my chopping board with my knife. But i told them that by scrapping the blade against the board it will dull their knives faster. At 1st everyone thought i was crazy but after a month or two people noticed my knives where still sharp af (even our head chef and sous chef commended my sharp knives) and everyone else's knives were starting to dull out. From then on they bought bench scrapers 1 by 1 and they also ask me to sharpen their knives
Thank you Justin for the pro tip on the bench scraper!
dude can we do a tour of your kitchen!? the little bits that i get to see it looks like something from my dream :)
I love when you do videos like this. I may do one myself one day.
Always look foreword to your vids in quarantine, thanks man!
Glad to hear it!
Damn the cinematography has evolved so much over the past few years, amazing work Justin!
Thanks Nikolas!
JK stay safe and stay at home and yes as a chef we love to search and modify our kit on time to time. looking to meet you soon mate and happy to see you got a nice knife bag and I do look to buy a new knife bag to and carry on cheers and stay safe and have fun
Just Discovered Your Channel, Great Work Man !
Unpopular Opinion : Even Though i have above average sized hands, I can't even think about using a chef's knife that is bigger than 22-23cm's !
I know that most cooks and chefs go with the minimalistic approach to their daily kit. I have to say though, my most Unpopular opinion about this is what I would call "The Boy Scout Aproach"...Be prepared...for anything.
That's why I carry anything and everything in my kit.
....this isn't for a submisson...just wanted to respond to your question.
A lot of my stuff I carry isn't on Kit and I would have to add links to pretty much everything...as I stated before....I carry a lot. I use a Boldric DD back pack with their canvas small tool bag inside of that. And the straps on the outside of the back pack hold Boldric green canvas DD Knife roll.
It's just way to much stuff to take time to link every single thing. Plus, I don't really need another blade. Another person who needs it more should get it.
Glad to see that Mac honing rod is still with you. Muse bag 2018 😂
Big thumbs up for the Isiah Schroeder reference! Excellent content as always
Thanks Benjamin! He's got such awesome work
yesss these gear videos are always my favorite
More to come as always!
Hey justin, So my unpopular opinion is, I use a 5.5 inch enso knife that replaces me having to own a utility knife an nakiri knife!! I don't know if anyone has seen this knife but I think it's the only one of its kind. The tip is almost flat but with just enough of a tip to be able to slice an avocado while in the peel, an then it has the shape of a nakiri so I can chop my veggies up, the texture is Damascus so items Im cutting don't stick to the blade, I can't afford to own a utility an nakiri so I make do with this. I think other cooks i work with dislike this idea because it's not as long as typical nakiris but Justin in telling you it is the perfect size for making Brunoise cuts or julienne. I have one other unpopular opinion is i own a uber chef double sided peeler where one side peels an the other side juliennes!!! Lol my fellow cooks always call me a cheater for using it to juulienne instead of a knife but man it is so time efficient!! Thanks Justin for this fun competition!!! Hope you an yours are healthy an well, if you ever come to the lake tahoe area let me know an I'll put you in the right direction of our amazing cuisines we have here. Cheers!! #knifebag2020. kit.co/rognoble/my-fantasy-kit-knifebag2020
Gotta love JKI! I have so much stuff from Jon! (The 4 blades pictured in my profile pick are from JKI)
Thank you for this video. I can’t seem to find the cork lined narrow sheath’s. Can you provide a link?
I think I enjoy your gear head videos the most out of all your stuff.
I appreciate that!
You need to upgrade to the muji fountain pen with some platinum carbon ink and make sure you get a piston cartridge...
I have a mini bunko that I use over any petty knives
It would be nice to have a written list of what you named in the video, english is not my first language and I can't find some of those tools because it's not clear what you said since I'm not familiar with them.
Edit: nevermind, I saw there's a link in your description where I think I can find most of them.
Done!
My kit will be just two knives for now as I just bought my first knives. Super excited!
Right on!
Nice video! Which spoon do you find most practical for basting meats with butter in a skillet?
For me the weirdest thing I have in my knife roll is my ruler. Its easy when you are busy with precision cutting and prepping. Also a semi good replacement for a big palet knife to spread things.
If I did more pastry work I'd 100% have a ruler in here.
Damn, I really enjoy cooking and been trying to get my hands on some nice knives to boost me in the kitchen, you really have some amazing equipment!
Hey Justin. First-time watcher here. Do you also do more in-depth reviews on the things you use and why you picked that one over others or what tasks do you exactly do with them?
It'll be cool if you vlogged a thrifting trip too.
Cheers man!
That's a solid idea! Most of the decisions come down to certain tools having features/materials that the rest of the choices don't, and so that dictates my selection most often.
Not even sure how I could make a kit on the site since most of my stuff is thrifted/found on the street or bought in small markets in thailand haha
Ha it's true! I was surprised that some of the Community spoons popped right up - but that means it's unique to you!
Unpopular opinion: im more in to the knives than the cooking
OOOO the honesty!
watched your video on making a menu and after watching this i subbed. love the channel
Welcome aboard!
Where do you get the curved pallet knife? Can’t find them anywhere
I actually use my Tojiro 24cm for both slicer and chefs knife, I know chefs knife are good for everything but not the best for anything, but I go through portioning meat, fish, chicken, slicing vegetable e, etc. I love to have my pairing 15cm Tojiro as well (BTW I do have blue steel chefs knives but think those Tojiro DPs knives are very good for the price, so I am going to use until I get sick of it hehe), I keep in my bag a good 12cm paring knife, but I think I have used twice in 6 months, always go for the Victorinox cheaper ones to open bags or shit jobs, I still not understand why is better use the chopsticks over the tweezers or tongs, if it just esthetics, I do use a lot of tongs and spatulas, the little pallet knife is the best for scallops, fish, some pastry stuff and more. I keep as well a good fish spatula as I do a lot of fish where I work(used to work before Chinese virus), mainly in my bag tool there are; Chefs knife 24cm, pairing 15cm 12cm and 7cm, tweezers and fish tweezers, fish spatula, thermometer for sure, slicer 27cm (hardly use), peeler, oyster knife, and sharpies( That's essential). sometimes I take more things if necessary for a special dish. At work, i would say on preparation 90 percent of work with the chef's knife, on service I slice my steaks and grilled vegies but still using just the Chef's knife, so at the end of the day, depends on where you work is how I think I would make my kit, I work in some hotels kitchen that I just used to take my chefs knife, and they had everything else I would need. Overall from what I wrote, buy the best chefs knife you can afford, and get the surroundings stuffs as you need job by job.
#knifebag2020 #gettingready
I don’t know why but there’s so much cross over between outdoor camping gear and cooking. Another option for starting a fire for charcoal grill is a pocket bellow, it should still be on amazon, it’s basically a long extendable straw. One of my favorite tools when I’m out in the woods.
It's so true - I've put that down as an idea for future videos because I learned that super helpful tip during a dinner I did on a farm in 2019!
I love when you make video like this.
Love having you watch videos like this!
How easy is it to clean the outside of that bag? Does it discolor or deform when it gets wet (i.e. in the rain or when it touches a damp cutting board)? It's leather so I wonder.
I've had it go in the rain for light periods and it ends up just beading and evaporating off - plus it's been in and out of cars, vans, other bags, and kitchens and it's holding up great so far.
First of all, love your video always. I think everything in your knife bag is probably all the tools and knives that I would put in my bag as well except I would add a Japanese boning knife. Can’t go anywhere without my Honesuki.
Thanks Prinya! Definitely love my honesuki as well, that petty is a great all arounder though.
Was waiting for this.. Great Video as always!
I also wanted to ask about your setup behind you - where/how did you get that bench on that husky tool box? Is it custom made and if so, how was it made and what are the specs/dimensions? Thanks!
Lowe’s the butcher block top is std. 42” on sale 199$
It's all built in, bought it that way.
I was looking at the togiharu 440 wa gyuto since I love my misono 440 but 210 is feeling small anymore and I want to dabble with the wa handle.
That sh*t is huge I like the standard knife roll. That one looks like you’re carrying around a AR - 15 around.
Have you thought about making a video about the most liked brands and products as an insider? For instance, pans: mauviel, all-clad, salad spinner: OXO, pressure cooker: Kuhn Rikon, strainer: exoglass etc... It took me soo long to find this out, and meanwhile I bought so much crap.. And it does not all need to be top of the range. Like a victorinox fibrox chef's knife... Basically a guide that's like: That's the stuff that most of us like and know is reliable, and that we use in our restaurants. I imagine there are so many people that love cooking, but that have never stepped into a professional kitchen and would love to get an inside view on the gear, the flow... all of that. This comment is a mess, but maybe you'll get some of what I am feeling
btw I came up with this when I saw the matfer spatula. I was like: huh! that's the same one used in my 2-star restaurant (stage). Why hadn't I seen that before, and did not know it was a thing until now, even though I have watched 1000 cooking-related videos, went through the modernist cuisine, checked out all the equipment in the chefsteps recipes etc.. I think there are things that insiders take for granted and don't even realize that amateurs have 0 clue about it but would LOVE to get that inside view
That's a soooolid idea - I've never technically done a deep dive like that before.
I think this video will spark me to do an updated kit video on UA-cam. I haven't done one since forever (2014). But if you want, you can go take a look at it. I should have scripted what I was going to say though...which I will do, if I do another one.
I wish you would tell us what kind of steel are in all of the knives! Great video though.
Hey justin , my unpopular opinion:
I freaking hate mincing...if i have to mince stuff like garlic or ginger you will definitely see me using my microplane... im always using for chesse,garlic,ginger, chocolate,frozen stuff. Its my workhorse
That's great! I used to start my shallot hacher on a mandoline with the teeth attachment, saves tons of time!
Thanks for making this video, Justin. It was very helpful to me. I have been meaning to ask for a while, how do you manage air travel with your knives? What sort of precautions do you take to protect them?
Hi Joe! I'll pack them in my roller suitcase, regardless of the bag I'm using. I had to check just the knife bag once, and I was super nervous about it. They'll often open your bag and check, but there's never a really harsh reason to let you not fly with them.
What’s your opinion of Dalstrong knife bags .??
They sent me out a few, they're super bulky and stiff.
Where did you get the curved spatula?
I curved it myself, but the spatula is from E. Dehillerin
@@justinkhanna thanx JK! I just got my gear from Town Cutler. Awesome stuff. I just bent my atecos so I can utilize for composing dishes in rings molds and small vessels. Thanx for the idea!
Surprised you didn’t add the microplane to the list, I saw it in your bag though so I guess that’s good enough.
I know! A-roll Justin forgot to do it in the voiceover 🤦♂️
I hate honing rods no matter what leather strops are the way to go with red compound and they are great for super hard knives. I’d love the sujihiki to see if slicers are really better then my trusty old gyuto.
Gotta get those Kit likes!
... if slicers are better than* ...
Really wanted any info on your friend who did your custom saya painting, I have two I really want to get painted
Check him out @dozfy
Tell me, O Chef of the Future, can it core apple? Oh yes it can core an apple ......And now, back to Charlie Chan!
You know it’s time!!!
Do you think you can fit a apron and workshirt in the knife bag?
It's a little tight, if you load the pouch up too much, it doesn't leave much for room around it. But I like it that way!
What is the first knife
Grab a Ph reader...trip on that ;)
Nice
I want to buy this bag ❤
how to buy this kit bag please infrom me lovely dear?👑
I like to use a not so sharp knife if skinning fish
you only miss jp fish scrapper, tippets, blow torch
Have you ever used a knife from New west knifeworks they are a Made in the USA company.
I haven't yet!
justin! ive been searching high and low for the past entire year for a couple of quenelle spoons but to no avail. maybe because i live in singapore and these tools are almost non existent. yes even a simple tool like this dessert spoon is extremely difficult to procure. i was hoping you could provide me with a couple of sources where i can get my hands on some of these amazing spoons. cheers!
Email me - jkhanna91@gmail.com and let's chat ;)
You dont use fish spatula?
Nope! Use my bent one 😉
what kind of husky tool box is that?
Just their standard wood-topped work bench toolbox - mine has the power strip built in too!
Can you link knife info
It's all linked in kit.co
I want to get myself a black ceramic hone...I currently only own a white one
Mine broke 🤕it's a good one!
@@justinkhanna dang man. That sucks!
@Gabriel Barnham I got my eye on the one from Chef's Knives To Go. Great price for the length. Too many ceramic hones are too short for knives 240mm+ in size.
COWABUNGA CHEF.!
Feel free to post your Kit on the sub-Reddit and get a conversation going too: www.reddit.com/r/JustinKhanna/comments/g514qz/share_your_kits_below/
My weird preference is that kitchen towels is a massive essential. I always keep one over my shoulder ready to take something out of the oven, move around a cast iron pan, wipe down a dish for presentation or even dry something off. It eliminates the need of oven gloves and is so versatile and I might need one to wipe off my tears if I don't win the giveaway but all jokes aside if you even just get linen towels (which I think are the best) they will last you a while if you take care of them. My preference would be the sujihiki if I get enough likes but even the Takayuki would be very appreciated and welcome in my knife bag. Good Luck to everyone out there :) #KnifeBag2020
kit.co/lukeking/my-knife-bag-knifebag2020
It's true! Those go in my Pelican as well.
Can I buy your chrome bag
Awesome bag. Check it out though….. if a bag of any kind has a strap like that it is designed to wear cross-body.
Can you please give me the final 2 knives
Oops sorry. The final two knives information please and where you got them ? Thsnkyou !
Друже, дай посилання на сумку для ножів!
Everyone should also pack a SMALL MED KIT. Easiest way to make a friend on the first day if someone cuts themself, and you give them a water proof bandaid and finger condom. Or if you cut YOURSELF you won’t have to experience the shame of asking for one.
Such an awesome idea!
I hope someone in the food industry wins they need the help now more than ever. I am therefore not going to enter to win but I wanted to share an unpopular opinion. I think that chefs actively chasing a Michelin star should be disqualified from getting one.
Always appreciate you Miguel!
My weird preference is I like basting and plating with cheap metal soup spoons! They just feel right in my hand! My link to my kit is kit.co/rileyaross/knife-bag-kit-riley
I really wouldnt mind winning that Misono UX10 Petty! I don’t have a petty in my knife roll or kitchen so I would love to start using one and put it to good use!
At least you don't gotta be precious about them that way! Awesome kit Riley
2021?
Weird kit quirk is I tend to wrap waterproof electrical tape around the point of my plating spoons handle in order to have a stronger “grip” against the connective tissue between my thumb and index finger- really helps when carefully plating! kit.co/propersiracademypsa/knifebag2020
That drumstick bag tho! What's your experience with it? It looks like you can only store 2 knives tightly, plus maybe some more with bladeguards... Also can you store something like a Honing rod or a 270mm slicer? However, for storing tools it looks great! Curious about your insights, cheers
Trakke gang - that's an awesome tip, I always thought peers of mine that used electrical tape did it for the black color!
Lovis Tangerding I keep a 300mm Tojiro Slicer in it for the daily carry! Along with the honing rod and frying chopsticks in my kit- I carry about six knives with me to and from work every day but yeah, blade guards rule supreme with this bag! I’ve owned about three different bags and this one is the first that I didn’t have immediately issues with, and as someone who carries a lot of little tools it’s perfect!
@@mushaboom8695 Haha nice, looks like really good value. I guess I am sold
The bag arrived yesterday :)
I think I'll sew on 2 or 3 loops of elastic bonds for the knives in the large compartement to sit more tightly.
Here it is:
kit.co/LovisT/current-knife-bag/promark-transport-de
Drinking every time he says "colorway" is a dangerous game.
😳
I mostly use Petty Knives for everything! But I'd be so happy with anyone these knives, I mostly use a 6 inch Sabatier cause I love how easy carbon is to sharpen but the patina is annoying to maintain so id love to had some stainless to my collection kit.co/Jritty/knife-kit
My Unpopular Opinion: I think carbon knives are overrated in the kitchen. They have there place in a yanagiba or slicer but most of the time they slow you down. Also the edge retention and keenness is overstated but I can see the appeal for ease of sharpening. Give me a good powdered metal knife any day.
P.S. The newsletter link didn't have an email field
kit.co/ntlsteven/knifebag
#knifebag2020
Having a beater knife that you use just to beat up and keep sharp but you use almost daily #unpopularopinion ://kit.co/devildogchef
Ooo good cal - I could put the microplane and the tweezers in the pouch and carry a beater for sure.
kit.co/JPalmer/knife-roll
Couple of Joel Black knives I couldn't put on there but there we go!
Love the channel and the videos, only just stumbled across your channel last week, Thanks for all the info and advice, I'm nothing more than an obsessed home cook but I've been binge watching you, learning your secrets, helped a ton, cheers!
Thanks to your motivation I made up my kit list and I will add to and build it over the years - kit.co/alexrav/an-aspiring-noob-s-knife-bag-kit
Also curious to see more content of your Australian visit and restaurants you visited there. So much great food in Aus
Thanks so much - awesome kit 👊appreciate you watching!
Here is the link to my knife kit kit.co/sagejm27co
My unpopular opinion:
I hate round honing steels. They NEED to be oval or "wide". I don't know why I have this weird thing about the shape but I just can't use regular round ones.
My other unpopular opinion is that I hate Global knives. They're super heavy to hold (at least for me and my small hands) and the handles are always uncomfortable. I've never used a Global without getting blisters.
My kit!
kit.co/KimKoz/knife-kit-2020
I get that - we don't sharpen on round stones, so why hone on a round rod?
@@justinkhanna Exactly! And I guess it feels like more surface to run the knife on if it's oval? Which probably isn't true.
Just a home cook that likes to cook! I'm self-taught and would love to be able to own a knife so beautiful, I can't afford to spend so much on kitchenware so thank you for this opportunity regardless of if I win the cancel is cool and will definitely come back for more content! Check out my beginner kit to learning about the tools that I think everyone should have if their tired of eating take out and want to try to make some good quality food at home! I would also love to have a chance at getting the Sakai Takayuki Hammered Damascus 33 Layer Vg-10 Japanese Gyuto Chef Knife 180mm.
kit.co/cyfeng-98/beginner-s-starter-kit-to-cooking-at-home
#knifebag2020
Awesome Kit Jason!
When your coworkers take ur kunz and engrave their initials on it. cri evry tiem.
truuuu
350 dollars for this? No thanks. I went to leather maker and made me bag like this for 100 euros.
Awesome work!
$350 for a knife bag? Nah
Unpopular opinion - Shuns are rubbish
Just saying
Was about to sub, then i saw ur stance holding that knife bag...... GAY! not for me. Cool idea tho
kit.co/tse.jonathan0/cocktail-mixing-kit
kit quirk: I very much dislike using plastic in any of my equipment, no matter how much better the plastic version may perform, so I go out of my way and spend excessively more money on non-plastic versions and just suffer the inefficiency. Also as someone who studied business operation, inefficiency is definitely a big pet-peeve when I know I can do better.
Mr. Khanna if u can afford expensive knife kits does not mean other can also. So stop showing off your kit, rather u should help the young chefs how to build knife kit with less money and also. And tell your sponsers to supply kit less of cost to chefs who follow you and get inspired from you.
That’s true! But every single video on this channel filled with tips, and gear recommendations across all price points, always have been free to consume. Maybe that can be a cool Kit you build out that’s more budget friendly 🤔🙌
@@justinkhanna
Sir, I don't think so, but again if you see other videos of other chefs, they help people a lot. Just wanna say one thing. Please remember your past, where u came from. There was some one who helped you as well, when you were on your success path.
Thanks for watching Saurabh 🙏
Don't take me in wrong way. Rather understand what i mean yo say. I am also a chef, yes i learned something from you. When i was in canada it was easy for buy stuff, but in India its way too expensive. There are many indian students who see your video and wish they had knifes and kits like you.
Rest you know, whats the best for your channel. I wish now when ever i will visit US i wanted to meet you. All the best for future 🤞
@@saurabhchaudhary8255 sorry but why should I buy a cheap knife, save the money and buy a good one Japanese, german what ever but dont waste money on cheap chef knifes rile nr 1. You'll never get satisfied!!