- The problem of beater knives hanging around in the kitchen is that they are most likely dull. I think a long beater is an essential knife in every kit. I love my Victorinox swiss modern 25cm knife. Okay… If you are working in the evening at stations exclusively and you don‘t do a lot of prep, then sure… you maybe don‘t need a beater. - Steel honing rods are mostly made out of soft stainless steel, that‘ right, but in Germany we have a high quality brand which sells honing rods with a hrc rating of 66 or higher. It‘s called „Dickoron Micro“. I bought one of these around 10 years ago and it is still holding on strong. I even realign the edge of my Nenox with a hrc rating of 63. Works perfectly fine! - I can‘t live without my own: mandoline (benriner of course), plastic benchscraper (lives under my apron), (sharp af) sujihiki (23cm) for station, tournee knife (always good to have for peeling or of the board tasks), oyster shucker, cake tester (for meat/fish or even veg), thermometer for checking roast, chocolate, oil, etc, etc), good/durable pair of scissors (I bought cutco super shears… they are craaaazy expensive but will probably hold 10-20 years with ease!), colored masking tape (so that anyone knows about my prep work) - Every valuable item of my inventory is deeply laser engraved with my initials. I think this helps against theft. - my locker is usually full of cookbooks (You never know if you need to check something… for instance: fermentation)
I have never worked in a kitchen. I found this video valuable as it highlighted how much "crap" I have at home that really is not essential. I will have a clear out right now. Being an amateur home cook I will of course need my 10+ Japanese knives though right! RIGHT??
As a fellow home cook, I say own your privilege to have more knives in your own kitchen. YOU get to have the right tool for the right job and not deal with the space constraint of a knife roll. So yeah... one more knife wouldn't hurt... right...
Haha! I've got more gadgets and knives now than when I ever worked in kitchens....theres a commercial meat slicer sitting atop my fridge, so we don't need to make excuses here!
I would recommend a little rubber mat, or those non slippery mats. They are fantastic to keep your chopping board stable, but you can always use them to open jars or anything to have a better grip
In fact I use them all the time at home too. As a base for my chopping boards, to line some shelves for pots, to make sure my power boards don't slide, as a base for my whetstone holders, to protect some walls from being scratched by moving stuff, to line my shampoo bottle.
I work on sautee section, mostly in charge for pasta, garnish and a bit of sauces and soups.. My go-to utensils inside my kniferoll everyday are : - 30cm long tweezer - 30cm silicone spatula (heat resistant) - Baloon whisk (mid size) Another 2 on my apron slot are : - 20cm offset tweezer - Offset spatula - Sharpie and pen For knives (mostly) i only bring 2 types : - 210mm gyuto - 135mm (or 150mm) petty And in 1 occassion sumtime i bring my santoku or bunka along... There, i'm all set and ready to go.. 😄😄😄
@@ericwaln2056 : I dont bring it all the time, since the kitchen has butcher, i only use my petty knife just to debone chicken or boneless red meat trimming..
You need the tourne ... just a cheap one with a thin blade and nice thin agile handle. hate it, but using it every day. And tongs ... really need tongs.
I've had a little victorinox tourne knife I've had for years because I watched a video on youtube and decided I wanted to learn to tourne. After a sad 10lbs bag of potatoes with an embarassing amount of waste, it has become my "probably shouldn't open a this with a knife but Im still going to" knife
@@SharpKnifeShop One of our chefs made us hand peel 1000s of cherry tomatoes after roasting because he did not want to cut them to peel them with ice water .... the tourne came in handy.
- The problem of beater knives hanging around in the kitchen is that they are most likely dull. I think a long beater is an essential knife in every kit. I love my Victorinox swiss modern 25cm knife. Okay… If you are working in the evening at stations exclusively and you don‘t do a lot of prep, then sure… you maybe don‘t need a beater.
- Steel honing rods are mostly made out of soft stainless steel, that‘ right, but in Germany we have a high quality brand which sells honing rods with a hrc rating of 66 or higher. It‘s called „Dickoron Micro“. I bought one of these around 10 years ago and it is still holding on strong. I even realign the edge of my Nenox with a hrc rating of 63. Works perfectly fine!
- I can‘t live without my own: mandoline (benriner of course), plastic benchscraper (lives under my apron), (sharp af) sujihiki (23cm) for station, tournee knife (always good to have for peeling or of the board tasks), oyster shucker, cake tester (for meat/fish or even veg), thermometer for checking roast, chocolate, oil, etc, etc), good/durable pair of scissors (I bought cutco super shears… they are craaaazy expensive but will probably hold 10-20 years with ease!), colored masking tape (so that anyone knows about my prep work)
- Every valuable item of my inventory is deeply laser engraved with my initials. I think this helps against theft.
- my locker is usually full of cookbooks (You never know if you need to check something… for instance: fermentation)
A lot of great pieces in there!
I have never worked in a kitchen. I found this video valuable as it highlighted how much "crap" I have at home that really is not essential. I will have a clear out right now. Being an amateur home cook I will of course need my 10+ Japanese knives though right! RIGHT??
As a fellow home cook, I say own your privilege to have more knives in your own kitchen. YOU get to have the right tool for the right job and not deal with the space constraint of a knife roll.
So yeah... one more knife wouldn't hurt... right...
@@jiahaotan696 😆 right!
@@bitcoinengland I just bought a tiny 60mm Japanese paring knife lol. Going to see if it can partially or fully replace my Kuhn Rikon peeler.
@@jiahaotan696 At what kind of tasks? In my opinion a peeler and a paring knife are tweo completely different things.
Haha! I've got more gadgets and knives now than when I ever worked in kitchens....theres a commercial meat slicer sitting atop my fridge, so we don't need to make excuses here!
I like a nice hanging paddle strop with diamond emulsion for daily maintenance
You must be keeping those puppies razor sharp!
I would recommend a little rubber mat, or those non slippery mats.
They are fantastic to keep your chopping board stable, but you can always use them to open jars or anything to have a better grip
In fact I use them all the time at home too.
As a base for my chopping boards, to line some shelves for pots, to make sure my power boards don't slide, as a base for my whetstone holders, to protect some walls from being scratched by moving stuff, to line my shampoo bottle.
I gotta ask...whats a power board? o_o
Thats a great idea, wouldn't take up much room in the roll either. Actually, it would probably help protect your knives too!
@@SharpKnifeShop i guess you probably call it extension chord, or power strips, multistrips?
I work on sautee section, mostly in charge for pasta, garnish and a bit of sauces and soups..
My go-to utensils inside my kniferoll everyday are :
- 30cm long tweezer
- 30cm silicone spatula (heat resistant)
- Baloon whisk (mid size)
Another 2 on my apron slot are :
- 20cm offset tweezer
- Offset spatula
- Sharpie and pen
For knives (mostly) i only bring 2 types :
- 210mm gyuto
- 135mm (or 150mm) petty
And in 1 occassion sumtime i bring my santoku or bunka along...
There, i'm all set and ready to go.. 😄😄😄
No boning knife?
@@ericwaln2056 : I dont bring it all the time, since the kitchen has butcher, i only use my petty knife just to debone chicken or boneless red meat trimming..
Victorinox pastry knife is an absolute must for any kit.
Awesome video mate!
Glad you liked it!
You need the tourne ... just a cheap one with a thin blade and nice thin agile handle. hate it, but using it every day. And tongs ... really need tongs.
I've had a little victorinox tourne knife I've had for years because I watched a video on youtube and decided I wanted to learn to tourne. After a sad 10lbs bag of potatoes with an embarassing amount of waste, it has become my "probably shouldn't open a this with a knife but Im still going to" knife
@@SharpKnifeShop One of our chefs made us hand peel 1000s of cherry tomatoes after roasting because he did not want to cut them to peel them with ice water .... the tourne came in handy.
Tongs and spatulas
No one wants to show up late and get the crappy pair of house tongs haha!
This dude said the 3rd most useful knife is not a flexible boning knife, what you sm😅king and what pro kitchen you workin in?
Really a knife to open bags, how bout scissors
first