Love how this knife bag uses the pockets as sheaths so you grab the knives by the handle for storing and unpacking as it should be. Most bags store the knives by the handle and you need to grab them by the blade. So if you do not want to cut yourself you need additional blade guards that add weight and volume. This featured bag is designed so much better.
It's made by a company called "Koen for Chefs". I've had it for years now and it's the best roll i've ever seen. Koen makes other versions but i prefer the full sleeve version like i have.
I'm catching a lot of grief in the comments about the knife I don't bother sharpening. To provide some context I'll say that I only use the knife for things that would specifically dull or chip a blade i.e. cutting through very hard squash, frozen foods etc. The knife works well for this purpose and I don't use it much for normal work.
That is nice tools; however, I'm concern about how your knives are organized. They are very important tools. Less sharpness or dullness is a dangerous knife than a sharp knife. I'm a knife collector expert and I have a thousand dollars worth of knives.
Ty for the video. I was noticing comments from other's on videos about freezing watermelon and they say that once it defrosts, it becomes soggy. Is this true? If so, is there a way around it? I want to preserve for snacking and not to be used in blender on some of it. Thanks so much. Have a Blessed Day.
Yes this is true the melon will turn soggy if defrosted. really the only use I have found for frozen melon is smoothies or watermelon juice. The technique i highlight in this video of individually quick freezing translates to almost any other food; meats, squash etc but sometimes the defrosted foods lose their structure, i think it has something to do with the freezing temperatures expanding the cells and causing them to burst, turning everything to mush. Thanks for the input.
curious where you learned to sharpen knives at, this blade comes with a small curve to it and it looks like you have ground it away with your sharpening technique
One side of this knife is flat and should only have the burr removed by holding it completely flat against the stone. The other side should have a quite low angle of about 10 degrees on it. I think that the technique here is too sloppy (one handed sharpening shown here offers no control of the knife angle) and you are putting an edge on both sides.
@@foodie5214 I never understood this argument when used for non-cooks. Wouldn't it be a lot safer with a sharp knife? Less pressure applied when cutting = less accidental slips
