How To Pack A Knife Roll

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How To Pack A Knife Roll. This is a video for new culinary students, professional chefs, and home cooks. It's a short tutorial on how to pack a knife roll. We show you the best knives to buy, discuss how they're used, and explain why you might need one in your kitchen! We'll also show you how best to pack those sharper tools for storage so they don't get dull from being knocked around. We've got the three essential tools every chef needs: A gyuto, a ceramic honing rod, and a petty. Then we will help you understand what other tools will add value to your knife bag and help you excel in any kitchen. A knife roll doesn’t have to be packed to the brim. In fact, this video will show you that you can set yourself up for success with a few masterful essentials.
Check out our back to school shopping list: knifewear.com/collections/bac...
Products in the video:
Tojiro DP 240mm Gyuto: knifewear.com/products/tojiro...
Knifewear 7-Piece Knife Bag: knifewear.com/products/knifew...
Tojiro DP 120mm Petty: knifewear.com/products/tojiro...
Knifewear Ceramic Honing Rod:
Knifewear Blade Guards: knifewear.com/products/cerami...
Kuhn Peeler: knifewear.com/products/kuhn-p...
Microplane Zester: knifewear.com/products/microp...
Gestura Chefs Spoon: knifewear.com/products/gestur...
Tojiro DP Boning Knife: knifewear.com/products/tojiro...
Tojiro DP Bread Knife: knifewear.com/products/tojiro...
Tojiro DP 270mm Sujihiki: knifewear.com/products/tojiro...
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• How To Pack A Knife Roll

Опубликовано:

1 авг 2024

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Комментарии : 50

@jamesdean7294 2 года назад

Good one, Mike. Clear and direct as always.

@arthursoto4285 2 года назад

Useful info 🙌🏼🙌🏼🙌🏼

@valentinaman2257 2 года назад

Nice video man thank you

@FerociousSniper 4 месяца назад

I use 3 knives on a daily basis. 4 on a weekly basis. An offset serrated, and an 8 inch chef knife. Those live on the line where things can get very chaotic during a rush, and less experienced coworkers might abuse them without meaning to. Then there's my 240mm gyuto. This is my workhorse. It does 90% of my prep on days where I will have long prep sessions. Then there's my 10½ inch kiritsuke-style western chef knife. This is for days where I will need to constantly walk away from what I am doing, and I don't have to worry about someone using it, or wiping it down completely before stepping away for a while.

@hasbo 2 года назад

I had no idea the handles should go in the pockets! Is that always the case or depending on roll? As I just thought it seemed logical to put the blades in the pockets (but may just have been my roll). Thanks great video.

@KnifewearKnives 2 года назад

Hey! Generally that's always the case, mostly to stop the pockets from getting cut!

@hasbo 2 года назад

@@KnifewearKnives I think I hear my cut - up pocket nodding in agreement 😅

@francisconti9085 2 года назад

Ya still need blade guards but a little more stable handles in pockets

@francisconti9085 2 года назад

I'm actually looking @ making professional knife rolls someday, I found what I wanted to do was VERY COSTLY.. engineered for flawless lifetime durability, lightweight materials and simple function with security.. Can't wait to make prototypes, if I'm lucky, I might have to make a patent search .. then I'll be on a "roll".. Haha!😄👍

@adamoneale4396 Год назад

My Vogue roll goes blades down but then it's made for Damascus blades so it's nice to keep the blades covered

@samcalisthenics78 2 года назад

I don't like honing rods !! I like to use a leather strop for my Japanese Hochos. I like the knifewear Team😁👍🏾

@KnifewearKnives 2 года назад

Nothing wrong with that, strops rock! Thanks buddy!

@francisconti9085 2 года назад

I can agree with that, matter of preferred or required technique..so long as doesn't harm edges, really doesn't matter..what matters is that the user gets the desired effect for themselves..individual results may vary! The only "wrong way" is if unsafe or damaging edge..🔪👍

@paulyeoman3167 2 года назад

Do you have a recipe for the sanitizer in the spray bottle?

@nottheoneyourelookingfor0504 6 месяцев назад

One part water. One part Ecolab Greaselift. And it makes a great drink mixer as well!

@mikestanley4457 2 года назад

I never understood how we strop and sharpen edge trailing but hone edge leading. Seems counterintuitive

@tintenfischfee9918 2 года назад

Why do the knees go into the roll bag handle first? Seems dangerous. Can someone explain, I don't understand how that works...

@KnifewearKnives 2 года назад

Good question! We only do this with blade guards on the knives. It keeps them in the bag tightly, and stops the pockets from getting cut up.

@oboudreaux Год назад

Most sanitizers have a wetted contact time between 2 and 10 minutes. Even 60% isopropyl needs a minute. Wiping immediately after spraying defeats the purpose.

@evilonlineturner20 2 года назад

When I was a chef I was making shit money now that i don’t work i buy all kinds of chef stuff

@KnifewearKnives 2 года назад

Same here!

@grillsimon4548 2 года назад

The important thing is thats a ceramic honing rod is not a steel one

@K1ng8ruce Год назад

Man I'm ready to upgrade to good knives, and with this video, I feel comfortable with everything now except whether or not demascus with a good core (R-2, SG2, VG-10) is just as good as a knife with only the core material. Why can't I find anyone talking about that? Am I the only one who has this question?

@KnifewearKnives Год назад

The core steel is what really matters. The rest is esthetics.

@K1ng8ruce Год назад

@@KnifewearKnives wow, I really didn’t expect a response to this. Especially not from the channel on a year old video. Instant sub. Thank you!

@nottheoneyourelookingfor0504 7 месяцев назад

@@K1ng8rucenext is to decide the level of care you’re willing. High carbon cores maintain edges better but rust in a blink of an eye, where stainless steels do not rust as readily, are less prone to chipping, but don’t hold the edge as long, and can be more difficult to get sharp if your technique is off.

@evilonlineturner20 2 года назад

Yo how was it being lead of of minorThreat

@jeffmacrae4633 2 года назад

I think if you're addressing this to a beginner you really should suggest they get a beater as one of their first knives... starting out you get given the more $**t jobs, splitting lobsters, scraping bones...all the long nasty jobs that usually involve hard on your knife kinda stuff ...and a western style knife with its lower HRC will hold up a bit better... not to say don't get a Japanese knife...but I firmly believe you need both. Secondly, why bother with sanitizer if you're not going to use it correctly, most require the surface to remain wet with the product for a certain amount of time...it's simply not spray, wipe and you're good... doing that only provides you with a false sense of security. Where as dipping the blade into boiling water for 1 minute will not only sanitize the blade the water will evaporate very quickly helping to avoid rust. As well please remember that some places use bleach as sanitizer and that shouldn't go anywhere near your knives especially any carbon steel knives.

@nottheoneyourelookingfor0504 7 месяцев назад

If you look carefully, he’s demonstrating with Tojiro knives. They’re basically the German equivalent of Japanese knives. There quality blades, but mass manufactured (for the most part) and are more affordable than the higher end hand-forged ones. Think Tojiro DP is the Honda Civic. Inexpensive, not flashy, but gets the job done and does it well. The hand-crafted small blacksmiths put out the performance models. Each one is unique, and each is designed for a specific job. Fit and finish, weight, balance, handle shape/construction… all things that go in to making a hand made blade more expensive… but so much more of a joy to use.

@Zureiyaa 2 года назад

Good recap, but I would definitely say that you cannot use your Japanese knife for a thick crust bread. Something soft, sure, but if there's a crust, that's one of the most common ways to chip your knife. Avoiding cutting metal or frozen food is obvious to everyone, but bread is something you don't really think would break your knife, so please be careful 🙂🔪

@jojojaykay 2 года назад

First

@Ray-gu5kp 2 года назад

I would never use a homing rod, I always use a atrop!

@KnifewearKnives 2 года назад

Totally fair!

@einundsiebenziger5488 2 года назад

... honing* rod, a* strop* ...

@nottheoneyourelookingfor0504 6 месяцев назад

@@einundsiebenziger5488 obviously he’d never check his spelling either. 🙄

@loman0071 2 года назад

I'm sorry a honing rod/steel won't polish the edge. Re-align yes. Also no starting chef would own a ceramic honing rod. Plating spoon and zester? What kitchen have you worked in 🤣

@francisconti9085 2 года назад

Not bad to "Roll your own way" ⚒🪓🔪🧲✂️💼🤣👍 I can see having prep& finishing tools of your own in there! I have a nutcracker, garlic press, and core/peeler in mine in the accessory bag of mine, of all things!along w/minimum of 2 thermometers..😄👍

@loman0071 2 года назад

@@francisconti9085 awww cute 👍

@francisconti9085 2 года назад

I have a 30+ piece kit.. process, prep, finish, serve & sharpen/hone. Just add cutting boards, animal & vegetable, haha!😁👍 Whether amateur or pro, you as develop your kit for your needs as you go, & grow😄👍

@loman0071 2 года назад

You totally missed what I said but go you flexing 👍

@francisconti9085 2 года назад

@@loman0071 I think I hear ya, I raised an eyebrow as I hadn't EXPECTED to see that! Sorry I'm not a pro but share my talents w/some folks who are more talented & experienced than myself, & in private we have a great time.. just having a little humor, some people "camp", on opposing sides ya got "glam'pers" & survivalists! I have & use a near full kitchen in my(gasp!)apartment, I have an obsessive passion for food.. I have "love but not blood" in the game.. for 39 years..so with over $45,000 of INSURED equipment, stands, shelving, refrigeration, cookware, etc "hardware", +all the tablewares, etc.. I don't need to flex, if you need it I probably have it! Plus I make my own beers, wine, & liquor... Life is about sharing joy, & I'm so lucky to still be a student! I'm SO BLESSED TO HAVE FREEDOM MANY DON'T.. (&over $1,200 in spices on inventory in my 4 spice cabinets, have a lot to cycle)😄👍