What's in the bag? 

You're welcome, and thank you so much for sharing. Enjoy those knives and stay tuned for more Knife content in the works.

@@chefmarkkalix okay chef. Great content btw.

I've seen to many unwashed and unsanitary knife guards in my 30 years in pro kitchens, which is why food inspectors also prefer knifes be carried loose in the case. If this video made you cringe then check out my companion video below. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E38jz_exSlw.html

I have a victorinox knife and I understand you can use knives that are dishwasher safe but that's because you use stainless steel which is totally normal I prefer carbon steel thou which definitely shouldn't go in the dishwasher

Sorry if it felt rude the comment I just like the knives to be safe and prestige

I also use little knife guards on the edges of my blades if I don't have a sheath to protect them all

@@seiteki4672 I appreciate you taking the time to comment! I know mine is an unpopular position but one born from years and years of working in kitchens. I teach cooking nowadays and there are people who say "my husband/wife/partner ran my knife through the dishwasher and now the blade is ruined" and I'm on a mission to set people on the right track. I agree with you that carbon steel knifes should avoid the DW, my Bob Kramer is hand wash only.