I know the joke is that pastry chefs have no idea how to use a knife, and are always dull. I started as a hot line cook so I have a clue and I am getting to a point where I am getting close to happy with my kit. So here are some pics of my knives, my kit, and everything I carry on a daily basis. I can also post some pics of my work and me in a competition if anyone wants to see that too.
First pic is my stones. King 250/100,King 1000,6000, Norton 220/1000, Norton 4000/8000. And there is also a flattening stone there.
This is the bag I carry everything in it is a school issued Mercer bag. It is not the best but is one of only 2 things I have ever found to carry all my stuff, the other was a tool box.
This is everything that is NOT a knife. I have everything from full sheet pan sized silpat to half sheet, chocolate dipping tools, bench scrapers, 3 different thermos. If you have any questions about anything in this pic just ask.
And now the knives. From left to right and then the sideways knives on bottom.
Sab K flexible fillet knife, Wusthof Santoku(garbage), Calphalon 5" petty, Chroma type 301 tomato knife, Chroma type 301 bread knife, Forschner serrated knife, ******** Artifex, Miyabi Morimoto 240mm, no name yaga(its ok for fish), Shun nakiri, Shun sheeps foot pairing, Whusthof birds beak, Forschner boning knife. I will be adding a Fujiwara FKM 270mm Suji, and probably some more pastry tools. Like molecular gastronomy tools, along with maybe something to take the place of the crap santoku.
First pic is my stones. King 250/100,King 1000,6000, Norton 220/1000, Norton 4000/8000. And there is also a flattening stone there.
This is the bag I carry everything in it is a school issued Mercer bag. It is not the best but is one of only 2 things I have ever found to carry all my stuff, the other was a tool box.
This is everything that is NOT a knife. I have everything from full sheet pan sized silpat to half sheet, chocolate dipping tools, bench scrapers, 3 different thermos. If you have any questions about anything in this pic just ask.
And now the knives. From left to right and then the sideways knives on bottom.
Sab K flexible fillet knife, Wusthof Santoku(garbage), Calphalon 5" petty, Chroma type 301 tomato knife, Chroma type 301 bread knife, Forschner serrated knife, ******** Artifex, Miyabi Morimoto 240mm, no name yaga(its ok for fish), Shun nakiri, Shun sheeps foot pairing, Whusthof birds beak, Forschner boning knife. I will be adding a Fujiwara FKM 270mm Suji, and probably some more pastry tools. Like molecular gastronomy tools, along with maybe something to take the place of the crap santoku.