DitmasPork
Senior Member
Now that COVID-19 restrictions have eased up, I'm finally going on my first trip since the pandemic. Packed up my knife roll and selected a stone to take. Wondering what y'all usually take in the knife roll, and what stone (if any) you toss into the suitcase?
During the last decade I've taken a knife roll on trips whenever I'll have kitchen access—mainly to Hawai'i and once to Australia.
The following parameters typically help in which knives are selected:
1] No more than 5 knives—since my roll only has 5 slots.
2] Knives shorter than 270—so it'll fit in the roll.
3] Stainless is a plus—the salty humid air of Hawai'i wreak havoc on my carbons, Maz and Wat the worse rust magnets. Although, of my carbons 52100 behaves nicely.
4] Dishes, tasks and ingredients the knives will likely be used for—poké, sashimi, raw and cooked meats, stir fries, acidic fruits, etc.
5] Gyuto and petty need to be rather robust—don't want anything too delicate that has to be babied. They'll be used mostly on a cheap bamboo cutting board.
6] Ultimately, trying to design a versatile kit that’ll be adequate for almost anything I’ll cook when on vacation.
In my roll:
1] 150 Shihan, petty, 52100
2] 165 Yoshikane, deba, V2
3] 240 Gesshin Heiji, sujihiki, semi stainless
4] 240 TF Denka, gyuto, blue
====
Stone:
Shapton Pro 1.5k
During the last decade I've taken a knife roll on trips whenever I'll have kitchen access—mainly to Hawai'i and once to Australia.
The following parameters typically help in which knives are selected:
1] No more than 5 knives—since my roll only has 5 slots.
2] Knives shorter than 270—so it'll fit in the roll.
3] Stainless is a plus—the salty humid air of Hawai'i wreak havoc on my carbons, Maz and Wat the worse rust magnets. Although, of my carbons 52100 behaves nicely.
4] Dishes, tasks and ingredients the knives will likely be used for—poké, sashimi, raw and cooked meats, stir fries, acidic fruits, etc.
5] Gyuto and petty need to be rather robust—don't want anything too delicate that has to be babied. They'll be used mostly on a cheap bamboo cutting board.
6] Ultimately, trying to design a versatile kit that’ll be adequate for almost anything I’ll cook when on vacation.
In my roll:
1] 150 Shihan, petty, 52100
2] 165 Yoshikane, deba, V2
3] 240 Gesshin Heiji, sujihiki, semi stainless
4] 240 TF Denka, gyuto, blue
====
Stone:
Shapton Pro 1.5k
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