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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Sun Apr 13, 2014 5:15 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
You could bring a boning knife also, I've never needed it until maybe day 5 or 6 of a stage though.

Just remember that you will most likely be doing the most menial tasks you can imagine the first day or two until you earn their trust then they might start throwing more complex stuff at you.

Where are you staging, might I ask?

I didn't post my EDK (every day kit, stole that term from my goruck friends who always talk about their every day carries). My kit consists of this for work:

240 masamoto gyuto
210 nenox gyuto (for when there are 3 of us working 5 stations, I just leave it on a blank station)
270 masamoto carbon suji
240 nenox suji
25 or 35mm misono moly parer (conicidentally the only paring knife I've found this short)
global flexible boning knife
300 mm masamoto wht steel suji
180 mm minamoto-kanemasa deba

Peeler
Microplane
Fish Spat
Mandoline
Melon Baller
Fish tweezers
kitchen sheers
corer
varied spoons
small offset and straight spats
tweezers


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Sun Apr 13, 2014 5:16 pm 

Joined: Thu May 10, 2012 9:21 pm
Posts: 479
Anything as long as its organized and clean.


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Sun Apr 13, 2014 6:07 pm 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 322
I'm staging this Thursday at a country club. I'm taking my 18 slot bag just because I don't have another way to carry things. I will probably wrap myknifer lockered Artifex Sab in an apron and take it in with the paring knife and peeler. Everything else can stay in the Jeep.


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Sun Apr 13, 2014 6:34 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1341
Location: Raleigh, NC
Nowhere specific. I'm about to start hitting up a few tiny local joints. My current job has been great in terms of compensation and learning volume and the chef is incredibly credentialed and skilled, but there's not enough attention to the individual plate.


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 12:22 am 

Joined: Fri May 24, 2013 6:13 am
Posts: 48
I agree with everyone saying to bring a little less. I've never done a stage where I needed more than a Gyuto, but I always bring a peeler and paring knife along too. Another one I started bringing recently (and just using in general) is a bowl scraper for shoveling ingredients around and off my board and cleaning up. It saves your towels and is much cleaner in general, you can just keep it in your back pocket for the stage. And I think one good reason not to bring your whole kit is sometimes it's not clear where is the best place to store it in a new kitchen, you also might be asked to move from place to place and it'll be easier to pick up those few things. Also, I always read this blog post before a stage: http://linecook415.blogspot.com/2010/03 ... guide.html and he touches a little bit on the "less is more" for a stage.. That blog is great in general for pro cooks BTW. Good luck!


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 3:35 am 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
Nothing I want more from a stage doing my misen is having it scraped into the container by a bowl scraper covered in butt sweat. :)


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 4:53 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 322
Nbles wrote:Nothing I want more from a stage doing my misen is having it scraped into the container by a bowl scraper covered in butt sweat. :)

But it is in the same pocket as my peeler, cut glove and sharpie!


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 5:28 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3794
Location: USA... mostly.
I'll give ISIT, the benefit of the doubt that he is referencing it's flexible nature allows you to transport it in your pocket... to be washed before use.. and not stored there through service. I hope.

Side note: I have preached the usage of a bench knife for years to cooks, chefs, and this Forum. They save edges, they tidy your board, they cut doughs - portion gnocchi, they transfer food neatly, you can use them plating, they work as length reference measure, etc., etc., etc. I've even suggested to CKTG that they offer one, but it fell on deaf ears. It is an essential, for me... at least.

Image

I'm righty, and fit mine conspicuously at the top right of my board... slid underneath.. for quick draw & return. Look closely, and you can see it here.

Image



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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 6:57 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1341
Location: Raleigh, NC
I've been using bench scrapes since Alton Brown explained how dumb it is to scrape with a knife. I forget to mention it because I would never, ever not carry it. Sharpie, pen, thermometer, crumber, pocket knife, scrape... they're obligatory.

It's the first piece of equipment I truly broke. I snapped off a good 5cm chunk of the plastic handle of the one I used for baking class. Going without until I could replace it was like missing an arm.


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 Post subject: Re: The Knife Roll, or, What to Bring on a Stage
PostPosted: Mon Apr 14, 2014 7:42 pm 

Joined: Tue Jan 21, 2014 8:58 pm
Posts: 186
I use the same one all the time. Easy to clean and nests nicely on/under a board. I'd say it was the best $8 or $9 I ever spent.


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