Please Pack Your Knives.

…And stay!  Sorry I haven’t posted this until now, but it has been hard to get the right pics and find time to blog about my tool kit.  I will say that I did not edit these in any way, shape or form since I wanted to get it all up on the site as quickly as possible.  You can click the pictures on here if you’d like, and you’ll be brought to the original size, which is huge; just in case you want to see anything up close and personal.  I will also go into brief detail about each device, regardless of its triviality.  So here we go…

That is my knife kit.  It is three-tiered and includes lots of awesome tools of destruction.  Let’s begin with the top layer…

Going from the left to the right here.

Faux-wood spoon.  A more sanitary version of an actual wood spoon.

Heat-Resistant Spatula (rear).  Can withstand a whopping 600 degrees!

Pastry Brush (fore). To paint sauces on plates and proteins alike.

Microplane Grater.  Create fine gratings of cheeses and spices using this tool.

Long spatula (rear).  Used for a number of purposes, but in this case, for frosting.

Wire Whisk (fore).  To beat ingredients and incorporate air into them.  Whipped cream, anyone?

Pastry nozzles (inside whisk).  A variety of decorative tips to attach to the end of a piping bag.

Fork.  Used to pierce meats/hold them in place while carving.

Spoons, Slotted and Solid.  One is used to scoop items up, and the other for liquids.  You be the judge.

Fish Spatula.  There was this sticker on the head of the spatula, which I need to use a special solvent to loosen the bond it has on my spatula.  It’s flexible and can be used to flip any number of items.

Tongs.  Used to hold food, flip food, stir food.  Multi-purpose tool that everyone should have.

Silicone Baking Mat (Rear).  Super non-stick surface used for baking. Put this in a sheet pan and bake away!

Measuring cups (top).  Graduated cups of different sizes.

Shears (Center).  Used to cut things.  Including your neighbor if he gets too close to your cutting board.

Knife Cut Guide (Left).  This picture here is what’s actually inside the green box.  It’s got a mini ruler and examples of some of the more popular precision cuts that we’ll be doing.  Indispensable for a new student.

 

Swivel Peeler (Left).  Used to peel things.

Meat Mallet (Right).  Used to flatten meats to a desired thinness.  Can also be used on toes, if dropped.

Plastic Bowl Scraper (Bottom Right).  Semi flexible to contour to the inside of a bowl when scraping down the remnants of whatever might be inside.

Bench Scraper (Bottom Left).  Same as above, but mostly used for doughs, and on a solid, flat surface.  So really, nothing like above.

Ladle (Left).  This one’s 2 ounces and it is used to scoop liquids from one place to another.

Squeeze Bottle (Bottom).  Fill with squirtable liquid, aim and squeeze.  Hours of fun guaranteed.

Piping Bag (Top Right).  Used in conjunction with the tips in the other side.  Used like a squeeze bottle, but with more precision and style.

Let’s move along the top left first, shall we?

Melon Baller.  Used to scoop ball shapes out of melons and other soft vegetables.

Fish Tweezers.  Used to extract fish bones from…fish.

Channel Knife.  Strictly a decorative tool.  Is used to carve a channel within a vegetable and make it look pretty.

Lemon Zester.  Peels off the outer delicious zest of citrus to be used in a myriad of applications.

Measuring Spoons.  Like the measuring cups, but smaller.

Parisienne Scoop.  A smaller version of the aforementioned melon baller.

Now, onto the bottom row, from left to right.

Tourné Knife.  Used to create, oddly enough, the tourné cut.  It’s round blade helps with the round cut of the tourné.  Also called the “bird’s beak.”

Paring knife.  Used for smaller operations and also peeling certain items.  Very versatile.

Utility Knife.  Essentially, a larger version of the paring knife.  Can be used when the paring is too small, and the chef’s knife is too large for the job.

Boning Knife.  Semi-flexible blade allows the cook to get around bones and do good clean work inside the animal.

Serrated Knife.  Primarily used to breads and the like.

Slicer.  Used to slice things.  Mostly used for cooked proteins, such as beef roasts.  The long, thin blade helps reduce drag as it is being forced through the meat.

Chef’s Knife.  The creme de la creme.  Everyone needs one of these, and this one is incredibly sharp.  Can be used for everything, from mincing a shallot to wiping sweat off your brow (Not recommended, but I DID see this on Iron Chef America one time.)

So that’s all that’s in my knife kit.  That’s what’s gonna carry me through the next two years of life.  Sure I am not getting any sleep, and I consume more caffeine than…someone who consumes a lot of caffeine… but I am having a blast so far and really enjoying what I am doing!

Feel free (as always) to shoot me any questions you might have about my school, my tools, or anything really.  I’m happy to answer them!

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About imasamurai

I am the owner of https://myfoodtalk.wordpress.com . A recent culinary graduate from Le Cordon Bleu just trying to make it to the next meal. I may not always do things the easy way, but I certainly do things the tasty way!
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4 Responses to Please Pack Your Knives.

  1. Mom #2 says:

    Sounds like you’re off to a great start!

  2. Holly says:

    Holy crap!! somehow I thought it was just going to be a knife set but THAT is insane!

  3. Jeff says:

    AWESOME!!!!(Isn’t that thing on the far right, used to sharpen your knives?????)

  4. Sister says:

    Joma- you’re writing skills are quite impressive. Have you thought about doing a “How-To” video and posting on U-Tube? Maybe you can do it in your spare time- haha…joke*** 🙂

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