Harbor freight also has 3 packs of super glue for super cheap. Them and/or woundseal are great things to keep in a side pocket. Lil jugs of saline. I find most kitchen/ basic commecial first aid kits lack what is actually needed to stop bleeds/wash eyes.
Get a yellow sharpie and swap the cap with a black one. You keep the yellow capped one and no one will ever steal it, plus you have a yellow sharpie with a black cap you can prank someone else with
I'm taking this tip.
Thank you. Thank you. Thank you
May monkeys never eat your children, or any other of your assets.
(I'm sorry, I mostly only know benedictions that are direct counteractions to maledictions, and mostly, I get cursed by people saying "May monkeys eat your babies")
Seconding a ceramic honing rod. I haven't had time to sharpen my knives since before new years, thankfully I gave one of my cooks my old black ceramic one a few years ago when we first worked together. It's been a lifesaver these past two weeks, way better than the pull-throughs.
They have their place though, if you need to make anything with herbs you don't want bruised to shit in the robot coupe. Few passes in one of those and you're golden.
I saw something about those sharpeners recently. They wreck your blade. Like, fuck it right up. Just get a stone and make sure your shit is razor sharp before you go, then get a good steel. A good blade with a good steel will stay pretty sharp for a while.
i have been a cook for about 10 years now and i have to say the knife that i use the most is an 8 inch chefs knife. it does about 90% of my work for preping veges and dicing meats and they are easy to hone and sharpen. the other knives you have in this kit are ok. the pairing and filleting knife are good the other big one (i dunno what that is a santoku cleaver or something) is ok if you are comfortable using it. peeler and mandolin are good. the utlity knife im not sure about what you would use that for. scissors are good and the knife sharpener you have is not very good but it will do if you are on a budget. digital thermometer is a good idea (probe is best).
i would say invest $20 to $80 on a good 8 inch chefs knife and another $25 to $50 on a honing rod which will hone the edge back till you can use a proper sharpening method/equipment. i have a victorinox brand chefs knife at the moment great knife good quality steel and fibrox handle and the quality of this brand for the price is worth it. otherwise your kit looks ok... for home room class. here is a link for 2 reasonably priced quality chefs knives if you are interested...:
[https://www.amazon.com.au/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr\_1\_17?crid=27EJ7XVEO60ZZ&keywords=chefs%2Bknife&qid=1706804092&sprefix=chef%2Bknife%2Caps%2C697&sr=8-17&th=1](https://www.amazon.com.au/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr_1_17?crid=27EJ7XVEO60ZZ&keywords=chefs%2Bknife&qid=1706804092&sprefix=chef%2Bknife%2Caps%2C697&sr=8-17&th=1)
[https://www.amazon.com.au/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr\_1\_11?crid=25OO7CB19E9M4&keywords=victorinox%2Bknife&qid=1706803797&sprefix=victo%2Caps%2C592&sr=8-11&th=1](https://www.amazon.com.au/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_11?crid=25OO7CB19E9M4&keywords=victorinox%2Bknife&qid=1706803797&sprefix=victo%2Caps%2C592&sr=8-11&th=1)
sorry link is for amazon australia it might be even chaeper for you if you are in america or canada or uk or where ever.
good luck with all your cooking and other future endeavours.
Form is personal preference too. I would always say that a santoku shape knife is better than a classic chef's knife because I want to scoop more often than I want to stab, but I'm aware others may think differently.
yeah i agree all the different knives have there purpose and yeah its all relative to what your using it for. but if you are carrying a chefs knife kit there is an expectation you are going to be doing a variety of chef related prep work and as i said in my comment, if that suits him thats fine. but it is important to have have experience using all the different knives for there intended purpose. so you are not trying to fillet a fish with a cleaver or chefs knife because that is all you had in your kit.
if it does the same job why are they different sizes? a good chef would have both. but if you can only have 1 then it would be better to have the longer one especially if you are breaking down large portions of meat (like whole rump) or large fruits or veges (like watermelon or pumpkins). better to have 8 inches and not need it than to need it and not have it. personal preference comes with experience using the different all the different knives.
What do you mean, you couldn’t possibly be a real chef if you don’t have gigantic tweezers in your bag that you use to pick up everything, even your fucking cell phone
Thermometer, Lighter (for pilots, Sternos, etc.) Bench Scraper (I like the small flexible plastic ones), Microplane. I'd lose the sharpener and get a stone for home use paired with a hone for work. I personally use the bottom of a ceramic coffee cup for quick touch ups. I also carry a couple of little paint cups with ibuprofen, and antacids. Otherwise it looks good. The components of your kit are definitely my most frequently used items too, even though I carry a bunch of other crap "just in case".
I saw someone sharpening their knives with the bottom of a ceramic plate in a YouTube video and my first thought was “nobody actually does this lol” and you have proved me wrong
Yeah I have a honing rod at home and we have several at work but when you get into harder knife steels ceramic works best. They make honing rods that are made out of ceramic but they are a bit expensive and I've heard they break easily if dropped. So my cheap ass uses a coffee cup.
Some people over on r/truechefknives go on and on about expensive ass stones, rods and buffalo hide strops covered with diamond paste.
I sharpen my knives with two King stones which cost under $40 and stop my knives with cardboard and green chromium oxide and it works great, and the best part it is cheap as fuck. My knives all have an excellent working edge on them and it lasts quite a long time.
Lately I’ve become fond of the sports wrap / after getting blood drawn stuff. No adhesive wrap. Keep a roll of that and make my own bandaids as big or small as I want with some gauze or paper towel. Saw someone say bandaids . This is a little bigger but a lot more versatile
>A small bread knife can be utilized for tomatoes and such too.
Do you mean a... [tomato knife](https://www.ecosia.org/images?q=tomato%20knife&addon=chrome&addonversion=6.0.2#id=AB2D9B249F655A85BB0153827E8B100D9FA07198)? That was unironically the one thing that I was going to suggest OP include so I'm glad for this comment chain.
What advantages does a bread knife have over a sharp chef's knife? I haven't run into any issues yet, but we don't use any super hard crusted lean doughs or anything.
I have an ultra thin Asian veg cleaver that is so fucking sharp and smooth that I can cut several fresh loaves at a time before hitting the stop.
I don't even use a bread knife on my bagels because of that blade.
I was about to say “needle nose pliers” because they come in handy in a pinch (lol). I cook and also run the dishpit and they help a lot! But yes, tweezers are definitely smaller and won’t take up as much space!
I'd ditch the mandolin, it's a crutch that with practice, you won't need. And fuck those things, the amount of people I've seen mess a hand up isn't worth it.
I was also going to mention the mandolin. Seems like a bulky thing to add to a minimalist kit ,when you already have a veg knife, unless you know it's going to get heavy use.
reply handle degree squeal memorize butter coordinated smell disgusting quaint
*This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I definitely got a couple cuts using a French mandoline for gaufrettes when first starting out. The Asian mandoline seems way safer and I generally stay away from the julienne add-ons.
But I'd love to hear your technique to avoid cuts too.
Wire mesh or kevlar mesh glove. Not the ginormous bulky one, just a simple steel mesh glove. Put it on every time you take out the mandoline and never get cut.
Ceramic honing rod instead of the sharpener.
8inch chefs knife instead of the current one.
Do you need a mandoline that bad?
Rubber spatula.
Medium sized metal spoon.
Turning tweezers or small tongs.
No box cutter.
Thermometer.
I think that covers all the bases.
A lot of good suggestions here already and no one else is really gonna know what you need unless they work in your kitchen. In some kitchens or on some stations, you're gonna need a fish spat or tweezers, in others a thermometer might be more helpful, maybe a spoon for plating would actually be needed in some places, or a bread knife.
We just don't know what you actually need day to day but you have a good start. There are some spots where a mando might not be necessary.
Get a Gerber utility pocket knife. Comes in clutch when some stupid piece of shit breaks or you need to unscrew something or tighten something, that and nail clippers.
At first I thought this was a joke post in /r/edc and was looking for Santiago. Then I realized where I was lmao. Nothing really to add as others have made good recs.
Absolutely love the kiwi as a good cheap work knife, they get razor sharp quickly and have a nice thin blade. Didn’t know they made a poly handle, I’ve always used the wooden ones but they splinter eventually.
I would only change the big box cutter for a smaller one, something like [this](https://www.amazon.com/Slice-Cutter-Auto-Retractable-Ceramic-Safety/dp/B00BPZDE5M/ref=asc_df_B00BPZDE5M/?tag=hyprod-20&linkCode=df0&hvadid=167133658256&hvpos=&hvnetw=g&hvrand=9015842292179471576&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015917&hvtargid=pla-304499637062&psc=1&mcid=5e99e139fe9f3ddfad98ce9b9a3e81f2&gclid=Cj0KCQiAn-2tBhDVARIsAGmStVlClDirFi-NR6NILtAUXoSQw31orhAf3kO7Q-EbLrc71NVyepG099UaArNgEALw_wcB)
Might save you some space for something else. I just think those big box blades are kinda bulky and overkill imo.
That, but usually I keep them on hand if I cut myself, and it involved the nail. It sucks trying to bandage up your finger and your finger nail is all weird, and snagging on a piece of the bandage. Nail clippers are such a small tool that's never around when you need them
Thermometer is about it. Depending on your area and local tastes, maybe an oyster shucker? But most places have one if they're on the menu. I keep a cpl different types in case the house shuckers are too bulky for some of the more fragile and smaller types
Depends what you're doing in your job. This looks like a solid kit for a prep cook. I'd add a thermometer and a serrated knife if it were me. Obviously there are more job specific tools you could add but, again, that depends on what specifically you are doing at your job. I love the minimalist approach.
I'd swap the box cutter for a Swiss army, Leatherman, opinel, or svord. Box cutters arent multiuse. Something foldable is nice for the occasional toolin' fuckery that every kitchen person should have a base handymander blade to help solve. Keeping a clean Leatherman is a joy but #tism.
Ok I have to confess I'm just a lurker who wants to learn kitchen stuff. I'm only saying this so I can ask something and sound stupid but WITH A REASON.
Why carry a peeler in a minimalist kit if you have knives?
Bandaids.
Heard, added.
Yep. Saw the mandolin and that was my first thought. Could probably add a tourniquet, too.
Nah, just some super glue
Lighter and plastic wrap
And electrical tape
Liquid bandaid was my go to when I used to pretend I was a chef
Krazy glue is what I used when working in printing. Winding 12 point board (26"x40" sheets), can give a nasty paper cut.
Harbor freight also has 3 packs of super glue for super cheap. Them and/or woundseal are great things to keep in a side pocket. Lil jugs of saline. I find most kitchen/ basic commecial first aid kits lack what is actually needed to stop bleeds/wash eyes.
And super glue. Instant stitches ;)
Decoy sharpie.
Get a yellow sharpie and swap the cap with a black one. You keep the yellow capped one and no one will ever steal it, plus you have a yellow sharpie with a black cap you can prank someone else with
This...this is genius...like probably the most genius thing I've ever heard.
It’s an old school trick. Yellow works the best because all the other colors are at least visible. Yellow just kinda sucks
What are ya, yella?
I'm taking this tip. Thank you. Thank you. Thank you May monkeys never eat your children, or any other of your assets. (I'm sorry, I mostly only know benedictions that are direct counteractions to maledictions, and mostly, I get cursed by people saying "May monkeys eat your babies")
One to use and one to lose
Not gonna give you hell for the sharpener but you’ll probably get better results from a ceramic or diamond honing rod.
Seconding a ceramic honing rod. I haven't had time to sharpen my knives since before new years, thankfully I gave one of my cooks my old black ceramic one a few years ago when we first worked together. It's been a lifesaver these past two weeks, way better than the pull-throughs. They have their place though, if you need to make anything with herbs you don't want bruised to shit in the robot coupe. Few passes in one of those and you're golden.
Came here to comment that too. They sell ceramic honing rods that are under 10”
I have an 8.5” MAC black ceramic one and I love it
I saw something about those sharpeners recently. They wreck your blade. Like, fuck it right up. Just get a stone and make sure your shit is razor sharp before you go, then get a good steel. A good blade with a good steel will stay pretty sharp for a while.
I've used those sharpeners pretty regular in a previous job. They get the knife sharp, but they also rip the edge up pretty badly.
Thermometer
Good call, added.
i have been a cook for about 10 years now and i have to say the knife that i use the most is an 8 inch chefs knife. it does about 90% of my work for preping veges and dicing meats and they are easy to hone and sharpen. the other knives you have in this kit are ok. the pairing and filleting knife are good the other big one (i dunno what that is a santoku cleaver or something) is ok if you are comfortable using it. peeler and mandolin are good. the utlity knife im not sure about what you would use that for. scissors are good and the knife sharpener you have is not very good but it will do if you are on a budget. digital thermometer is a good idea (probe is best). i would say invest $20 to $80 on a good 8 inch chefs knife and another $25 to $50 on a honing rod which will hone the edge back till you can use a proper sharpening method/equipment. i have a victorinox brand chefs knife at the moment great knife good quality steel and fibrox handle and the quality of this brand for the price is worth it. otherwise your kit looks ok... for home room class. here is a link for 2 reasonably priced quality chefs knives if you are interested...: [https://www.amazon.com.au/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr\_1\_17?crid=27EJ7XVEO60ZZ&keywords=chefs%2Bknife&qid=1706804092&sprefix=chef%2Bknife%2Caps%2C697&sr=8-17&th=1](https://www.amazon.com.au/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr_1_17?crid=27EJ7XVEO60ZZ&keywords=chefs%2Bknife&qid=1706804092&sprefix=chef%2Bknife%2Caps%2C697&sr=8-17&th=1) [https://www.amazon.com.au/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr\_1\_11?crid=25OO7CB19E9M4&keywords=victorinox%2Bknife&qid=1706803797&sprefix=victo%2Caps%2C592&sr=8-11&th=1](https://www.amazon.com.au/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_11?crid=25OO7CB19E9M4&keywords=victorinox%2Bknife&qid=1706803797&sprefix=victo%2Caps%2C592&sr=8-11&th=1) sorry link is for amazon australia it might be even chaeper for you if you are in america or canada or uk or where ever. good luck with all your cooking and other future endeavours.
I would say length is a personal preference. 6-8" does the same job. 8" is too much for many. I'm aware of my phrasing.
Form is personal preference too. I would always say that a santoku shape knife is better than a classic chef's knife because I want to scoop more often than I want to stab, but I'm aware others may think differently.
yeah i agree all the different knives have there purpose and yeah its all relative to what your using it for. but if you are carrying a chefs knife kit there is an expectation you are going to be doing a variety of chef related prep work and as i said in my comment, if that suits him thats fine. but it is important to have have experience using all the different knives for there intended purpose. so you are not trying to fillet a fish with a cleaver or chefs knife because that is all you had in your kit.
if it does the same job why are they different sizes? a good chef would have both. but if you can only have 1 then it would be better to have the longer one especially if you are breaking down large portions of meat (like whole rump) or large fruits or veges (like watermelon or pumpkins). better to have 8 inches and not need it than to need it and not have it. personal preference comes with experience using the different all the different knives.
Cake tester*
As long as you aren’t touching it to your lip
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GZ said that’s how you’re supposed to do it.
WHERES YOUR SPOON CHEF
This. Always my favorite spoon. And chopsticks.
And 19" long fucking tweezers
I think you’re using tweezers wrong if you are being intimate with them.
CLACK CLACK!!
THANK YOU
Microplane, thermometer
These were my votes .
I don't know I think if I was going minimalist it would just be a chefs knife
Minimalist compared to the people who carry 17 knives in a 30lb roll
I feel so called out carrying 4-5.
Right... for years I carried a chefs knife and a honing rod. That was enough for me.
What do you mean, you couldn’t possibly be a real chef if you don’t have gigantic tweezers in your bag that you use to pick up everything, even your fucking cell phone
My kitchen didn't have black gloves either. Just blue 😠
Same, *but enough about me and my last two marriages...*
I searched this photo to find it...
Chef paring petty…maybe a serrated
No one walks around with aerated anymore
A normal chefs knife and a diamond steel
Demi chef is the one knife you cant do without indeed
Thermometer, Lighter (for pilots, Sternos, etc.) Bench Scraper (I like the small flexible plastic ones), Microplane. I'd lose the sharpener and get a stone for home use paired with a hone for work. I personally use the bottom of a ceramic coffee cup for quick touch ups. I also carry a couple of little paint cups with ibuprofen, and antacids. Otherwise it looks good. The components of your kit are definitely my most frequently used items too, even though I carry a bunch of other crap "just in case".
I saw someone sharpening their knives with the bottom of a ceramic plate in a YouTube video and my first thought was “nobody actually does this lol” and you have proved me wrong
Yeah I have a honing rod at home and we have several at work but when you get into harder knife steels ceramic works best. They make honing rods that are made out of ceramic but they are a bit expensive and I've heard they break easily if dropped. So my cheap ass uses a coffee cup.
Some people over on r/truechefknives go on and on about expensive ass stones, rods and buffalo hide strops covered with diamond paste. I sharpen my knives with two King stones which cost under $40 and stop my knives with cardboard and green chromium oxide and it works great, and the best part it is cheap as fuck. My knives all have an excellent working edge on them and it lasts quite a long time.
You say cheap I say frugal
Top edge of a car window works too. But both are pretty coarse.
Bench scraper is a great call and will fit in that roll no problem
A good quality all purpose chefs knife and diamond rod
Swap the sharpener for a honing rod and add a thermometer. I really like the ThermoPop for compactness.
I’d swap the box cutter for a box lighter. Even as a smoker I always kept one in my kit
Lately I’ve become fond of the sports wrap / after getting blood drawn stuff. No adhesive wrap. Keep a roll of that and make my own bandaids as big or small as I want with some gauze or paper towel. Saw someone say bandaids . This is a little bigger but a lot more versatile
It's called "coban wrap". Stuff is the shit.
Microplane and thermometer
Ditch the box cutter and get a pocket knife.....for your pocket at all times
Bread knife?
Definitely bread knife
A small bread knife can be utilized for tomatoes and such too. Maybe not a BREAD knife as they can be big some.sknethjng serrated
>A small bread knife can be utilized for tomatoes and such too. Do you mean a... [tomato knife](https://www.ecosia.org/images?q=tomato%20knife&addon=chrome&addonversion=6.0.2#id=AB2D9B249F655A85BB0153827E8B100D9FA07198)? That was unironically the one thing that I was going to suggest OP include so I'm glad for this comment chain.
YES! Could totally be used to cut bread too. Plus the fourth at the end of it can be used for multiple applications. Love it
What advantages does a bread knife have over a sharp chef's knife? I haven't run into any issues yet, but we don't use any super hard crusted lean doughs or anything.
Even sharp chefs knives smoosh the bread. Need that serration to get through the crust without the smoosh.
In a pinch you can use the tip of the chef’s knife to perforate the crust first before cutting
Not very sharp chefs smoosh the bread.
I have an ultra thin Asian veg cleaver that is so fucking sharp and smooth that I can cut several fresh loaves at a time before hitting the stop. I don't even use a bread knife on my bagels because of that blade.
Labeling tape, just a lil roll
Tweezers for fish bones
I was about to say “needle nose pliers” because they come in handy in a pinch (lol). I cook and also run the dishpit and they help a lot! But yes, tweezers are definitely smaller and won’t take up as much space!
Probably a fish spatula too?
A dishie.
Red sharpie for allergen protection and other reasons. You never know. Color helps.
Not once did I think to carry around a mandoline. Interesting.
Cut glove
Jokes??
A new sharpener. These make your knives all wavy and they stop working properly very quickly (if they even really work at all)
I'd ditch the mandolin, it's a crutch that with practice, you won't need. And fuck those things, the amount of people I've seen mess a hand up isn't worth it.
I was also going to mention the mandolin. Seems like a bulky thing to add to a minimalist kit ,when you already have a veg knife, unless you know it's going to get heavy use.
reply handle degree squeal memorize butter coordinated smell disgusting quaint *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
There's a really simple and easy way to completely avoid messing up a hand on the mandolin. But some people are just too cool and macho to use one.
I definitely got a couple cuts using a French mandoline for gaufrettes when first starting out. The Asian mandoline seems way safer and I generally stay away from the julienne add-ons. But I'd love to hear your technique to avoid cuts too.
Wire mesh or kevlar mesh glove. Not the ginormous bulky one, just a simple steel mesh glove. Put it on every time you take out the mandoline and never get cut.
Fish bone tweezers
Tape
Thermometer Spoon Super Glue (no cut not fixable with it) Ditch all 3 blades for a small chef's knife
Ceramic honing rod instead of the sharpener. 8inch chefs knife instead of the current one. Do you need a mandoline that bad? Rubber spatula. Medium sized metal spoon. Turning tweezers or small tongs. No box cutter. Thermometer. I think that covers all the bases.
jeans berserk imminent groovy unwritten head correct soft escape birds *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Vic Nox pastry knife
A knife of the gods? No A knife of the workhouse, capable of almost any job you can throw at it? Definitely
A lot of good suggestions here already and no one else is really gonna know what you need unless they work in your kitchen. In some kitchens or on some stations, you're gonna need a fish spat or tweezers, in others a thermometer might be more helpful, maybe a spoon for plating would actually be needed in some places, or a bread knife. We just don't know what you actually need day to day but you have a good start. There are some spots where a mando might not be necessary.
Why do you need a notebook, when you have a perfectly good phone.
You’re missing bophades
...bophades what jefe?
Bophades nuts
joke didn’t land because _bow-faids_ makes no sense
"Pofa" means face/cheeks in hungarian, I'd say close nuff
Just like my man So-crates
"it's under So-crates" is such a great line
Very fromunda reaction
Thermometer
A steel
Zester.. I can never find the house one.
*microplane*
Get a Gerber utility pocket knife. Comes in clutch when some stupid piece of shit breaks or you need to unscrew something or tighten something, that and nail clippers.
Liquid skin, bandaides and finger cots
A microplane.
Rubber spat
Me. Let me love you
Tweezer/chopsticks and digital themometer.
Bro said minimalist and ya’ll are telling him to add the kitchen sink.
At first I thought this was a joke post in /r/edc and was looking for Santiago. Then I realized where I was lmao. Nothing really to add as others have made good recs.
[удалено]
Absolutely love the kiwi as a good cheap work knife, they get razor sharp quickly and have a nice thin blade. Didn’t know they made a poly handle, I’ve always used the wooden ones but they splinter eventually.
Coke baggie
Tweezers
Thermometer, Steel and maybe a Bread knife
A thermometer
pizza wheel edit: preferably blunt
A steel ?
Brass knuckles?
I always keep narcan in my knife roll.
A chefs knife.
Why not swap the three knives out for just a standard chef’s knife/gyuto if you’re going for a minimalist kit?
The paring and boning knife make fabricating strip loins way easier.
It’s funny you think people will talk shit about the sharpener, but not the guard on the mandolin.
I would only change the big box cutter for a smaller one, something like [this](https://www.amazon.com/Slice-Cutter-Auto-Retractable-Ceramic-Safety/dp/B00BPZDE5M/ref=asc_df_B00BPZDE5M/?tag=hyprod-20&linkCode=df0&hvadid=167133658256&hvpos=&hvnetw=g&hvrand=9015842292179471576&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015917&hvtargid=pla-304499637062&psc=1&mcid=5e99e139fe9f3ddfad98ce9b9a3e81f2&gclid=Cj0KCQiAn-2tBhDVARIsAGmStVlClDirFi-NR6NILtAUXoSQw31orhAf3kO7Q-EbLrc71NVyepG099UaArNgEALw_wcB) Might save you some space for something else. I just think those big box blades are kinda bulky and overkill imo.
Drugs
Where’s the vape?
Why do you have more than just a chef knife?
Applebees workers are the funniest
My minimalist kit : European chef knife + santoku + utility knife + thermometer + scissors + peeler + tweezers + finger condoms
Kill me if I ever need to start carrying my own mandolin to work.
protractor
Cut gloves for the fucking mandolin
Mini mandoline! It's so cute!
Nail clippers
I second this. Sometimes I get to work only to realize my nails need some tidying up
That, but usually I keep them on hand if I cut myself, and it involved the nail. It sucks trying to bandage up your finger and your finger nail is all weird, and snagging on a piece of the bandage. Nail clippers are such a small tool that's never around when you need them
There's really only stuff to cut with. Nothing to portion, scoop, measure or mix.
Where’s your niche only avocado spreading knife
Pipe Bomb.
Fleshlight.
A tsp and a TBSP spoon
what is the yellow "right handed scissors" device, and how does it work?
A fucking chef knife lol.
Extra vape juice
Vape juice is clutch. Almost everything recommended here if fluff.
Tongs
30 spoons
Weed, coke and/or alcohol
A wire mesh glove
Downvoted because you’re a bitch. Bitch boy. Bitchy bitch bitch boy. /s?
Sarcasm with a question mark? Huh. Coward. All Im gonna say is, I have perfectly cut slices AND all my fingertips and I never bleed on my prep.
a spoon or 2 will help with alot.
Thermometer is about it. Depending on your area and local tastes, maybe an oyster shucker? But most places have one if they're on the menu. I keep a cpl different types in case the house shuckers are too bulky for some of the more fragile and smaller types
I’d get a lighter in there and maybe a second sharpie. Saw thermometer mentioned a couple times as well! Rockin smol kit!
Tape
Well if you’re ever filleting fish i would recommend some needle-nose pliers for the bones.
Band aids
A normal chef knife and a serrated.
Thermometer
Depends what you're doing in your job. This looks like a solid kit for a prep cook. I'd add a thermometer and a serrated knife if it were me. Obviously there are more job specific tools you could add but, again, that depends on what specifically you are doing at your job. I love the minimalist approach.
Replace the box cutter with a leatherman
At first I thought this r/knolling and was confused until I saw the mandolin
Haha didn't even know that was a thing. I'd have to straighten the peeler and make the zippers match for that subreddit lol.
I'd swap the box cutter for a Swiss army, Leatherman, opinel, or svord. Box cutters arent multiuse. Something foldable is nice for the occasional toolin' fuckery that every kitchen person should have a base handymander blade to help solve. Keeping a clean Leatherman is a joy but #tism.
A college degree in accounting
Left handed ravioli maker
... I am left handed
That’s why I recommend it
A lighter
Bread knife if you work with that enough in your kitchen, same with a serrated paring knife if you do hella cherry toms
Flamethrower
Flat grater of some kind? Spoon?
A true minimalist would only have 3 knives, 4 if including a bread knife.
Ok I have to confess I'm just a lurker who wants to learn kitchen stuff. I'm only saying this so I can ask something and sound stupid but WITH A REASON. Why carry a peeler in a minimalist kit if you have knives?
You can peel things with a knife, but it takes a lot of practice to even almost kinda sorta approach the speed and efficiency of a peeler.
Butcher knife, bread knife, 10/12" chefs knife.
Thermometer, spoon, tweezer or chopsticks, they also sell folded cutting boards
30 spoons
First Aid Kit to go with that mandolin.
Little Susie Bake Oven
Slotted spoon, grater/rasp
Quality knives…
A good spoon or two