Chefrollbag

We’re a small family workshop crafting high-quality bags for chefs and bartenders, along with custom leather goods for the HORECA industry. Every item is handmade with care and designed for both function and style.

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How to Choose the Perfect Knife Roll: A Chef’s Essential Guide

Almost all professional chefs have a set of tools that they never part with, whether at work, on field orders, or on business trips. And what do you think, they are simply thrown into a bag like the weapons of gangsters in movies? No, there are special bags for such purposes - knife rolls. Why a roll and not a case or a bag? Because in a roll, knives can be tightly folded and stored conveniently. You did not ask me, but I will tell you how to choose and use a roll. You did not get to this page by accident, perhaps you were looking for a knife roll for yourself, or maybe you were looking for a gift for a chef friend, or I was extremely lucky, and you are looking for a corporate gift (write to me urgently, we will discuss everything)

WHAT IS A CHEF'S KNIFE ROLL

In appearance, it is a bag-cover that can be unfolded and folded. Inside there are pockets in which blades and other chef's tools are inserted. When assembled, the bag is closed with straps on buckles. They are metal, but once we had an order for bags for cruise ships, and we made bags without metal parts. So, if you are going to travel a lot at sea with your tools, write to moms before buying and we will make a special offer for you. If necessary, the roll quickly opens and all the tools are freely accessible. So, I will list why rolling is good:

• compact storage - the knives lie close to each other and do not take up much space; • care for the blades - each blade is in a separate pocket, does not touch other products, does not scratch or dull; • visibility - when unfolded, all the knives are visible in individual cells, it is easy to find the right tool and get it out if necessary; • safety - the knives are fixed in the roll, do not fall out, do not injure the owner when carrying. • And the knife roll also looks unusual

We make twists in most cases from leather and a little less often from canvas and leather. Why genuine leather? Because, firstly, it is beautiful, secondly, it is durable and most importantly, it preserves nature. If the third point surprised you a little, I will explain: skins appear constantly (we eat constantly) and are used, and are not thrown away to the delight of flies and worms. But the production of artificial materials has a huge footprint after oil extraction, its processing and the manufacture of polymers, while water is polluted very much, and in the modern world, clean water is about to become more expensive than oil.

ROll FOR KNIVES: TYPES

1. Genuine leather. The most reliable and respectable option. With proper care (See my article on leather care) it serves for years. Most often we make twists from leather called crazy horse. It looks vintage, if a scratch appears it looks stylish, over time it acquires a noble abrasion.

2. Canvas and leather. The bag is lighter. It also looks stylish. More affordable and unpretentious material. Such a product is intended for long-term storage and transportation.

We make twists with a capacity of 2 to 12 knives. More pockets are of course possible, we will make as many pockets as you need for your collection of tools

Additional accessories, such as a shoulder handle or a pocket for small items are in our models, if you need to add, for example, magnetic holders for large knives, or additional pockets for tweezers and spoons, or whatever you want, write, we will discuss and do

A chef's bag can be an excellent gift option for a professional chef. Depending on the material of manufacture, capacity, additional elements, the price of the product also changes.

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what to give for chef's day

In a cozy apartment, a group of old friends who had known each other since childhood gathered to discuss their mutual friend, a chef named Michael. One of them suddenly remembered, "Guys, did you know that October 20 is International Chef's Day?"

John, the most inquisitive of the group, asked, "Really? When was it established?"

Mary, always well-informed, replied, "It was initiated in 2004 by the World Association of Chefs' Societies."

John shook his head in surprise, "How come? Chefs have been around since ancient times, with archaeologists even finding old recipes. And yet, Chef's Day was established only recently?"

Tom, stretching lazily, inquired, "So, what do people do on Chef's Day?"

Mary explained, "In culinary circles, it's celebrated extensively. Restaurants, cafes, and bars host themed parties. There are also masterclasses and gastronomic festivals. Professional chefs prepare unique dishes for various competitions, and the bravest attempt to set records, like making the largest cake or the longest pizza."

Jack, usually the quiet one, suggested, "Maybe we should get Michael a gift for this day? After all, it's his professional holiday."

The idea was well-received, and they began discussing potential presents.

"How about a watch with a culinary-themed picture?" proposed Tom. "Maybe one featuring a funny chef from a cartoon?"

"Or a recipe journal," added Mary. "A hardcover one, accompanied by a fancy pen."

John, smiling dreamily, said, "I'd send him to a high-end restaurant to observe how the masters work."

"Alternatively, a gift certificate to a kitchenware store," Jack interjected. "Let him choose what he needs, as professionals often prefer specific brands."

Tom pondered, "What about a knife organizer? Something like a bag or a roll for his tools?"

John perked up, "Yes! I once bought a pocket knife bag from a store on Etsy called Chefrollbag. They had excellent leather rolls for chefs' knives."

Mary nodded with a smile, "I remember buying leather placemats from them; they were fantastic!"

They all agreed that a leather knife bag with personalized engraving would be an excellent choice. Michael would surely appreciate such a thoughtful gift.

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The Chef's Knife Roll and a Twist of Fate

There was something about her that always caught his attention. She came into the small restaurant on the corner of the street almost every week. A young woman with a warm smile and an air of calm about her. As she walked in, she would choose the same seat by the window, always reading a book while waiting for her meal. She wasn't there for the ambiance; she wasn't there for the drinks. She came for the food, and the young chef knew it. But though his eyes would meet hers from the open kitchen every time she came in, he never found the courage to approach her.

Leon, the chef, was good with food—he could create masterpieces on a plate—but he wasn’t as skilled in conversation, especially not with someone who intrigued him as much as she did. Every time she smiled his way, he would feel a mixture of excitement and nerves, and he would bury himself in his work, flipping sauté pans, slicing vegetables, and ensuring the meals went out perfectly.

His colleagues teased him. “When are you going to say something, man? She’s practically here for you.” But Leon would always brush them off, using the excuse that he was too busy to chat.

One cold morning, however, fate took matters into its own hands. Leon was at the airport, preparing to fly to a new city to start a job at a prestigious restaurant. His dream had always been to cook in a top-tier kitchen, and he was excited yet nervous about the move. As he approached the check-in counter, dragging his suitcase and a long, custom leather case in tow, he saw her—the same woman who came to his restaurant. She was standing just a few feet away at another counter, wearing the same smile that had always left him speechless.

He wasn’t sure if she would recognize him. After all, they had never spoken, and she had only seen him through the kitchen window. But before he could decide whether to approach her, she looked up from her phone, her eyes meeting his. A moment of recognition flashed across her face, and to his surprise, she walked over.

“That’s an interesting bag you’ve got there,” she said, pointing to the leather case he was about to check in. “What’s inside?”

Leon chuckled nervously. “It’s my knife roll. For cooking, you know. I’m a chef.”

“I thought so,” she said with a grin. “I recognized you from the restaurant. I always wondered why you never came out to say hello.”

His face flushed slightly. “I guess I was always too busy—or maybe just too shy.”

“Well, I’m glad we ran into each other here,” she said, tilting her head in curiosity. “What’s so special about that case? It looks custom-made.”

Leon’s face brightened as he held up the bag. “It’s actually made specifically for me. It’s a chef’s knife roll from Chefrollbag. They engraved my name on it too.” He showed her the elegant lettering. “A chef needs good knives, and this case keeps them all organized. There’s a knife for everything.”

The woman raised an eyebrow. “I thought knives were just big or small. What kind of knives do you need besides a big one for chopping?”

Leon smiled, thrilled to be talking about something he was passionate about. “Oh, there are so many! For example, there’s the classic chef’s knife—it’s the most versatile. Perfect for chopping, slicing, and dicing. Then there’s a fillet knife, which is thin and flexible, ideal for delicate cuts of fish. You’ve got a bread knife with a serrated edge that slices through crust without crushing it, and a boning knife, which is perfect for cutting meat away from bones.”

Her eyes widened slightly. “Wow, I had no idea there were so many different knives.”

“And that’s not even all of them,” Leon continued, feeling his nerves melt away as he explained. “There’s a slicing knife, which is perfect for carving thin slices of meat, and even special knives for things like sushi or vegetables. Every knife has a specific purpose. It’s an art form, really.”

She smiled, impressed by his enthusiasm. “So, where are you heading with all those knives?”

Leon’s smile faded just a bit. “I’ve got a new job in a restaurant across the country. It’s a great opportunity, but… well, I guess it’s hard to leave behind familiar faces.”

The woman’s eyes softened, understanding his sentiment. “What’s the restaurant called?”

“It’s called ‘La Terra’,” he said. “In Chicago. I’ve always dreamed of working in a place like that.”

She paused, as if weighing her words carefully. “You know, I’m headed to Chicago too. I wasn’t planning on staying long, but now…” she trailed off, smiling slightly.

Leon raised an eyebrow. “Now?”

“Maybe I’ll stay a bit longer,” she said, her voice playful. “After all, it would be a shame to lose track of the chef who’s made so many amazing meals.”

His heart skipped a beat. Could it be possible that she was interested in more than just his food?

They spent the next hour sitting in a café by the gate, talking about everything from cooking techniques to travel dreams. For the first time, Leon felt relaxed around her. She was curious about his work, and he found himself opening up in ways he hadn’t expected.

When it was finally time to board the plane, Leon stood, feeling a mix of emotions. It was strange how the universe had thrown them together like this, just as he was leaving.

“Well,” he said, giving her a shy smile, “maybe I’ll see you around Chicago?”

She looked at him, her eyes sparkling. “You definitely will.”

A few weeks later, after settling into his new job, Leon walked into the restaurant kitchen early one morning, preparing for another busy day. The sun had just begun to rise, casting a soft light through the windows.

As the front doors of the restaurant opened, Leon looked up—and there she was, standing in the doorway, smiling.

“I told you I’d be around,” she said. And in that moment, he knew that their story was only just beginning.

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Crafting Cocktails Like a Pro: Your Essential Home Bar Toolkit

Hey there, cocktail enthusiast! Ever dreamt of impressing your friends with dazzling drinks, but worried about needing a fancy bar setup? Relax, because becoming a home bartender doesn't require breaking the bank or filling your kitchen with a mountain of equipment.

Think of me as your friendly neighborhood bar mentor, here to guide you through the essential tools you'll need to whip up delicious cocktails without the fuss.

The Bare Essentials:

Shaker: This trusty tool is your key to perfectly chilled and aerated cocktails. Opt for a cobbler shaker for its ease of use, but be mindful of potential leaking (we'll get to storage solutions later!).

Jigger: Forget those imprecise free pours – a jigger ensures consistent measurements for balanced drinks every time. Look for one with clear markings and a wide mouth for easy filling.

Level Up Your Libations:

These additional tools will open up a wider world of cocktail creativity:

Strainer: Essential for separating ice and muddled ingredients from your drink. A Hawthorne strainer is your best bet, offering a snug fit and easy operation.

Mixing Glass: For cocktails like Martinis or Manhattans, a mixing glass is ideal. Look for one with a heavy base for good stirring and a pour spout for smooth serving.

Bar Spoon: This long-handled friend reaches deep into your mixing glass or shaker for efficient stirring. Bonus points for spoons made from a single piece of metal – they're sturdier and less prone to breaking.

For the Adventurous Mixologist:

Want to get fancy? Here are some tools to elevate your bartending game:

Muddler: Herbs, fruits, and sugar cubes all need a good muddle. Choose a wooden muddler with a flat bottom and sharp edges, free of any varnish that could chip into your drink.

Citrus Press: Freshly squeezed citrus adds a bright kick to cocktails. A hand press is perfect for squeezing just the right amount of juice for a couple of drinks, while catching those pesky seeds.

Now, About Those Tools...

Now that you've got your arsenal of bar tools, let's talk about keeping them safe and organized. After all, your trusty companions deserve a good home! Here's where our customizable bar tool bag comes in.

Made with durable materials and designed for portability, it keeps your tools neatly organized and protected, whether you're mixing up drinks at home or taking the party on the go. Don't let your precious tools get lost or damaged – check out our bar tool bag at Chefrollbag Etsy shop and elevate your home bartending experience to the next level!

So there you have it! With these essential tools and a little practice, you'll be crafting incredible cocktails and dazzling your guests in no time. Remember, have fun, experiment, and most importantly, enjoy the delicious results!

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Placemats Form, Size, and Material of Placemats: What to Consider When Choosing?

Placemats for table settings come in various shapes. Did you know that shapes have an incredible impact on our perception of our surroundings?

For example: 

📌 Rounded shapes create a soft, calm, and friendly atmosphere. 

📌 Squares give us a sense of stability, reliability, and sturdiness. 

📌 Rectangular shapes can support any desired mood!

🍀 Use their geometry to achieve different visual effects: the graphic nature of rectangles on a rectangular table or softness on the same table with round placemats. 

🍀 Break the monotony of shapes by placing a rectangle on a round table. 

🍀 Complex shapes can echo the circumference of the plate, elegantly complementing it or highlighting the theme of the setting (a pumpkin-shaped table mat for autumn settings, a snowflake for winter, or a flower-shaped placemat matching the edge of the serving plate).

What about the size?

The size should be such that the placemats of several participants do not form a continuous canvas. There should be at least a minimal gap; otherwise, the layering effect will be lost! Another important point is that the placemat should extend beyond the edges of the plate to fulfill its original role of protecting the tablecloth or table surface.

And the material?

The best material is one that is easy to care for and allows you to quickly wipe or replace a soiled placemat without disrupting the entire setting.

We offer placemats made from natural leather with a wide selection of shapes and the option for customization. These placemats are perfect not only for restaurants and cafes but also for home use and make an excellent gift.

Check out cherollbag.etsy.com for personalized leather placemats with various shapes and sizes, making them perfect for both restaurant settings and home use. A thoughtful and unique gift idea, too! 🎁

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Don’t Believe the Hype: Why "Self-Sharpening" Knives Still Need Regular Care

Claims that knives are “self-sharpening” and never need maintenance are just a marketing gimmick. While it’s true that sharpening intervals vary—ranging from a week for budget Chinese knives to a year or more for premium Japanese brands—every knife needs attention eventually. Each sharpening session removes a small amount of steel, so over-sharpening or incorrect sharpening techniques can quickly wear down the blade’s edge. However, there’s no need to be afraid of sharpening your knives yourself—if done correctly, the blade will regain its sharpness and stay sharp for longer.

To keep your knives safe and secure, especially if you frequently move around with them, consider using leather knife rolls. These rolls provide excellent protection for both knives and other chef tools, and they are particularly handy for chefs on the go. You can purchase customizable knife rolls at cherollbag.etsy.com, where you can select the color, number of knife slots, bag size, and even add personalization. Gift packaging is also available for those looking for a special touch.

For wholesale purchases, visit our Faire store at faire.com/direct/chefrollbag, where you’ll find individual pricing, 50% off the first order, 1 year of free shipping, 60-day payment terms for eligible retailers, and free returns on first orders.

Choosing the Right Sharpening Stone

Sharpening stones come in different types, including ceramic, diamond, and water stones. There are also honing rods (mousat), which are used for regular blade maintenance. Water stones are the best option for high-end Japanese knives with steel blades, as they remove minimal material while sharpening. Honing rods can also be useful for polishing a blade that’s not yet dull, prolonging the period between full sharpenings.

Water stones are categorized by their grit size, indicated by a number (# or grit). The coarser the stone, the more material it removes:

Coarse (up to #1000): Used to reshape the blade or restore a worn edge.

Medium (#1000-3000): Ideal for sharpening and making the blade sharp again.

Fine (above #3000): Used for finishing and polishing the blade’s edge.

To properly sharpen your knives, you should ideally have a stone for each stage of sharpening. A stone’s length should be 1.5 to 2 times the length of your knife’s blade for best results. Thicker stones last longer, but even thin ones can be glued to a wooden base for easier handling.

The Importance of the Right Sharpening Angle

The sharper the angle, the sharper the knife—but don’t change the angle that was set by the manufacturer, as this could affect the knife’s geometry and performance. Japanese knives are sharpened at a shallower angle (15-20 degrees) than European ones (30-45 degrees). If you’re unsure about the right angle for your knife, here are a few tips:

Use scissors: Place the blade edge inside the scissor blades, fix the position, and measure the angle with a protractor.

Use paraffin: Embed the knife in a block of paraffin, then measure the resulting angle once the paraffin sets.

How to Sharpen Knives with a Stone

Sharpening knives by hand with a water stone requires attention to detail. Here’s what to keep in mind:

Prepare the stone: Soak the sharpening stone in water before use, allowing the blade to glide smoothly. Soak coarse stones for 3-5 minutes, medium stones for 10-15 minutes, and fine stones for 20-30 minutes, until air bubbles stop rising from the stone’s surface.

Set the angle: Use a sharpening angle guide or fold a piece of paper into the desired angle and hold it beneath the blade.

Sharpening Process: For single-beveled knives, sharpen along the edge until a burr forms, then remove the burr by lightly sharpening the opposite side. For double-beveled knives, sharpen each side evenly in stages.

Final Sharpening: Use a fine-grit stone to perfect the blade. Avoid putting pressure on the blade, which could damage the stone or blade.

Check the Result: Never test the blade sharpness with your fingers. Instead, slice through a tomato or cut paper mid-air. A sharp knife should make clean cuts.

Sharpening Ceramic Knives

Ceramic knives are made from zirconium oxide, making them extremely hard and durable. However, they require diamond-coated stones or sharpeners to restore their sharpness. Remember, ceramic knives are more fragile than steel ones, so handle them with care during sharpening.

Alternative Sharpening Methods

For home use, many people prefer using simple knife sharpeners, which are convenient and easy to use. They come in different varieties—manual, electric, or even roller-based—and can often sharpen other kitchen tools like scissors. But remember, automatic sharpeners remove more material from the blade than hand sharpening, which can shorten the lifespan of the knife.

Common Mistakes

Now that we’ve covered how to properly sharpen knives, here are some common mistakes to avoid:

Sharpening on a dirty or greasy knife

Using too much pressure during sharpening

Disrupting the factory-set sharpening angle

Using only one type of stone

By avoiding these pitfalls, you’ll be able to maintain your knives and keep them sharp for years to come.

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A Professional is Defined by Details: Why a Knife Roll is the Perfect Gift for a Chef

A chef’s knives are nearly as important as their hands. They use their hands to hold the knives, which must then expertly cut ingredients with precision. Knives help a chef showcase their skills and demonstrate mastery in the culinary arts.

Since ancient times, people have sought ways to protect their blades from damage, rust, and loss—tools that were often passed down through generations. Over centuries, this need gave rise to an entire industry dedicated to safeguarding these valuable items. Leathercraft pieces, like knife rolls, are designed to last decades, and ironically, with long-term use and basic care, their appearance only improves, taking on a charming, vintage quality.

How is a Knife Roll Made?

This type of product is typically made from leather at least 2mm thick, which is treated and dyed in shades ranging from light beige to deep black.

Knife rolls often feature numerous copper rivets, nickel-plated brass fittings, including buckles to secure the strap. Metal rings and various other embellishments can also be used, allowing for endless creativity in their design. This is why a knife roll uniquely reflects the artisan’s individuality. Recently, it has become popular to add slots for business cards and extra pockets with clasps, as culinary tools and gadgets continue to grow in number each day.

The roll is sewn with high-quality polyester thread and may include a metal insert for added structure and durability.

Functionality

Leather knife rolls have a wide range of uses. Chefs primarily use them to store personal kitchen tools, such as knives, sharpeners, scissors, tweezers, spatulas, and more. For chefs working at events, masterclasses, or outside of the kitchen, it’s incredibly convenient to simply unroll the knife roll and get to work without wasting time searching for tools. It ensures maximum convenience and flexibility, allowing you to quickly pack up and move to a new workspace in just seconds.

It’s highly advised not to lend out your tools. Not only could your knives risk damage, but they may also get lost among other equipment. Losing a knife that has served you well for years is like losing a trusted assistant. While a knife roll’s main function is to store and protect knives, it also represents something more—a work of art designed to house something valuable to its owner. In many ways, it is a status symbol. Those with an eye for beauty may not say anything, but they will certainly remember it.

Additionally, the knife roll is a sturdy, solid, and durable item. With the total weight of tools often exceeding 5-6 kg, manufacturers account for this in their designs. To prevent knife handles from moving during transport, many artisans sew in a large leather flap that covers the handles and protects them from friction during rolling. Over time, the knife roll adapts to your tools, melding with them as leather, a soft material, "remembers" the shape when stored in a consistent manner.

You’ll grow so attached to your knife roll that you’ll take it with you whenever needed. It’s like the perfect pair of shoes you save for special occasions.

In conclusion, chef knife rolls are an essential tool for both professional and home chefs, providing a stylish and practical way to store and transport knives. At our Etsy shop, cherollbag.etsy.com, you can customize your knife roll by selecting the color, number of knife slots, bag size, and even adding personalization. Gift wrapping is also available for that special touch. For wholesale purchases, visit us at faire.com/direct/chefrollbag, where you can benefit from personalized pricing, 50% off the first order, 1 year of free shipping*, 60-day payment terms for eligible retailers, and free returns on first orders.

*Available for retailers who are new to Faire. Maximum discount of $150. Offer must be used within 7 days of retailer sign up.

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Can Ceramic Knives Be Sharpened?

Ceramic knives are relatively new to the knife industry, especially when compared to steel blades. However, the material used in their production, zirconium ceramics, has been well-known in other industries for a long time. One of its primary features is the ability to maintain its properties at high temperatures. Zirconium ceramics have been used in aerospace as thermal coatings. Its chemical inertness and color stability also make it suitable for dental implants.

To answer the question of whether ceramic knives can be sharpened, it’s essential to understand how zirconium ceramics are produced. The process begins with the purification of natural zircon ore to obtain zirconium dioxide. To increase the material's strength, yttrium oxide and other compounds are added. The mixture is molded and fired in kilns at extremely high temperatures, up to 1500°C. Afterward, the blanks are ground, shaped into blades, and fitted with handles made of ABS plastic. The final sharpening is done using diamond-coated wheels spinning at up to 3000 revolutions per minute.

Now, let's list the main features of ceramic knives compared to steel ones:

Extreme hardness: 8.2–8.7 on the Mohs scale (diamond is 10).

Lack of flexibility: The blade is hard but brittle, and it may crack or break under heavy pressure.

Razor-sharp edge: Retains sharpness for extended periods.

Chemical inertness: Doesn’t react with food acids or affect flavor.

Lightweight: Blades usually do not exceed 18 cm in length.

Large sharpening angle: Typically around 40 degrees.

Specific usage: Designed for cutting soft foods like fruits, vegetables, cheese, and cooked meats.

Hygienic properties: The blade doesn’t rust, oxidize, or absorb odors.

The high hardness of ceramic provides excellent cutting quality but also makes the blade prone to chips and cracks. This fragile tool requires careful handling, and the blade can even break if dropped. Ceramic knives should not be used to cut very hard foods like frozen items, bones, or products with pits.

HOW TO SHARPEN CERAMIC KNIVES — KEY CONSIDERATIONS

Given the characteristics of zirconium ceramic blades, the question arises: can ceramic knives be sharpened? These knives maintain their sharpness for months or even years, but eventually, they will dull. The best option is to take them to a professional who can sharpen them using specialized equipment. However, if that’s not possible, you can sharpen the blade at home, but it will require the right tools and careful technique. Below are some methods for sharpening ceramic knives at home.

DIAMOND-COATED SHARPENER

Not all sharpeners are suitable for ceramic knives. Regular whetstones won’t work, and you could wear them down without sharpening the blade. Only diamond abrasives are hard enough to sharpen ceramic knives. Some sharpeners can also be used for steel knives, but you must be cautious, as the diamond coating can easily scratch softer steel blades, making them duller. Ceramic blades require an abrasive harder than the ceramic itself for sharpening.

Diamond-coated sharpeners come in two types:

Manual: More affordable but require effort.

Electric: More efficient and can sharpen a ceramic knife in seconds.

HONING ROD (MUSSAT)

A honing rod with diamond coating can help maintain the edge of a ceramic knife, though it won't restore sharpness to a dull blade. By carefully moving the blade along the rod, from base to tip, you can preserve the integrity of the edge.

MANUAL SHARPENER

This tool usually has diamond-coated discs and a slot for the blade. You insert the knife and move it back and forth. The process can take several minutes and may require some force.

ELECTRIC SHARPENER

An electric sharpener operates similarly to a manual one but doesn’t require physical effort. The diamond-coated discs spin automatically, sharpening the blade in seconds. These sharpeners are more expensive but are quick and efficient.

SHARPENING MACHINE

Professional sharpening machines are more complex. They use two diamond-coated wheels: one with coarse grit (around 80 microns) for initial sharpening, and one with finer grit (around 40 microns) for finishing. The knife must be pressed lightly against the wheel at a consistent angle (typically 40 degrees, but no less than 25). Incorrect angles or too much pressure can damage the blade, which is why this method requires skill and access to industrial equipment.

DIAMOND PASTE

Some experts use diamond paste for final polishing. The paste contains fine abrasive particles (up to 5 microns) and is applied to a piece of cardboard or leather. The blade is then polished by hand, which is a time-consuming process.

Ceramic knives are fragile and require careful handling, but they also offer many advantages over steel counterparts. When used correctly, they stay sharp for long periods and rarely need sharpening. If they do dull, there are several ways to restore their edge, either at home or professionally.

Just finished reading about essential kitchen tools? Now make sure your gear is stored in style! Visit our shop for handcrafted leather bags designed for chefs and bartenders. Keep your tools safe and organized—shop now!

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Scissors in the kitchen

In every chef’s kitchen, whether you’re an enthusiastic home cook or a professional, high-quality knives are essential, but so are various other tools, including kitchen scissors. Unlike ordinary office scissors, these are more durable and designed specifically for food preparation. In many cases, kitchen scissors can replace a knife, making cutting and prepping food more convenient and faster.

And if you often need to move around with your kitchen tools, it’s good to know that Chefrollbag’s knife rolls have space not just for knives, but also for your essential scissors. This ensures that your tools are always organized and ready for any culinary task.

KITCHEN SCISSORS – VARIOUS USES

Kitchen scissors come in different sizes, designs, and are made from various types of steel. Their functionality can be enhanced with additional features. Here’s how they can be used in the kitchen:

Fish Cleaning: The sharp tip makes it easy to cut open the belly. You can quickly trim fins and heads of small fish. Some models even come with serrated edges for scaling, and smaller fish can be cut into pieces.

Opening Packages: Kitchen scissors can easily cut through boxes, bags, strings, and other packaging materials. They provide a clean cut with less risk of damaging the contents inside, and they're safer to use than a knife.

Chopping Herbs: Take a bunch of dill, basil, or parsley and chop it directly into a bowl or pot. This not only speeds up the process but also eliminates the need to wash a cutting board.

Poultry Cutting: When it comes to cutting through chicken wings, cartilage, and other small parts of a bird, nothing compares to kitchen scissors. They handle the elastic connective tissue with ease.

Cutting Dough: Whether it’s trimming excess dough, creating perfect edges, or making strips for pie decorations, scissors get the job done efficiently.

Vegetable and Fruit Prep: Kitchen scissors help you trim green beans, garlic shoots, and asparagus, cut off green tops from carrots and beets, and break cauliflower or broccoli into florets. This versatile tool simplifies fruit and vegetable prep.

Slicing Pastries: Not just for pizza cutters, scissors are also great for slicing delicate pastries without scratching your baking sheet.

Chopping Preserves: You can cut juicy peaches, apricots, tomatoes, or pineapples directly in the jar without splashing juice all over the counter.

Cutting Dried Fruits: Chop sun-dried tomatoes or dried fruits directly onto your plate.

Cracking Nuts: Some scissors come with a built-in nutcracker, making it easy to separate kernels from shells.

Seafood Prep: Scissors are handy for opening shellfish, peeling shrimp, and deveining them.

Opening Jars: Some models have special grooves to open beer bottles and hooks to pry open jars of pickles.

TIPS FOR CHOOSING THE RIGHT KITCHEN SCISSORS

To ensure your kitchen scissors are reliable, durable, and don’t require frequent sharpening, consider the following:

Type of Steel: The material should be strong and resistant to corrosion. High-carbon stainless steel is ideal, with additives like molybdenum or vanadium for extra durability and rust resistance.

Additional Features: If you plan to use your scissors for a variety of tasks, choose models with hooks and extra features for cracking nuts or opening bottles.

Assembly Type: It’s convenient if the blades can be easily separated. This allows you to clean all the joints thoroughly after cutting strong-smelling foods and sharpen the blades when necessary.

Do you have kitchen scissors in your arsenal? If so, what kind do you use? Do you store them together with your knives or separately? Share your thoughts in the comments below!

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Signs and Superstitions Related to Knives

Our ancestors often trusted in superstitions, many of which seem implausible or even incredible today. Some beliefs about knives have survived to this day, based on reasonable grounds and deserving consideration. Let's explore which ones are worth believing and which ones are not.

Don't Eat from a Knife

Everyone knows that eating from a blade is dangerous, as it can easily result in cuts to the tongue and lips, especially if the edge is extremely sharp. However, according to Slavic beliefs from centuries ago, the reason is different. You shouldn't eat from a knife because it serves as a protective charm against supernatural forces and should be treated with respect and reverence. Otherwise, you risk inviting misfortune brought by evil spirits. Additionally, consuming food from a blade might fill you with negative energy, potentially leading to heart problems.

From an esoteric perspective, the tip of sharp objects accumulates negative energy, which can be transferred to your food if you eat from a knife. This could lead to both physical and psychological health issues.

A Broken Knife Brings Misfortune

Some knife-related superstitions can seem quite plausible. For instance, if a blade becomes rusty or breaks, it’s a cause for concern. The knife may have failed for various reasons, but the interpretation is the same—it signals misfortune. A broken knife could foretell quarrels, separation from a loved one, family discord, or health problems. To reduce the risk of these superstitions coming true, dispose of the damaged blade if it cannot be repaired, or restore it if possible to prevent the superstition from “working.”

Don't Pick Up or Gift Knives

Perhaps the most well-known superstition, still believed by many today, is that you shouldn't gift knives. This belief is particularly prevalent among Slavic people. However, in some other cultures, such as Japanese, knives are considered sacred objects and protective talismans. A knife as a gift symbolizes the best of wishes and a desire to protect the recipient from poverty and misfortune. In some Eastern countries, it’s even customary to place a high-quality knife in a baby’s crib to protect against evil spirits and illness. However, our ancestors had a remedy for the potential bad luck of gifting a knife—simply give a coin in return, and the gift won’t bring misfortune to its new owner.

As for finding a knife, many cultures agree that it’s best not to pick it up. The knife’s previous owner likely did not approve of passing it on to someone new, and the energy attached to the knife might bring bad luck.

A Falling Knife Signals a Guest

You may have heard the belief that when a table utensil falls to the floor, it means a guest is coming. It’s important to identify the gender associated with the utensil to predict whether the visitor will be male or female. Since a knife is masculine, its fall foretells a male guest. However, there are other nuances. For example, if the handle hits the floor before the blade, the guest is someone you know well and who is welcome in your home. Otherwise, expect a stranger. If the fallen knife’s blade points towards you, the guest will come with ill intentions. If the handle has a pattern, this person will bring news. A knife with a smooth edge predicts a pleasant conversation, while a wavy-edged blade suggests conflicts.

Modern psychologists believe that whether or not to believe in superstitions is a personal choice, and this belief can influence the outcomes of different actions involving knives. After all, there's a saying that thoughts are material. Remember, kitchen knives serve a practical purpose, not a sacred one, so there’s no need to fear superstitions about them.

Do you know of any other kitchen superstitions? Do you believe in them? Share your thoughts in the comments!

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HOW TO CARE FOR A KNIFE HANDLE

Choosing and purchasing high-quality, sharp knives is an important task, but it's equally crucial to care for them properly so that the blades maintain their appearance and high performance for a long time. Chefs and home cooks often pay a lot of attention to the blades, ensuring they stay sharp and smooth. However, knife handles frequently get overlooked, which is a mistake. Cracks in the handle can harbor bacteria, and wood can dry out and deform over time. Let’s talk about how to properly oil a knife handle and why it’s important.

WHY AND HOW TO CARE FOR THE HANDLE

Modern handles made from polymers, rubber, composites, and plastic typically don’t require special care. The question of how to treat a knife handle arises mainly with wooden ones. It’s important to distinguish between untreated wood and stabilized wood. The former is porous and protected only by a layer of lacquer, which can degrade over time, leaving the handle vulnerable.

Knife handles made from stabilized wood are infused with protective compounds during manufacturing, making them more resistant to moisture and less prone to deformation. However, whether your knife has a stabilized or untreated wooden handle, you’ll eventually need to treat it with oil to maintain its condition. Linseed oil is considered the best option, as it absorbs well into the wood and fills the pores. Other options include olive oil, sunflower oil, mustard oil, and corn oil.

BENEFITS OF TREATING A KNIFE HANDLE:

Prevents decay and bacterial growth.

Enhances water resistance and protects against mold and mildew.

Restores the wood’s appearance, giving it a beautiful shine without making it too slippery.

METHODS TO OIL A KNIFE HANDLE

If the knife’s protective coating is still intact, there’s no need to treat it immediately. However, as the handle begins to wear, you should remove the old finish and prepare it for oiling. Here are some common methods:

RUBBING OIL INTO THE HANDLE

Depending on how often you use the knife and the type of wood, you may need to oil the handle every 1-2 months, or less frequently. Here’s how to do it:

Heat the Handle: Warm the handle by placing the knife on a hot radiator or heating it with a hairdryer to about 60-70 degrees Celsius.

Apply the Oil: Use a brush to apply a generous amount of oil (repeat the application several times) or leave the handle submerged in oil for 3-4 hours.

Rub It In: Use a soft cloth or sponge to vigorously rub the oil into the wood. The longer and more intensely you do this, the better.

Let It Dry: Leave the knife for a day to allow the oil to fully absorb.

OIL SOAKING METHOD

This method dates back to ancient times when woodworkers discovered that soaking logs in oil made the wood stronger and more durable. This technique involves soaking the knife handle in oil for several hours, which allows the oil to penetrate deeply into the wood, providing long-lasting protection.

Sand the Handle: Thoroughly sand the handle to remove any old finish.

Seal the Blade: Wrap the blade in plastic or tape to prevent oil from reaching it.

Heat the Oil: Pour oil into a heatproof container and place it in a water bath. Heat the oil without bringing it to a boil, then submerge the handle.

Soak for 6 Hours: Let the handle soak for about 6 hours, then leave it in the oil to cool down completely.

Dry the Handle: Remove the knife from the oil and let it air dry for 2-3 weeks.

HOW TO MAINTAIN THE HANDLE

To extend the lifespan of your knife and reduce the need for frequent oiling, it’s essential to follow these care tips:

Avoid Dishwasher Use: Harsh detergents and high temperatures can damage wooden handles, causing them to crack and deform.

Don’t Soak in Water: Prolonged exposure to water can damage the handle. Clean it with a dry cloth before washing.

Store Properly: Keep knives in a dark, dry place away from direct sunlight, which can dry out the wood.

Oil Regularly: Even if you don’t use your knife often, regular oiling is necessary to maintain the handle’s condition.

Wooden handles require careful maintenance, but the effort is worth it. No synthetic material can match the beauty, warmth, and natural feel of wood.

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