INVALUABLE ASSETS, PART 1: KNIFE ROLL PLEASE
One of the luxuries I’ve been awarded by becoming “The Nomadic Chef” is that I get to cook for people in some pretty cool places that range from backcountry lodges, isolated corners in Canada, chill cottage settings, Central American coastlines and the wilds of Alaska. Embracing the “por qué no” attitude (long before I found myself in Nicaragua) towards unknown jobs has allowed me to evolve not only as a chef but personally as well.
Most of my gigs take me to remote situations and I love this niche chef role; it eminently plays into my thirst for adventure and ability to adapt. However, this often means adjusting to different kitchens that often present more like an intricate puzzle than a walk in the park. Thus it has become increasingly important to build up a collection of key items to accompany me on these escapades. As you will see, they are as necessary as a good cup of coffee and a solid playlist in the morning to ensure a smooth day.
First and foremost in this two part series, of said key invaluable assets, is my cherished knife roll. So much so that I put an air tag in it when I fly. It does put a bit of a damper on travel, always having to check a bag but it’s a small price to pay to bring my babies with me.
Here’s a look at what I’m currently packing (left to right).
1. Custom Mike Jones paring knife with a ginkgo handle.
This is one of my longtime favourites. Ginkgo holds a special meaning for me and that might be evident given the tattoo on my upper left arm but I’ll save that for another day. I met Mike in Whistler when we were young powder hunters slaving our nights away in ski/snowboard shops. Now I happily support him in his trade that feeds my obsession for beautiful objects that coincides with my current line of work. I also own one of his chef knives and a “buddy” each with custom wood handles and there for sure is still room for a Dogwood handle fillet knife in my roll.
2. Haruyuki Shiso Petty (135mm)
Everyone needs a petty knife in their life and I didn’t know it until I used one to slice a bunch of Hokkaido scallops into 4 perfect discs each destined for a crudo dish. This bad ass helps when super precise cuts are needed for delicate ingredients and sometimes I just use it to give my big gun a rest.
3. Masakage Yuki Gyuto (240mm)
I like big knives and I can not lie. A Christmas present to myself last year this knife is my go to for EVERYTHING. One knife to rule them all. What really got me with this one was its weight and how it felt in my hand; a natural extention.
4. MIYABI 4000FC Gyuto (240mm)
My first babe and original work horse that still travels with me mostly for nostalgia and a reminder of how far I’ve come in my journey as a chef.
5. Shizu Hamono Morinoki (240mm)
A simple bread knife, nothing special. Honestly, I’m pretty sure I simply bought it becasuse I liked the little tree branding on the blade. It’s long enough to slice through the middle of a full hotel pan of focaccia when I am in #sandmeesh season, carefully cut slivers of flakey desserts or portion out perfect slabs of breakfast delights.
6. Shun Classic Boning/Fillet (150mm)
The name says it all; classic. Truth be told, I use this one the most in Nicaragua since its acquisition. Often seen slicing mackerel sashimi style for immediate consumption while processing the daily catch. It does a great job with the larger mahi mahi too and has been handy to have around for any fish I’ve needed to clean or French trimming racks of lamb.
7. Cuchilleria Garrido Toledo Molibdeno Vanadio
This paring knife was gifted to me in my landscape days long before I realized I was a chef. If anything I keep it around as a fond reminder of the people that gave it to me and their forever encouragement to follow my creative nature.
8. Knifewear King Tongs (36cm)
Obviously these big guys are not used for slicing and dicing but yet they are a game changer for twisting up pasta, flipping proteins or veggies on a grill and great for serving too. Initially I said I would never own tongs and now I own a few pairs for a variety of purposes but this sturdy pair gets used a lot more then I’ll admit.
As an artist, of many forms, I view my knives as a medium in which to create. By their very nature they are also an artistic expression easily inspiring and helping me to initiate beautiful food. There are a few other supporting actors that travel with me without exception but they perhaps deserve their own recognition.
But for now I’m going to sit and reflect on all the amazing places I’m grateful to have had the honour to go because of my knives and my love for feeding people… the best part is that I never know where the next adventure will take us but one thing is for sure: we’re ready for anything.