My knife bag

I bought a knife roll yesterday to carry my knives and tools around. It's black, made of canvas, attracts lint and is uncompromisingly ugly. The edges are even frayed because they catch on the velcro straps that hold the bag shut. I had no choice because it was the last one available and I had already walked through sheeting rain to get to the store. (I'll upload the photo tomorrow).

Here in the Philippines, chefs don't have too many options for expressing their personal style through their clothes and accessories. They are always limited to the standard white or black coat, checked pants, black socks and clogs.

While one can probably find colorful aprons, oven mitts, towels or silicone mats in any mall in the country, the options for knife bags are mostly limited to black, beige, blue or red, all in dire-looking plain canvas.

The Chefy Store, managed by chef Giannina Gonzalez, has some colorful printed options made out of either photo canvas, nylon or microfibre. Her materials are imported from Hong Kong and the bag has slots for 8 tools, plush a mesh pocket inside for small implements. Very pretty and quite reasonable at only P1,500 (add P300 if being delivered), but I'm not so convinced about its durability and functionality. I'm not sure if I can fit everything I need into the bag, and if it will have room to grow with me. Banditgear sells similarly colorful patterned and monochromatic bags that can fit 12 tools.

The Chefy Store's Licorice bag:


My favorite ones, however, are the leather versions owned by Eric Ripert and Barbara Lynch. Lynch went on to market hers as the Knivblad satchel. My current obsession, sparked by The New York Times' The Moment blog, is to have my own leather knife roll.

Barbara Lynch's knife roll (the new and old ones):


The exterior of Lynch's bag, which is made of luxuriously soft suede:


‘‘I think knives deserve to be carried in style,’’ says Ripert, who owns this leather-and-suede beauty:

I've contacted a leatherworker to see if I can have a similar one made. The initial estimate is P3,500. I might have one made as a gift to myself when I graduate, or I just might be crazy enough to order one this year.

Day 9: In which we get acquainted with our best friend

Last night was knife skills lecture and demo. These are all the cuts we have to master (click the picture to zoom in):


Tonight, we do the cuts ourselves. Since students are not allowed to take videos in class, I turn to the old reliable stand-by, YouTube.

Our new knives

Each student in my class is now the owner of a silver-sheened chef's knife, paring knife and steel. Chef Vic says this year is the first time the school is including knives in a student's package, and our batch is the first beneficiary of this gift.


There's food porn, and then there's knife porn:


Each knife is also beautifully embossed with the GCHA logo of interlocking wheat ears.


The school is also ironing out a deal that will allow it to sell knife sets and holders at a much more student-friendly price. I'm glad I did not give in to the temptation of buying knives before school began.

I have to constantly suppress the urge to take the knives out of their sheaths - I have become addicted to the zing! they make as they leave their plastic protectors. The metallic tinkle reminds me of the sound a sword makes as it is unsheathed from its scabbard in period films. I fancy that I am some sort of Joan of Arc of the kitchen, slicing through enemy pigs and valiantly defending the grill against invading carrots and stalks of celery.

When I start naming my knives - Pablo? Fifi? The Juliennator? - you will know that I have reached the point of no return and need to be committed so I pose no danger to myself and to others.

Today's Specials

The day's food articles that caught my fancy:


* Researchers are working with chef Heston Blumenthal to see how words can be used to improve the dining experience.

* By keeping chefs' knives sharp, Nella Cutlery delivers an invaluable service to 21,000 restaurants in the UK.

* Peruvian chef Gastón Acurio intends to use the 20 restaurants he owns around the world to turn ceviche into the next sushi.

* More readin' to fill you up, or make you ravenous: The Times Online lists its 50 favorite food blogs.

Today's Specials

The day's food articles that caught my fancy:

* Gourmet writer and former restaurant chef Robert Pincus picks out the knives he'll pack while on vacation

* The Gross-Food Movement raises a "middle finger" to healthy eating types.

* Istanbul's working-class eateries reflect the city's cosmopolitan, multicultural history.

* A Filipino-American in search of his culinary heritage rhapsodizes about Filipino spicy vinegar.

* Read this primer on molecular gastronomy, including a pronunciation guide, so you don't embarrass yourself at dinner.