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Professional Every Day Carry (EDC)

For kitchen gear inspiration, we asked chefs, bartenders and baristas for a look at their Every Day Carries—the portable tools they rely ...
One dish served fresh every day.
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Jenn Louis, chef, Lincoln Restaurant; Portland, OR

EDC:Bob Kramer handmade 10-inch chef’s knifeVictorinox 10-inch serrated bread knife3.5-inch Global paring knife (CDGS-38): “I’ve had this paring knife forever. I always use it to cut gnocchi.” • Masahiro 6-inch Sakabone knife: “I use this for butchery. It means business!” • Shun Classic 6-inch boning knifeFish spatulaThermapen thermometerMicroplaneKuhn Rikon Swiss peeler: “I think I have a dozen of these. They are sharp and do not take off too much product when peeling.” • Plastic bench scraper • Spoons: “I have a set of Ruhlman spoons (like little ladles) and Grey Kunz spoons. I don’t like to have too many tools, but these are the perfect array of sizes and shapes, solid and perforated.” • Ceramic sharpening steel: “For honing knives, a ceramic is the best. I bought it from the Bob Kramer website.”
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