Chefs of course do it all the time, keep their kitchen knives in a roll with individual pouches or sheaths really for each blade. Nobody leaves their knives in the kitchen and they either take them home every night or lock them up.
Here's where I am coming from. I do some fishing, fresh and salt. I want to get 4 or 6 stainless steel Mora fishing knives with matching craftsmen series baby blue handles. I'd get the filet, the large scaler, the small scaler, the regular stainless craftsmen (not a fishing knife per se) and maybe the medium scaler. I'd put a stainless and/or ceramic sharpening steel/rod in there too. At any rate, I want to fix up a roll out of some sort of material that won't rot like cordura...or buy one. With the Moras, you get the plastic sheath. I was thinking of fixing up a frog or two that I could then swap the blade and sheath in and out of on the belt. Large scaler and craftsmen on the boat, filet and small or medium at the dock etc.
Does anybody have their knives in a roll? Chefs welcome to comment of course.
Here's where I am coming from. I do some fishing, fresh and salt. I want to get 4 or 6 stainless steel Mora fishing knives with matching craftsmen series baby blue handles. I'd get the filet, the large scaler, the small scaler, the regular stainless craftsmen (not a fishing knife per se) and maybe the medium scaler. I'd put a stainless and/or ceramic sharpening steel/rod in there too. At any rate, I want to fix up a roll out of some sort of material that won't rot like cordura...or buy one. With the Moras, you get the plastic sheath. I was thinking of fixing up a frog or two that I could then swap the blade and sheath in and out of on the belt. Large scaler and craftsmen on the boat, filet and small or medium at the dock etc.
Does anybody have their knives in a roll? Chefs welcome to comment of course.
