Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

This event was on Tuesday, February 06, 2024 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.



What is the best way to store knives when not in use? Magnetic bar vs block vs blade cover in a storage bag.

— Peter Bulley


Those are all great ways to be able to store them. So, um, I, at home I have a knife block and my knife block is wooden and I store my knives in there. Now there is the, like, there is the contention that people will say, well, you're, you're dulling the knife as you're putting it into the, the knife block. But as long as it's a wooden one, it's not going to be too much. It's like you're cutting on the cutting board. So that's typically what I use at home, but I also have probably 20 knives in that knife block. Um, you know, so, uh, if I were to have a magnetic bar, there'd be just too many for them. Now, if I were a type of person in my kitchen just to, I'm just gonna use six knives or something like that, that's great. Um, and I'd probably use something like a, a magnetic bar, but, um, the block works for my use. Um, the magnetic bar is easy because you can just kind of grab them quick, fast. Um, I guess just as fast as a block. Now, the, my other blades, um, pretty much everything I'm not using in a kitchen, if I'm using it for my, um, any kind of restaurant work I do. Any, um, you know, any collaborations with any chefs, anything where I'm like, you know, not doing it at my home. Uh, those are always, I guess even catering stuff. Um, all of those are stored in a bag with the cover. So, um, that, uh, depending on the knife, um, a lot of times they'll come with a plastic sheath or a cover that goes over the top of those. And so I'll keep the sheath over the top of it, um, and then keep it rolled up in my knife bag with all the other tools and my knife bag. Um, but everything I always put in a bag, I'm always going to have a sheath or a cover for each individual knife to be able to make sure that I'm keeping the blade as sharp as possible. And then of course, honing them when I get to site to make sure that they're as sharp as possible. So at home magnetic bar and, you know, a, a block in industrial kitchen, uh, definitely a magnetic bar versus a block. The blocks are much too hard to keep clean in industrial settings. Um, they also get in the way kind of a lot, you know, um, but it's just kind of something I grew up with and I've had the same knife block for probably 35 years. Um, it took me a very long time to fill those all. Um, you know, so, uh, but you know, again, um, just make sure that the, that if you're taking them anywhere, that they actually have a cover for them. Um, and then at home, the magnetic bar versus the block totally work.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev