12 Days of Giveaways! Day 8

Hey folks, thanks for tuning in as always!

This is our time of the year to give back to all of our you! Watch through the video to find out how to enter each days giveaway as there will be different questions for each day, and you can enter all the days before we draw on Dec 13th! Goodluck everyone and thank you all again for making this possible!

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[CarletonDPrice]

Three items, hmmmm? Well 1. 180+ gyuto(or general chef) knife is a must. 2. Probably a a small honesuki shaped petty knife. 3. Decisions, decisions, decisions . . . Probably a honing steel. Never know if any one will share or if there's a "trick" steel thats softer than lead that no one else wants to use.
A second set of three items would have to include 1. the oft mentioned peeler (carbon steel peeler that will peel anything and can easily be rehoned., 2. a cleaver of the bunka or nakiri type, and maybe a serrated knife of some type, probably large and offset. The type of establishment would vary the list some.

[kevinriches]

Tough to narrow it down but probably a chef knife, thermometer, and vegetable peeler.

[Ecytam]

chefs knife, petty knife and a honing rod! the best trio for this challenge

[collcolor]

I think I would bring a my santoku knife, tweezers, and sticky note & pen.

[hugobuuts]

Top 3 items: favorite allround knife, pen and paper to make important notes and a good peeler

[andyhansen]

After I retired from 37 years in education, I had a chef/owner friend ask me to help him a bit in his restaurant. I guess that was my stage. Each day I brought my 240 chef's knife, my petty, and my sharpie marker because, "my uniform was never complete unless I had a marker to mark items going into the cooler or freezer." As a earlier commenter said, a a work ethic and attitude is a must.

[KitchenKnifeGuy]

Three, tight request haha. I would bring a 180 bunka for its versatility, my tasting spoon, and since this would be just for a day I'd forego bringing my honing steel for a 120mm petty instead.

[slugger]

A gyuto, a petty and my gestura kitchen spoon! Simple, but functional!

Also, great looking roll!

[martinbereczki]

I’d bring my kirutsuke, my honing rod and my spoons/tweezers. Thanks for giveaways. Good luck to everyone ^^

[johnrobertson]

My stainless steel gyuto, so I don't waste time whiping my carbon knives clean constantly, a brand new vegetable peeler and my crispest sharpie. I would also bring a humble attitude and an open mind.

[shanilleokoth]

Oof good question.. I would have to bring my fabulous damascus knife, cutting board and favorite rolling pin 🥰

[adamwilson]

I actually have a sushi stage coming up at the end of DEC!

I'm using my 170mm bunka, some tweezers, and an assortment of spoons for plating if they ask.. otherwise, the rest of my roll will take care of whatever they ask of me.. hopefully!

[mattouellette]

Petty and chef knife for sure and I watched your video on the tryout and you mentioned the veggie peeler is a must so I'm going with that

[jacobkummer]

I would bring a petty knife as I feel as though it's the most versatile. A meat thermometer of some kind that can help nail temperatures of not just meat. And then probably a pair of smaller nimble tongs since those can be used for plating, flipping, and a large variety of tasks.

[spipes]

looks like a great place to help with knives when we go to other house for cooking and when we move...

[growlingtaco]

A 210mm GYUTO, For sure, Paring knife because I can do all the peeling with it, and a Honing rod

[diekiwii]

It looks really cool! I would take a vegetable peeler, my 210mm Gyuto and (hopefully soon) a new 135 or 150mm Petty

[farmshedharvest]

210mm gyuto, 130mm ko-bunka, and a vegetable peeler, followed by a pen and notepad, meat thermometer, and ceramic honing rod.

[danaolsen]

I'd bring the Bunka, a Petty, and a paring. I'm obviously NOT a professional chef - LOL, at least not anymore! Thank you for these giveaways and fun videos!

[daneinouye]

For this hypothetical stage, I think I would bring my bunka, kitchen shears, and a peeler.