on the pairing knife thing. I've managed without one for more years than I'd care to admit. But I do have a good vegetable peeler for fine peeling work. But as always it's what works for you that's the most important. A friend of mine has told me that cashews can't be processed without an acid that scalds the skin of the cashew workers. She and her husband have tried to find sustainable alternatives to that process without success. I'm looking for info about this, as I've stopped eating cashews after this conversation! I think you should go ahead and post up your own video (making it more comprehensive). Every serious cook has their own style / technique, and likes, and dislikes. I have 4 main gripes with this video. 1 -- This video does not address proper knife grip. I prefer to use the pinch grip, but grip, regardless of style needs to be addressed first. 2 -- A honing steel/rod is not a sharpener. It is not used to sharpen the knife, but to hone it. How could a professional cook miss this point? 3 -- I have expensive Shun knives. If anyone ever dragged my knives across the cutting surface blade down to gather, collect, or move food, I think I would pass out. Never use the blade side to scrape food. If you have cheap knives, sure. Good knives, no way. I learned this fun fact by being screamed at by a very good chef in