my first ever kitchen prep. job. Don't needlessly dull your knives. Remember, most accidents occur with dull knives, not sharp ones. 4 -- I do not like the way this chef lifts the point of his knife off the cutting surface to slice vegetables. I know, I know -- every chef has their own style, etc. If you don't have years of experience though, I would teach people to keep the tip in contact with the board, using a locomotive motion, drawing action. Just my personal take. I think you should really post your own video. dan thanks for your input -- you're absolutely right about different style & techniques. I'm afraid Im guilty of point number 3.. but I don't have shun knives ;) and will have a think about my own video catherine I haven't heard that about cashews -- do share when you have more information. weiwei glad you could watch the videos! marie thanks for pointing out that different people need different sized knives. and the 'finger' sharpener is really great -- they don't do serrated edges though but well worth it for regular blades Hi Jules, I'm just setting up my Plantoeat ( http://plantoeat.com ) account -- loading up favourite recipes or ones I'd like to try -- but the site is unable to import from your blog. Any chance your techs could talk to their techs to make this possible, so I can include your recipes in my weekly meal planning? Could also be