-- about 1/4 parsley to 3/4 basil -- to prevent the pesto from going brown. It really works and still tastes delicious! I've been doing a little research on the furi fingers, but I'm slightly stumped. Can you tell us the model of the furi fingers you use? As far as I can tell, the one in your picture is not available anymore. So the follow up question is: Do you use the 'one stage' or the 'three stage' sharpening system? And, just to cover my bases, if you're not using the furi fingers any more, what knife sharpening system are you using now? I am a Culinary Arts student, we're working on the classic cuts and knife skills. Our instructor Chef Lance, stresses the importance of having a good quality and sharp knife. I started with a basic knife set, "chef knife, boning knife, fillet knife, bread knife, tourne knife, utility knife and paring knife. Recently adding a Japanese santoku. Still trying to figure out the best way to sharpen them. Any recommendations would be welcome as the options are just to many to weed out what in absolutely need. Davey Lucky you studying Culinary Arts! I really love my Furi fingers for sharpening... because it really takes the guesswork out of it. I agree with Chef Lance, that sharp and good quality is key in knives so it's probably best just to pick one sharpening method and keep practicing