your new ceramic knife

. Visit the Chefs at Chef Depot to learn how to choose the sharpest cutting edges and hot new designs. … how to choose ceramic knife knives best review modern buying sharpest cutting edge new light heavy japanese japan sushi sashimi sushiroll make making deliscious wusthof wusthoff trident kyocera advanced ceramics henckel henckels set block storage sharpening entertainment style fashion trend setting setter banquet cooking wedding anniversary caterer catering menu restaurant hall demo food tv …


  1. aragorn123sg says:

    Bro… you’ve definately been in a production style kitchen before.

  2. imhungry493 says:

    i was being sarcastic…. i understand people can be left handed……

  3. Disgracefool says:

    I guess you have never heard of left handedness?

    still, very impressive. with either hand.

  4. imhungry493 says:

    you chop so fast! AND YOU DID IT WITH OUR LEFT HAND! 😉
    omfg i need you @ my bakery!

  5. chefgiovanni says:

    You are welcome to join the Chefs Posse!

    TV infomercials make me laugh, but there are plenty of dummies who believe them!


  6. UJS8X says:

    All the little infomercial chopping devices really can’t hold a candle to a good chef.

  7. FatCuteCats says:

    Oh my god.. those mushrooms stood no chance.

  8. rosslynrose1 says:

    shit man, my broadband couldn’t even keep up with the chopping movement – amazing

  9. yedoce says:

    chop chop chop chop chop!

  10. FlipSnipeZ says:

    This is so cool dude, i can almost cut that fast with a paring knife lol, SUBBEDD

  11. tattooedgeek79 says:

    I can chop that fast…

    I just havent been able to do it without cutting myself yet.

  12. t3hCandY says:

    my goodness, you chop fast.

  13. chefgiovanni says:

    You my friend have been Knighted for viewing excellence.

  14. TolstoyKafkaEvsky says:

    You are the chopmaster!

  15. MaxC17 says:

    lol i wanna cut like that…but noop…lalala take my time…

  16. SupremeCooking says:

    how did you get it? online or store?

Comments are closed.