We have a whole aisle of knives. From Ginsu to Henckels, not to mention the hidden gems at the bottom of the stack. I started out as an ambitious foodie back in my college days with dreams of opening my own restaurant one day, so I learned all about cooking techniques and everything else it takes to be successful in that industry. Now, being a certified chef, I can work with different types of knives with ease.

Franklin J.Gilmore