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Emery Siebertsin, how are your knife skills?

Really timid, really quite.

Timid?

Yeah.

Okay.

That's not the way you want to be around a knife.

But, you know, even the people on chopped and stuff would slice themselves open.

So I'm doing fine.

I have yet to do that, knock on wood.

Great fear of mine, though.

How about you?

I'm a rustic cook, we could say.

Like, I like things kind of rough around the edges.

But, you know, we don't work in the food industry, and a lot of people do.

You by now have heard, surely, of the chive challenge, chive gate, etc., etc., right?

The chive chopping frenzy that is overtaken the kitchen confidential subreddit.

I know just a little bit about it.

I know one chive, chopped chives worth of information. A sprinkle of

chops chive. Okay. So kitchen confidential is supposed to be for food industry professionals.

That's what it's supposed to be for. Obviously, it's, you know, it's not, I don't think it's as

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