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Here's a secret… serrated knives are mostly junk. Except this one. It does A LOT more than cut bread. My Shun Cutlery knife serrated flies through soft cheese and ripe tomatoes, cuts ribs clean between the bones, slices pineapple without tearing, and glides through layered desserts. Sometimes the best... show more

Andrew Zimmern

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22,552 views • 8 months ago •via X (Twitter)

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I'd never lie to you about a knife! I’ve used many. Most are fine. And then there are the blades that change the whole experience. The new Shiranami line from Shun Cutlery does just that. And I am going to give you one of my own! Balance. Precision. Consistency. True works of art. Like this post and comment SHUN to be entered to win one of my Shiranami 7” Santoku knives. I will personally select the winner at random one week from today.

I'd never lie to you about a knife! I’ve used many. Most are fine. And then there are the blades that change the whole experience. The new Shiranami line from Shun Cutlery does just that. And I am going to give you one of my own! Balance. Precision. Consistency. True works of art. Like this post and comment SHUN to be entered to win one of my Shiranami 7” Santoku knives. I will personally select the winner at random one week from today.

Andrew Zimmern

24,747 views • 4 months ago

This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

Andrew Zimmern

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The chopped Italian sandwich trend videos get it all wrong! They hack everything together and you lose the texture that makes this sandwich SO DELICIOUS. Cut each ingredient properly. Grill the peppers for smoke and sweetness. Toss it all, then pile it into a toasted seeded roll. Use Shun Cutlery Shiranami knives, including the stunning brand new bread knife that can handle a sandwich this loaded without crushing it. Check out the link in my bio for the recipe.

Andrew Zimmern

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STOP. This is the cheesesteak you need to make for the Super Bowl. Thin-sliced ribeye. Peppers with a little char and a little crunch. Caramelized onions. Mushrooms. And you can’t skip the cheese, provolone, American, whiz… your choice. Quick pro tip: toss the ribeye in the freezer for an hour before slicing. Cold meat is much easier to slice. A good slicer helps too. I’m using my Shun Cutlery brisket knife, because clean slices make a better sandwich. And if we’re talking cheesesteaks, I know what you’re about to ask: where do I go the second I land in Philly? John’s Roast Pork. An absolute institution that makes one of the best sandwiches in America. Period. Full recipe is up on So let’s hear it. What’s your go-to spot for a cheesesteak?

STOP. This is the cheesesteak you need to make for the Super Bowl. Thin-sliced ribeye. Peppers with a little char and a little crunch. Caramelized onions. Mushrooms. And you can’t skip the cheese, provolone, American, whiz… your choice. Quick pro tip: toss the ribeye in the freezer for an hour before slicing. Cold meat is much easier to slice. A good slicer helps too. I’m using my Shun Cutlery brisket knife, because clean slices make a better sandwich. And if we’re talking cheesesteaks, I know what you’re about to ask: where do I go the second I land in Philly? John’s Roast Pork. An absolute institution that makes one of the best sandwiches in America. Period. Full recipe is up on So let’s hear it. What’s your go-to spot for a cheesesteak?

Andrew Zimmern

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This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

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I have a HUGE secret. Well, several actually. It’s my birthday... AND I want to give you the knife kit that made this July 4th feast possible. My idea of a summer birthday BBQ is perfectly grilled chicken, corn salad with fresnos and plums, and my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. My SECRET to grilled chicken actually delivers! Shun Cutlery’s boning knife. The flexible, razor-sharp blade makes breaking down a whole chicken effortless. It’s been a game-changer in my kitchen—and it will be in yours too. And the marinade and grilling tips will make sure your meal turns out perfectly, every time. How to win a Shun Grilling bundle (boning knife, 4 steak knives, and a carving set): 1. Like this post 2. Tag 2 friends in the comments 3. Make sure you’re following Simon Burton & Shun Cutlery 4. Winner will be chosen at random on July 9, 2025. 5. Good luck!

I have a HUGE secret. Well, several actually. It’s my birthday... AND I want to give you the knife kit that made this July 4th feast possible. My idea of a summer birthday BBQ is perfectly grilled chicken, corn salad with fresnos and plums, and my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. My SECRET to grilled chicken actually delivers! Shun Cutlery’s boning knife. The flexible, razor-sharp blade makes breaking down a whole chicken effortless. It’s been a game-changer in my kitchen—and it will be in yours too. And the marinade and grilling tips will make sure your meal turns out perfectly, every time. How to win a Shun Grilling bundle (boning knife, 4 steak knives, and a carving set): 1. Like this post 2. Tag 2 friends in the comments 3. Make sure you’re following Simon Burton & Shun Cutlery 4. Winner will be chosen at random on July 9, 2025. 5. Good luck!

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This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

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No one else has the courage to tell you this. The real flex is what you do with the leftovers. Roast it for dinner...then make it even better the next day. Thinly sliced prime rib. Jammy caramelized onions. Melted gruyère. Crusty roll. A proper dunk in a rich jus. Yep, my leftovers aren’t an afterthought, they're the encore you ache to hear played. Sharp knives matter here. Clean slices mean better texture, better flavor, better sandwiches. I’m using my Shun Cutlery slicer because precision makes all the difference. Save this for the moment you open the fridge and realize the best meal of the holiday is still ahead.

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There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden and crispy. A little unhinged, a little excessive, exactly what you want when that late night craving hits. It has no business being this good. And yes, when you’re chopping this many onions and herbs, having a sharp, balanced knife in your hand makes all the difference. I’ve been reaching for the Shiranami line from Shun Cutlery a lot lately for that reason. Want the recipe? Click the link in my bio.

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This is one of the only works Vincent Chansard has done on My Hero Academia. It's wild how much detail was cut in the final version, probably because of the time constraints, since season 5 production had a bunch of issues. The difference between the two is night and day.

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Some dishes aren’t about speed… they’re about how you move through them. Japchae is one of those. Sweet potato noodles tangled with vegetables, maybe a little meat, all brought together with soy, sugar, and toasted sesame oil. Simple on paper, but every step matters. Don’t forget to use your Shun Cutlery knife. And when it’s done right, you don’t just taste the dish… you feel the care that went into it. Want the free recipe? Check out the link in my bio.

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Revant Himatsingka “Food Pharmer”

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Put the Velveeta down. Queso deserves better. It’s a classic crowd-pleaser, the perfect appetizer, and an essential part of any Super Bowl spread. All the familiar flavors are here, just turned up a notch: fresh chorizo, real cheddar and flame-kissed hot peppers, and a little help from my Badia Spices Mexican Fiesta blend and trusty Shun Cutlery knives. This is the kind of dip that guarantees someone is wiping the bowl clean with the last chip. I know this because I’ve been that someone. Want the full recipe? Check out What secret ingredient do you add to your queso?

Put the Velveeta down. Queso deserves better. It’s a classic crowd-pleaser, the perfect appetizer, and an essential part of any Super Bowl spread. All the familiar flavors are here, just turned up a notch: fresh chorizo, real cheddar and flame-kissed hot peppers, and a little help from my Badia Spices Mexican Fiesta blend and trusty Shun Cutlery knives. This is the kind of dip that guarantees someone is wiping the bowl clean with the last chip. I know this because I’ve been that someone. Want the full recipe? Check out What secret ingredient do you add to your queso?

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RFK Jr: "The polio vaccine contained a virus called SV40." "It's one of the most carcinogenic materials that is known to man." "But it was in that vaccine. 98 million people... in my generation got it." "And now you've had this explosion of soft tissue cancers in our generation that kill many, many, many, many, many more people than polio ever did."

RFK Jr: "The polio vaccine contained a virus called SV40." "It's one of the most carcinogenic materials that is known to man." "But it was in that vaccine. 98 million people... in my generation got it." "And now you've had this explosion of soft tissue cancers in our generation that kill many, many, many, many, many more people than polio ever did."

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Chicken with mustard doesn’t sound like much. Until you taste it. In France, mustard carries weight. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like chicken. Check the link in my bio for the full recipe. Watch the full video for a few tricks on properly trimming asparagus (my trusty decade-old Shun Cutlery knife is a workhorse here) and taking a little extra time on the presentation. What do you want to see me make next?

Chicken with mustard doesn’t sound like much. Until you taste it. In France, mustard carries weight. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like chicken. Check the link in my bio for the full recipe. Watch the full video for a few tricks on properly trimming asparagus (my trusty decade-old Shun Cutlery knife is a workhorse here) and taking a little extra time on the presentation. What do you want to see me make next?

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Happy birthday to my bestie Michelle Visage! As we get older, our circles have become smaller, by choice and by the unfortunate losses that come with life. Through it all, one constant has been you, my best friend of decades-yes, decades! Michelle, you have been my rock, my laughter, my safe space, and my ride-or-die for so many years. In a world where so much changes, having a friendship like ours is rare and sacred. I don't take it for granted. Here's to decades more of friendship, love, and memories. Wishing you, my beautiful friend, the happiest of birthdays!

Happy birthday to my bestie Michelle Visage! As we get older, our circles have become smaller, by choice and by the unfortunate losses that come with life. Through it all, one constant has been you, my best friend of decades-yes, decades! Michelle, you have been my rock, my laughter, my safe space, and my ride-or-die for so many years. In a world where so much changes, having a friendship like ours is rare and sacred. I don't take it for granted. Here's to decades more of friendship, love, and memories. Wishing you, my beautiful friend, the happiest of birthdays!

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I think this video I stumbled across best illustrates my previous tweet about the difference in war consciousness between Global North and Global South. One culture is rooted in scarcity and individualism, while the other is rooted in abundance and communalism. One understood the situation as one that required a wartime decision. The other saw it as one that required a family decision. Guess which one has been losing for 500 years and why?

I think this video I stumbled across best illustrates my previous tweet about the difference in war consciousness between Global North and Global South. One culture is rooted in scarcity and individualism, while the other is rooted in abundance and communalism. One understood the situation as one that required a wartime decision. The other saw it as one that required a family decision. Guess which one has been losing for 500 years and why?

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When I was in pro ball, even throwing in the mid 90s, I never did this. But I honestly think it’s one of the biggest things that’s going to help me get to 100 miles an hour. One of the most underrated ways to throw harder is to implement cross training. Now, cross training in terms of pitching just means you’ll be using something other than the baseball to throw. For example, you see Yamamoto in the big leagues right now. He attributes a lot of his velocity gains to javelin throwing, and he’s thrown the javelin for many, many years. There’s another pitcher who’s one of the best pitchers in college baseball right now in Japan who’s up to 102 miles an hour and attributes a lot of his success to throwing the volleyball and the volleyball teaching him how to move. For myself, I use a football to clean up my arm action. When you use different implements, it’ll give you a new stimulus. It can clean up a lot of the mechanics that you wouldn’t be able to with the baseball itself. For myself and my training to throw 100 miles an hour, I use all of these implements for my arm action. Now, I have a tendency of forearm flyout where my forearm flies out this way, and so I want to keep it a little bit more directed toward the plate. Some of the best ways to do this is to throw the javelin. Because to throw the javelin far, you can’t be flying out. You need to go straight through. The football as well needs to be straight through. Also, just hitting the volleyball. I love watching volleyball players hit the volleyball because the upper mechanics are so efficient. So if you feel stuck in your training, start incorporating cross training.

When I was in pro ball, even throwing in the mid 90s, I never did this. But I honestly think it’s one of the biggest things that’s going to help me get to 100 miles an hour. One of the most underrated ways to throw harder is to implement cross training. Now, cross training in terms of pitching just means you’ll be using something other than the baseball to throw. For example, you see Yamamoto in the big leagues right now. He attributes a lot of his velocity gains to javelin throwing, and he’s thrown the javelin for many, many years. There’s another pitcher who’s one of the best pitchers in college baseball right now in Japan who’s up to 102 miles an hour and attributes a lot of his success to throwing the volleyball and the volleyball teaching him how to move. For myself, I use a football to clean up my arm action. When you use different implements, it’ll give you a new stimulus. It can clean up a lot of the mechanics that you wouldn’t be able to with the baseball itself. For myself and my training to throw 100 miles an hour, I use all of these implements for my arm action. Now, I have a tendency of forearm flyout where my forearm flies out this way, and so I want to keep it a little bit more directed toward the plate. Some of the best ways to do this is to throw the javelin. Because to throw the javelin far, you can’t be flying out. You need to go straight through. The football as well needs to be straight through. Also, just hitting the volleyball. I love watching volleyball players hit the volleyball because the upper mechanics are so efficient. So if you feel stuck in your training, start incorporating cross training.

Josh Gessner

29,140 views • 9 months ago

Most traders are trying to “buy the dip” on $NFLX. My system still calls it a falling knife. Monthly BX flipped dark red in October and hasn’t recovered. I won’t touch it until one specific signal fires. In the video I walk through that signal and the exact zone I’ll buy.

Most traders are trying to “buy the dip” on $NFLX. My system still calls it a falling knife. Monthly BX flipped dark red in October and hasn’t recovered. I won’t touch it until one specific signal fires. In the video I walk through that signal and the exact zone I’ll buy.

Peter DiCarlo

99,664 views • 6 months ago

The decisive battle is between the people of Iran and this dying regime, a regime that is trapped in a dead end no matter which way it turns. It is a regime that has condemned tens of millions of Iranians to hunger. Many survive on nothing more than dry bread, with scarcely enough to sustain life. There is only one way—one way alone—to save the people of Iran: the overthrow of this vile regime through a democratic revolution. Ultimately, this fate is inevitable for the regime. #FreeIran10PointPlan

The decisive battle is between the people of Iran and this dying regime, a regime that is trapped in a dead end no matter which way it turns. It is a regime that has condemned tens of millions of Iranians to hunger. Many survive on nothing more than dry bread, with scarcely enough to sustain life. There is only one way—one way alone—to save the people of Iran: the overthrow of this vile regime through a democratic revolution. Ultimately, this fate is inevitable for the regime. #FreeIran10PointPlan

Maryam Rajavi

11,569 views • 1 month ago