I've never used a really good knife, trying to get an idea how gentle you have to be with them. The guy did pretty a good job on the parsley but would that kill a super sharp knife, would you ever use the technique of holding the tip and chopping down? Or what about bouncing it from the tip to the heel like that? Whats the toughest Japanese knife? Would you even fear working on a rubber board like that one? Parsley and garlic are two things I would chop like that, also two of the things I wouldnt mind chopping in the food processor.