text: Stir Crazy (Forbes.com) Forbes.com - On a cold November morning in Brooklyn Edward Hamann, a buyer for Barnes  amp; Noble, drops to one knee and cautiously cuts a green chili with a 300-year-old Bengalese fish slicer. The device is an upright sheet of hammered iron in the silhouette of a swan, its neck a vertical sword. "Too fast!" warns Julie Sahni, the raven-haired Indian chef who is teaching this master class. "Indians do everything by hand, so you're going to need all your fingers." Her three students laugh nervously.