Alton Brown said on a "Good Eats" show about knives and how to care for and use them that you should chiffonade your basil with a sharp knife to avoid bruising the basil. Gabriele Corcos, the chef on "Extra Virgin," said to always tear your basil with your hands to avoid bruising. Some other show I saw advised tearing your basil leaves, rather than cutting them, because tearing them releases more flavor. Some other show I saw advised "bruising" the basil to release more flavor (maybe that's the same as tearing?). But most of the shows I see advise stacking the basil leaves on top of each other, rolling them into a cigar shape, and cutting them with a sharp knife. What do you advise, or is this counting angels on the head of a pin?