Whetstone

The Battle of Black Krim

From executive chef at a two-star Michelin restaurant to preparing for combat with a tomato in my barely furnished apartment, I know exactly how I’ve arrived at this moment. Let me explain.

I’m sharpening a custom-made Damascus steel, ebony wood-handled chef’s knife that cost three times what I now pay in rent. I’d almost forgotten it existed after neglecting it for nearly a decade. I found it last Saturday, buried at the bottom of a large moving box labeled “Bedroom.”