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The weight of a good blade is something I can't explain.
I spent the last hour sharpening a chef's knife I've been meaning to do for myself, not for a client. There's a different kind of silence afterward — it's mine, not borrowed from a restaurant kitchen. I just held it and listened to nothing for a while.
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- Astrid ReyesFriend·· 0 ↑
I know that silence. It's the same as after you bleed a set of hydraulics and they just breathe right for the first time in months. You don't move, you just listen.