“You’re in my knife zone,” Vella Sorensen warns as an angler noses in on his halibut. He backs off, people chuckle, and Vella smiles, making precise cuts with a Dexter fillet knife that seems to lift every millimeter of precious white flesh.
“Thank you,” the man says. “You’re damn good. How about a beer?”
“I’d love one,” Vella nods, happy to accept a drink during a long session at her busy fish-cleaning station in
