AS A CHEF, I BEGIN food preparation as soon as I wake up in the morning. On the way to the kitchen, I count my steps. Down the lobby, straight ahead—left, right, left, right. My feet glide across the floor and into the kitchen. I turn on the lights and some music. I make coffee, fire up the stoves, and boil a pot of water for dashi (soup stock). Then, I take out my knives and whetstones.
The sharpening stones I have in my possession are vital to
