The Sharpening Stone

A proper stir fry demands
ten thousand precise cuts.

And yet,
I‘ve never been shown
how to oil a stone.

I’ve never stood, scallion
on a stool, tranced
and low angled on novaculite,

as a master sheer-hummed
a blade — silent in rote osmosis —

the preparation,

not one of cups and fat,
not one of bird chilis and ginger,
not one of sear,

but the long honed edges
of countless knives.

Image: Elle Hughes on Unsplash

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