I got to build a board for a sushi chef. It was his first asymmetrical choice. With able and trusted technique dependable on the daily canvases of the warm waters in Costa Rica. The joys being gathered are from the value of designs details, being crafted carefully to the tastes of the customer.
..the presentation was impeccable and the fish tasted like spring water. You could overlook the knife work on the eggs but any master would know craftsmanship when he saw it. He loved the new board but what was most special was the appreciation of one another's dedication to craft.