Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.

And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.

For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands - be it squid-and-veggie ramen or the fiberglass finish on a surfboard.

Brad Leone Quotes