[center][h2]γ€˜[color=00aeef]𝓑𝔂π“ͺ𝓷 𝓦𝓸𝓸𝓭𝓼/ π“šπ“Έπ“«π“ͺ𝔂π“ͺ𝓼𝓱𝓲 𝓒π“ͺ𝓽𝓸𝓼𝓱𝓲 ε°ζž— ζ…§[/color]γ€™[/h2][/center] >>Ight Imma head out β„’<< >>[@PrinceAlexus]<< Making his way back to the seats, Ryan noticed that there was one more person that had joined in. Shrugging slightly, he slowly sifted through the row of legs and human appendage back to his seat. [color=00aeef]"Ah. Of course not. I made sure to remember the lemon for the regular coke and lime for the diet. Um. I had them put the citrus wedges on the rim of the cups so you guys can add them as you needed."[/color] He gently passed the drinks over, being careful not to spill any or drop the wedges of fruit. Sighing softly, he thought to himself that it was about time he made his exit. They had an old friend join them, and to stay any longer would make it seem like he is over staying his welcome. Besides, there is always work to be done at the restaurant. Work that can be done alone, and away from his thoughts. [color=00aeef]"So yeah, while I was getting the drinks I got a call from my chef, saying that we're receiving a shipment of produce at the restaurant tonight, for service tomorrow. He wants me to meet him there to inspect and prep. So, it was nice catching up with you and meeting you as well. I hope to catch you guys around the city. Oh and feel free to stop by Kobayashi, I'm sure the head chef won't mind."[/color] Turning towards Vika slightly, [color=6ecff6]"And maybe I can make - I mean have the head chef make you a proper meal this time around"[/color] Ryan chuckles and stood up. Fixing his cap and giving the trio a small nod before picking up his cup of hard cider and headed out. He sipped his cider from the seating area all the way to the exit. Tossing his cup nonchalantly onto a recycling bin, he bin the gatemen good night and headed out. Riding back towards the restaurant on his moped, his thoughts were mostly empty. He wasn't getting a shipment of anything tonight. And to be perfectly honest, there isn't work to be done at the restaurant that can't wait until tomorrow. He just felt like he should leave. And he did. Stepping into the empty and unlit restaurant, he let out a small sigh. Why? Why is his feelings so mixed. Ah. No matter. He is in his happy place now. Or so it would seem. He stepping lithely into the kitchen, opting not to turn on the main lights. He reached for his lacquered case holding his knives. Placing the case onto the shiny stainless steel counter, he then pulls out a small step ladder. Placing the step ladder down by the walk-in cooler, he reached out and retrieved a fairly large case, of the same lacquered material. Exhaling a little more forcefully than normal, he puts the step latter away and walks over to the sink. One of the taps gives off filtered water and that is what he used to fill a gallon container with it. Going to another separate drawer, he takes out three different whetstones, ranging from 3000 to 8000 grit. Sure, he can send his knives off to get polished and sharpened. But what self-respecting chef does that? Knives, and other cookware, are the lifeblood of chefs. To hand them off to someone else to tune up is like handing off your child to be cared for. One does not do that unless absolutely necessary. Placing the stones on three separate clean kitchen towels, he sets the container of filtered water by it and gradually splash water on the surfaces of the stones. Opening the first lacquered box, he takes out three knives. A Deba, a traditional knife is used mainly for working with whole fish. Its blade is designed in a way that it fillets the fish without damaging it. It should not be slammed down like a meat cleaver, or used for chopping meat involving larger bones. A yanagi, a slicing knife that used for sushi toppings and thinning sashimi pieces. Finally a Usuba bōchō, a traditional flat edged knife used primarily for vegetables and produce. Inhaling and exhaling steadily, he starts to polish and sharpen the blades, holding the knives at a steady 17 degree angle. He makes no other noise other than the steady, soft, breathing and the muffled grinding between the blade and the whetstones. Small inscriptions can be seen on the blades, near the handle. He would occasionally take a quick glance at both the time and the other, much larger, lacquered box. The box contained a specialized knife, a maguro bōchō. All four knives are of his own creation, during his travels back to Japan. He became friends with a renowned swordsmith and the smith allowed him to use his equipment to create his tools. After their creation, the swordsmith allowed Ryan to name his knives, akin to naming swords. The process is thought to imbue supernatural abilities to the blades, allowing the user to channel otherworldly powers. Of course, it really doesn't, but its the thought that counts. The faint grinding can be heard in the kitchen through the darkness of night, in the quaint little restaurant in Sol City.