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A Quarterly Journal
Jeffrey Woodward, Founder & Owner
Ray Rasmussen, General Editor

Volume 12, Number 4, December 2018
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Dian Duchin Reed
Soquel, California, USA


“The Forever Sharp French Chef’s Knife”

That’s $129.95 I’ll never have to spend. I am so clumsy with knives that I avoid sharp ones at all costs. The tip of one pinky has been missing its part of a fingerprint ever since a certain bagel-slicing incident. To protect what’s left of my identity, I only use a set of decades-old steak knives, whose once-rough serrations have subsided into harmless ripples.

mincing
onions for soup
autumn drizzle

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