Oval vases, to be handled, slab foot added and paddles tomorrow.
Oven fries for supper. Been doing at lot of these recently. The chef's knife was made by the Moritaka family, who have been bladesmiths since 1293. I love the grind, my favorite of all my chef's knives, but am less crazy about the profile. It's one of only two kitchen knives I have with a wa (Japanese) handle. The grind on this knife is what I'm shooting for with my knives.
