BenGunn on Nostr: I'm a sushi chef - I do the very least to the food, I just secure the absolute best ...
I'm a sushi chef - I do the very least to the food, I just secure the absolute best inputs, and show them as they should be.
Welsh oak, slow growth, air dried for 2 years.
1800mm x 1100mm x 50mm
live edges,
sanded to 300 grit, oiled in Danish.
Proof of work, all killer, no filler
Published at
2024-09-03 07:14:49Event JSON
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"content": "I'm a sushi chef - I do the very least to the food, I just secure the absolute best inputs, and show them as they should be. \n\nWelsh oak, slow growth, air dried for 2 years. \n\n1800mm x 1100mm x 50mm \n\nlive edges, \n\nsanded to 300 grit, oiled in Danish. \n\nProof of work, all killer, no filler \n\nhttps://m.primal.net/KbpI.png ",
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