Sqwertz wrote in rec.food.cooking:

> On Fri, 11 Sep 2015 21:32:38 -0400, Travis McGee wrote:
>
> > http://www.latimes.com/food/dailydis...-sharpening-20
> > 150908-story.html ...
> > 2. To sharpen a double beveled knife, such as a chef¢s knife or
> > petty knife, lay two quarters on the surface of the stone to help
> > get the angle for the sharpening exactly right.
>
> Does he really mean 2 quarters, or perhaps 60 yen?
>
> Seems strange he'd a Master Japanese Knife guy would reccomend
> American coinage.
>
> -sw

That would be a 100yen coin to match

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