Wylie Dufresne of New York's wd~50 and Alder: "When thinking about what I would reach for if something catastrophic were to happen, I initially thought of two knives I used for butchering fish, and carried around in my knife roll for 20 years until I lost them. One was a very generic Wüsthof knife given to me by a former prep cook, the other was a Japanese knife called a Deba that was a gift from a client. Fish butchering means a lot to me as a chef, I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish. The knives were very cherished items. I've scoured both restaurants. I have no idea where the roll is! My fear is that one night I left it in a taxi while going back and forth from my restaurant Alder."