The Sword of Damocles

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My knife is Damascus steel,
I make a point of sharpening it regularly.
Coarse whetstone, twenty-degree angle,
gritty abrasive rasp, metallic ringing.

I make a point to hum along to
the song playing in the background.
I spill water on the floor and act accordingly.
The evening tastes like table salt.

There is a clawing behind my ribs
and I make a point to ignore it.
Cutting the vegetables into chunks—
slice after slice after slice after slice.

I make a point not to let my eyes linger
on the blade and on the thought
of how terrifyingly easy it would be.

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