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The "What went/ is going wrong today?" thread.
Jul 08, 2012 - 4:26 PM - by willsellout
In the interest of fairness, I think we should have a place to post shit that sucks as well as a place to post when it does not.
I've got a headache that won't go away, my kid is acting retarded, I am traveling for work for the next week, and I don't really have any food in the house that I want to eat.
On the plus side, my kid is in her room for the foreseeable future, I have alcohol to help with the headache, and I'm sending the wife to the store to pick up some food. I'm also packed for my trip.
The random thoughts thread v2.0
Nov 13, 2010 - 2:05 PM - by t3ch
Ever want to post something but decided it was too insignificant to warrant a whole thread? Bring it here!
Ok, I'll go first... [I]ahem.[/I]
RASPBERRY LEMONADE IS DELICIOUS.
What went/is going right today?
May 22, 2012 - 12:27 PM - by Zamfir
I started vacation, and I'm enjoying ebassist at home.
[SIZE="1"]P.S. The point of the thread is to re-adjust your attitude by noticing all the small bits of awesome![/SIZE]
Electric Knife Sharpeners
Oct 31, 2014 - 6:05 PM - by Deep Bass
Blasphemy, I know, but I don't have time to use the whetstone any more and my kitchen knifes are dull.
I want to try an electric sharpener and have narrowed it down to these two Chef's Choice models:
[URL="http://www.amazon.com/Chefs-Choice-Professional-Knife-Sharpening-Platinum/dp/B000CSK0DM/ref=pd_sim_k_17?ie=UTF8&refRID=1SXC8HNPFWDHD54G0W0 6"]Chef's Choice 130[/URL]
[URL="http://www.amazon.com/ChefsChoice-Trizor-EdgeSelect-Electric-Sharpener/dp/B0018RSEMU"]Chef's Choice Trizor[/URL]
The main difference is that the 130 has a steeling stage that puts a [I]bite[/I] on the surface of the blade and sharpens at a 20 degree angle, and the Trizor doesn't have a steeling edge but sharpens at a 15 degree angle, which gives the perception of being sharper. Asian knives historically use a 15 degree angle, and Western knives historically use a 20 degree angle on the blade, but this is changing so that now Western knives are now using a 15 degree angle.
So, if they made a sharpener with a 15 degree angle with a steeling stage, I would get that. But between the two, does anyone have an idea about which would be better?
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