Unpopular opinions

[JB1]

I beg to differ, that amazing place thing only counts for those that manage and neglects the huge disparity, I tend to think that a country like f.e. Norway or Switzerland does FAR better when averaging all of their population and taking into account social welfare situation for those not making shitloads of Kroner or Franks.

Yet indeed, the dual standard in the US always gets me, titty bars galore, endless porn is produced and likely 'consumed'.

You're not wrong... But...

Tiny, super tight on immigration and very very very homogenous societies. One of which has extreme oil wealth especially in a per capita sense the other of which imports wealth through bank secrecy and tax haven maneuvers. Neither of which are reproducible on a large scale. They're not the land of opportunity. Both take far more than they give globally to subsidize their poorest at home.

Not to say they aren't great countries in their own ways. There's just no way you could say 'oh America could just be like them if it adopted their policies'.

Though Roger Federer was a swiss gift to the world.

 

[Michi]

Chicago pizza is not pizza. issa cheesecake.

Well, it normally doesn’t have pineapple on in it, so that counts for something

But it’s so far removed from the original dish that I don’t think it’s appropriate to still call it “pizza”. Damn tasty though, I do enjoy it every now and then.

 

[jaydee]

the politics of France or the lifestyle in the South of Italy

France is very right-minded and so is italy; so no!
The south of italy sure is beautiful and has amazing food but the youth suffers from unemployment, there is violence and the omnipresent mafia.
Sure if you want good food in a beautiful country and not want to work, it is a place to be
but the brain drain is strong with this one too.

 

[Keithpaints]

Austrailian Rupert Murdoch took over down under including New Zeland
Then England & the USA. Say what you will about the man. He knew what the masses wanted. Built it into an Empire.

Growing up in Virginia & Hawaii went to England & Scotland in 1980. My friend had married a English gal here in Hawaii. Visited them in London. Couldn't believe TV girls with nicest you know what. It was culture shock for me. You would never see bare breast on regular TV.

She loves PBS with all its British series.

We have both been hooked on Outlander time travel from stones to 1700's Scotland. Longest ever watched anything just finished 7th season.

We watch NHK world Japanese TV aimed at English speaking countries. They have some good programing.

 

[MarcelNL]

You're not wrong... But...

Tiny, super tight on immigration and very very very homogenous societies. One of which has extreme oil wealth especially in a per capita sense the other of which imports wealth through bank secrecy and tax haven maneuvers. Neither of which are reproducible on a large scale. They're not the land of opportunity. Both take far more than they give globally to subsidize their poorest at home.

Not to say they aren't great countries in their own ways. There's just no way you could say 'oh America could just be like them if it adopted their policies'.

Though Roger Federer was a swiss gift to the world.

I was not pointing at GDP per capita but actual mean individual income per head.
Immigrants? Was most of the population in the US and Australia not a result of immigration?
You simply cannot compare absolute immigration numbers, though those for the US are high indeed (likely by any measure) but likely need to take into account 'per capita' or diluted mix or inhabitants per square mile or whatever.

https://www.cia.gov/the-world-factbook/field/net-migration-rate/country-comparison/

 

[Jovidah]

I - and I think this goes for most Europeans - normally didn't care much about internal US politics... that's mostly their own business.... until elected offices were starting to be occupied by a group of people working hand in glove with the Russians - and once again winning the Republican nomination. That threatens not only American democracy, but the safety of my continent - that largely remained safe (and free) since world war 2 by the power of credible American deterrence. The political shenanigans are already costing far more lives in Ukraine than necessary.

Though I disagree with some parts of US foreign policy over the preceding decades, the alternative to US dominating world affairs is far worse for all of us. The sad irony is that if republican voters had just put Haley on the ballot the GOP would have won the elections in a landslide, could go back to being a normal party, and none of us in Europe would have to lose sleep about the future and think about kickstarting a nuclear program for an autonomic nuclear deterrent.

As a person who grew up in the free part of Europe instead of in a fascist or communist dictatorship - largely due to the sacrifices by American and other allied soldiers - it's just sad to see the US slowly drifting towards either becoming or accomodating what it had worked so hard to fight in world war 2. There's a lot of war cemetaries here in Europe reminding us of the American 'greatest generation' yet it seems these days many don't even care to lend out their garden hose...

Other than that I think trying to generalize about 'people', populations and nationalities is an exercise in futility; a nation is Benedict Anderson succinctly put it at best an 'imagined community'.

 

[panda]

this thread was entertaining until you fuks ruined it with politik talk.

 

[Matus]

Let's shy away from political topics, shall we.

 

[ian]

yet it seems these days many don't even care to lend out their garden hose...

Not true!

 

[Corradobrit1]

Please see: every knife made by this guy


View attachment 305447

Sure thats not Murray Carters Only Fans website?

 

[HumbleHomeCook]

I thought you didn't care?

Just the usual stuck-up puritan American holier-than-though thing, I expect.

I'm sorry for the confusion. Let me clarify.

When I said "I don't care" it was in reference to your lengthy lecture about swearing.

But I do care about blanket disparaging comments about my nationality and countrymen.

There's nothing political in this comment.

 

[MarcelNL]

A caption perhaps more fitting is

'no politicians were harned during the making of this comment'

 

[WCV]

Let’s get this back on track if we can. Here’s my unpopular opinion—for anyone outside a pro kitchen, edge retention is overrated. Toughness at HRC of 60+ and ease of sharpening are both more important, but seem to take a back seat because edge retention is easier to market.

 

[MarcelNL]

I dare say that for the average user edge retention is paramount, the vast majority of kitchen knifes I encounter outside my own kitchen still have the original edge (and are dull as F%$# as a result).

For the knife enthusiast who is able to sharpen it may well be an overrated aspect.

 

[Naftoor]

I’ve never understood people focus on ease of sharpening here. If you have extreme edge retention, your sharpening might go from once a week (as a home user) to once a month. When you do sharpen, it’s not like it’s monumentally more difficult since you’ve already put in the effort of getting the stone out. Most steels won’t take more than 2-3x as long to sharpen, which means for the light touch ups I do on a fine stone I might need 20 passes instead of 2-3. I’m very happy to maximize edge retention with some degree of toughness. A knife I have to sharpen less is one that’s sharper more, and is more pleasant to use.

Although, the reality is most people on here are probably losing their edges to microcorrosion before they lose it to dulling through board impact or poor technique. Even comparing two knives that should have similar edge retention per the myriad tests out there, the stainless one will literally outlast the carbon by going for months instead of weeks. That’s even with being sure to limit acidic ingredients on the carbon to nothing more extreme than onion and garlic.

 

[bermuda_chub]

69% of all knife sellers would rather be photographers than chefs.

 

[BillHanna]

69

n i c e

 

[WCV]

My issue is prioritizing edge retention over toughness. Toughness allows more acute angles without chipping. Chipping is a pain, especially with super wear resistant steels. If people are never going to sharpen, the thin geometry is more important in the long run.

On the sharpening issue, I see your point if the knife is suitably thin BTE to begin with, but trying to get a super steel to that point on stones can be a bear and some stones won’t do it. Outside the kitchen, but my shapton pros wouldn’t touch a maxamet folder—had to get NSK diamonds before I could do anything with it.

 

[panda]

it cause most ppl suck at it and/,or afraid of getting scratches

 

[Jovidah]

I dare say that for the average user edge retention is paramount, the vast majority of kitchen knifes I encounter outside my own kitchen still have the original edge (and are dull as F%$# as a result).

For the knife enthusiast who is able to sharpen it may well be an overrated aspect.

Agreed; the importance of edge retention has a lot to do with the sharpening regime. For people who at best hand it in once every year for a sharpener it's actually quite relevant. It's probably also why you see mass market manufacturers gravitating towards steels that will at least maintain a somewhat usable edge.

 

[captaincaed]

Most western makers have fugly hamons.

I want a nice repeating wave, with some personal flair being a nice bonus but not a requirement. Isasmedjan is the only one I know of that I'd buy.

Irregular clouds and blotches are for children and mall ninjas.

 

[BillHanna]

it cause most ppl suck at it

Keep my steels simple

 

[Barmoley]

Let’s get this back on track if we can. Here’s my unpopular opinion—for anyone outside a pro kitchen, edge retention is overrated. Toughness at HRC of 60+ and ease of sharpening are both more important, but seem to take a back seat because edge retention is easier to market.

Wrong thread. This is an incorrect popular opinion. We need a thread for incorrect opinions....

I could prove it too, but that would look like a rant to some

 

[fortheloveofmoar]

DO IT!!!!1

 

[MarcelNL]

If we have an incorrect opinions thread we also need an improper opinion thread, that way we can have the mods push posts to the bucket they think it should belong in ;-)

 

[panda]

Keep my steels simple

low alloy ftw

 

[DoYoon Kim]

My issue is prioritizing edge retention over toughness. Toughness allows more acute angles without chipping. Chipping is a pain, especially with super wear resistant steels. If people are never going to sharpen, the thin geometry is more important in the long run.

On the sharpening issue, I see your point if the knife is suitably thin BTE to begin with, but trying to get a super steel to that point on stones can be a bear and some stones won’t do it. Outside the kitchen, but my shapton pros wouldn’t touch a maxamet folder—had to get NSK diamonds before I could do anything with it.

Yeah.. i'm going to have to go with actual science on this one... and would love to see the data, but

I think acute angle is frail regardless of steel.

Also, I've never had issues with chipping anywhere.. although as soon as i hand a knife to my mom she chips it... chipping seems to be just a skill / what are you cutting issue.

Ease of sharpening, also seems like a skill issue, I get and feel there are differences between steels, but feel like its not difficult to adjust if you take it slow and look at what you are doing.

Maybe in a pro environment all the above would be different as I don't have time pressure, but for home cooks I'm fairly certain edge retention reigns supreme.

 

[fortheloveofmoar]

yep. I plan to never sharpen 10v. steel that is my game plan.

 

[thebradleycrew]

Hey - has anyone on here cooked in the kitchen with VR googles on? OR cooked a meal only in VR? I was thinking about the stupidity of VR (in my mind it's stupid - just an opinion) and wondering if some people will learn only to cook in VR some day. Can you learn cooking and cutting skills in VR? How does that work?

 

[Heckel7302]

Hey - has anyone on here cooked in the kitchen with VR googles on? OR cooked a meal only in VR? I was thinking about the stupidity of VR (in my mind it's stupid - just an opinion) and wondering if some people will learn only to cook in VR some day. Can you learn cooking and cutting skills in VR? How does that work?

I've seen a couple videos of people cooking with the Apple VR. Seems the only thing it really did was be able to have the recipe up and available at all times and being able to stick separate timers for each pot, pan, or appliance. Seems pretty silly to me.