Everyone with a shed or shop has one of those boxes! I have 3 of them now in my shop!

No! No! No! Storing excess nuts and screws in a recycled clear plastic bag that is unacceptable! It makes too much sense! You can actually identify what’s in there.

The proper way to store such items is to find a greasy grimy, oily, dirty old wooden box about 4"x10"x20". And then you must fill your Hell box with every old rusty nut and screw, bent nail, Stripped threaded bolt, and rusty pliers you can find. You then store it near a door so you can trip over it every time you walk by. Do NOT forget to recite the proper curse words and incantations.

And you are only allowed to remove and reuse one fastener a year from it. And it’s best to only add and never remove.

I spent years as toolmaker. Measuring things was my life. I still have tools and whole machines scattered across thing planet. So yes, I’m incredibly comfortable with both systems. G20/G21 after all. The difference between my and you is I don’t consider any measurement system to be intuitively better than another. I use whatever system is either asked for or required for the job at hand.

I could not afford be as parochial or narrow minded as you seem to be if I wanted to make a living.

Nice job! I admire that determination to get the job done. Hard jobs are just a matter of “want to”. And even badly botched the job, the old glow plug could still be removed and the hole rethreaded. It just would have cost a bit more and taken longer.

ZEP is good stuff.

I normally take extra vitamin D, but I’m post surgery and still having issues with bleeding. So no vitamin D, iron, or nsaids for me yet.

People get too wound up about seasoning cast iron.

There is so much fun to do this time of year!

Vitamin D is something I take. But not right now because I’m recovering from surgery and supplements like Vitamin D and Iron or NSAIDs are known to inhibit coagulation and allow for more and longer bleeding post-op. A surgeon will request you stop taking such things a least a week before and after surgery these days.

You will be joyed to hear we had about a 30 minute snow shower this morning. So winter has made her appearance felt and known. On the upside, the sun is rumored to make an appearance sometime this afternoon.

I’m to lazy to learn OpenSCAD and I don’t want to think like a programmer. I got enough problems as it is. Modern 3D CAD programs are parametric enough for me. And I can always whip up a spreadsheet for more parametric goodness too.

Still, I bow before your greater skills than mine if you can make both Blender and OpenSCAD work. Because I can’t!

Commercial kitchens, like my wife, run their knives through dishwashers all the time. But, like me, they buy stainless alloy knives like 1.4116 that can take that abuse. If your stainless steel knives are showing surface rust, (and that’s all it is), then it’s a higher carbon alloy to give it better edge retention rather than corrosion resistance. And that’s a personal choice you make.

As far as dulling goes, why so afraid of sharpening a knife? I prefer alloys that allow me to quickly and easily touch up an edge because it rolled vs chipped like to many high end knives are prone to doing.

Ok, class time. Let’s set some basic terms and rules.

I spent many years as a toolmaker. I designed and built industrial cutting tools for a living. And there are only 2 rules you need to follow for any cutting tool. Rule 1. your cutting tool needs to be harder than what you intend to cut, pretty obvious right? Rule 2. the tool only needs to last long enough to get the job done. If it’s only one cut, then that’s the requirement. if it’s 10,000 cuts, that is a different requirement. Anything beyond that is just, well gravy and accessories.

What you are calling ‘flexibility’ is better referred to as toughness. A trait than can encompass flexibility, impact resistance, and even corrosion resistance.

Hardness and ‘sharpness’ is a “it depends” quality. A material doesn’t need to be very hard to to cut something. And ‘sharpness’ is a subjective term. Sharp compared to what? A piece of paper isn’t very hard, yet it can be sharp enough to cut you. And a diamond is really, really hard, but unless highly modified isn’t sharp enough to cut you in it’s natural state. Very generally, the harder a tool is, the longer it can hold it’s edge and the more brittle it will be.

Most kitchen cutlery manufacturers use stainless steel alloys that value corrosion resistance over hardness. Some don’t, but most do. And while Victorinox is very mum about the exact alloy used in their cook’s knife, but it’s very similar to 1.4116. A very corrosion resistant stainless. Your AUS-10 can contain over twice the carbon than the 1.4116 alloy. And it’s that extra carbon that not only allows AUS-10 to hold it’s edge a lot longer but it’s also responsible for that irritating surface rust that can show on up after you put it in the dishwasher. A 1.4116 stainless can be pretty much tossed randomly into the dishwasher everyday and never show that rust. And my wife proves it nearly every day when she does exactly that. But due the having only about half the carbon content, 1.4116 stainless will not hold it’s edge nearly as long as AUS-10.

Personally, I choose more corrosion resistant knives over better edge retention in my kitchen for 2 reasons. One, after 40 years I know my wife WILL toss any and all knives into the dishwasher no matter what I say. So, not worth the argument. And two, unlike many people, I have no fear of sharpening my knives. And a stainless like 1.4116 allows me to have a high corrosion resistant knife that can be tossed into the dishwasher every day and still be quickly and easily sharpened in less than 5 minutes.

So who decided base10 is correct? Why be limited to just 3 factors of then when you could have 4 with base12? More factors more better. And don’t give me the “10 fingers” thing. If you count the knuckles on your fingers, (ignore the thumb), you will discover there are 12 of them. A natural Base12 just like counting whole fingers.

More than one civilization has done base12. And I believe there are still one or two Pacific Island cultures still using base12 to this day.

That’s nice sun! There is a vicious rumor that we are expecting a partly sunny day finally today.

I’m perfectly happy and able to seamlessly shift between systems. You seem stuck at “Ugh, me sure me right and all else wrong!” attitude.

And you, by your examples, are STILL using a device to measure things because the metric system isn’t that intuitive. You are using body parts that you have predetermined the approximate lengths of. I can tell a 4 year old child to cut a piece of paper in half and they intuitively understand about how much that is with no pre-measured body parts.

I’m a bourbon or scotch person myself. But I can’t have even a wee drop due to recovering from surgery yet.

And that’s why normal people buy stainless steel knives these days. It’s only masochists that look for carbon steel kitchen knives anymore.

I haven’t quite kicked the cast iron frying pans and dutch ovens I have or my carbon steel wok yet either.

I have washed rifle and pistol brass in the clothes washer to clean them. I wouldn’t do that in the dishwasher though.

I know. People are stupid. All of them on both sides of this ridiculous argument.

Anyway, I’mma go to the liquor store and get me 750ml bottle of bourbon and then pop over to the grocery store and buy 5lbs(2.3kg) of flour because I’m a cup of flour short to bake 2 loves of bread. Oh, remind me to get a pound of butter(454g) because I need 1/4 a stick of butter for the butter chicken masala I’m making for supper.

(I hope I added enough sand to everyone’s underwear)

So that took a calculator to do didn’t it. It was not an intuitive calculation you could easily and quickly do in your head was it.