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1mo ago
in10 years of sharpening knives wrong, a sushi chef set me straight
Read a similar thing in a food blog about how pull-throughs basically grind the edge into a jagged mess over time. Switched to a cheap whetstone last month and yeah, the difference is honestly embarrassing.
1mo ago
inCustomer asked me to fix a drawer, then critiqued my sawdust
...the tip and the grandson made up for the commentary, that's for sure. Some folks just gotta prove they know stuff.
2mo ago
inMy brush cleaning method was wrecking artifacts for years
wait, that's not quite right. dry brushing is generally better for fragile stuff, but some sites actually need a little water to loosen clay before you even touch it. the trick is knowing the context, not just swapping one tool for another.
2mo ago
inHit a rooftop gig in Pittsburgh and found a hidden hazard
Always check the edges myself... trust nothing.