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Joined 1 year ago
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Cake day: July 8th, 2023

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  • I have two main moral guidelines by which I try to live:

    A. Try to leave everything better than it was before, or at least avoid making it worse. It doesn’t have to be by much, but if every person makes things just one tiny bit better, the culminating effect will be great. Do your part.

    B. The difference between a moral person and an immoral one usually doesn’t lie in the ability/inability to know right from wrong, rather in the ability to rationalize their immoral actions. Therefore:

    • Doing bad things once in a while does not make you a bad person, it makes you human.
    • Avoiding doing bad things 100% of the time will make you a bad person, as you’ll inevitably fail and will be forced to rationalize your actions, making it easier to do more bad things.
    • What makes you a good person is the ability to know when you’re acting wrong.

    From there, there are a few rules that help me along the way:

    1. Everyone are wrong. Assume you’re wrong about some important things/core beliefs, you’ve just yet to discover which ones. Don’t hesitate to act according to what you think is right, but understand you’re probably doing something wrong somewhere. Look for signs that show that’s the case.

    2. Making mistakes is fine and inevitable. Reflect on your mistakes and try not to make the same mistake twice.

    3. Use everything as an opportunity to learn. The best way to learn is from other people’s mistakes - it provides a visceral lesson without you having to pay the price.

    4. People’s opinions of you are their business, not yours. Though you should choose to use them to improve yourself when applicable.

    5. Admitting being wrong or admitting a mistake will not only improve things, but is a sign of strength. Not doing so is a sign of weakness. This is true both for yourself and for other people.

    6. Give people the benefit of the doubt and don’t be quick to judge them. Wait until you have enough data and then come to conclusions.

    7. No rule is correct in all situations.

    8. External rules (and laws) exist for a reason. If you’re going to break one of them, first understand why it’s there in the first place and why it should be ignored. Do not assume you know better than the people who came up with it.

    9. Blanket statements can be correct or incorrect for the most part, but they can’t be used to solely justify an action or an opinion.



  • Wow, I just got and used a whetstone for the first time yesterday!

    I’ll tell you what I did, with the understanding that I’m less knowledgeable than others in this post, but can probably better relate to your situation.

    I’d also be happy to hear feedback from others.

    I bought a dual King whetstone of 1000/6000 grit for a basic German knife that lost its edge after a few months of daily use. The 6000 side is probably overkill (King is made for Japanese knifes, which do require 6000 grit. 2000-4000 would do for a German knife), but the whetstone was at the correct balance of price, apparent quality and known brand.

    I mainly used these two videos as guides:

    https://www.youtube.com/watch?v=TkzG4giI8To

    https://www.youtube.com/watch?v=tahaaHxhbsA

    Using a marker to see if I’m holding the knife at the correct angle helped, thought I mostly used it to get my bearings. I didn’t bother with the whole 10, 8, 6 etc. stropping process, rather went a few times on each side, and tested it until the knife was able to cut through paper easily. Overall, I’d say it took me less than 10 passes on each side.

    The main issue for me was forcing myself to hold the knife correctly and move my other hand to apply pressure at the right point (I was able to do it correctly, it just took a bit of work). I also had a hard time keeping the angle of the knife constant.

    The whole process start to finish took me about half an hour, I’d say about 5-10 minutes were due to me being a noob.

    When inspecting the edge, I noticed it was convex, which makes sense as the angle wasn’t uniform. From what I understand, this might actually be better than a straight V edge (the most common type), so… yay for me, I guess?

    After finishing the knife easily passed the paper test, and cutting through a tomato was more a matter of placing the knife on top of the tomato and sliding it back and forth, allowing the edge to drop down and slice it. The knife is at least as sharp as when it was new, if not sharper. There is one spot where I think the edge isn’t as good, but I only noticed it because I was looking for issues and it isn’t noticeable with regular use. Overall I’m very happy with the results.