You sweet summer child...

And the fibrox pricing just went up a little more…

Oh I was under the impression it was only certain models. That’s cool.

All do. I've send back one bag twice. I've had it since the 90s.

Your best bet is to get a phone compatible with custom roms. Like lineageos, calyxos, grapheneos, etc. The Google Pixels tends to be the few modern phones that still support a custom rom, without being a phone from 5 years ago. Unlockable bootloader, and a pretty repairable phone if the battery dies or if the screen breaks. Make sure it's an unlocked phone, otherwise the sim card company won't allow you to use custom roms.

Many of them have life time guarantees as well.

I agree, I line dry all my shirts. My frustration is that many women's shirts are so thin in general you can see through them and often have to layer.

I have one shirt that I have picked up used at a clothing swap about 10 years ago. The tags are so faded that don't know the brand and the material but it STILL looks and feels great and that one I can throw in the dryer almost weekly. It feels like a thicker cotton material but I don't know the actual material. I wish all my clothes were as durable as that shirt!

This right here.

And one additional knife that I do occasionally pull out is my Rapala fish n filet superflex knife. I prefer it for fileting.

Jansport bags. They last forever. I found one of their space ones for $2 at a thrift store.

I've had my Wusthof Grand Prix (special occasions) and Victorinox Fibrox (daily use) for well over a decade and would recommend either brand.

The Grand Prix is no longer sold, so I'd go with the Wusthof Classic and Victorinox seems to have a Fibrox Pro line.

i sharpen on stones maybe every 6 months--I barely need to touch up the japanese knives in between sharpenings, whereas I'm always wondering if I should whip out the 1500 to put a quick, decent edge back on the fibrox.

is it possible that my built-in/muscle memory sharpening angle isn't well suited for the soft stamped blade of the fibrox? maybe, but i'm not changing my technique for my least favorite knife in the drawer.

I’ve tried Smartwool, Ex-Officio, and Icebreaker since having the same question a few years back. Of those, only the Smartwool remain, and I caught a sale last year to stock my whole drawer. Ex-O and Icebreaker were both less comfortable and one got a hole near a seam pretty quickly while the other’s elastic was shot pretty quickly (can’t remember which was which but knew I wasn’t going to buy more).

> edge retention on the fibrox sucks

Well then you're talking about a knife that's not properly sharpened anymore.

A properly sharpened Victorinox can absolutely be scary sharp. With a steel, it'll stay that way for...a while. Not nearly as long as my Masakage, but when it's first sharpened, it's pretty much on par.

I see. I had only ever seen their website and had gotten a few of their knives from my grandparents. I had not messed with the MLM side of their business.

> a cheap knife properly maintained will work far better than an expensive one never sharpened.

Yes yes yes, a thousand times yes!

You can make almost any knife scary sharp. The benefits of better knives come in terms of how long it stays sharp, balance, construction, etc.; but dull knives are miserable to use and dangerous.

I'm not a fan of MLMs to start with, so they have that going against them. For a stamped knife out of mild steel, they're way too expensive - the Victorinox is a better choice there. In fact, the Misen knives are forged out of better steel, and still cheaper. Then there's the hollow-ground edge, which I plain dislike. Then there's the fact that they have a great sharpening policy (free for life except for shipping costs), but you'll have to use it too often.

Bottom line: There are better knives for less money that don't involve questionable business practices. They really don't have anything in their favour.

love my messermeister

Definitely Speed Queen if you want it to last.

i remember that couch from my first casting

I support as well the advice so far here. Sets suck. Knives are highly personal and you dont wanna shell out for something youre not sure what your preference is.

Basically you need a chef's knife, pairing knife, and serrated knife. Me personally, I like using a chinese chef knife or a chucka bocho. but that because i dont mind the extra weight and the ability to use it to gather my veggies after cutting.

Also should take into account what youll be cutting. I dont really break down chickens or cut into hard things like squash so I didnt see the need to get a hefty european chef knife outside my chinese chef knife. so for a euro style chef knife i just grabbed an 8" chef knife from KIWI brand on amazon for less than $13.

like others said, id say buy cheap first to get an idea of your preference then work from there. A budget knife that im always reaching for seems to he KIWI knives. you can get them from amazon for less than 12 or even less than 10 dollars. they have flex on the blade and can go dull pretty easily but can just as easily be sharpened with just a honing knife or even the bottom of a ceramic bowl. so i dont mind using Kiwi Knives.

No matter how well renowned and durable a garment is supposed to be, it will never last long enough if you machine wash & dry. Dryers especially will just destroy fabric.

The secret to clothing longevity is to hand wash and air dry them on a rack or clothesline. It's worth the effort.

Front load washers are like convertibles, you have to try it once, and generally never again.

Wusthof - my chef knife from them is fantastic.

I'd love to learn about something better...

Don't forget to have some of those inexpensive knives (like 'forever sharp') for the people who treat them like shit.

-Ron Wharton