u/Buxton328

I'm brand new to using a whetstone and looking for advice without spending a ton on gear right out of the gate. I've had a Wusthof Classic Ikon for a few years and I've got an Okubo aogami nakiri on the way, so a western and a Japanese blade to work with. I've seen many people say a Shapton Pro 1000 is a good all around starting stone if you can have just one, but I've also seen people grind finer on especially Asian blades. Knifewear/Naniwa has a combination 1000/3000 stone (and I know there are other combo stones available), so would that be better?

I would of course practice with cheaper blades before sharpening these knives, but what would you recommend here?

I always find myself *wanting* to build a starter base but then gearing up and fighting the dragon before doing it because "I'll want access to more blocks." For anyone that *does* do a starter base, how do you slow yourself down and design a build given the early game's limitations?

Edit to clarify: I use a bed and store stuff in chests... I just don't build a starter base. I usually find a village and live in one of the houses while I trap I mean save the villagers until I can get a breeder going

Trying to meet new people but just really not sure what all is out there. Interests are all over the place between fishing and the outdoors, creative arts, food and cooking, and nerdy stuff. Maybe even a running group or something. Just somewhere I can connect with people and have some fun at least once or twice a month. Any recs?

Usually I like a Zman LarvaZ, and I've had dragonflies and damselflies... ahem... setting themselves upon it left and right. But fish haven't been very interested. We've had some storms off and on and I've had a little luck with spinners, but but much

I got the GameSir not too long ago not knowing I'd get a Switch 2. Is anyone who's used both anble to describe key differences? It looks like, on paper, many features are the same, but I know people love the Pro Controller.

Any insight on other accessories for docked mode appreciated as well.

I got Pokopia as the free game based on the discussions posted here recently and I'm having a blast! I'll almost certainly get MK Worlds and DK Bonanza as well, plus all the Pokemon titles I've missed, Star Fox, and TOTK (I've already played BOTW for WiiU). I'm an avid pc gamer, so I'll probably stick with Nintendo exclusive games.

Sam's Club has slight discounts on games, but a very limited selection. Where are you getting the best price on games, even if I've got to wait for seasonal sales?

First, I'm very much a beginner and only kinda grasp some basics from James Hoffmann. I've had my Ode a few years but only recently bought my first specialty coffee.

I notice that a lot of comments here suggest grinding somewhere from 5-6 or so for something like a V60 or Switch, but even at a 4 I can't pick up particular notes in my coffee. It just kinda tastes like basic coffee, and I can buy basic coffee for significantly less money. Hoffmann says in a couple of his videos that he's grinding a bit finer, and it looked like on his Ode 2 review it was set between 2-3. I tried grinding around a 2 and didn't experience any unpleasant bitterness; the acidity was just more noticeably present, but not unpleasantly so, and (it seems like) I did start to pick up some of the flavor notes (clementine, pink lady apple, wildflower honey).

I know roast, notes, and brewing method all play a role in your preferred grind size, but why do many seem to prefer their grinding on the Ode so much coarser (which is still, admittedly not *that* coarse)? Is there something I'm missing about extraction and tasting notes that I could be enjoying more with a different grind or brew method?

Edit: Calibrating the Ode helped. If you've been using it as-is out of the box, consider calibration! Water and brewing methods are still worth exploring though.

We in the southeastern USA take great pride in our fried chicken... but Korean fried chicken was the best I've ever had! Tender and moist and ultra crispy... and a chicken wing pulled apart effortlessly.

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What's the cooking process for this? Is a brine involved? How's the crust done? Is it fried twice? I'd really appreciate any insight!

We're visiting Seoul next week and would love to find interesting antiques rather than touristy souvenirs. I also love to cook so a knife (not necessarily antique) would be very nice to find.

Thank you!