///M5

Knife fitment is to cutting what installation is to car audio. Serious.

All about the competitors. Plenty of great cans on the market.

Stop changing your posts. Either way, my response is the same. Nothing special about those headphones and many others I'd rather spend the $160 on.

What source, what amplifier, where did you get the 8Hz tone... Either way, it is harmonics if anything. Again, no one on hear said that they driver in your earphones won't move at 5Hz it is just that it won't play 5Hz audibly again assuming you could even hear that. Even hearing 20Hz is a stretch for most people.

Just gave myself a static electricity shock in the nipple. Smooth.

That isn't what he was responding to lol

YES Definitely a box concern and related to the power you are throwing at it. Exactly why it isn't trivial to just "build a box" and use it. The design must take into account, the drivers parameters, the enclosure parameters, and also the vehicle or space it is going into.

Crap, I have some gassy smells.

Here are my headphones sony mdr-v700 headphones go to specs and look at bottom right ROFL. Another reason not to buy Sony stuff. Those specs are open ended (ie it doesn't state the roll off) in which case you could say that mine play 0.05Hz and it would have the same amount of meaning. That is TERRIBLE, TERRIBLE marketing lies. No one in hell those can truly reproduce 5Hz at any level that would be noticeable EVEN if you could actually hear that low. Seriously funny stuff.

Definitely happened before they went into your box.

Download some distorted test tones and do a test, you won't hear shit driving your car at 10% at true sub bass frequencies. Adding some 0.x% or less by running at a different impedance is a joke. Wherever you read that about sub amplifiers is a site that I would be VERY dubious as to any of their recommendations. You can spend extra on snake oil if you wish, but I sure the hell wouldn't.

I'd also bet that an 8" is too small for you.

I think maybe I'll get the chef knife sharpened(allong with all the others) and then go from there. Really find out what I don't like about it when I know it's not the edge holding me back. Come to think of it, the chef knives I have might be the cheepest wusthoff's vs the better santoku and thats why. I do love the feel of cutting an onion with the santoku, just push down and bam it's cut. No point first then rock type shenangins. You shouldn't ever just push down, you always must slice. You need to let the knife do the work for you, working the knife is dangerous.

I don't like that test. It will make you want the Global, which IMO is a mistake. I think they make SUPERB slicing knives for long cuts, but shorter cuts (ie chopping) is NOT their forte. I have that exact knife so I have some serious experience with it. All the MAC blades I have used have been nice. Really once you are into quality one that fits you is the one you need. There are other brands as well, but I'd only buy something I have held.

Why a santoku? Anyways, the BEST knife is ALWAYS the one that fits your hand and cutting style the best. Of course, the minimum pre-requisite is that they are constructed of decent metal and have a decent edge. For chopping I wouldn't look at the knives with the Japanese edge as something more robust works better for that IMO. Slicing, different story. And yes, I wouldn't worry too much about brands. What have you held? The Ken Shun's Santoku is nice, but maybe too small for your hands. I have shorter fingers but a meatly palm. Overall I do have a smaller hand due to the short stumpy fingers. Girth not length. In truth the wusthoff isn't a traditional japonease santoku I know. It's heavier, taller and thicker blade. I understand a true santoku is usually a verry hard metal and usually thin to aid in cutting. I feel more comfortable with a less curved edge like the "santoku style" when working with veg. Even more so if it's hard or large like a kohlrabi or anything fist sized or bigger. Maybe I should learn to use a normal chef knife but I don't like that I end up feeling like I Have to change what comes natural. For some reason the wusthoff chef knife angles bother me more than the ones I grew up using, or my hand has changed since I was a teenager. When I go for a knife I probably grab something larger than I need but I alwas feel like I have more controll when I have more edge. A cheff knife is amazing on a chicken or for detail work but I never got the hang of rocking on the edge of a cheffs knife. The Ken Shun knives look nice. I didn't know if they worked as well also or if the cost was all hype. The top end of wusthoff are comfortable enough in the size range we have now but I don't know if I went bigger if I would like the Personally I'd get a comfortable chef's knife first. It sounds to me like your problem is that yours doesn't fit your style. I don't own a Santoku, keep thinking about it but I have other priorities. I also haven't found a chef's knife I really love either. I have the Global which is great for anything that requires you to really slice, but I don't like it on hard things so much. I have an F Dick, 12", which is HUGE and cumbersome, but when breaking down a lot of things it works really well. I'd use it more, but I don't have a big arse cutting board which makes it difficult to use effectively. The blade is so long that when breaking down onions I get a little nervous. I have a Cutco, which is crap, but I use it for things that ruin other knives. I have a Chicago cutlery too, which is even crappier, and that just stays in my camping stuff (actually 2 of them do ). I have enjoyed using the Ken Onion's, but there are also other more boutique blades that I think may be better for me. Since I haven't played with them yet though, I haven't bought. For everyone else, hell actually anyone reading this, the FIRST cooking class I would recommend that you take is Knives Skills Course. I haven't and am sure it set me back years in the learning curve. There is a HUGE reason why chef's travel with their knives but don't pack pans. It makes more difference than anything.

AMEN. I am a Young Bull, Sean is an old Bull. Beside's I don't Know any other way, I guess it come's from upbringing. ie work ethic installed young. That's VERY true, I'm glad my mamma whooped me into shape! She'd kick my ass to this day if I didn't perform my best I assume you've seen Ferris Buellers' Day Off. Cameron's parents and mine are similar, except that I grew up somewhat poor or at least lower middle class. We had to work for everything. Parents owned a Drycleaners which is sort of like slave labor and I've put in more than 30hrs to work since I was 11. Tough love indeed. I somewhat feel sorry for my son, but then realize that might just be what it takes to turn out okay and hopefully to turn this country around. Its in a downward spiral right now which sucks. PLEASE don't make me move to Canada.

You don't like the selection at Surdyks? I never even thought to go there. It's so close to work too. That is why I asked. One of the most comprehensive cheese shops in the state, somewhat helpful people working (when you get the right ones), they will let you sample regularly, and the selection is good. Worth a visit. I buy most of mine at the local Byerlys, Lakewinds, Costco, and some even from Cub...but you can get shit when you don't know what you are doing that way.

Why a santoku? Anyways, the BEST knife is ALWAYS the one that fits your hand and cutting style the best. Of course, the minimum pre-requisite is that they are constructed of decent metal and have a decent edge. For chopping I wouldn't look at the knives with the Japanese edge as something more robust works better for that IMO. Slicing, different story. And yes, I wouldn't worry too much about brands. What have you held? The Ken Shun's Santoku is nice, but maybe too small for your hands. Where can I go to find quality knifes to hold? lol A good kitchen store. Not sure what is in your area though.

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Hey as long as they come in Pink...... or in the stink

Why a santoku? Anyways, the BEST knife is ALWAYS the one that fits your hand and cutting style the best. Of course, the minimum pre-requisite is that they are constructed of decent metal and have a decent edge. For chopping I wouldn't look at the knives with the Japanese edge as something more robust works better for that IMO. Slicing, different story. And yes, I wouldn't worry too much about brands. What have you held? The Ken Shun's Santoku is nice, but maybe too small for your hands.

You don't like the selection at Surdyks?

Just because you consistently spam stuff for sale and get called out on it doesn't make this acceptable. Nor does not following the T&C's when you start a thread and ask a question. I spend A LOT of time answering questions and amusingly well written threads don't seem to get the response that the stupid ones do...imagine that. Take a couple weeks off and think about it. An attitude like yours has no place here. If you don't like me come to me about it and we can talk. If you just want to act like a bitch do it somewhere else.

Real loud and low ISN'T 4th order BP. Build a ported box, you'll have better results for your goals.

The STAGE and SQ will sound better in the back seat with nothing there. Rears make it worse. If you are worried that it is close to your sub, then you need to turn your sub down to blend otherwise you really aren't into SQ>