///M5

Never been in a bed bath whatever

These are sweet. http://www.mauvielusa.com/Copper-Stainless-Steel-Round-Frying-Pan-plu6504.26.html I actually have the 4mm ones which aren't available in the US. And a full set of them. Add an All Clad stock pot and All Clad non-stick (which I really only use for reheating) and a cheap blue steel crepe pan and a $12 wok from an Asian grocery store and that sums up my kitchen. Worth a ticket to Paris to get them though. 4mm 25cm pan there was $70 when I bought them. Locally they were $700.

As for buying pans. I'd also think about what type of stove you will have now and in the future. Personally if I didn't need the high heat of a commercial range I'd go with induction. That surely changes your pan selection as they have to be magnetic.

Same thing with pans. New Tfal every year for 4 years at $20 each. Frustrated, buy All Clad with lifetime replacement for $80. Which $80 was well spent?

Or espresso. What is more expensive a $1500 machine or the 2 $150+ machines that got thrown away?

Just like the coffee grinder. I've got nearly $600 into ones that weren't usable. Even compared to the $800 grinder I use the $600 wasted is a lot more money. This is of course compounded by how cheap I got the actual grinder I use for.

MK, I never claim to know things up front but am always willing to learn. Just sucks when learning costs you a lot of money. I define expensive different than other people though. Expensive isn't the price you pay. Expensive is when you buy something only to realize later on what you bought doesn't serve it's purpose. That's fucking expensive. I learn from those expenses. Other ones, not so much.

Congrats Steve!! Is this #2? yes sir. My son is 2 years and 4 months. Will almost be three when the newest one comes. Wasn't sure if it was 2 or 3. Knew you had a son That will be a great separation. Ours are nearly 2 years apart and having an only 2 year old and a baby was hell. At 3 he could handle it WAY better.

And the stupid thing is I was idiotic and got all sorts of matching ones I don't use. 99% of the cutting I do is with the Shun. The other knives I could actually live without. That would have reduced the $2500 to $300. Throw in a couple $20 who gives a shit knives and I'd be golden. ooo, forgot there is one Cutco I love. The bread and butter knife. I only use it for buttering & spreading though. Could probably get a similar spatula device on amazon for $3.

Now the truth is revealed. Set of Costco's = Free. They are in a portable carrier that I bring camping although they reside in my boat in the summer. Set of Global's = Paid for. I ONLY use two of them. The rest are in a drawer. I use the bread knife and the 5" knife which I'd call an apple & garlic knife. Of course, if I am using my chef's knife I don't bother to grab it. Third set is all non-matching. Shun 10" Chef, F Dick 12" Chef, Masamoto 30cm Sashimi knife, Wusthoff Paring For a boning/filet I currently use the Global, but would like to replace it with something that fits. Also have a set of Wusthoff steak knifes. And yes, retail on the collection is probably over $2500.

Congrats Steve!! Is this #2?

Both are horseshit. I'm guessing that on the set for $40, lol. The Cutco's I have a set of. They are boat knives for me. And no, I didn't buy them. They were won in the Pillsbury Bake Off.

And yes, I'm dumb enough to have 3 sets of knives. Two match, the other I use.

Absolutely NOT. Knife sets are the stupidest things in the world. NO ONE ever uses of them. If you want to cook at all, it is a terrible idea. Idiotic. Terrible. Exception could be if you found a set that fit both your hands for all the knives. And no, that doesn't exist. If a knife isn't comfortable in your hands you CAN'T use it. So, if she really thinks you need uniformity step one is to educate her.

If you buy a classic French knife sticking with an 8" and not a 10" is probably logical. Considering they are supposed to ride on your knuckles as you chop I needed a little more surface area in the blade to deal with my monster hands. 10" works perfect for that. My 12" is WAY fucking big and heavy. Too much even for me. With an 8" though I am afraid I am going to chop my knuckle skin off. If you are never going to take a knife skills class a chef's knife may not have the benefit it should. Then a santoku or other less touchy feely with both hands style of knife may suite you better. That being said, I'd consider a knife skills class the best money you can ever spend on food in your life. Kitchen store that has the above items should offer one.

L-6 is some sturdy shit. Corrosion becomes an issues however. I'm not familiar with good ways to keep working knives corrosion free. My Japanese kitchen knives use steel from a company called PowderMetal I think. One is "blue" and the other is "white". I think the Shun top knives use similar metal but then sandwich it with stainless. In those I keep them oiled like crazy. But one time I must not have completely covered one of them. It has the smallest patch of corrosion. Made me furious. I think that if you handle these steels right you can get them to patina and not worry so much about rust.The edge is a differrnt story though. The other option would be to ceracoat it. I worry about sharpening something with ceracoat ruining my stones however. Speaking of real knifes. The soon to be W and I are looking to have someone buy us some pots, pans and knifes. I need to become an expert and then find a place that people would buy them from. Knives are easy. Buy what fits your hands and cutting styles. For most people this includes: - Chef's knife of some type -> spend 80% of your budget here as you should use it 80% of the time - Pairing knife -> here sharper isn't always better. It is more comfortable to use a Wusthoff in your hand than a really sharp Japanese blade. Save some money, get a reasonable blade with a handle that is appropriate - Bread knife -> serrated and reasonable. Doesn't even have to be that comfortable - Filet/boning knife -> if you don't do either of the tasks, don't bother. If you do, up your budget as you need to drop at least $50 to get a reasonable one. ONLY shop at kitchen stores that will let you cut, teach you how to sharpen & maintain. It is WORTH paying a lot extra for that service. Bring in a bag of carrots and cut them up. When I bought my 10" I julienned or minced 3 huge bags of carrots in the store.

Cheap bag ratings are highly inflated. Personally I'll never buy another non-down bag again. Staying warm even when wet is huge. Oh, btw. Most bags that aren't conservatively rated EXPECT that you will be on a thermarest which make a monstrous difference. *haven't camped in the mountains in the winter, but the first fishing trip of the year I take up North usually involves breaking some ice on small lakes and regularly we've had the "luck" of getting temps in the teens at night. They do look comfy: Do you have to carry some device for inflation, or just blow it up? They self inflate

Boo. College roomie married his niece. Guess I'll never see him again. She is going to be distraught to say the least.

No idea. Was proposed that I buy one when in Japan.

While this is the one valid reason for a 4th order bandpass, utilizing two 8's isn't really such a logical choice. Small ported boxes end up not being small. What would you suggest in place of the 8's? I really don't want my trunk eaten up...lol. 8's and not eating up your trunk are not the same goal. A single 8 takes a large enclosure not in the enclosure itself, but the port becomes huge. A pair and now you need almost the same volume as a 12" driver and give up a lot of performance. The whole 8" sub craze is idiotic IMO. Same with bandpass. In your case bandpass makes sense, 8's do not. The ONLY time an 8" makes sense to me is if you are using a small sealed enclosure. If you truly don't want to eat up your trunk, IB is the best solution. No box at all. Will require some cutting and fitting to get around the bass trap. Cone area is your friend with IB, but only you can determine what sort of manifold you can fit up against the rear seat/shelf wall. Angled is okay.

That doesn't address the budget concerns Honda referenced. Cheap PA gear sounds like shit. Of course cheap anything sounds like shit. If you don't up your budget, I'd just go with some used home audio gear.

L-6 is some sturdy shit. Corrosion becomes an issues however. I'm not familiar with good ways to keep working knives corrosion free. My Japanese kitchen knives use steel from a company called PowderMetal I think. One is "blue" and the other is "white". I think the Shun top knives use similar metal but then sandwich it with stainless. In those I keep them oiled like crazy. But one time I must not have completely covered one of them. It has the smallest patch of corrosion. Made me furious. I think that if you handle these steels right you can get them to patina and not worry so much about rust.The edge is a differrnt story though. The other option would be to ceracoat it. I worry about sharpening something with ceracoat ruining my stones however. They sell little scouring pads to clean the rust off and restore the knife.

Snow isn't a big deal for fire starting. Even rain isn't so bad if you know how to look around for tinder.

Cheap bag ratings are highly inflated. Personally I'll never buy another non-down bag again. Staying warm even when wet is huge. Oh, btw. Most bags that aren't conservatively rated EXPECT that you will be on a thermarest which make a monstrous difference. *haven't camped in the mountains in the winter, but the first fishing trip of the year I take up North usually involves breaking some ice on small lakes and regularly we've had the "luck" of getting temps in the teens at night.

we've got a foot of snow and my snowmobile is hanging from the rafters in the garage.