Mine also mops, refills the mop water and soap, washes it's own mop, and drains the dirty water down the drain.
Solemn
joined 1 year ago
You have the correct legal definition
They're not highway legal in at least several states. I also don't think they're capable of highway speeds anyway though
I didn't say anything about the heat treat or anything, specifically because, like you said, the dishwasher isn't reaching temperatures where that matters.
I also didn't try to claim that your detergent would rust your knives. This is literally all just you.
All I said at the end of the day, is that your knife edge is more delicate that everything else you're comparing it to, and your dishwasher can bang it against things which may chip it somewhat, unlike everything else you're comparing the knives to.
I generally touch up my knives every few weeks. It takes me about 45 seconds per knife on a whetstone and a strop. Add another 30 seconds if you want for grabbing the whetstone and splashing it with water first if you want.
You know there's a million different alloys that are all "stainless steel" right?
As far as some more specifics, nothing else you made is meant to hold a sharp edge, so they aren't made of heat treated tool steel. Making a knife is a balance between having softer metal that dulls more quickly, vs harder metal that chips or cracks more easily.
Another feature you'll notice on your stainless steel knives is a sharp edge, which is much more delicate than the blunt edges on everything else you listed. The thinness of the edge, combined with the metal being hardened so it can retain an edge, make it so you're reasonably likely to chip the edges of many nicer (better heat treated) knives due to stuff knocking around in the dishwasher. Also you're somewhat likely to damage the coating of the dishwasher racks with the sharp edges.
Also, probably not Wusthof, but some high end knives are, in fact, hand sharpened even in factory settings still. It doesn't take very long on a wheel or belt really, though if you don't count that as hand sharpening then yeah that's a definitions disagreement.
My grocery store is literally 0.7mi from my house, but there's no sidewalks along the two 6 lane roads I'd need to follow to feet there.
I'm just guessing, but I assume that after a certain point, what you're trying to draw is so niche and/or new that no one's bothered to make decent software for it. Like, you can do a Feynman diagram quickly on a chalk board, or spend 3x as long dragging lines in Visio or something to make a diagram diagram.
Even with CAD existing, I still always sketch initial project ideas out on paper just cause it's fast and easy.
The full moon is about 31 arc minutes in apparent size. Andromeda is about 190 arc minutes in apparent size. Based on my Eclipse photos at 700mm, the biggest issue you're likely to have with the 300 f/2.8 is picking what part of Andromeda you want to fit in your photo.
Hypoallergenic GMO cats are possibly coming in the future. I think I read before that there doesn't seem to be a downside to coding out the protein/s that cause most allergies.
Chicken Tikka Masala appears to have credibly originated in the UK. It's probably as British as Beef Stroganoff is Russian (okay, looking it up, it looks like the latter may be at least a bit of a myth, but it gets my point across).
By the time my cast iron cools, I've left the kitchen, so tbh i generally clean it before the next time i cook with it, and have never had rust issues no matter what i cooked in it last. Every once in a while i notice the seasoning getting a little thin after scrubbing it, so I reseason it with a single layer on the stove.
With my carbon steel wok, i regularly clean it by tossing it on the wok burner at full blast until it's entirely red hot and everything has carbonized off of it, and maybe splash some water in to help clear that off. Then i wait for it to cool enough and reseason it with a quick wipe of oil while it's still hot enough for the remaining heat to polymerize the oil.
Basically, I've never spent significant effort taking care of my cast iron of carbon steel cookware, and it's all still perfectly functional and non-stick and not rusted.