Weekly Roundup: Using a Knife

February 17, 2020 - February 22, 2020

Monday: People like us that are unwilling to continue in the way things currently are know that the way forward isn’t 100% our effort. It’s more like chopping an onion.

Tuesday: A dull knife usually does more damage, however. Because it requires more force to break the flesh of the item of food it cuts, any miscalculation can redirect the increased pressure to an unintended target. Sometimes that’s a finger.

Wednesday: The problem isn’t always inferior tools, resources, or equipment. Usually it’s not. It’s an equalizer. And it’s as valuable as the tool itself.

Thursday: Working with the curvature is a better use of your time, eliminates some of the unpredictable variables, and will always produce better results.

Friday: I imagine the first person to put their knife on its side was laughed out of the kitchen. And here we are; it’s now accepted practice.

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