Comments by "Doug JB" (@dougjb7848) on "Project Farm"
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My issue with standard (non-toggle) anchors is that all of them will eventually fail even under normal household conditions.
As you use whatever is suspended from them, they wiggle and flex, which crumbles away the drywall they’re set it.
It’s not too bad for things like bookshelves, where things go on and off maybe 1/day, but something like a coat hook, where you might hang and remove the load multiple/day, will accelerate the disintegration of the drywall around the anchor.
Also, unless you’re real good or careful, anchors don’t sit exactly-completely flush with the surface. If the anchor is proud of the drywall, when you hang the load, it’s not tight against the wall and looks like crap. If the anchor gets recessed—at all—into the drywall, when you start tightening the screw, it’s actually trying to pull the anchor back out of the drywall.
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FlexSeal: You can barbecue it, boil it, broil it, bake it, saute it. There’s FlexSeal-kabobs, FlexSeal creole, FlexSeal gumbo. Pan fried, deep fried, stir-fried. There's pineapple FlexSeal, lemon FlexSeal, coconut FlexSeal, pepper FlexSeal, FlexSeal soup, FlexSeal stew, FlexSeal salad, FlexSeal and potatoes, FlexSeal burger, FlexSeal sandwich.
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@Scott Larson
I think PF chose these because the majority of people who actually try to sharpen their own knives will be looking for devices like these, rather than something that cost 2-3X more and which requires considerable practice to use effectively.
So, testing what he tested gives him the greatest appeal to the most viewers.
The viewers who sharpen knives routinely because their work in field, shop, or kitchen depends on a keen edge, already know which device is best.
Unfortunately, as the microscope close up showed, these devices not only don’t restore a factory edge, some don’t even get close, and I think some removed so much metal that the material they’re now sharpening is incapable of holding an edge. They may improve a knife that registered in high-100s to low-100s, but after even a few days of kitchen use they’ll be back up to the point where they’re not just frustrating to use, but dangerous.
And while the knives tested aren’t of the highest quality (my opinion is that if it comes in a bubble-pack hung on a steel hook, it’s probably not worth the work trying to resharpen), measuring the trend from initial sharpness, to extremely misused, and then after sharpening with a given device, still indicates what effect the device had.
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