Wait, you saw laundry machines next to food prep? I walked into a place once that had an auto repair bay sharing a wall with the kitchen.

I mean honestly I used to think people were exaggerating about the whole digital nomad clone thing until I actually went to one of those coworking spots in Chiang Mai. I remember sitting there with my own kombucha and thinking "wait a second, I literally have the same laptop bag as the guy next to me." For real though, that copy-paste vibe is wild, like everyone's wearing the same Patagonia vest and drinking the same GT's while pretending they're unique.

18 bucks for a book only to get a chopped-up Netflix version that skips the whole middle. Streaming execs think audiences have zero attention span anymore. Next time I'll just borrow the book from the library.

Wait, isn't Cleveland in Ohio though?

Hang on, let me push back on this a little. I tried the hand stone route for like six months and went back to my electric sharpener because I was wearing out knives unevenly. You're probably getting a better edge now, but three weeks isn't enough time to see the long term wear. I had a buddy who was a pro chef for years, he swore by the machine because it takes the guesswork out - you can ruin a good blade with one bad angle on a stone. Plus, if you're processing a lot of meat, that extra time adds up. Sal might know his stuff, but hand sharpening is a skill most people won't stick with, and they'll end up with duller knives in the long run.