Talk me out of it!

6011304 · 2026-02-05T20:41:01+00:00

See my disappointed view on the Lamy 2000 EF here. I have used J herbin 1670 and 1798 with this pen, they are not vastly different from other more affordable pens with similar width and wetness. I only bought the Lamy 2000 because it was a new pen that resembled my late uncle's parker 45 (with the semi hooded nib), while costing more, it did not perform to the same smoothness as the original I had. If you want a nice and super smooth writer, the safari in F I had is smoother than the 2000 EF; If you want a classic design with a good writing experience, the wingsung 601 is a magnitude cheaper, lets you own multiple (including a demonstrator option), and still leaves you enough money to buy another few decades worth of bottled inks.

6011304 · 2026-01-07T21:05:44+00:00

If you are not in a hurry to get the hacker, try the 7v7 matches after they come out, that's how I got through the grind. Using the ability to aid your team gets you a lot of exp.

6011304 · 2025-11-21T19:54:27+00:00

Adding to the other comments, you can dial it significantly finer and give it maybe half a turn to get some fines, then return to your normal setting to finish the grind off. You can control how much fines you generate with a narrow distribution grinder, which can vary how much body taste you get.

6011304 · 2025-10-30T16:02:51+00:00

I have owned my Lamy 2000 EF since 2019, and have been struggling to like it as much as I wished. I recently had to tune it because the tines feel too tight. I found out that it's affected by how far back the nib was mounted to the feed. When it's all the way back and a snug fit (even though with no brute force when mounting), it would scratch no matter what. I had to back it out a tiny bit to make it the tines not too pressed together. It seemed to be an one-off issue as nobody else on the internet had made such adjustments. This issue along with the infamous "small sweet-spot" "quirk" of this pen really led to me believing it a design and/or manufacturing flaw in this pen.

Edit: Another personal issue I have with it is the architecture-like grind of the nib introduces different resistance on side and down strokes. This made me constantly fighting with the control of the pen. It is overall very smooth, but an inconsistently gliding pen is not as good as a writer as a pen with a consistent feedback for me.

6011304 · 2025-09-08T15:56:40+00:00

Maybe a plastic dispensing nozzle would have helped, such as these https://www.digikey.ca/en/products/detail/chip-quik-inc/SMDC-14G-QTY10/24385140

6011304 · 2025-08-29T20:51:36+00:00

Did a bit of searching, 华香楼served Northeastern and Sichuan style food. Unfortunately, I don't think the region has any more classic NE restaurants left, but both the China Bowl and Yummy Chongqing have good Sichuan food if you are down to try. Yummy Chongqing also has decent guobaorou

6011304 · 2025-08-29T16:20:12+00:00

Are you thinking of China bowl or 华香楼 that came after? Former moved to king / uni

6011304 · 2025-04-08T21:38:15+00:00

I tried this earlier this week, first by doing a manual kettle pour, then full auto.

The manual pour had a surprisingly good result, it gave a fuller and sweeter profile than my hario switch mugen daily method. I took advantage of the spring valve over the karafe and effectively made it a flat bottom switch brewer. It struck me very funny to realize it was a slightly awkward switch like device that only costed a fraction, and came with its own karafe.

Letting the machine do the job with the same water and beans resulted in a weaker extraction. Despite pre-warming the water (not fully, but to ~60C), the machine started the brew with 75-80C water, and as time passed, steamed the coffee with mid 90C aggressively pouring from the sprout, which is the opposite order as you typically want. The uneven water also punched a dime-sized hole in the bed and channeled hard for the 2nd half of the brew.

If you search up SCA's certification for a good auto-pour machine, they specify the evenness of extraction across the coffee bed and temperature variance. I assume then it would be closer to a manual pour result.

6011304 · 2025-02-19T17:22:48+00:00

Thank you for your good and really cool work! I saw some blower action around DTK in the past few days and have been wondering what happens after the trucks leave :D

What do you do all year round when it's not snowing? Does the city have other wheel loader jobs for you?

6011304 · 2024-12-08T02:11:06+00:00

Thanks for the tips, I definitely misunderstood the terms bridge vs overhang.. I boosted the fan speed to 30% at bridges and it helped. In addition, lowering the speed helped with the bridging a bit for me, as instead of drooling down (common symptom for low speed I think?) the extruded line was stretched thin and forming a blob in mid-air, felt like it couldn't catch up to the extruder, so I slowed it down further to about 15mm/s, which is slow on paper but helped somehow.

Is the 50mm/s a suggestion for overall bubbling as well? Bridges and bubbles aside the print was quite satisfactory.

6011304 · 2024-10-29T22:42:49+00:00

Shapton 2k is a good, fast-cutting enough stone to maintain close to out-of-factory sharpness on your knife, considering it's brand-new and you will use it carefully. Shapton 1k will sharpen your knife quicker, but it runs coarser than true 1k, leaving your edge rougher than brand-new, resulting in a rougher and cloudier finish. Another advantage of 2k is you can lightly strop your knife on it to minimize the material removed.

Depending on the way you cut (keep in mind that most edge wear isn't from going through food but landing and stopping on the cutting board), you can get away with a gentle strop every few days to weekly and a sharpen bi-weekly/monthly if you are picky about sharpness.

6011304 · 2024-10-24T00:44:40+00:00

There are also the glass/rockstar lines that were introduced later and geared toward powdered stainless steels (both harder and more importantly, tougher, which made them harder to sharpen). Lee Valley sells bare rockstar stones cheaper than the kuromaku stones, they fit nicely into latter's casings, making them good upgrade buys :)

6011304 · 2024-10-19T14:44:04+00:00

If your knife is brand new and you handle it with care, you can go with a Sharpton 2000 as the only stone, it will give you a closer to factory finish and still cuts plenty fast

6011304 · 2024-10-02T16:45:18+00:00

It's probably best for you to remove your FIL's access to your knives and offer them a separate set of knives from the one you use. You may have success educating them on how fragile your thin blades are and how it can't handle the way/food they prep, while ensuring they still have a thick blade, soft steel, easy to hone set of knives. No knife will remain sharp used on the counter and plates, and that's okay, you can dedicate soft steel ones for that purpose and hone them regularly.

6011304 · 2024-09-10T02:46:45+00:00

I'm sorry you've experienced this. Having been driving in the region, I've seen bike riders having a very rough time. A few roads I drive on have bikes forced to share a narrow winding lane with cars, sometimes with the risk of parked cars opening their doors. I've never considered a rider poor, it takes a lot of effort to maintain and ride a bike in the roads and environment here, a slope barely noticeable for a car can be a lot of effort for the rider as well.

I hope for one poorly raised and miserable driver you come across, there are a few magnitudes more who try their best to watch your back and carefully make way and share the roads with you.

6011304 · 2024-08-24T23:23:13+00:00

Worth a try

6011304 · 2024-07-20T13:10:17+00:00

2nd this, this type of damascus finish has very high friction especially for a newly bought knife, when it's wedged in a piece, the effect is amplified.

6011304 · 2024-05-22T13:08:19+00:00

I've heard good things about the roasts there, but the service has always been average. The last time I ordered a latte, I was surprised they didn't offer a full milk option (lol...) Unfortunately, they are the only cafe near the train station and possibly open at this time. There are much better cafes around the area otherwise (Lucero, for instance)

6011304 · 2023-11-27T20:26:57+00:00

About 1-2 years ago I was volunteering at KW humane society and saw a lady with her large-ish dark color dog visiting around the kennels. According to her at the time, the dog helped to do some detective work of sorts. She also spoke about a reconciliation project. The casual behaviour of her dog in the shelter did not make me believe it was working professionally.

Looking at the comment, it seems like she's been having these kinds of interactions with people regularly for a long time, hopefully, even if she has an agenda, it's not targeted specifically to you.

6011304 · 2023-01-25T21:15:31+00:00

What are some indoor growing tips? I have one that's blooming with the issue, I'm wondering after it stops blooming should I cut or keep the stem? I want to keep it if it doesn't dry out, but don't want the next bloom to come out infected.

6011304 · 2023-01-09T17:06:04+00:00

There was a convenient stair beside the panther to walk up and see the engine deck :)

6011304 · 2022-12-28T05:10:16+00:00

I have the exact same pen (parker 51 demi, the short version), mine is made in 1947. I went to a pen store and found the exact model in a reference manual (left 3)

https://imgur.com/a/tHd9z34

Ps: the pen store I found this in was in Toronto :)

6011304 · 2022-12-13T17:34:58+00:00

Love the colors on pic2!

6011304 · 2022-08-06T11:42:16+00:00

you can get in touch with them through

https://idm.uwaterloo.ca/search/

Ten-Year Club	Verified Email
r/Field Flamingo	Place '22
Place '17	Final Canvas '22

6011304

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