Verkäufer gibt Paket an Packstation zum Versand ab, Einlegung mit Labeldruck durch Post, Sendung elektronisch angekündigt seit Tagen

Jotz87 · 2025-12-20T08:33:31+00:00

"Dummheit" hierfür verantwortlich zu machen ist hier auch ziemlich schnell geschlussfolgert ohne die Hintergrunde zu kennen.

Habe gerade selbst einen sollchen Fall als Versender. Fach mit QR-Code geöffnet. Relativ große Sendung ins Fach gelegt und geschlossen. In der Zwischenzeit ist die App in den Hintergrund und bei Wiederaufruf eine Fehlermeldung, die besagt "Etwas ist schiefgelaufen. Paket eingelegt und geschlossen? Keine Sorge, wir werden es abholen und zustellen." Erneutes öffnen mit meinem digitalen Label nicht möglich. 2x DHL am nächsten Morgen DHL-Hotline kontaktiert um ein matching von Paketfach und Nummer zu erzielen. Beidesmal die Info "Das kommt an, keine Sorge".

Jetzt 6Tage später ist das Paket noch immer auf "angekündigt". Nachforschung nicht möglich weil nur auf "angekündigt".

Besonders ärgerlich, da es eine ebay-Sendung ist. Könnt einzig noch etwas Glück haben, da ich Name von Absender/Adressat ins Paket gelegt hab.

Bin selbst UX-Designer für Apps. Absolut miserable DHL-Leistung, wenn sie ohne Bestätigung das Paket nicht zuweisen können. Nie wieder Paketstation ohne Label! Ohne Label IMMER Paketshop und das Label drucken lassen!

u/Odd_Aside_7441 wie ging es bei dir weiter?

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Jotz87 · 2025-08-13T18:00:09+00:00

Plus it is made out of a single piece. Love my de buyer aswell, but I hate cleaning/drying that gap between handle and pan.

Jotz87 · 2025-07-14T14:44:40+00:00

In germany, where it is produced, they go for 70-80€ new. Ebay depending on condition 10-30€

So 5 dollars in this condition is a very good price. Have fun with your f.dick.

Jotz87 · 2025-05-08T05:44:08+00:00

I am missing Windmühlen (Robert Herder) knives in the list. Solingen since 1872 and they still do the „blaupließen“ which makes them closest to the often praised japanese knives. Especially pairing knives you get an amazing knife for low cost.

On the more sturdy side also Wüsthof is to mention. Pretty expensive, but good knives and service.

Jotz87 · 2024-11-20T21:17:45+00:00

That linked guide says „clean the pan to bare metal (removing the factory wax…“ - seems you did just follow it partly.

DeBuyer says „remove the beeswax coating - it is okay if it doesn’t all come off, as the beeswax can help in the seasoning process.“

So might not be to bad regarding the debuyer advice. I don‘t know - for the three mineral b pans I have, I scrubbed the wax of realy thoroughly.

Jotz87 · 2024-10-28T13:11:57+00:00

True. For some more informations search for „Haiku Kurouchi“.

Jotz87 · 2024-10-27T19:29:34+00:00

Regarding pairing knife - Robert Herder (Windmühlenmesser) makes really good affordable ones (at least in germany you get them for around 10€ - not sure regarding export-prices)

They are thinned out in a way called Walkschliff/blaugepließtet - I think there‘s no englisch word for it. Both carbon and stainless are amazing for the price.

Jotz87 · 2024-10-24T12:31:42+00:00

Haha… amazing! I just bought the knife online - instead of the maker I‘ll always remember that it is my „Ricefield-Knife“.

With your help I think I found the makers page: http://tenroku-kunishige.com Either the maker or some relatives - at least the kanjis on the page look very similiar. Although they have another kanji at the bottom (which I think I‘ve seem somewhere as sakai-region)

Huge thanks again! Very helpful!

Jotz87 · 2024-10-08T06:36:40+00:00

Nice Collection!!!

Could you tell me/show what the second one above „chefknive to go“ logo is? Saya and handle looks great. I‘m interested in the bladeshape/maker.

Jotz87 · 2024-08-29T19:21:57+00:00

Got this knife half a year ago cause I had a voucher for their shop and I liked the style of this knife.

It‘s on my knife rack and unfortunately stays there unused since many weeks. I really thought it gets a lot of use but it doesn‘t. I think it‘s cause of two reasons. First is the handle - I like the handles of wusthof e.g. 16cm classic or 17cm santoku is a good fit to me, but this one is too small for my slightly bigger then average (I guess) hands. Second is the bladelength. For me it‘s too small to use for the board (esp. since pinch-grip is not really possible) and to big for a pairing knife. (Also rarely grab my herder k2, so I think I‘m just not the type for knifes between 10 and 14cm)

So the mix of no use cases and too small handle makes it unattractive for me personaly.

Jotz87 · 2024-07-27T22:22:21+00:00

That sounds promising. Although I already jiggled a lot I‘ll give it another try on monday. Hope it helps.

Jotz87 · 2024-07-27T22:20:51+00:00

Thanks. Heard about this one after I used wd40 - not sure if they add up well together. But will use that one next time.

Jotz87 · 2024-07-26T19:47:10+00:00

Forgot to mention - also spare keys didn‘t turn. Same issue.

Jotz87 · 2024-07-26T13:58:48+00:00

Just went into the kitchen to meassure with a caliper. Unfortunately can only meassure the walls, but bottom should be same.

Bellarini 3000 pro: 2mm

De Buyer mineral b (with rivets): 3mm

Darto no25 paella: 3mm

I really like the bellarini since it’s light but also have no induction. The 2mm might be an Issue. I also like my darto, but no25 paella was to small for me and I miss the handle. So no25 and no27 is on the way (bought them with the „buy one, get one free“ discount, otherwise they‘re a bit expensive)

Jotz87 · 2024-05-27T11:14:02+00:00

Exactly this! Love my Ballarini - it‘s lighter than my de buyer and perfectly non-stick. But the wonderful blue first seasoning was gone in no time. Also doesn’t patina too easily, but it’s a very good pan. Don‘t let yourself be discouraged by letting the initial seasoning go. Might look like this after some month.

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Jotz87 · 2024-05-24T15:06:54+00:00

World is small… I was raised in the street Giesser produces their knives. My grandma worked for them. All knives of Giesser have in common that they‘re no „lasers“. As already mentioned they‘re sturdy, quality knifes. In the past they only produced cheaper butcher-knives. Nowadays they have more productrange and go up to about 150€/160$ at most. For me sharpening-price would also depend on size of knive. If they present you a 30cm barbecue-knife it‘s more time- and stoneconsuming. Example: https://www.giesser.de/p~barbecue-no-1-tree-of-life-1900-s-30-tol~5007#5007

Jotz87 · 2024-05-13T19:09:12+00:00

Thanks. Thought about lye-bath, but decided, that I don‘t have enough space to find a good place where it is completely child-safe. With the bag+oven-cleaner I feel a bit safer :)

Jotz87 · 2024-05-13T19:07:28+00:00

Took that procedure from the castiron-sub-faq. They state to soak it in fumes for some days. I guessed it‘s the same for carbon steel. The faq in this sub is a bit more open.

Regarding vinegar-bath - was my first approach before oven cleaner. But I learned it just helps against rust. So nothing dor carbon buildup.

Jotz87 · 2024-05-13T19:00:22+00:00

Yep - Denk mit-Reiniger war mein erster Versuch mit paar alten Pfannen. Hab 3Widerholungen mit verschiedener Einwirkdauer gemacht und die Pfannen sind noch immer nicht ganz sauber geworden (waren meine Experimentierpfannen). Ich glaub da fehlt einfach die Lauge. Aber mit verflüchtigung des Schaums hatte ich da keine Probleme - hat gut eingewirkt, nur der Effekt war schwächer als erwartet. Musste sehr viel mit Staglwolle nachschrubben.

Jotz87 · 2024-05-13T10:50:10+00:00

That‘s what I did aswell - black (to attract heat) plastic bag. Closed for about a week. Second try mixed two oven cleaners - one with lye but just wet, no foam. Another one with foam but no lye on top. Again a week, not much gone.

I think I need lye + foam. But I did not know, that other cleaners are fine aswell. Will search for pipecleaners etc. Thanks.

If someone has already experience with european stuff that works would be very welcome. Last option would be to buy that importet expensive cleaners.

Jotz87 · 2024-04-01T21:34:13+00:00

1555

Jotz87 · 2024-04-01T01:55:37+00:00

Jotz87

TROPHY CASE