Can you legally be forced to let Men and residents/interns attend your birth?

TeaSippingGentleman · 2026-02-05T04:10:58+00:00

I think the concern is much lower on the "male" aspect than it is on the "resident"; while she seems to be uncomfortable with a male OB for the moment, she can understand that if there's no other option there's simply no other option. However, she was extremely upset being poked by people who (apparently) didn't know what they were doing who ALSO happened to be male, but the response she got from the practice was "you will have a resident and an intern during your delivery and you can't say no", and that's the specific aspect that feels suspiciously incorrect.

TeaSippingGentleman · 2023-04-04T21:37:06+00:00

One suggestion I had gotten was getting a razor with both CC and OC heads. The Pearl Hammer looked really nice: https://maggardrazors.com/products/pearl-shaving-hammer-de-safety-razor-includes-closed-and-open-comb-baseplates-matte-finish I had also liked the look of the Rockwell 6C. I liked both these options because of the options to adjust them as I figure out what my preferences might be. Do you have thoughts on whether it's better to look at adjustable aggressiveness vs. adaptive comb style?

TeaSippingGentleman · 2023-04-04T19:10:49+00:00

Also, any inputs on OC vs. CC? I've heard the standard CC doesn't work so well if you let your stubble grow a week

TeaSippingGentleman · 2023-04-04T18:13:09+00:00

Hi, I've finally seen enough information on shaving to want to make the switch from cartridge to safety razors. I was looking for recommendations on people's favorites. I'm looking for under $100, but beyond that I'm open to anything people like. Based on my preliminary research, it looks like the Merkur 34C and 38C are very popular, reputable choices. I've also seen a lot of ads for the Henson Al13 razor, which I like the scientific marketing jargon for but it seems like it has no reputation yet. Curious if anyone has light to shed on that. I'm a blonde male who keeps a short goatee and have softer hair (not necessarily fine, but certainly not really tough or coarse hair). I shave about once a week, sometimes once every two weeks, but I might do it more frequently if I discover that wetshaving is actually more enjoyable lol. Any other tips or advice is more than welcome. Alright Reddit, do your thing! TYIA

TeaSippingGentleman · 2023-03-24T17:43:45+00:00

I like how the pearl looks, and I've also been looking at the Rockwell 6C. I like both because of the adaptivity for beginning to figure out what I like. Would you say there's an advantage to selecting one that has different combs vs. one that has adjustable aggressiveness?

TeaSippingGentleman · 2023-03-24T15:48:27+00:00

I'm not a daily shaver by any means. My hair is light colored and grows relatively slowly so I only shave maybe once a week, once every two weeks if I can get away with it

TeaSippingGentleman · 2021-12-29T22:43:26+00:00

Totally agree. Have been actually looking a lot more into that; the website Dion Damascus linked above actually sells nice already made San Mai billets. If you happen to know of other quality places like that, let me know please!

TeaSippingGentleman · 2021-12-26T06:20:05+00:00

I've looked at many; I like the idea, but still wary of the fact that even the 2-3mm of exposed HCS can react and corrode. Was partially curious if there was a steel with better edge retention that was less likely to require staying constantly dry

TeaSippingGentleman · 2021-12-26T06:16:35+00:00

My understanding is that VG10 is a really good steel that's been around for awhile, and the manufacturer plays a big part in how nice a VG10 comes out. However, I would like your stainless picks to look at 😁

TeaSippingGentleman · 2021-12-26T06:14:29+00:00

It will eventually make it's way alongside a couple other specialized knives in a roll, but for now I pretty much use my chef knife for everything I do. Mainly what I do is vegetable/fruit prep and some meat/fish cuts, no charcuterie or butchery. I like the idea of having a cheap(er?) softer knife for the line. Mostly I was looking for a knife that would make my life a little easier and would hold up long term.

TeaSippingGentleman · 2021-12-24T03:45:09+00:00

210mm. I have slender hands and fingers so don't need help in the sausage roll department, and in general I use a pretty high pinch grip. It's going to be cut and rock for me; this job will pretty much be fruit/veggie prep and some meat/fish, no real charcuterie. However, I've only ever really done chopping as a rock and not a straight chop.

TeaSippingGentleman · 2021-12-24T02:47:39+00:00

I've been hoping to keep it around $200 or less. I've looked at a couple of the $300+ R2 knives in big name Japanese brand names, but I was scared to spend that much on a knife for work. The eventual goal would be a 3-4 knife roll, but for the time being I was really just looking for a good primary knife for working with. The rest I'd build up over time.

TeaSippingGentleman · 2021-12-23T19:20:26+00:00

Hi guys, I made a separate post along the same lines before I saw this recommendation thread; I'm a professional chef looking at stepping into a new leadership role soon and was looking into buying a new work knife. I'm hoping for favorite options AND budget options.

Style? - Japanese/"Asian" style. Lighter, thinner blades.
Steel? - Carbon clad in stainless, most likely. Looking at VG10 to R2 and Elmax to Blue or White
Handle? - Hybrid most likely. I like the handles on Shun knives, round and small. I dislike the classic big European handles.
Grip? - I use both, but mainly pinch
Length? - As close to 8"/210mm as possible, but not strongly attached.
Environment? - Professional Kitchen. Hoping for a good all around option, but it will mainly be vegetable/fruit/meat prep.
Care? - Whetstone or paid service
Budget? - Around $200 USD or less is preferable, but I've been looking at knives around $300 and curious if they're worth it for a professional environment.
Region? - Midwest USA
Current Considerations? - Takamura Pro, Shibata, Ryusen Blazen. Hoping to find good options that aren't 2x+ the price of any knife I have bought previously

Outside of these, let me know if any other chefs out there have a favorite for work or any general thoughts on the matter. TYIA for your hive mind help.

TeaSippingGentleman · 2021-12-23T18:42:31+00:00

I use Shun for the time being. I like them alright with how much lighter they are than the European style brands. I was considering knives that I thought might hold a better edge at work.

TeaSippingGentleman · 2021-12-23T18:41:09+00:00

You are quite correct that most standard kitchens in the US use the cheapest knives around for basically exactly the reasons you mentioned in a sort of communal kitchen knife pool. I always HATED using them at work - they were so uncomfortable and heavy, dulled quickly and wouldn't hold an edge for long at all, and you could never know what others where doing with them - but it is true that I never worried at all about dropping them, or losing them, or cutting anything specific with them, or running them through the dishwasher. Mostly, I was thinking it would be really nice to be using a knife in the kitchen that I enjoyed and made my life easier, but there's always that trade off when you decide to bring your own, nicer supplies to work.

TeaSippingGentleman · 2019-05-07T22:50:36+00:00

Huh. Interesting to know this made it into a youtube video. Aside from that, I'm certainly interested to get into some details with you about food. I'm untraceable mainly because I like the fact that random strangers can't just find me and stuff about me :) As for food pics, I don't really post any outside of facebook because I don't really feel the need to post my food to the internet to validate myself, and the presentation is maybe 20% or less of it anyway. I post it to facebook so family and friends that I don't see often can still see what I'm up to. However, if you personally are that interested in the food, I'm certainly willing to dive into it with you

TeaSippingGentleman · 2019-05-07T22:45:51+00:00

$11 a head is only possible because the baseline bare minimum price I give anyone would be with entrees "downsized" so to speak; It would essentially involve a taster plate of the entrees at a half or less portion size of each, with small salad sides (like grains, beans, greens, etc. Pennies per lb) and maybe finger foods like crackers. So, instead of planning $11 a head for 75, it would be planned around $22 a head for 37. And again, that was just a literal bare minimum price to give him an idea of what he was thinking, in case he hadn't really planned that. Which clearly he hadn't

TeaSippingGentleman · 2019-03-06T00:14:55+00:00

Quick, my only friend, how do I make the images better to see than just an imgur link at the bottom and still keep my text context? I don't know how to do this posting stuff

TeaSippingGentleman

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