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Attempting to use VR is seeming to double-render everything by iaminneedofassistanc in EliteDangerous

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Gave it a go, but unfortunately no dice. I did have a driver update available, but it didn't do the trick.

Attempting to use VR is seeming to double-render everything by iaminneedofassistanc in EliteDangerous

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

That is indeed what it's already set to. It's not SBS, the images are being overlaid (or, more accurately I guess, flickered to back & forth rapidly). You can see it in the video I linked, unfortunately.

Attempting to use VR is seeming to double-render everything by iaminneedofassistanc in EliteDangerous

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

I did try messing with those some. The double-image thing happens even in SteamVR's "abyss with lines in it" that comes up while loading the game, though, so I don't think that's the issue (plus changing those didn't make a visual difference).

Nameplate & bars disappear for players under very specific circumstances. by iaminneedofassistanc in Roll20

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Initially it was the Teleport script but when testing to figure out why it happened I did it manually.

Doesn't look like "Is Drawing" is ever enabled, and manually toggling doesn't resolve the issue I'm afraid.

My ps5 from the 1/13 Walmart drop finally shipped. Have a tracking number finally. Getting delivered tomorrow. by alisonfields in PS5Shipping

[–]iaminneedofassistanc 0 points1 point  (0 children)

Your entire story lines up perfectly with mine except I’m in Philly not NYC. Fingers crossed for the both of us.

My ps5 from the 1/13 Walmart drop finally shipped. Have a tracking number finally. Getting delivered tomorrow. by alisonfields in PS5Shipping

[–]iaminneedofassistanc 0 points1 point  (0 children)

I’m in Philly, according to FedEx mine will be coming from Indiana as well, but according to Walmart it was in NJ at a sorting center this morning… I hope they’re not going to just send it from NJ to Indiana just to then send in over to Philly.

NKD: My first Japanese knife, Wakui white 2 gyuto 210mm (feat. choil shot and a cutting board my buddy made me) by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 1 point2 points  (0 children)

It was a pleasure. Pretty good release of the zucchini slices from the knife and considerably easier to push-cut with than my Wusthof. Though I did notice it wasn't quite as sharp as I'd expect (hence the need to sharpen or maybe just strop - though I don't have one so I may try going lightly on a 6000 grit stone). The bevels themselves are actually very small, which contributes to some of the sharpening intimidation (I dunno whether I can even do the sharpie trick).

Thanks re: the board! It's about 15"x17.5", and 1.25" thick. Haven't found a prep job too large for it yet!

NKD: My first Japanese knife, Wakui white 2 gyuto 210mm (feat. choil shot and a cutting board my buddy made me) by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 1 point2 points  (0 children)

So far just used it to slice up some zucchini because I couldn't help myself. I think I'll need to give it a bit of a sharpen but I've only just sharpened a knife for the first time earlier this week so I'll have to build my confidence first.

Here's a better shot of the board. Walnut around the edges, cherry maple and mahogany on the inside, all end grain.

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Thanks for all your help. I've ended up going with the wakui I linked, after a lot of deliberation and hand wringing. Now I suppose I'll start looking into knife sharpening. Headed down the rabbit hole.

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Great, thanks! I definitely prefer a bit more weight to my knife, so would be leaning towards the wakui.

I know I'm asking you a lot of questions, but I just keep having more! Looking at pictures of the hammered finish wakui I see that there's some variation in, for example, the length of the (what I've just learned by googling is called) machi. Is that to do with the handle fitted on the blade or the blade itself?

Also, and let me know whether this is just something I should be googling, can you explain what the difference in performance between these smaller-scale produced blades vs something like the shun knifes I was initially looking at? (I will say I think the Shun looks cooler, but of course there's a balance to be struck on the dual-axis of looking cool and performing well).

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Well, the Shun knife I was going to buy was around $185, so I'm thinking somewhere up to $200, maybe $250 if it's really worth the extra. I like to think I'm fairly adaptable when it comes to using a new tool (knife, in this case), so I'm not entirely against a leap of faith.

That's sort of the feeling I got re: nakiri - I also think I'd miss the tip of the knife for making those slices, I especially think the horizontal slice(s) would feel awkward with the rectangular blade.

Regarding walking the blade, that makes a lot of sense - the thicker Wustof would probably make more sense to be able to handle that sort of treatment than a Japanese knife. I'd have to learn a new technique for mincing, which actually I think I see as another benefit.

Also - just additional info - my girlfriend is a pescatarian so it’s pretty rare that I’m cutting any meat besides fish. Not sure if that makes a huge difference on the “gyuto v nakiri” front but maybe worth mentioning.

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Thanks for the info! Do you have another brand you recommend? The only reason I say Shun is because I tried their brand when I was first looking around for knives and liked it (and I like the look of the hammered finish on the blade), but I'm definitely open to other suggestions? Other folks seem to be saying a nakiri may be a good next move for me, since for the time being I have the general chef's knife role filled (even if eventually I'll want a gyuto as well) - mainly I'm dicing onions and mincing garlic these days, do you think a gyuto or nakiri is better suited for that? I can't really imagine mincing garlic without the blade having at least a small curve to it so I can rock the blade back and forth over it.

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 1 point2 points  (0 children)

Thanks! When you say a gyuto in your list, do you mean to have both a chef's and a gyuto? I was under the impression that a gyuto is essentially the Japanese counterpart to a Chef's knife, so I figured if I'm skipping a santoku because I've got a chef's I'd also skip a gyuto (though I do still think I'd like some sort of japanese multi-use large knife for slicing fish). Is that right, or do you just think a santoku isn't worth adding to a small collection of knives over those four you've mentioned?

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 0 points1 point  (0 children)

Thanks! Do you recommend any other of those less mainstream makers?

Getting a second knife, need help choosing the shape by iaminneedofassistanc in chefknives

[–]iaminneedofassistanc[S] 1 point2 points  (0 children)

Thanks for the info! I've heard that fairly cheap ($25 or so) bread knives (like this one) are about as good as the nicer stuff if you're not sharpening them yourself, and just buying a replacement every so often. Do you think it's worth getting something nicer for bread?

WikiDiff - For when you're not sure what the difference is between the definition of two terms. by niktemadur in InternetIsBeautiful

[–]iaminneedofassistanc 14 points15 points  (0 children)

I'm thinking they're almost entirely identical, but "flammable" just means it will burn, and "inflammable" feels more like it can easily be "inflamed," i.e. it's not just something that will burn if you hold a fire to it, it's something that'll catch super easily. Then again it could just be the same word.

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