That’s true! But we’re talking daily average, most people aren’t using their cutting boards every day.

That’s true!  But we’re talking daily average, most people aren’t using their cutting boards every day.

The linked study synopsis doesn’t explain how they got 500 cuts per day. It seems ridiculously high for an average. Are they assuming it’s stir fry for dinner every night and Denver omelets for breakfast?

Maybe the paucity of links is a subtle “fuck you” to the herbs in charge.

“Our study assumes that the average person makes 500 cuts per day on a board, or over the course of a year, 128,000 cuts. Given those numbers, the cumulative microplastics exposure ranges from 7.4 to 50.7 grams per year.”

yeah i noticed that too, i haven’t cut on mine that much in 2 months. but i also dont cook much.

Man McD’s is good at getting people to do their marketing for them.

Srsly, this decision has got “out of touch dad” vibes written all over it.

Because nothing pulls in the young people like Paris Hilton. 

I’m in awe. I’m going to rejoin Twitter.

I’ve just adblocked the popup. This also disabled the comment section.

Today I learned there is an airport called Marco Polo.

No notes.

wut

Some TVs and receivers also have a “Night Listening” mode which does a similar thing. It’s designed so that the loud explosions don’t wake up your neighbors or sleeping family members, but all it’s doing is compressing the dynamic range so that the dialogue comes out at the same level as the explosions.

Your TV might have a setting called something like “volume leveling,” which is also to change the dynamic range. This is meant to make the quiet parts louder and the loud parts quieter. Sometimes this helps a lot. Sometimes it doesn’t, or it makes it worse. You can experiment and see which is better. On our TV, we…

The other ones I suspect really are contaminated, ones where staff have to add the ice manually to the machines (iced tea brewers too) means there is usually a  bucket and bin to get contaminated and that bin is also often one where staff dip in with a scoop to fill glasses. More touch points increasing the risk. 

Interesting, the last machine we had was a Coca Cola Freestyle machine and there is almost no user cleaning of the internals of that thing.  though looking at the cleaning manual for it, the inside tubes are only cleaned once a year.

A long, long time ago (40 years? 50? I’m old) I was taught to hone my knife as if I were trying to slice a piece out of the steel with it. That made me find the correct angle, by it having the least resistance, and use the entire blade as I moved the knife down the rod, because that’s how you slice.

I am surprised that an article about knife care doesn’t contain a few words about cleaning and storage, the two most common, detrimental, and easily remedied mistakes I see people making constantly. Is this going to be a separate article?