What is PAM in this context?
Pulse amplitude modulation
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saxonww commented on The Trinary Dream Endures robinsloan.com/lab/trinar... · Posted by u/FromTheArchives
Indeed. If you read between the lines that’s clearly it.
And on that note can I add how much I truly despise sentences like this:
> We are hearing from a lot of rightsholders who are very excited for this new kind of "interactive fan fiction" and think this new kind of engagement will accrue a lot of value to them, but want the ability to specify how their characters can be used (including not at all).
To me this sentence sums up a certain kind of passive aggressive California, Silicon Valley, sociopathic way of communicating with people that just makes my skin crawl. It’s sort of a conceptual cousin to concepts like banning someone from a service without even telling them or using words like “sunset” instead of “cancel” and so on.
What that sentence actually fucking means is that a lot of powerful people with valuable creative works contacted them with lawyers telling them to knock this the fuck off. Which they thought was appropriate to put in parentheses at the end as if it wasn’t the main point.
I'm not really disagreeing with you, but I think it's more about salesmanship than anything else. "We released v1 and copyright holders immediately threatened to sue us, lol" sounds like you didn't think ahead, and also paints copyright holders in a negative light; copyright holders who you need to not be enemies but who, if you're not making it up, are already unhappy enough to want to sue you.
Sam's sentence tries to paint what happened in a positive light, and imagines positive progress as both sides work towards 'yes'.
So I agree that it would be nice if he were more direct, but if he's even capable of that it would be 30 years from now when someone's asking him to reminisce, not mid-hustle. And I'd add that I think this is true of all business executives, it's not necessarily a Silicon Valley thing. They seem to frequently be mealy-mouthed. I think it goes with the position.
For those of us who aren't knowledgeable in this field, what happens if you do?
The steel used to make the knives is not always stainless, so it can stain or rust. Even stainless is really just stain resistant.
Dishwasher detergent is caustic and corrosive to steel, so over time it can pit the metal and dull the finish. Handles will swell and become loose or deteriorate, either because of wood repeatedly being waterlogged and dried or just from the heat cycling. A loose handle can be unsanitary, unsightly, dangerous, or all three.
You'll often read that knives in the dishwasher will bang around and that will damage the edge. And that it's more likely you will hurt yourself pulling a knife out of the dishwasher vs. cleaning them properly.
I don't think anyone who cares about the cutting experience would put a knife into a dishwasher.
I'm not disputing that, and it's kind of my point. Most home cooks (I would bet millions) are not worrying about "the cutting experience" when they are making dinner. They are using a knife to cut up vegetables or slice meat or whatever. Then they are putting that knife in the dishwasher. Not all of them, but most.
I think my other points matter more. I think people who are invested in the experience as you suggest care about more than just the edge and finish, they care about the weight and balance and feel as well. I think this knife is probably worse on those qualities.
I don't mean to say this knife sucks or that this guy is dumb. It's a cool knife, and he's clearly not dumb. I just think this is more a passion project curiosity kind of thing than a useful product addressing a large market need. Maybe a future mass market version (cheaper steel, stamped, more contoured handle) would change my mind.
Elsewhere on the thread I pointed out that I'd noticed the video doesn't show anybody doing actual prep; making an easy but deliberate thin slice of a tomato is one thing, quickly dicing an onion or a bell pepper is a very different thing.
To that observation I'd add (h/t my Slack friends) this interesting site Seattle Ultrasonics stood up:
https://seattleultrasonics.com/pages/knife-database
One thing I notice here is that Japanese knives (and my trusty MAC) fare really well on the BESS and CATRA scale, but relatively poorly on the "Food Cutting Rank", which is based on an ad-hoc seeming performance scale of how well their robot fared with a bunch of cutting tests that included stuff like bread and cheese (h/t again Slack friends) --- which nobody uses a chef's knife to cut.
That's a weird scale to plot chef's knives across --- unless the purpose of building that scale was to showcase an electronic knife that does well on tasks people don't normally use chef's knives for, but maybe not as well on chef knife daily driver tasks.
The two things that stood out to me:
"The best tools shouldn't only be accessible to the pros" but his knife costs more than every knife in that database.
The weight is listed in their help articles as 330g. I also think that handle is chunkier than a typical high end chef's knife. It may be easier to cut things with it, but I think your hand and arm are going to get tired of using it more quickly than with a regular knife at ~100g less.
And I realize these fare worse than the high end japanese and german knives, but it's hard to get excited about a $400 knife you can't put in the dishwasher when you can get a perfectly credible fibrox knife for about a tenth of that, which doesn't require charging and can tolerate 'careless home cook' levels of abuse.
On a related note, when I lived in FL, I often saw cars with this opaque plastic cover on number plates. I think these are installed by the drivers so that they can avoid paying road toll (FL has many road tolls). I also noticed that these drivers tend to be more aggressive in driving than others (that's how I noticed their license plates are covered). Will the same punishment be applied to those drivers?