Guess @caseys30 it might depend on the type of rice too, like sushi rice needs a totally different method than basmati or jasmine. I mean, I used to think all rice was the same until I tried making paella and it came out mushy. Idk, maybe the whole "measure with your knuckle" thing works but only if you live somewhere with consistent humidity or altitude.

Man, I feel your pain on this. Silver is just brutal sometimes, especially on those newer Hondas with all the metallic flake.

Starting a restaurant with no experience"? Bruh that's literally insane. Who actually does that and thinks it's gonna work out?

Man people get real deep with this stuff lol. I know a guy who swears by "take your time to go fast" and it sounds clever but half the time he's just slow and still messes up. @aaron677's grandpa had the right idea with measure twice cut once because that's actually practical. Speed vs accuracy gets blown out of proportion in most trades especially for a quarter crack repair where you're gonna be filing and refiling anyway. Overthinking a simple rasp job isn't gonna make you a better farrier.

In my experience, that approach has saved me from a lot of headaches. I used to try and do everything at once, putting out a ton of stuff just to keep up. But it always ended up feeling rushed and half-baked, and people could tell. Once I started slowing down and really focusing on one thing at a time, the feedback got way better. Your mileage may vary of course, but for me, putting out one solid piece that actually helps someone beats ten mediocre ones every time.