(Part 2) Best products from r/ArtisanVideos

Firstly, thanks for including the Chet Atkins clip. That's a great piece that I hadn't seen before. You are correct in understanding my comment to be specifically about the tapping technique that Hedges, and others began to use. Certainly (and thankfully) fingerstyle has been around for much longer. I'd say that the invention of electric guitars (more specifically, pickups and microphones) made this particular "Hedge" style possible. The clarity with which we can hear the hammer-ons and body taps just would not be possible without those technologies. I believe that Hedges primarily used a Martin guitar that was rigged with unique arrangements of microphones (in the body of the guitar) and pickups under the saddle). He also played a harp guitar, which was just wild in and of itself.

For those interested, I once bought a book of Hedges' transcriptions/tablature called Michael Hedges; Rhythm, Sonority, Silence which was fascinating, and near impossible for me to play. I marveled at some of the symbols he needed to create to represent the techniques he innovated. One unique thing, I recall, is that in the notated tablature, he would follow the indicated note (number) to be played with a long red line that was to signify how long the note should sound before you should stop that strings sound by touching it with a free finger. Said another way, not only did he notate when to pluck a string to make it sound, he also indicated exactly when to dampen that string to stop its sound. The analogy used was that you would not want to treat a guitar like a piano that had its sustain pedal pushed down all the time....letting the notes just ring out continuously. I had never thought about that, in regards to guitar. Made it a lot more complicated to play, but a lot cleaner sound emerging from the instrument as well.

Hope that above paragraph made sense!

Wikipedia, the source of truth. hahaha
Splatter paint, a urinal, ancient cave painting, and the art of a tumbler selfie.
The art of war. Make art not war.
Go read A Picture of Dorian Grey and learn about art. It is considered to be one of the greatest books about art, written by one of the great art definers.
''All art is quite useless'' -O. Wilde
Your beloved wiki saves the day.
You can then move on to the Duchamp biography here
Then you can look into Roy Neuberger and his revolutionizing of the business of modern art.
http://en.wikipedia.org/wiki/Roy_Neuberger
Most people who act like they know about 20th century art have never heard of him.
Another 20th century milestone revolves around Jean Dubuffet and his advocacy of ''art-brut'' or primitive art, especially the art of obsessives and the mentally ill.
He built a whole museum, and revolutionized the attention that outsider art gathers today.
Does the Museum of Modern Art in NYC understand what I'm talking about?
Art Brut- Term used from the mid-1940s to designate a type of art outside the fine art tradition. The commonest English-language equivalent for art brut is ‘Outsider art’. In North America, the same phenomenon tends to attract the label ‘Grass-roots art’. The French term was coined by Jean Dubuffet, who posited an inventive, non-conformist art that should be perfectly brut, unprocessed and spontaneous, and emphatically distinct from what he saw as the derivative stereotypes of official culture. In July 1945 Dubuffet initiated his searches for art brut, attracted particularly by the drawings of mental patients that he saw in Switzerland. In 1948 the non-profit-making Compagnie de l’Art Brut was founded, among whose partners were André Breton and the art critic Michel Tapié. The Collection de l’Art Brut was supported for a while by the company but was essentially a personal hobby horse of Dubuffet and remained for three decades an almost entirely private concern, inviting public attention only at exhibitions in 1949 -Paris, Gal. René Drouin- and 1967 -Paris, Mus. A. Déc.-. In 1971 Dubuffet bequeathed the whole collection to the City of Lausanne, where it was put on permanent display to the public at the Château de Beaulieu. At the time of opening , the collection comprised 5000 works by c. 200 artists, but it grew thereafter.
Art is impossiblke to define, just like virtue. Which art works have virtue?
There is no consensus, beyond elitism and ignorance.

This is an honest and correct answer, unfortunately hidden behind my RES filter that hides comments with too low a score. So here's an upvote for you. I enjoy Valentina's videos but she wouldn't be mentioned in any conversation about the best pianists alive today.

I think many people, including myself, would pick Martha Argerich as the most skilled pianist alive today -- I see you mentioned her above, too.

EDIT - I see others below have mentioned Argerich, too. For those who don't know her or who have not heard her Rach 3, here's a good album to check out what we're talking about. It's not the greatest Rach 3 ever recorded, but it's up there, and is certainly one of, if not the fieriest ever recorded.

Korean soy sauce is miles ahead of the stuff you get at the grocery store in the US. I'm sure the same could be said about real Japanese and Chinese soy sauces as well. SAUCE!!! This was the staple while I was over there, but there were entire aisles dedicated to soy sauce. I've had minimal experiences with Japanese and Chinese soy sauce. I really only had Kikkoman before I went to Korea. It's a good soy sauce. Gets the job done. Korean sauces have a more earthy flavor and they're definitely stronger in saltiness. It's definitely worth a try! *edit - accidental wrong link!

When I was doing it I had a big studio at my college. We had a big wide but shallow bath of water with a small amount of sizing dissolved into it, and could repeatedly ‘rinse’ it in there to add more sizing.

I always printed with wetted paper because I like the deep impressions it would leave. Might not work well with the banana leaf style brayer. But it’s so nice using a heavy paper IMO.

I have this book and it’s amazing- goes over papermaking techniques and properties and has samples of paper inside! Highly recommended. The Book of Fine Paper https://www.amazon.com/dp/0500018715/ref=cm_sw_r_cp_api_P87UBbMY2YATY

The closest I could find on a cursory google search with the parameters of 'whagon wheel' and 'reading rainbow' show that there was an episode (season 2, episode 3) called Ox-Cart Man, in which:

> Levar visits Old Sturbridge Village in the Commonwealth of Massachusetts.

The synopsis of the episode seems to deal more with day-to-day life in the colonial era / 1800's than to wagon/buggy wheels specifically, but there is a brief period where Levar works with a blacksmith.

TV.com jumps from season 1 to season 4. Amazon has many episodes from various seasons available through Amazon Prime, but season 2, episode 3 is not among them.

Needless to say, I tried, /u/Kaneshadow . I hate getting the fleeting itch of a half-remembered thought in my head, as well.

Now, if we're stuck solely on PBS, and not Reading Rainbow, I can almost guarantee you that during the period the initial Reading Rainbow (I love the fact that it's back, and I can say 'initial') aired, 1983-2006, there was a show called The Woodwright's Shop created by Roy Underhill that displayed wagon wheel construction. In episode 88 (season 5, episode 510 (5(10))), the description reads:

>We head back to Colonial Williamsburg where Roy visits with master wheelwright Dan Stebbins to discover the mysteries and realities of making wheels for early American wagons and carts.

This episode aired in 1985. The Woodwright's Shop still airs, and has a Webpage for season-by-season viewing, but sadly the earliest season available is 2006-2007. I can find no other FREE available means to watch the 1985 episodes. Amazon has the 'classic episodes' 1985 dvd available available on DVD, although you may be able to find it via DVD on shop.pbs.org if your ability to search is more refined than mine was.

:::
10 minutes later, and a google search for 'Dan Stebbins wheelwright'

HAH! Just kidding; I totally found a good chunk of the 510 episode located HERE on a popularwoodworking website. Does this jog your memory?

Good, sharp knives dont have to be expensive.

Ceramic: https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Professional/dp/B0017U3UA4/

Steel: https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/

Slightly more expensive steel: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/

Ceramic is suuuuper insanely sharp and holds an edge for a very, very, long time if treated properly. It is however possible to break the blade with a sharp impact or drop. Not really feasible to sharpen at home. Kyocera does offer free lifetime sharpening if you pay shipping though.

Steel is nice because it's easy to sharpen at home with a little practice. I actually really enjoy sharpening my steel knives now that i am comfortable with the process. It's very zen. You'll just need a decent water or oilstone and some patience to learn.

One of my favorite textbooks from my engineering degree is Fundamentals of Machine Component Design. I think the stuff in it would be super relevant to the kind of work you do as well, especially chapter 2 (Load Analysis). That's the kind of stuff that would allow you to calculate what size of steel box tubing you needed to make the fertilizer buggy's front fork, or what size cross section you would want for the front frame to minimize bending while in use (while conserving materials and weight).

I'm sure you could find a PDF of the book online (yarr harr) if you were interested. I'm not sure how hard it would be to jump into on your own, but you seem to already have a good intuitive sense of how materials and machine elements behave.

Once you get to the point of being able to whip out a quick +-20% engineering calculation for things you'll find yourself using it everywhere; it saves you from overbuilding all the time and lets you focus on the areas that will see the highest stresses. It's also awesome because you'll never have to guess what size bearings or chain and sprockets to buy for a given project, you can whip out a pen and paper and figure it out in two minutes.

the one i got was 35$. i've had it since march. i fly mostly indoors though. since these are so small, the wind can really take them away from you.

link to the one i have.

Most of /r/quadcopter would probably recommend Hubsan brand quadcopters. Good luck! Happy Flying!

It’s a mechanical pencil lead pointer. Like a sharpener for the 2mm drafting pencils. (I know they don’t use lead, it’s what they still call them). There’s a file like material on the inside wall. When the pencil is spun around, it finely grinds on the wall to make a point.

This is a newer version: Staedtler Mars Rotary Action Lead Pointer and Tub for 2mm Leads, 502BKA6 https://www.amazon.ca/dp/B002EL9J50/ref=cm_sw_r_cp_api_rCpMBb6F2KNR4

The old ones like that are pretty hard to find.

Cheers

>Sous-vide cooking calls for some quite expensive equipment.

Sous vide can be done nearly free at home on a stovetop using a pot and a zip-loc bag, or a variety of other techniques, using some readily affordable options.

>Also, the recipes you'll find in cookbooks (and thus on the internet) are usually simplified.

Usually does not mean always. You can find the full-scale recipes if you're interested. There are plenty of resources out there for everything from stocks and sauces to molecular gastronomy, and there are plenty of people out there with sufficient time.

You might not be able to do it consistently, on a daily basis, in a timed manner, to serve multiple seatings with multiple entrees per night, which is where the skill of a professional chef comes in, but given a little practice, you can probably cook just about any single meal well enough to satisfy yourself and friends, for a tiny fraction of the cost.

TL:DR - Again, you can simulate (if not perfectly replicate) just about any meal offered anywhere given a little time and ingenuity.

I don’t have crazy expensive hear but I use something very similair for my kitchen and tool knives, I’ve seen this recommended on reddit for folk in the US as a beginner stone that’s not too expensive. You can have a pretty big range of prices depending on how ‘artisanal’ you want to get my one like this has treated me well. A honing steel is good to have as well and just run it over that a few times before some serious chopping and then over the stone when it’s really running a dull edge



https://www.amazon.com/Whetstone-Sharpening-Stone-1000-4000/dp/B01FXK7XF6/ref=lp_14748579011_1_9?srs=14748579011&ie=UTF8&qid=1499024495&sr=8-9

This style of canoe was the origin of the more durable wood and canvas canoe. In his [book] (http://www.amazon.com/The-Wood-Canvas-Canoe-Construction/dp/0884480461) Rollin Thurlow details the construction and history of the wood and canvas version and relates it to these old bark canoes.

I know this is only semi-relevant, but I really like wood and canvas canoes, and if anyone is interested in making their own canoe, I highly recommend this book

I'm a sharpening hobbyist too, and also own & use diamond stones (DMT), diamond rods (DMT), ceramic rods, Japanese water stones, the Lansky kits, and the Apex Edge Pro kits. For me, the Apex kit (applied patiently!) gives the closest approximation of a perfect & polished edge.

But in the kitchen I use and love a Chef's Choice "1520 Angle Select" motorized sharpener. It produces a wonderfully sharp (paper test, shave test) edge, either at 15 degrees for Japanese knives, or 20 degrees for German / American knives. It's fast, damn fast: 20 seconds from miserably dull to ninja sharp. The calm, relaxed, 5 minute manual sharpening process is, for me, incompatible with cooking. I prefer to run the knife thru the Chef's Choice and get on with the job ... which probably includes chopping & mincing, activities that dull an edge rather quickly.

Put a Mac knife or a Shun knife thru the Chef's Choice 1520 (at 15 degrees) and slice a tomato: you'll experience scalpel bliss. And, oh by the way, the 1520 can sharpen single bevel Japanese sushi knives ("Yanagi") too. I use it to sharpen this one by Global

This video has some great info: https://www.reddit.com/r/ArtisanVideos/comments/4kn880/david_bull_remembering_a_carver_ito_susumu_2835/

And there's also a documentary about him: https://www.amazon.com/Art-Game-Ukiyo-David-Bull/dp/B078PKZ413/ref=tmm_aiv_swatch_1?_encoding=UTF8&qid=&sr=

He also has a series on his channel called "Beginnings" that talks a lot about his getting started. He is such a wonderful calm person.

A bit heavy handed maybe, but let me go over all your points. Sorry if I was rude but you said all of this with confidence and it just isn't right.

In Canada at the very least, using a beer glass to shake with just isn't at all standard or typical. I'm assuming this is true of at least the metric world, probably the US as well. Typically bars that choose to use glass shakers use a glass specifically designed for that purpose, and they are very thick. Here's an example, it even says "Solid stainless steel cup and robust thick glass."

>Also, you need more than a slight tap to lock them in place.

You don't need to tap them hard. Maybe you do if you use beer glasses, but with standard shakers you don't.

>Using to little force and having a glass fly out and break on your well... have seen it happen.

You should shake with a hand on each glass anyways, so they shouldn't go flying. Do you shake by only holding one of the glasses? This might explain why you feel the need to couple them with more than a light tap. The only time you wouldn't use two hands is if you're shaking two shakers at once, and in this case you should hold the pair with two fingers on each cup. This way even if they decouple they don't go flying. This is pretty unnecessary anyways, and you should probably just shake them one at a time.

I don’t doubt that you’re a good bartender, but what you said is only true to your bar in particular.

Tempering Chocolate is a pain in the patoot! My boyfriend and I have a really great book on it that describes the process super well. I recommend it.

http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&qid=1348948782&sr=8-1&keywords=chocolates+confections

You can read his book, One Man's Wilderness. I loved it. It's a compilation of his journal entries from when he was in Alaska.

One man's wilderness - an Alaskan odyssy is tremendous. It's not written like a story though. Dick wrote in a journal everyday as part of his work for the national park service documenting things like temperature and snow pack depth. He would also document animals and their migration patterns. This book is excerpts from those journals and put together in chronological order, a highlights if you will.

Really really good read.