Hold up. It's a pan, not a magic wand. I have rescued a couple old skillets myself and they work fine, but people act like you found the Holy Grail or something. A new Lodge pan for $25 does the same job without the weekend project of scrubbing rust off your hands. The whole "they don't make them like they used to" thing is mostly hype. Old iron might be a little smoother, but it's not going to make your cornbread taste any better than a modern preseasoned one. Glad you saved some money, but let's not pretend it's life changing.

Getting too comfortable with one client makes you lose your hustle and puts all your eggs in one basket.

Seven percent from manual copy? That's wild to me.

Bro you really think 30 minutes is bad? I spent damn near 2 hours on a single chuck trying to make it look clean because i was using one of those weird serrated boning knives my old boss swore by. He said it was the best thing since sliced bread. Turns out the serrations were just tearing up the meat and making a mess. My dad came by the shop one day, looked at me working, and just handed me a standard 6 inch straight flex blade. Night and day difference. I felt like a complete idiot for not questioning the serrated thing sooner but man when youve been doing something wrong for years you dont even realize how much easier it could be. That straight blade just slides right through the fat and sinew, no fighting at all. Now i keep a straight blade in my roll and a curved one for specific stuff like chicken leg quarters but nothing beats a good straight knife for breaking down primals.

Space snowboarder is honestly an upgrade.