Overtime, our kitchen knives. Knives need to be thin, as thinner knives cut through ingredients more easily. Today’s knives are designed instead to be marketed. Something incredibly thick, and sturdy, to make it feel “premium”, when all its doing is tiring you out, since using a heavy knife gets exhausting, especially when its so thick it wedges in ingredients.

Vintage European knives are slim, and almost petite, because they knew how to make a good knife, in the same manner japanese knives are ground extremely thin, sometimes thinner than a postcard.

How to run away from an abusive home.

I was already planning to run away from an abusive home.

This is horrifying