BlueFairyPainter

joined 2 years ago
[–] BlueFairyPainter@feddit.de 2 points 2 years ago

I went the easy route and got a Planck EZ because of the plastic case design where the upper part of the case is the plate. It's super lightweight which was my no. 1 priority. I got mine used but if you plan to buy new, it'll be discontinued soon, just a heads-up. I've seen some Planck-style kits on Aliexpress, some with aluminium, some with plastic cases, but haven't tried them myself.

[–] BlueFairyPainter@feddit.de 5 points 2 years ago (4 children)

I use a Planck keyboard which weighs just under 300g with Kailh box switches and XDA keycaps. It's labeled as a 40% keyboard so I was reluctant at first, coming from 65% myself. But since the keys are smaller, especially the space bar, it still has a relatively high number of total keys given the small form factor (there's even space for arrow keys!) and having your layer switch keys right next to the space bar for your thumbs is very comfy IMO. I ended up liking it so much that I use it daily and now I'm wondering what to do with my main keeb. If you're up to trying something new, you can have a look at some layouts. The keyboard looks inconveniently small but once you see the layer layouts, you'll see it makes a lot of sense actually!

[–] BlueFairyPainter@feddit.de 2 points 2 years ago

My first keyboard with standard Cherry MX browns last me a decade despite living with a hairy cat. Whenever I removed the caps, there was quite a bit of dust and hair, but it never got bad enough to affect performance and I cleaned it like once every 2 years? In the end, the reason I swapped it out was because the springs were worn out, not dust. Don't know about water though.

[–] BlueFairyPainter@feddit.de 1 points 2 years ago

I'm more of a carbon steel person but there's no community for it yet from what I've seen.

I first heard about CI/CS through cooking youtubers advocating for them and was pretty much immediately convinced. Our first teflon pan got scratched because we weren't careful enough. Our second one died because of high heat, which was frustrating because those were the best snow peas we'd ever stir-fried, so we refused to buy yet another shitty, shortlived pan. There was a time where we used mostly stainless but that was ultra-sticky. So when I heard about CI/CS, I did the research, decided on CS for completely subjective reasons and haven't looked back on teflon.

We do keep a shitty teflon in our home in case guests come to cook and we don't trust them with our pans.

More recently, we got two enameled CI dutch ovens and they're absolutely lovely.

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