$120 a week for a cleaner changed my life, @faith27. No joke. I was spending every Saturday scrubbing bathrooms and mopping floors, now I actually get to relax. Worth every penny not to fight about chores anymore.

Buddy of mine works in graphic design and downloaded a free font pack for a rush project. Turned out one of the fonts had corrupt kerning data that kept crashing InDesign every time he tried to adjust text spacing. He lost about four hours of layout work on a brochure for a real estate client. Now he always opens free downloads in a sandbox file first before touching anything important.

Razors are way more dangerous than people want to admit. One wrong angle and you're chasing a line that's even harder to fix than a guard slip. I've seen guys try to save a fade with a razor and end up taking off way too much hair because they kept going back over the same spot. Clippers might leave a hard line but at least you can see exactly where the mistake is and blend it out with a half guard or something. Razors are sneaky, they take off hair in layers you can't see until it's dry. And if the client has curly or coarse hair good luck getting an even blend with a razor without it looking patchy later.

Yeah but here's the thing I've been wondering about for a while now - how much fat is too much fat? Like you said keeping a thin layer helps the rub stick but I've also had it where I left too much on and the fat cap didn't render down properly and I ended up with that chewy rubbery texture nobody wants. Is there like a specific thickness you guys aim for when you're trimming? I usually go for about a quarter inch but sometimes I wonder if I'm leaving too much or too little on different cuts of meat.

500 trees and still got all ten fingers? Impressive.