For example, I’m incredibly confused about how you’re supposedly to measure liquid laundry detergent with the cap. At least the kind that I have sits on it’s side, so if you measure it with the cap it just leaks everywhere and makes a mess.
Or at my parents house they have a bag of captain crunch berries that has a new design, where instead of zipping along the top of the bag like normal, it has a zipper in the front slightly beneath the top. That way when you poor it you can’t see what you’re doing cuz the bag is in the way. Like what the heck who’s idea was that?
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.
Yeah it’s a difference when it’s a cleaver, something meant to apply raw force, and hence needs a certain weight to be usable.
But a knife?!