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02-04-2009, 09:09 PM
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#1 | | | | | | | Sous Chef
Profile: Join Date: Dec 2004 Location: USA
Posts: 747
| | Knife Forum Sticky?
I have a suggestion to make: how about we consider a knife forum sticky? I dunno if anyone has noticed but we end up with about a zillion posts per month that all ask what brand of santoku/chef knive/bread knife should I buy? Or what is a good sharpener for my XYZ Supertoku knife set? Obviously this is the internet- there are new members signing up every day and even established members that don't think to use the Search feature. I love knife discussion and I do my best to answer any and all questions that arise there but it's exhausting to try to respond to the 20th "what knife should I buy for cooking at home?" thread in the same week!
I'm sure that between Buzz, DrThunder, SShepherd, jpaulg, AllenOK and the rest of us knifegeeks we could come up with a series of decent primers that could answer 80% of the nOOb "what should I buy" questions with one stop.
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If we're not supposed to eat animals, then how come they're made out of meat?
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02-04-2009, 09:16 PM
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#2 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2007 Location: Mooresville, NC
Posts: 3,102
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I've been on "several" boards (quotes being an indicator that that's a COMPLETE understatement) and I can tell you from serious experience, stickies don't work. Most people see them once and then ignore them. Posts will come, posts will go. People like to post and ask questions, specific questions. If a new thread doesn't hurt the board there's no reason to say "don't post here, post there", IMO. Also, a lot of newbies don't understand sticky threads so it defeats the purpose.
If so many threads of "one nature" bother you, you don't have to answer, it's that easy.
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02-04-2009, 09:35 PM
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#3 | | | | | | | Sous Chef
Profile: Join Date: Dec 2004 Location: USA
Posts: 747
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I dunno, my experience is a bit different I guess. I'm either an Admin or Mod for two different sites (as well of a member of God-only-knows-how-many more) and I've had reasonable luck with them. If nothing else a sticky provides a good link source; if Mr/Mrs nOOb still asks a question that's been stickied it's a lot easier to link or say "check the sticky" than it is to answer it again or sift thru the forum (like the OP should've done in the first place) to find it.
Obviously I could just refuse to help but I think the sticky would be at least somewhat helpful given the minimal effort required. At first blush I can't see any downside to it.
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If we're not supposed to eat animals, then how come they're made out of meat?
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02-04-2009, 09:41 PM
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#4 | | | | | | | Certified Master Chef Site Administrator
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,594
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We will take your suggestion into consideration. The only downside I see is people will be posted in the Sticky and STILL won't search it to find the answer...right back at square one i.e., asking the question anyway.
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kitchenelf
Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy | | |
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02-04-2009, 09:51 PM
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#5 | | | | | | | Sous Chef
Profile: Join Date: Dec 2004 Location: USA
Posts: 747
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Fair enough, and thanks for considering my suggestion. If we were to implement it I'd suggest placing the Stickies right at the top of the Knife Forum. If people choose to ignore them, so be it. But if they want to avail themselves of them they'll have a lot of good info at their disposal.
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If we're not supposed to eat animals, then how come they're made out of meat?
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02-04-2009, 10:04 PM
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#6 | | | | | | | Executive Chef
Profile: Join Date: Mar 2008 Location: Kingston, Ontario
Posts: 1,313
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I think that the world of cooking is so vast that even a general Knife thread would get into so many different discussions over the life of it... that it would be impossible to find one single answer anyways. Might as well just have someone bring up the question as it comes.
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02-04-2009, 10:09 PM
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#7 | | | | | | | Certified Master Chef Site Administrator
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,594
| | Quote:
Originally Posted by Rob Babcock Fair enough, and thanks for considering my suggestion. If we were to implement it I'd suggest placing the Stickies right at the top of the Knife Forum. If people choose to ignore them, so be it. But if they want to avail themselves of them they'll have a lot of good info at their disposal. |
You are welcome. And Stickies always go at the top and stay there.
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kitchenelf
Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy | | |
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02-04-2009, 11:10 PM
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#8 | | | | | | | Senior Cook
Profile: Join Date: Nov 2008 Location: San Jose, Costa Rica, Central America
Posts: 240
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Originally Posted by Rob Babcock I dunno, my experience is a bit different I guess. I'm either an Admin or Mod for two different sites (as well of a member of God-only-knows-how-many more) and I've had reasonable luck with them. If nothing else a sticky provides a good link source; if Mr/Mrs nOOb still asks a question that's been stickied it's a lot easier to link or say "check the sticky" than it is to answer it again or sift thru the forum (like the OP should've done in the first place) to find it.
Obviously I could just refuse to help but I think the sticky would be at least somewhat helpful given the minimal effort required. At first blush I can't see any downside to it. | I like the idea of a sticky, Rob, but please don't consider refusing to help. I don't post often on the knife threads but am also something of a knife geek and really enjoy reading your posts. I almost always learn something from them.
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"I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember — it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own." - James Beard
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02-04-2009, 11:54 PM
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#9 | | | | | | | Sous Chef
Profile: Join Date: Dec 2004 Location: USA
Posts: 747
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No, I won't refuse to help. But I'm a full time student and I'm just starting a new full time restaurant job, so I don't have time to answer the same question over and over and over and over and...
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If we're not supposed to eat animals, then how come they're made out of meat?
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02-04-2009, 11:57 PM
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#10 | | | | | | | Certified Master Chef Site Administrator
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,594
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Just post links to the answers!!
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kitchenelf
Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy | | |
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