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[Jonathan Johnson]

A famous chef had a little free time and decided to check out an art gallery down the street from his restaurant.

While contemplating one particularly compelling picture, the photographer approached and asked the chef's opinion.

The chef, after explaining how he appreciated the way the light fell on the subject, said "you must have a really good camera."

To which, the photographer began expounding how just the other day he had a most fantastic meal at the chef's restaurant. As the chef beamed with pride, the photographer deflated him with "you must have some excellent pots and pans."

The moral of this story is that it's not the quality of the tools that makes the difference for a finely crafted product, but rather the experience and talent of the person using those tools.

The same applies to every trade, even audio and lighting production. We may like to slam Behringer and drool over Midas, but really it's the person behind the board polishing the performer's sound that creates a memorable experience for the audience, not the equipment. The best tool in incapable hands will never perform as well as the poorest tool in talented and experienced hands.

The best thing any professional can do is pass his knowledge to the next generation. The world will become a better place. That's what I love about professional audio, you who have much more experience than I are more than willing to share. I feel there are no trade secrets here.

[frank kayser]

Had to steal the story...

[Jay Barracato]

On the other hand, the quality of the tool cannot be denied as a factor in the final product, which is why anyone serious about an endeavor buys good tools.

There is something very fundamental about a sm57 that I do not like for acoustic instruments and there are a couple of mics in the same price range I prefer and if you step up to a $300-$500 range a bunch I think are well worth the increase in investment.

I was working with a band in Nashville at one of the music row dives where all the equipment was sketchy. The band was used to a modified one mic technique using condensers and on this small stage the five piece band was sharing a sm58 for harmony vocals and a pair of sm57's for the instruments.

A record exec was there with a friend scouting the band and I made a comment about the mic setup really not doing the band justice.

The friend brought out that tired tag about a poor workman blaming their tools. So I asked if he was a musician and it turned out he did play mandolin professionally.

So I asked what he liked to play and he waxed poetic like musicians do about his custom shop, one of a kind, Gibson. I asked why not just get a rogue, $98, same number of strings, tuned to all the same notes.

Apparently, it turns out the quality of the tool is important when it is something you do and understand, but not as important when it is something someone else does and you don't understand.

[Caleb Dueck]

The gear sets how much potential there is to work with; the tech determines how much potential is realized.

[g'bye, Dick Rees]

The gear sets how much potential there is to work with; the tech determines how much potential is realized.

This statement would be just as true if you juxtaposed the terms "gear" and "tech".  Sort of a logical palindrome....

As to the original story:

In my kitchen I have both cast iron and stainless steel pots and pans.  Some are unfinished, some have enamel coating.  When I have to cook on gas I prefer star burners over rings, but a wood stove is still my favorite cooking surface.  Electric is somewhat like a woodstove now that they have cooktops which let you select temperature intensity by finding the correct spot on the top rather than having a "burner".

I don't have a large assortment of knives, but I have enough to do what I need including my revered chou doi.  I have a good steel to hone them as needed.

There's more, but I think I've made my point.

[John Roberts {JR}]

I don't have a large assortment of knives, but I have enough to do what I need including my revered chou doi.  I have a good steel to hone them as needed.

There's more, but I think I've made my point.

A very sharp knife will remind you that your fingers are just meat that isn't dead yet.

I get by with two decent but not very expensive knives, just sharp enough to cut what they need to easily, but not too easily.

JR

PS: When cutting up very hot peppers, a little oil on your hands will keep the capsaicin from sticking to your skin, but oily hands and sharp knives are never a good combination. 

[Jonathan Johnson]

On the other hand, the quality of the tool cannot be denied as a factor in the final product, which is why anyone serious about an endeavor buys good tools.

Agreed. An experienced professional does understand the value of quality tools, and can demonstrate the difference between poor tools and quality tools. The amateur, on the other hand, may not be able to. Giving the amateur professional tools does not guarantee professional results. Giving the professional amateur tools is still likely to deliver professional results -- within the limitations of the tool.

The experienced professional understands the limitations of poor tools and is usually able to maximize their potential while avoiding their weaknesses. The amateur has a much more difficult time avoiding the weakness.

The professional knows when the tool is inadequate for the job. The amateur still uses a table knife as a screwdriver.

[George Dougherty]

A very sharp knife will remind you that your fingers are just meat that isn't dead yet.

I get by with two decent but not very expensive knives, just sharp enough to cut what they need to easily, but not too easily.

JR

PS: When cutting up very hot peppers, a little oil on your hands will keep the capsaicin from sticking to your skin, but oily hands and sharp knives are never a good combination. 

Actually, you're far better off with a very sharp knife that cuts effortlessly and proper technique that keeps the undead meat out of the way.  A properly sharp knife should cut through a ripe tomato without squishing or sawing at it.  That's one of my basic benchmarks.

[Chris Hindle]

Actually, you're far better off with a very sharp knife that cuts effortlessly and proper technique that keeps the undead meat out of the way.  A properly sharp knife should cut through a ripe tomato without squishing or sawing at it.  That's one of my basic benchmarks.

+3
I only use a couple of knives for all my cooking prep needs, and the wife wonders why I spend more time prepping the knives than I do cutting with them.

[g'bye, Dick Rees]

Actually, you're far better off with a very sharp knife that cuts effortlessly and proper technique that keeps the undead meat out of the way.  A properly sharp knife should cut through a ripe tomato without squishing or sawing at it.  That's one of my basic benchmarks.

The tough part is finding properly ripe tomatoes......

[John Roberts {JR}]

I have discovered empirically that I do not get along with a razor sharp kitchen knife. I will run the steel hone (?) across mine occasionally when it feels like it needs it, but not every time I use it. We have an understanding.


JR

PS: There are two greenhouses in my tiny burg growing tomatoes, but I just buy them canned, already chopped up or crushed.

[Joseph D. Macry]

Great gear is helpful, but I've always said that if you can't mix a passable show with Peavey speakers, SM-58's and a Mackie mixer, you need to work on your skills.

I do a lot of school installs with budget gear. Yesterday I got the following email from an elementary school principal, after reconfiguring their Peavey PR12 speakers with a Drive Rack and new Crown 28M rack mixer, plus a little training:
"Thank you for the work on the sound system.  It made a huge difference....HUGE!   Parents were not rushing and crowding the stage....everyone could hear...the sound was wonderful...it was the first really normal Holiday Program that we have had here in 6 years mainly where we could ALL hear the children singing!!!
Thank you so very much."

Gear: cheap.
Job satisfaction: Priceless.

[g'bye, Dick Rees]

Gear: cheap.  inexpensive, affordable, within budget
Job satisfaction: Priceless.

See also "appropriate".

Ed

[Thomas Lamb]

A famous chef had a little free time and decided to check out an art gallery down the street from his restaurant.

While contemplating one particularly compelling picture, the photographer approached and asked the chef's opinion.

The chef, after explaining how he appreciated the way the light fell on the subject, said "you must have a really good camera."

To which, the photographer began expounding how just the other day he had a most fantastic meal at the chef's restaurant. As the chef beamed with pride, the photographer deflated him with "you must have some excellent pots and pans."

The moral of this story is that it's not the quality of the tools that makes the difference for a finely crafted product, but rather the experience and talent of the person using those tools.

The same applies to every trade, even audio and lighting production. We may like to slam Behringer and drool over Midas, but really it's the person behind the board polishing the performer's sound that creates a memorable experience for the audience, not the equipment. The best tool in incapable hands will never perform as well as the poorest tool in talented and experienced hands.

The best thing any professional can do is pass his knowledge to the next generation. The world will become a better place. That's what I love about professional audio, you who have much more experience than I are more than willing to share. I feel there are no trade secrets here.

100% agree with the theory behind it not the wood it's the craftsmen who carved it. But I've never had a painting a meal or carving leave me stranded at a show. I think most of us can make it sound as good to anyone except those who can tell the difference between 2.00 a foot and 200.00 a foot 12awg the question I still have is what's the longevity?

[ProSoundWeb Community]