Praise Idleness@sh.itjust.works to Ask Lemmy@lemmy.worldEnglish · edit-25 days agoREMOVEDopensource.orgexternal-linkmessage-square226fedilinkarrow-up1253arrow-down18file-textcross-posted to: world@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldasklemmy@lemmy.worldworld@lemmy.worldworld@lemmy.world
arrow-up1245arrow-down1external-linkREMOVEDopensource.orgPraise Idleness@sh.itjust.works to Ask Lemmy@lemmy.worldEnglish · edit-25 days agomessage-square226fedilinkfile-textcross-posted to: world@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldworld@lemmy.worldasklemmy@lemmy.worldworld@lemmy.worldworld@lemmy.world
minus-squarePiemanding@sh.itjust.workslinkfedilinkarrow-up7·2 months agoI have one of those Japanese nail clippers. I’m wondering how they make it cut so softly. Like even if it didn’t eat the nails they wouldn’t launch. Best clippers ever, even if it’s harder to get the edges.
minus-squareUnderwaterbob@lemm.eelinkfedilinkEnglisharrow-up8·2 months agoPretty sure they’re just incredibly sharp. The Japanese like to sharpen things.
minus-squareLedivin@lemmy.worldlinkfedilinkarrow-up3·2 months agoI’m betting that it almost all comes down to sharpness and using better metal (harder, keeping it sharp)
I have one of those Japanese nail clippers. I’m wondering how they make it cut so softly. Like even if it didn’t eat the nails they wouldn’t launch. Best clippers ever, even if it’s harder to get the edges.
Pretty sure they’re just incredibly sharp. The Japanese like to sharpen things.
I’m betting that it almost all comes down to sharpness and using better metal (harder, keeping it sharp)