I needed to rip some Trex decking into narrow strips to replace the wooden
slats in a "park" bench we have on our front porch. I was tired of having
to replace the painted wood slats every few years as it is exposed to the w
After trying for the better part of an hour to figure out how many equal-si
zed slats I could get from a particular width of plank, including the scrap
caused by the width of the cutting blade, I was calculating things in 16th
s and 32nds of an inch and not coming out even. I got out my metric ruler
and solved the problem in a matter of a few minutes. I don't know why I di
dn't think of that after the first few minutes of English measurements. Ho
pefully I will have learned my lesson.
On Fri, 04 Oct 2013 22:13:00 -0400, email@example.com wrote:
The problem with using english numbers on wood products is they are
increasingly being made in metric sizes
That is why that, except for specialty cabinet material, 1/2" plywood
is now 15/32" ... or 12MM
Your handy dandy 2x4 is not exactly 1 1/2" x 3 1/2" anymore. it is
On Sat, 05 Oct 2013 02:59:27 -0400, firstname.lastname@example.org wrote:
So what? Use 1/32nds, if you must. Sheets are still 48" x 96".
That's usually the more important measurement. If the thickness
matters, it has to be measured and it varies quite a lot. :-( If you
need a tight fit (dados, etc.), it has to be measured and fit.
It's good you measure framing to the hundredth millimeter but most of
us do not. 1/16th inch is good enough for most.
Yes! Metric is very much easier in almost every respect... wish the US
had bit the bullet and completely converted eons ago.
My only complaint is that the Celsius degree is a tad too big (a degree
C = 1.8F), but I'll gladly deal with that.
One trick for toning down the math dealing when forced to deal with
imperial units is to convert all the fractions to to their decimal
equivalents, do the math with a calculator, then convert what ever
result/s you need back to the closest suitable fraction with a decimal
Such charts are easy to find & download. Here's one that has metric
equivalents and tap die info as well... there are thousands of these
The way to switch is to just start teaching Metric in school. Forget
about teaching conversions. Most measures can be used without needing
to know the English equivalent. Anytime you need to know the exact
conversion, Google it.
The English system made sense when you are dealing with a few people.
Just take a pail of milk and divide it in half. Take a measure of
grain and divide it in half. But if you have to do that for more than
a few people, the math gets hard.
I can remember trying to lay out a floor plan where the engineer used
3/16 inch = 1 foot. I had to keep one of these in my tool box.
I kept one of these in my tool box in case I ever met the architect
The other problem, is, too many Americans (Eng) have no clue of the
difference between volume and weight. I can't tell you the number of
times this has come up on rec.food.cooking, when ppl jes do not know
the difference between fl oz and wt oz. Jes this morning I ran
across a baking recipe on King Arthur Mills website. It gave a bread
recipe in ounces for both flour and water, but didn't specify what
measure the water was in, fluid or weight. Fortunately, it had a
radio button that instantly converted the recipe to grams. It was
weight for both.
If you get any higher education and take any science/eng majors, you
WILL learn metric. If not, yer pretty much screwed and gotta learn it
on yer own. Not good mojo.
No, you stated that particular problem backward. The problem there is that *you* don't
know something that most other Americans who cook *do* know, namely, that for cooking
purposes, it doesn't matter at all whether you measure 'x' ounces of water by volume or by
weight, because they're almost exactly the same.
To be precise: One quart of water has a volume of 32 fluid ounces or 946 cubic centimeters.
946 cc of water has a mass of 946 grams. One pound (16 ounces weight) is 453.6 grams, so
946 cc of water weighs 946 / 453.6 = 2.08 pounds = 33.37 ounces weight.
Now divide that into 32 fluid ounces volume, and you get -- drum roll, please -- 1 fluid ounce
of water weighs 0.96 ounces.
That's more than close enough for cooking. Nobody cares, because it doesn't matter. The
ignorance on display here is yours, not everyone else's.
On Sat, 5 Oct 2013 23:44:23 +0000 (UTC), Doug Miller
My wife is a long time chef, so I asked her how she dealt with recipe
measurements. No measurement that she has used is metric.
It's pretty simple with weight vs volume.
Doesn't matter if it's dry or liquid.
If the recipe says teaspoon, cup, pint, quart, gallon that's the
If the recipe says ounces, pounds, it goes on the scale. Weight.
She often weighs flour, rice, etc, and very rarely weighs fluids.
In thousands of recipes she can only remember weighing a fluid a
couple times. Only one she remembers was vinegar.
But you're right that is sometimes doesn't matter.
She said she takes shortcuts with well known recipes.
Like using a scoop she knows contains close to 2 lbs of rice.
Never touches the scale.
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