Photography & Knives | A Soothing Sleep Podcast for Overthinkers

Looking for a sleep podcast to fall asleep fast, reduce anxiety, and quiet an overactive mind? This calming episode of The Insomnia Project is designed for insomnia relief, stress reduction, and gentle nighttime unwinding through slow, soothing conversation.
Marco Timpano welcomes guest Ben Ehrensperger for a relaxed discussion about photography, creative tools, and everyday craftsmanship, offering low-stimulation, easygoing content perfect for bedtime listening. From capturing images through a camera lens to reflecting on techniques and visual storytelling, this episode creates a calm and curious atmosphere.
The conversation gently drifts into the world of knives, exploring their practical uses, design, and craftsmanship in a soft, meandering style that helps ease racing thoughts and promote relaxation. With unhurried pacing and simple, engaging topics, this relaxing podcast episode creates a peaceful environment ideal for sleep, stress relief, or quiet background listening.
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Episode 11: Capturing Moments | A Gentle Conversation on Photography and Culinary Craft
Welcome to the Insomnia Project. We hope you will listen and sleep
Marco Timpano: Welcome to the Insomnia Project. Sit back, relax and listen as we have a conversation about the ordinary, the mundane. One thing that we endeavor to do is to make our conversation less than fascinating so that the listener can just feel free to sit back, lie back, and drift off. I want to thank you for joining us. We hope you will listen and sleep. I'm your host, Marco Timpano. And joining me in the studio is Ben. Ben. I never know how to say your last name.
Marco Timpano: It's, Arensberger.
Marco Timpano: Aaronsberger.
Marco Timpano: Yeah.
Marco Timpano: Because I look at It. And I'm like, I know I'm gonna mess this up.
Marco Timpano: Yeah, most people. Most people do. But, Yeah. Ehrensberger, Swiss, German.
Marco Timpano: Oh, is that. Is that the background?
Marco Timpano: Yeah. So, another long name. But, Yeah, I mean, it's always been something that everyone. Everyone asks me how to spell it. No one. Or say it. No one really knows right off the bat.
Marco Timpano: But see, I meant I was having trouble with your first name.
Marco Timpano: Oh, Ben.
Marco Timpano: Ben. No, I'm just kidding. Let me ask you this, Ben. We share a sort of love for photography.
Marco Timpano: Yes. Yeah.
Marco Timpano: I studied photography in high school and I actually won the photography award.
Marco Timpano: Oh. Yeah.
Marco Timpano: but after that, cameras got so complicated and whatnot. What? Not that I, you know, found myself to be lost with a camera, with a dslr, with the digital realm. Yeah.
Tell me about the first time you encountered photography and what it was
So let me ask you. Tell me about the first time you sort of encountered photography and what it was that really attracted you to it.
Marco Timpano: I'd say the first time I really was drawn to it or sort of attracted by it was when I was younger. And, my parents actually had a Canon. They had an old Canon film camera. Like, just like a nice big black, like 35 millimeter, film camera. And you could look through the lens and it would be the exact image of what you saw. And it was just so real. And the sound of the shutter and then developing those, those photos into actual, film copies, like, and having those. My mom actually still has like, a, trunk in her bedroom.
Marco Timpano: She had all the, you know, the, the pans and the,
Marco Timpano: Yeah.
Marco Timpano: What was that thing called that the, that you would, shine the light through so it would hit the photographic paper?
Marco Timpano: Oh, I don't know.
Marco Timpano: That thing. I'm sure we'll, we'll remember. But yeah, she had all that stuff. So you would develop your own film?
Marco Timpano: We would develop our own necessarily. In high school I did that. Okay. I learned how to do that.
Marco Timpano: But she had a trunk of just,
Marco Timpano: just like the actual film and then the actual negatives.
Marco Timpano: Oh, wow.
Marco Timpano: From, from the company that developed.
Marco Timpano: Sure.
Marco Timpano: We still have like all those four by sixes that. That are stickle way back.
Marco Timpano: Right.
Marco Timpano: So. But, And then I really sort of gained an appreciation for it more in high school when I got into photography class where we actually sort of learned the basics and the, the different, techniques and, and one of the cool things we did in the first, first year I did it was build a, Pinhole camera.
Marco Timpano: Yes.
Marco Timpano: Right out of a cardboard box. And you sort of it's just a cardboard box, essentially, with a little hole.
Marco Timpano: I feel like everybody who takes a photography class because I remember doing the pinhole photography, and it's always described as this monumental sort of thing that we're gonna do and blah, blah, blah. And then when I did it, I was like, yeah, I was like, okay, I get it. That's the way they used to do it back in the day.
Marco Timpano: But no, it is. It's very, very, sort of basic and sort of simple method. But it does give you appreciation for how light works.
Karim: Right.
Marco Timpano: And how basically everything you see is light and how light decides to reflect off different objects and create your perception of color. And, obviously when we did that, it was black. Just. We'd use black and white film. But it was really, really interesting. Sort of playing around with different. You really learn, appreciation for exposure times.
Marco Timpano: Right.
Marco Timpano: And, the amount of light that you're actually letting in to the camera.
Marco Timpano: Right. So F stop. Is that the other. I never. Yeah, I always F stop that. Aperture, aperture, all those things. I'm like, m. This bores me.
Marco Timpano: Yeah.
Marco Timpano: So the problem is. My problem is it bores me. And so I don't have a great understanding of it. And so I took a course to learn about the dsr, our camera, the DSLR camera that we purchased. And once again, when I got to aperture, F stops and the other one, I was kind of like, oh, this is really. I'm not into this. But it's so important. And light is so important. Like, you're see saying, like, it's so key. Right?
Marco Timpano: Yeah, absolutely. I mean, that's exactly what photography is. And it's all about. I mean, light is so important. When I, When I was really into it, I really liked using natural light and light that was found, not because of projection, in the room. Like, it wasn't something that. It's just like, I really enjoyed shooting photography. I mean, the golden hour, for instance, which is, an hour before the sun sets.
Marco Timpano: Oh. And it's called the golden hour. Cool.
Marco Timpano: So, I mean, if you have a clear night, maybe, preferably in the summertime, it's a golden hour. Just an hour right before the sun sets.
Marco Timpano: So do you, like, grab your camera and just go in the golden hour?
Marco Timpano: I have in the past, spontaneously, if it's really good, one night. But that's like the use of sunlight, natural light. Playing around with that rather than doing it in post or playing around with actual light fixtures. I enjoyed the raw more. More sort of natural aspect of that. But.
A lot that attracts me is the street photography
Marco Timpano: And what's your favorite subject? What do you like to photograph? Is it like, are you like anything and everything or you like. I like to photograph landscapes or people or portraits or bees flying.
Marco Timpano: I really enjoyed just walking around street. Street photography.
Marco Timpano: Okay.
Marco Timpano: Sort of run, and gun style, not having anything specifically in mind, sort of exploring with my camera. But I also do really enjoy like portraiture and being able to take a photo of an individual and like to see if it's especially up close like you see their face, you see their sort of character, the beauty,
Marco Timpano: the character, the blemishes.
Marco Timpano: And light. Light, right. It's a huge sort of. People are always self conscious but if you take a photo properly and you know how to play with light, you can really change the perception.
Marco Timpano: Oh 100%. The thing I love about street photography is that when you look at old photos of your city back in the 70s, back in the 80s, back in the 1920s, a lot of it is street photography. A lot that attracts me is the street photography. So you'll see a street that has changed. Like for example in Toronto, Yonge street is one of the quintessentials or prolific or best known streets in the city. And I don't know if you've seen these photos of Yonge street in the 80s when there was like before Sam the Record man was there or you know, now Sam the Record Man's no longer there. But the street photography captures a moment in time and a moment in your city's life.
Marco Timpano: That is so fascinating. And you know, if you go out today and you take photos of the city and things that are happening, it's kind of like, oh yeah, this is what's happening today. But 20 years from now when people look back at those photos and they remember, oh, there wasn't a condo there, look there's a condo there now. Or do you remember when that store was really big and now they've gone out of business? Yeah, I find that sort of, there's a journalistic or historic sort of element to street photography that I love.
Marco Timpano: Oh absolutely, yeah. And I mean that's the coolest thing too is like that's exactly what it is. You're capturing that moment in time and it's going to change, change and it's going to sort of evolve into something maybe totally different.
Marco Timpano: Sure.
Marco Timpano: But that's what's so cool about photography is that you're taking a snap of that moment. Right. And you get to sort of savor that. And that's something I love about film too, is like. Actually recently, picked up a Polaroid camera.
Marco Timpano: Oh, cool.
Marco Timpano: Like, Or like an Instax, like Fujifilm, like a mini. And you kind of can just crank these photos out that. That are. You get one copy.
Marco Timpano: Yeah.
Marco Timpano: And that's one chance.
Marco Timpano: That's it.
Marco Timpano: And that's such a cool. Like you don't have. You don't have to edit on your phone. You don't have like, you can't send it here, send it there. It's just. That's it. You have that one.
Marco Timpano: Got that. Yeah. And if you want to share that, you've got to make copies of it.
Marco Timpano: Yeah.
Marco Timpano: Right.
Marco Timpano: You can do that if you want to.
Marco Timpano: But Andy Warhol and his, Polaroid photographs, it's just so fascinating to see. And the interesting thing I've always found with these sort of instant photograph is that the colors don't seem like true colors.
Marco Timpano: Yeah.
Marco Timpano: And so they give it an ethereal sort of quality. Or this like really, like dreamy or just there's a coolness to it. And like, you know, actually seeing yourself through the eyes of a person who's photographed you in a Polaroid situation or like in an Instamatic situation is pretty neat. Kind of like, you know, when you go in those booths and you pay whatever, two to five bucks and then it takes four. Four.
Marco Timpano: Yeah. And you get. Spits it out on the side. Well, that's like a perfect example of a moment and like capture of that moment.
Ben: I had to get my passport renewed because I'm dual citizen
Marco Timpano: My recent moment with photography was this, Ben. So I had to get my passport renewed.
Marco Timpano: Yeah.
Marco Timpano: And of course I've got all the paperwork together. Everything's ready to go. But I don't have the passport photo. And so I remembered when, So I was getting my Italian passport because I have. I'm a dual citizen, so I have both a Canadian and Italian passport. So I go to the consulate. And I remember the last time I had my passport renewed there. There was all these passport picture places, right?
Marco Timpano: Yeah.
Marco Timpano: But I went really early in the morning to take my passport photo because I wanted to go to the consulate when it opened so I could get in and out as quickly as possible. And I was going around looking, looking for someone to take my passport photo. And I couldn't find anyone. And there was a place that said passport photos. And it was one of the sketchiest places I've ever been to in my life. I went up this stair and it was like, go up another flight. And there's Massage parties, fake ID when
Marco Timpano: you're in high school.
Marco Timpano: Yeah, it was one of those places. And there was this kind of shady looking dude standing in front of the place that was supposed to take photos for passports. But it was close. And I asked, shady dude, I said, excuse me, do you know what time this opens? And he goes, an hour ago. I'm like, oh, it's not open. He goes, I don't know. And so I was like, okay, I'm gonna leave this place. So then I asked someone, where can I get a passport photo taken? And they're like, oh, the convenience store does it. So I got my passport photo taken in some little convenience store and there you go. And that's, that's what it is.
Marco Timpano: I think initially you seriously were trying to get a fake ID there. That's what that sounds like it would seem. Right.
Marco Timpano: Don't get me wrong. In the past I've gotten there must
Marco Timpano: have been a password that you just didn't know. And most likely the bouncer, but he
Marco Timpano: probably saw me and he's like, this guy's not sketch enough to get into our premises. So he's not getting there.
Your career as a chef blends with a hobby, which is photography
Let me ask you this. Who or who or what do you like, who's your favorite photographer or what is it that you love in photographs that you try to emulate in your photographic works?
Marco Timpano: there's nothing specifically that comes to mind, in terms of photographers or people that I might try and emulate. Like, I think it's really cool to develop your own style and like figure out sort of what that is. And I don't. There was obviously different inspirations, growing up and different people that. There was one commercial photographer that I really enjoyed sort of following what he was doing.
Marco Timpano: Okay.
Marco Timpano: His name is Chase Jarvis and he did a lot of commercial photography where it was like big production, sort of traveled a lot and did these really cool, different, like film production and they did all sorts of coverage with photography, lots of commercial work for different sort of sports brands. And that was, that was really interesting at first. But that's more, that's sort of like the bigger production side of, of the industry I feel like. And more like there's a lot more money involved, there's a lot more production involved in general.
Marco Timpano: Right.
Marco Timpano: And it's not as like, I mean to me it was always more of a hobby and something I enjoyed just sort of to do on my own and not necessarily try and create a career on it.
Marco Timpano: But although I've seen some of your
Karim: Food.
Marco Timpano: photography.
Marco Timpano: Yeah.
Marco Timpano: And it's pretty awesome. And that blends sort of your career as a chef with a hobby, which is photography.
Marco Timpano: Yeah. And that's something I've tried to do sort of, through my career in food is like, I don't ever want to lose that photography. And I always wanted. It's always something I want to continue to do and continue to sort of, like, develop my m. Own style. Right. Like, and that will never change. And now with food sort of being something that's a primary aspect of my life, and, like, you can tie those two together. So it's really. It's really cool and fun.
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Marco Timpano: So let me ask you this. What would you recommend for a novice who's using their. Like, because you see this all the time in restaurants where people get their dishes brought to them and they want to capture this moment and they take a photo of their dishes and they post on Instagram.
Marco Timpano: Yeah. Ah.
Marco Timpano: And I have friends, and I'm not gonna single them out. Who will do this. And the food looks terrible. And you know who's notorious for this is Martha Stewart. She'll take photos. Food and it looks horrible. Yeah. Or like, the food just doesn't look complemented by the way the angle or whatnot. Are there any tips you would give people who are gonna take food photos of the food they're about to eat?
Marco Timpano: Well, I. Honestly, I don't. I avoid doing that at restaurants. I don't like pulling out my camera all the time. Like, in given situations, maybe it will be something cool to really capture if it's something really interesting.
Marco Timpano: Right.
Marco Timpano: But something that I've learned in food photography specifically is using natural light.
Marco Timpano: Okay.
Marco Timpano: Using. I mean, obviously you're not gonna find that in a dark restaurant at night.
Marco Timpano: Sure.
Marco Timpano: But, you might be able to find that, during the daytime or somewhere where you can have access to natural daylight. It's like the best I feel. Not using a flash, not using any, sort of condescent bulbs. Like, you're using natural light is the best I feel is gonna complement
Marco Timpano: the food the best.
Marco Timpano: Absolutely.
Marco Timpano: Or you have to set up giant lights, which is hard to do in a restaurant when you're here.
Marco Timpano: You can't do that all the time. Right.
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Speaking of knives, what do you look for in a chef's knife
Marco Timpano: Speaking of your work as a chef, I want to talk to you about knives.
Marco Timpano: Okay. Yeah.
Marco Timpano: Okay. Because I know a chef's knife is a chef's greatest weapon in the kitchen or their greatest ally in the kitchen. Is that safe to say?
Marco Timpano: Sure. I mean, like, a lot of people say that and it is something you use every day and it's something that you get really used to.
Marco Timpano: Sure.
Marco Timpano: But by, by, by no means do I feel like you have to have the best knife to create the best food.
Marco Timpano: Sure.
Marco Timpano: Or you have to have the most expensive, sharpest. Right. Knife to do some weird. It's not going to help you really at the end of the day.
Marco Timpano: Right. You need to know it's more of a tool.
Marco Timpano: Right.
Marco Timpano: Okay.
Marco Timpano: But I love, like, tools and sort of like different things that help you in your craft. A knife is something that I think is really, really interesting and really sort of like universal. And you can use it in so many different ways. But to cook with it is like you have to use it. Right.
Marco Timpano: Right. Now can you tell the difference when you're using your knife in the kitchen versus a chef colleague's knife, like when you pick up their knife?
Marco Timpano: well, they say that's actually. You get really used to your knife.
Marco Timpano: Right.
Marco Timpano: And how it feels. And sometimes I've grabbed colleagues knives and they feel completely different. And you almost. It's kind of like, interesting. It's almost like you're learning again how to, to use it. It's kind of, it's just a different feel. Every knife has a different feel.
Marco Timpano: So what do you look for in a knife?
Marco Timpano: I don't, I like, I like a good weight. Okay. My knife, like, and something that's not crazy big.
Marco Timpano: Okay.
Marco Timpano: Like, I actually prefer a smaller chef's knife style because it's just more, it's more sort of, you have more versatility with it and it's just a little bit more manageable, especially in a small kitchen, so.
Marco Timpano: Cool.
Marco Timpano: Yeah.
Marco Timpano: and you got to take care of your knives. That's one of the things. Because we bought some. Some good knives. You know, we went to the store and we had this whole, like, you bought these knives, and then you got a free cooking class, and you got to learn how to take care of these. I don't even know Ben. I just kind of went with my wife, and we're like, all right, we're gonna do this knife thing.
Marco Timpano: Right.
Marco Timpano: But what I found interesting was the gentleman who was sort of talking about the knives said two, things that really are not good for knives are putting them in the dishwasher or leaving them in water.
Marco Timpano: Yeah.
Marco Timpano: And cutting on glass.
Marco Timpano: Yeah. I mean, I. Who wants to cut on glass?
Marco Timpano: I don't know.
Marco Timpano: That's just like nails on a chalkboard.
Marco Timpano: Well, some people have, like, these, cutting boards that are made of glass.
Marco Timpano: I mean, I'm sure I've had one in my growing up at some point. Sure. My parents definitely had one of those. But I don't know. It's just that's. And, yeah, that's something. I think the most common mistake is the dishwasher.
Marco Timpano: Yeah.
Marco Timpano: And, yeah, you do have to maintain, like, if you take care of a knife, it will last you forever.
Marco Timpano: Right.
Marco Timpano: So just, like, a lot of different tools and different crafts.
Marco Timpano: And how important is it to sharpen your blade?
Marco Timpano: it's very important. And it's just a matter of sort of maintaining it, too, like, because I've
Marco Timpano: seen you sharpen your blade, and it's a thing to watch because it's serious business when you're doing it. And you're very. There's a. There's a sort of elegance to it, too. There's a sort of way that you're moving your hands and the. Oh, what's it called? The, stone. The honing steel.
Marco Timpano: So. Yeah, that's a honing steel.
Marco Timpano: Yeah.
Marco Timpano: And there's, I mean, that's actually technically not. You're not sharpening this. The blade. You're. You're. You're realigning the steel. So once you use. When you use a knife, the edge sort of curls and folds over.
Marco Timpano: Okay.
Marco Timpano: And, basically what a honing seal will do is it kind of brings that edge back to center.
A lot of people mistake honing for sharpening, but technically it's not
Center.
Marco Timpano: Okay.
Marco Timpano: And. But what happened. You're not actually shaving metal off.
Marco Timpano: I see.
Marco Timpano: So when you take your knife onto a stone, like a wet stone.
Marco Timpano: Oh, I've seen you do that too.
Marco Timpano: Or a belt grinder.
Marco Timpano: Yeah.
Marco Timpano: Which you would like. Ideally you're using a stone that's when you're actually gonna take metal off of the blade and you're sharpening it. I see a lot of people mistaken honing, for sharpening, but technically it's really not. It's actually you're just sort of, you're sort of maintaining its edge.
Marco Timpano: I see.
Marco Timpano: Yeah. Throughout the day. You can do that a couple times a day or as much as you need it. Sure. Use your knife. But yeah, so that's sort of a common.
How often do you use the stone on your knives? I, uh,
Marco Timpano: So how often do you use the stone on your knives?
Marco Timpano: I, mean, I don't find that it depends on the style of knife you have. Well. And the steel that it's made from. And sort of whether it's a soft steel or hard steel.
Marco Timpano: Sure.
Marco Timpano: Or a steel that maintain. Like if it's a harder steel, it might maintain an edge longer. And if it's a softer steel, it might get dull faster. But you can bring the edge back easier. Easier.
Marco Timpano: Oh.
Marco Timpano: So it sort of is all varying on what kind of steel the knife is using. And also sort of the style like Japanese knives are thinner. Okay. Styled knives. Opposed to a, French, or sort of European style knife, which is like a thicker Henckel.
Marco Timpano: Right.
Marco Timpano: You know like the Henckels. Yeah. 3.black handle, hefty, knife.
Marco Timpano: Sure.
Marco Timpano: And the Japanese are a lot more delicate and thinner and more like fragile. The blades are very fragile.
Marco Timpano: So which do you prefer?
Marco Timpano: I really like. I love like a European or German style handle.
Marco Timpano: Right.
Marco Timpano: But a Japanese blade.
Marco Timpano: Oh, you like the best of both worlds. And do they, do they do that?
Marco Timpano: Yeah, there's companies, there's different brands that make different, styles of knives. But yeah, that would be my sort of ideal.
Is there a particular knife that you currently don't have a particular want
Marco Timpano: And so here's another question. Is there a knife that you currently don't have a particular knife that you would like to have? For example? I don't have a fish knife to debone fish.
Marco Timpano: Yeah.
Marco Timpano: I had no reason because I don't ever do it. But I want that knife because I watched a program where they were like, this is the perfect knife to bone any. And they were just like filleting fish, like just cutting out the bones. And it was interesting looking knife and all that. Now I want that knife. I don't need it, but I want that knife. Do you have a knife that you. Or do you have all the knives you need?
Marco Timpano: I don't have like, I try not to have A lot of, like, I don't have a lot of knives. I don't have this massive collection. I have the bear. Like sort of what I need and what I use. But if there was one that I could sort of, that I would add and, or, or something that I would need or want. Sure.
Marco Timpano: So if like someone's listening, they're like, I don't know what to get Ben. First birthday. This is, this is what you're, what you're saying. so careful what you say, Ben, cuz you might get it.
Marco Timpano: Honestly, you know what I, I really am m intrigued by? specifically in Asia they use like cleavers.
Marco Timpano: Right.
Marco Timpano: A lot for everything. Like they just. A cleaver.
Marco Timpano: Sure.
Marco Timpano: For. They can use that for everything that they're cutting in, in food preparation. And I don't have one.
Marco Timpano: Is the one that Chris uses. Is that a cleaver?
Marco Timpano: Like that's called a nakiri.
Marco Timpano: Okay.
Marco Timpano: And it's sort of a smaller style, squared off vegetable knife.
Marco Timpano: Okay.
Marco Timpano: Similar style but a cleaver, like a meat cleaver.
Marco Timpano: The one with the hole at the tongue.
Marco Timpano: Yeah, like a good, like I don't need that. I'm probably not going to use that very often, but that's something I want.
Marco Timpano: One of my favorite knives that I have in my collection is a cheese knife. I love cheese and I like to use. And there's something about my mother's family. So my mom's family always grew up. You know how you have one item in your house that no matter what, when you have nothing, you have this one item could be bread, it could be, yeah, whatever. Like sweets or whatnot. It was always cheese for my mom. Right. Because she grew up on a farm and they made their own cheese and whatnot. So we always, growing up, we always had cheese. And my mom was very particular on how you sliced or carved cheese and what knives to use and so that translated to meat. So my wife, when she approaches cheese, she's a maniac. She's just like a serial killer. She hacks away the cheese, ends up looking like sorrowful and it always aggravates me. And we have a cheese knife and I love using that cheese knife on soft cheese, hard cheeses and whatnot. And I believe that there's a certain proper way to cut different types of cheeses. Right?
Marco Timpano: Yeah, for sure.
Marco Timpano: And so I really, I, I love my cheese knife. I love the, the different spatulas and whatnot that you get for harder cheeses and whatnot. And to me that's one of My favorite knives.
Do you have a favorite knife in your kitchen
Do you have a favorite knife? I know you talked about your. Your chef's knife, but is there a knife in your kitchen where you're like, I'm. I'm glad I had this.
Marco Timpano: I actually. It's funny you say that, because my chef's knife, I recently got a new one a few months ago and, damaged the tip a few weeks after I got it. And so I've been using this. It's called a pen, a petty knife, or a utility sort of style knife. And it's a very small, sort of very thin blade, but it's fair, like, decently long, maybe seven inches long. And. But it's very thin and small in comparison to a chef's knife. So it's a very, very small sort of tactile knife, and I've been using that in. In. At the restaurant every day for the past few months.
Marco Timpano: Okay.
Marco Timpano: And just that knife, and I. And it's. I love it.
Marco Timpano: It's tremendous.
Marco Timpano: Yeah, yeah, yeah. It's awesome.
Marco Timpano: But what. What. It begs the question, what happened to that chef's night that you.
Marco Timpano: I took it home, and then now it's just. I, I. It's a sore sort of like, look at it. I'm gonna take care of you one day. I just have to find the time.
Marco Timpano: Oh, man, I'm sorry to hear that, because I. I know that these knives are expensive, too, right? Yeah. That's why whenever I see someone use a knife incorrectly, like, you know, have you ever seen somebody take a chef's knife and, like, I don't know, like, do, like, just stupid, like, silly things, and you're like. You're gonna. You're gonna break the tip. You're gonna.
Marco Timpano: Yourself. You know, you break yourself.
Marco Timpano: Yeah, fair enough. Like, you don't want to be doing that. I will say this, though, Ben. You know, there's a saying that I think in your case would probably be the opposite, and that's never bring a knife to a gunfight. I have a feeling if you went to a gun knife, a gunfight with a knife, you would do some serious damage.
Marco Timpano: I think so. I think I'd stand a chance at
Marco Timpano: least even just by throwing those.
Marco Timpano: Yeah, that's what I do. I just throw it right away.
Marco Timpano: Yeah. Fair enough.
Marco Timpano: that's it?
Marco Timpano: Fair enough?
Marco Timpano: That's all you got?
Marco Timpano: Listen, be careful with those knives. They say that the, the most dangerous thing in a kitchen is a dull knife.
Marco Timpano: Yeah.
Marco Timpano: Yeah. Would you say so?
Marco Timpano: Yeah, because it's just. They say the likelihood of it slipping off of a different food product is more likely because if you have a sharp knife, it's going to go straight into that material. Opposed to putting more pressure to try and get it to go in and then having it slip off and potentially cutting yourself.
Marco Timpano: Right.
Marco Timpano: Knife safety knife rules. You want to one on one, you got. That's the basics right there.
Marco Timpano: There you go. Ben, I want to thank you so much for being a part of this episode.
Marco Timpano: Thanks for having me, Mark.
Marco Timpano: I hope you had fun. I certainly learned not only about, knives, but about photography as well. Yeah, those are two topics that don't get talked about together often enough.
Marco Timpano: Thank you so much for having me.
Marco Timpano: No worries. As always, I want to say, thank you to my guest, Ben. And this episode was recorded by Drumcast Productions and we were recording in Toronto, Canada. Once again, we invite you to rate us on itunes and send us a message. Listen and sleep. We hope you enjoyed this episode.
Marco Timpano: Sa.