agentvulva

agentvulva t1_iu9pvvw wrote

it doesn't matter the same rule applies to wool or cotton. the most important thing is you need a baseline of 60% organic material. If you start to reduce this in favor of synthetic material then the socks can no longer breathe properly.

full merino would also be tricky because the wool would wear out after about 6 months of heavy usage and you would get holes in your socks quicker.

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agentvulva t1_iu9nd20 wrote

I will EXPLAIN why DARN TOUGH are terrible - it is really simple actually. They are terrible because they are using WAY too much synthetic material. Polymers serve a few basic purposes in socks. The first reason to use polymers is increase lifespan of the sock because it's more long-lasting than organic materials. The second reason is for water absorbtion, it deals with sweat and liquids better because it's less absorbive of liquids.

The problem with DARN TOUGH is they are going with a waaaay to high polymer to cotton ratio, so the material cannot breathe. They are TERRIBLE socks do not buy them under any circumstances, your feet cannot breathe. If they increased the cotton ratio to 60-70% of the sock then they might be worthy of consideration, otherwise, in the current form they are worthless.

You will find yourself having feet problems on long walks, and getting foot diseases, because your feet will be unable to breathe. No professionals use them, they literally make all their sales probably from trolling people on reddit and convincing people they are worthy socks that deserve your time and budget, when they are a 100% troll product.

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agentvulva t1_iu92j43 wrote

Zassenhaus do some decent products but they have some flaws. most of these companies have flaws at least in some departments, like if they start venturing into electronics or whatever. I bought a classic style zassenhaus kitchen timer, with a magnet and then after about 6 months it fell apart and i realized it was made with low quality control. even part of the cover came off. probably they have a few good bits and pieces, maybe in more timeless products like knives, chopping boards or pots have higher standards of quality control.

ZWILLING, on the other hand, they just do not compromise and they are not messing around with quality standards. it is a classic german steel company based in Sollingen, the german capital of steel, and they haven't had any aggressive takeover in the last 100 years.

they are so successful but only among pro level chefs and people who know the brand and what they stand for. they bought STAUB the alternative to Le Creseut. Since Le Creseut got bought about thirty (EDITED) years ago, STAUB is the industry standard for enameled cast iron.

ZWILLING make many of the best pro level kitchen knives, stainless steel and ceramics. go with them for ALL your kitchen products if you live in Europe. If you live in US then it might not be worth it due to import fees and taxes.

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