Yeah, there’s a similar issue from the other side (at least in my country) - Men will usually apply for a job if they don’t meet all the requirements, while women won’t tend to do so.

Going on a tangent off “The traits that people typically associate with success in leadership, such as assertiveness and strength" (from the article), that almost sounds like something form the 50s - “Look here Johnson, I need those forms, and I need them yesterday, now get moving!”. Traits I associate with leadership (at least in high-skill modern work place) are good communication and motivation skills, ability to plan ahead and multi-tasking/ability to prioritize. Sure, once in a while a manager has to bang their fist against the table, but the real skill isn’t in banging on the table as hard as you can, it’s the ability get what you want without needing to do so in the first place. Point being that, if anything, women are better managers.

Thing is, There are less women in STEM, there are less women in management position etc. Therefor, either women are less interested/worse at these things (which is the conservative view) or society itself treats women differently than men. The rational behind affirmative action and programs geared towards women isn’t that women are less skilled and therefore need more help, rather that society makes it harder for a woman achieve the same as a similarly skilled man. By treating women differently we can help level the playing field.

Also, making gender “as unimportant as eye color in most things in life” is a completely unrealistic goal in the near future even in the most liberal countries in the world. We can (and do) strive to reach it, but that’s not a viable solution for issues we have right now.

And you know what? Legally changing your gender SHOULD be harder than filling a form. Someone who’s transgender should have no problem showing that’s what they are. The thing is to make sure the legal process is done respectfully, without making the person feel like they’re being interrogated.

Wow, I just got and used a whetstone for the first time yesterday!

I’ll tell you what I did, with the understanding that I’m less knowledgeable than others in this post, but can probably better relate to your situation.

I’d also be happy to hear feedback from others.

I bought a dual King whetstone of 1000/6000 grit for a basic German knife that lost its edge after a few months of daily use. The 6000 side is probably overkill (King is made for Japanese knifes, which do require 6000 grit. 2000-4000 would do for a German knife), but the whetstone was at the correct balance of price, apparent quality and known brand.

I mainly used these two videos as guides:

https://www.youtube.com/watch?v=TkzG4giI8To

https://www.youtube.com/watch?v=tahaaHxhbsA

Using a marker to see if I’m holding the knife at the correct angle helped, thought I mostly used it to get my bearings. I didn’t bother with the whole 10, 8, 6 etc. stropping process, rather went a few times on each side, and tested it until the knife was able to cut through paper easily. Overall, I’d say it took me less than 10 passes on each side.

The main issue for me was forcing myself to hold the knife correctly and move my other hand to apply pressure at the right point (I was able to do it correctly, it just took a bit of work). I also had a hard time keeping the angle of the knife constant.

The whole process start to finish took me about half an hour, I’d say about 5-10 minutes were due to me being a noob.

When inspecting the edge, I noticed it was convex, which makes sense as the angle wasn’t uniform. From what I understand, this might actually be better than a straight V edge (the most common type), so… yay for me, I guess?

After finishing the knife easily passed the paper test, and cutting through a tomato was more a matter of placing the knife on top of the tomato and sliding it back and forth, allowing the edge to drop down and slice it. The knife is at least as sharp as when it was new, if not sharper. There is one spot where I think the edge isn’t as good, but I only noticed it because I was looking for issues and it isn’t noticeable with regular use. Overall I’m very happy with the results.

Small children (under 6-7) are exempt from Jewish law. Making breast milk kosher isn’t exactly neccsery, but it makes things much easier (how to keep it, making sure it won’t get mixed with other foods by mistake, what happened if it does etc.) The neat part is that breast milk isn’t considered milk accordingly to Jewish law, so it can be drunk with/right after/before eating meat (otherwise forbidden). This means a person can, and I know at least one who actually did, add breast milk to their coffee after eating meat.