• 13 Posts
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Joined 9 months ago
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Cake day: March 23rd, 2025

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  • The main issue with wet filament is that the water in the filament meets a 200+°C hotend when printing. It then quickly turns into steam, which you hear as a popping sound while printing.

    This then causes little holes in the extruded filament where the water steamed up. Looks like miniature swiss cheese. This causes all sorts of trouble. The print becomes brittle and weak, almost foam-like, and can be broken by applying little force. Layer adhesion and first layer adhesion will be much worse. It often causes lots of stringing.

    It’s usually not an issue for PLA (unless you have really high relative air humidity), but it’s a big issue for PETG, TPU and Nylon.

    If you print any of these filaments, you really should get a heated filament dryer.


  • In terms of physical things:

    • Printer
    • A roll of PLA (take it easy with buying filament. First figure out how much you will print, only then stock up in filament. Filament has a shelf life of 1-2 years depending on the type. Don’t buy too much or you might have to toss it. You can always buy more. Also, first master PLA, then get into other filaments.)
    • A bottle of Isopropyl Alcohol (perfect print bed degreaser, makes your prints stick nicely to the print bed during printing)
    • Pliers/tweezers/cutter knife to remove support and for simple post-processing

    If you go more advanced (don’t do that in the beginning:

    • Filament dryer (required for PETG, TPU and some other filaments, usually not required for PLA)
    • First PETG, then TPU, then after filaments if you need them. I print since 2017 and PLA, PETG, TPU have been all I needed.
    • Hot air soldering station (awesome tool for post-processing)

    Software side:

    • A slicer is a must. If there’s one that your printer’s manual recommends, get that one for the start. Otherwise get PrusaSlicer or Cura.
    • 3D editing software or CAD software are required to DIY your own models, but there’s tons of models already available on the internet (checkout www.yeggi.com, it’s a 3D model search engine), so that’s not required in the beginning.

    Btw, filament doesn’t need to be from your printer manufacturer. There’s lots of different manufacturers for filament. Just make sure the diameter is correct (usually 1.75mm) and that you shop for a material that’s compatible with your printer (PLA, PETG works on all printers; TPU/TPE requires a direct drive extruder which most printers have nowadays; ABS/Nylon requires an all-metal-hotend that can go over 260°C and an enclosure; Carbon-filled filaments require a hardened nozzle).

    I personally like spectrumfilaments.com a lot if you are from Europe.











  • Afaik scoville only works for chilli peppers. It doesn’t work for other spicy things like e.g. pepper and it doesn’t work for prepared dishes either.

    So you can say “This dish contains chilli peppers with X scoville”, but since the amount of chilli in there also matters, that’s only part of the equation. For example, a single drop of 100 000 scoville chilli pepper on a whole plate of otherwise non-spicy food might be less spicy than e.g. a dish consisting almost entirely of 30 000 scoville chilli peppers.


  • We really need a decent scale for spicyness of foods. The mild/medium/spicy thing is by far too unspecific.

    There’s an Indian place down the road that we sometimes order from. I like moderate levels of spicy, so it works well for me. But my wife dislikes hot spicy foods at all. So when I ordered the food I asked if the dish is completely non-spicy, and they confirmed that it was completely non-spicy, and it was too spicy for my wife.



  • Trying to construct a reverse situation:

    You are at a steak house and the Asian partner gets the steak pre-cut and served with chopsticks. Yeah, I’d guess that would be rather unpleasant.

    On the other hand, I really dislike using chopsticks even though I can use them. But the Asian restaurants over here all just give you chopsticks by default (no matter what you look like) and I always have to ask for fork and knife, and that’s also kinda annoying. I guess, the restaurants have to make some kind of assumption if they don’t want to serve double the amount of cutlery, and no matter what assumption they make it will be wrong in about 50% of the cases.