Hold on, I gotta push back on this. Flipping once is great if you like eating a steak that's got a gray band and a raw center. I flip every 30 seconds and my crust is still killer, plus the inside cooks even all the way through. That Portland chef was probably using a thick cut on a commercial burner with way more heat than you have at home. My $12 NY strip last night with constant flipping had a better crust than any "leave it alone" steak I ever made. If you're getting a bad crust, it's not the flipping, it's your pan temp or you're not drying the meat enough before it hits the heat. So what's your pan situation and did you pat the steak dry first?

Check the spring rate too, not just the metal, before you call it fixed.

Buddy learned that lesson the hard way on a rooftop in January.

Vellum is just paper with a fancy finish, and paper dies. That CAD history you’re worried about is still there, just buried in file metadata and revision clouds. Scans get lost, fade, or get coffee spilled on them. A digital file you can actually search and copy beats squinting at someone’s old pencil marks every time. Nostalgia’s nice, but working on a 1987 building is the exception, not the rule.

I read where those consumer chippers only handle bone-dry wood, and wet stuff just turns them into expensive paperweights. Sounds like you found out the hard way what the manual's fine print meant.