That crossed my mind too, SRS… One thing at the doctor’s was she wanted to weigh me and the scales were a type with a big dial at the base. I effectively presented my feet with shoes on at that point.

On cutlery, I replaced the jumble we had with this set early last year. It’s been pretty good and the serrated knife cuts what we need without being too sharp. They felt a bit funny to hold at first with the exposed metal on the handles but we soon got used to that and I like the feel.

On other knives, mum now allows me to keep a small (10cm) sharp cooks knife, protected by a sheath, in the bread bin. This is handy as it’s a great tomato slicer. I also have my similarly protected bread knife in there. The old “bread knife” remains my main knife – pretty good for eg. chopping carrots or cutting a sandwich in half but you can’t slice a fresh loaf with it – something I do after a loaf has come out of the bread maker and cooled – mum’s joined the one time (he doesn’t cut bread now) dad in cutting diagonal doorsteps… My larger chef’s knife has to remain safely tucked away in my room but it’s not often I want it. Perhaps it would come out if I was to do the potato and leek gratin where I want things thinly sliced but most of my limited repertoire is even cruder than that.