Originally Posted by goneten
Well a decade of time taken to design and build a "special" tonearm cable sounds a little preposterous and it is.
It is all a matter of perspective. If you want to become a sushi chef in Japan and learn from a top sushi chef, you wouldn't be able to touch a knife or fish for years until you master the art of making sushi rice. To you, that may be a 45 minute affair in a rice maker. To someone who aspires for excellence in that craft, it is much more. Rice changes moisture level depending on the season. And rice from each area has its own flavor and again moisture content. Balancing these with the time to cook, the amount of water to add, and then final addition of vinegar flavoring, can be super challenging. While you may look at and examine the fish in a piece of sushi, a sushi connoisseur first pays attention to the rice. The kernels need to stick together but still be separate (hence the importance of moisture level). There has to be a sheen to the rice. Then it is the taste, detecting the subtle flavors and sweetness. If you are not into such things, all of this sounds "preposterous." But to someone with passion and acquired skill and palate, it is essential. We can't judge some else's passion with our everyday standards. Doing so will inflame emotions as you cheapen someone else's work and view resulting in what happened to you.
And it is not just about making exotic food like sushi. Hang around bread and pizza makers and you read about the same kind of dedication. People spend years and years mastering the right combination of flour, water, yeast and cooking temp. The ingredients don't get any simpler than this but ramifications are profound to people who care. You can have a can of tuna and be full, or spend hours making nice curry from scratch. The latter is not wrong just because you can do the former.
BTW, these things are not reserved for snobs. The transformation to the other side can be very quick. I once had one of the people on my team with me in Japan. I have my favorite sushi bar that is part of the fish market (tsukiji ichiba). I go there for breakfast the first or second day I am in Tokyo (jet lag helps as you are awake and feeling like eating lunch rather than breakfast anyway). This place is extremely cheap by high-end sushi restaurant standard and is in a row of nondescript shops next to the market. Here is a picture of it:
Back to the story, as you see above, this place can be quite busy so there is a wait even at 6:00am!
While waiting, my co-worker kept asking me if I had been in this sushi restaurant or another back home. He kept going on about how great they were. I said I would have to try them when we got back. We sit down and I order for him. The first piece of sushi arrives and he puts it in his mouth. You should have seen his reaction. With shock, he looks at me and as soon as he downs the piece of sushi he says, "this is unbelievable. Don't go to any of the places I told you. They are all crap compared to this!" So as I said, it is all a matter of perspective.
While I used to repair a ton of turntables, I am not "into them" so can't comment on what your fellow forum member is going through. If he is doing this as a hobby and the effort involves going through many iterations of turntables and components that go with that, one can see how figuratively he would say his journey has taken him many years.
Maybe in the new year we can be more tolerant of the passion our fellow hobbyists bring to the table
. Striving for the best shouldn't result in ridicule. We can choose to not follow their path but let's respect what they are doing.