I had a wonderful time at the Chicago Monster Half-Marathon yesterday, and I managed to execute my plan pretty well for a while. I was a few minutes behind my goal pace at mile 4, and resigned myself to a new plan, in which I would NOT break 2 hours, but would enjoy myself and the beautiful city I was running in. I was thinking of this race like a 10K, and was sure I wouldn't have enough time to make up my pace. Turns out that 13.1 miles is a long way. My friends Zosia and Jason overtook me before mile 5 and they were running faster than the people I had settled in with. Immediately I joined them, pushed a little, and found myself back on track by mile 9. I was feeling unstoppable at that point, so I left Zosia to chase after Jason, who had escaped earlier, and that was where I made my big mistake. I caught him shortly before mile 11, and ran hard with him for a few minutes - but I had overdone it, and dropped back with ITB pain and sort of hobbled in the rest of the way. I did make my time goal, finishing in 1:58:19, but I surely am tired and sore now. We'll see how long my recovery takes this time around - I do know that I enjoyed this race more and for longer than I did my previous half-marathon effort, and I think I could have finished stronger if I hadn't foolishly gone so hard between miles 9 and 11. It's hard to resist the impulse to run fast when I feel so good, which seems to be a big part of the challenge of distance running.
I've gotten a lot of questions on this topic, and the most recent querent prompted me to make a video to demonstrate. You can find that HERE . Knife sharpening seems to strike terror into many hearts. And it's little wonder. Many famous oboists have gone on record as saying that a sharp knife is the most important aspect of reed making. People have entire systems of stones and strops and rods set up to sharpen their knives. And it is important, of course it is - but I don't believe that you need your knife to be razor-like, or objectively the sharpest blade of any in your home. The reed knife has one job - scraping cane off in precision ways - and it has to be sharp enough for that, and sharpened optimally for that purpose. More than that is overly fussy for my taste. This is not to say that I allow my knife to be dull. A dull knife forces you to put too much pressure on the reed and can cause cracking. Obviously it can lead to terribly inc...
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