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There are three ways in which rods differ: length, stiffness and material
You're whole "tutorial" seems predicated on "turns and charges" and "settles down" Most of the stuff I fish for does not fall in to that pattern
Edge type and angle: Some fish spatulas have a silicone edge, which we found worked well with all cookware (though many nonstick pans are now scratch-resistant, even with metal tools)
I had up until that point been getting belters, so I patiently waited for the fish to trundle off
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