Durango
Thanks and I'm glad we are good. Your email helped me narrow things down. The full bag test was great and a real eye opener for me as well as the store owners. I only dealt with the owners of the stores as I was going to negotiate and I didn't want the middle man. I told the owners as I walked in the door, what I wanted to try, how I was going to try it and what I'd pay if I decided liked the machine and them. I didn't play games and there was only ONE owner who was a major jerk. I'd never shop at Glastonbury Vacuums in Glastonbury CT again for anything. The owner actually got mad at me when I offered 699 for his highly used demo D4. I knew I could get it for that price new at the place I bought it at (I decided to just take the guys demo for that price as it was barely used). I had been warned about that store from someone during my search.
Back to the full bag test. You guys know what you are doing and the problem most people have is that they keep the bag in too long. That's why Dyson 'invented' bag-less (or was it another that I'm not aware of). It was so the vacuum wouldn't loose suction. The dealer I got my Sebo from sells Dyson. He's not a vacuum store as much as a window treatment, carpet, interior design place. He said the Dyson does indeed loose suction as it fills. There is less space for airflow and hence you should loose some. I think the reason Sebo doesn't loose much if any, is because of that large cavity the bag sits in. It's a hybrid cyclonic and I'm going to discuss this with a manufacturer of shop vacuums at the wood show I'm going to on Sunday. Cyclones are hitting the woodworking field in a huge way right now and I like Sebo's process even better.
It will be very interesting when a certain 'named' company comes out with their new vac that will be nearly mid sized, but MUCH more powerful than any of the canisters we are discussing in this thread. It seems like they have listened to every post in this thread and are re inventing the canister. I can't believe that I even care about that, but toys are still toys to me, lol.
As for long carpet, it's never been my thing. I've never even been a lover of carpet. I have had wood floors in all of my houses and usually a carpeted bedroom. My master BR has a huge Stickley area rug under the bed and a wood floor. I find that it's been easy for me to just take off the PN and use the floor brush in there. Adapt, adapt, adapt. You won't miss most things if you don't have them to begin with.
As for Swiss cheese, I love all cheeses other than American. Processed stuff doesn't do it for me. I don't even eat Rotel/Velveeta dip anymore. I was accepted to CIA/Hyde Park (was their only campus in 78) out of HS, but it was a 2 yr program and dad said I had to go to a 4 year one. That's the only reason I didn't end up as a chef. My goal back then was to apprentice two or three years in Paris at various places and then do the same for 5 years in Japan to become a true sushi chef and then to Hong Kong for a few years to learn the art of Cantonese style seafood. I then wanted to come back to the states after traveling as a young person and opening up my own place in the SoCal area. I also wanted to have my own cooking show as I grew up as a 5yo and learned from Julia Childs. This was all before cable TV and food networks took hold and I believe I would have been a pioneer and done well, but I went to Oklahoma Univ and majored in Journalism instead. I did NROTC and was commissioned as a Naval officer and drove ships and commanded some great young people in my life. I never got to do my radio/TV gigs once I left college and I miss it to this day, but I've been blessed and I get to cool daily for a wonderful woman and my kids when they come over. Yes, I cut my own fish and I have my own set of Japanese knives, including a 300mm yanagi that I mirror polish the edge on. Just another fun hobby, lol. The knife guys are also into their own specific makes and models, but after awhile you realize that you can sharpen to 1000 grit and it will cut just as good as the one taken up to 8000 or higher as long as you don't use a microscope to look at the cut

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