We Broke Mario Golf

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  • Опубликовано: 2 фев 2025

Комментарии • 447

  • @thermaster1209
    @thermaster1209 Год назад +610

    Guess is way easier to break every videogame over breaking Sophist.

    • @Makhizzy
      @Makhizzy Год назад +27

      Flashbacks to the game where nick wasn’t toxic

    • @tadeopena8009
      @tadeopena8009 Год назад +25

      Breaking sophist the series where Walter white and eevee fused to go a adventure

    • @Nin-Saber
      @Nin-Saber Год назад +16

      You would sooner cure the Joker of his insanity before breaking Eevee.

    • @CommentPositionInformer
      @CommentPositionInformer Год назад +12

      Sophist is a lesser embodiement of Chaos, so I don't think he can be truly broken.
      The closest I've seen to it is him doing a comical rant or him saying "to the surprise of absolutely nobody" in a somewhat defeated voice.

    • @nicholasaugello2534
      @nicholasaugello2534 Год назад +1

      ​@botmaster69420i was gonna say that

  • @Nin-Saber
    @Nin-Saber Год назад +413

    The leader of the Sophisticated Society has once again graced us with the knowledge of kitchen utensils.

    • @problempixel-ian2663
      @problempixel-ian2663 Год назад +17

      I think maybe instead of Leader, Sophist might be the Head of this society. I mean we all just rethink what he thinks, therefore our brains are one.

    • @davidcampbell2842
      @davidcampbell2842 10 месяцев назад

      ​@@problempixel-ian266321:33

  • @drjrodriguez4261
    @drjrodriguez4261 Год назад +543

    Can we all just appreciate the editor and what he does please?

    • @Tobunari
      @Tobunari Год назад +30

      Yes. Appreciate the editor.

    • @WDinATX
      @WDinATX Год назад +21

      Actual MVP

    • @s.c.m.r.
      @s.c.m.r. Год назад +30

      yeah that editor guy is really cool and based and awesome

    • @drakejoshofficialyoutubech5569
      @drakejoshofficialyoutubech5569 Год назад +21

      This is so true.
      Editor, please insert a wet fart sound effect.

    • @parknich081
      @parknich081 Год назад +5

      🤓☝️

  • @justinnzamora5366
    @justinnzamora5366 Год назад +512

    After reading the description, I'd like to thank Sophist for teaching me information on knives.

    • @TheOnlyDibbs
      @TheOnlyDibbs Год назад +20

      Better be more "Sophist Says", or I riot

    • @pubcle
      @pubcle Год назад +27

      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like kamikoto ad, which is a Chinese scam.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 3Cr13 or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too hard without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust, though you can just be more careful about cleaning and maintenance of the knife. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade along with blade profile and design.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.

    • @TheOnlyDibbs
      @TheOnlyDibbs Год назад +13

      @@pubcle... and knowing is half the battle!
      G.I. Joooeeee...
      Really interesting info, though, thanks. For real.

    • @pubcle
      @pubcle Год назад +7

      @@TheOnlyDibbs I'm always happy to talk about steel and knives and such! My personal favorite designs are clip-points. I have this one bowie that I _really_ like. It's one of those old Solingens, got a thick, heavy spine, a very steep clip making the point maneuverable but backed by that heavy spine, and a long tip. Pretty sure its harder than most but that thick spine & rounded body means unless I bend the tip it should just survive the abuse without bending in the first place. There's a bunch of benefits and drawbacks to different designs. Serrations are useful for sawing but cutting, slicing, or piercing they're detrimental so keep that in mind when buying a serrated knife, for example. A thicker blade makes something durable but reduces slicing & piercing a bit as it's a wider wedge. A thin blade profile with good double bevel (both sides are sharpened to a point) is what you want on something like a kitchen knife. Generally single bevel with a thicker profile would be for things like bushcraft & hunting.
      For grittier details: The extremes are 12-30 degrees of material on that edge. Hunting & heavier cutting like for chopping branches you'll want something like 20-30, carving you'll want 15-20. A distinction of Japanese & Western kitchen knives is that Western tend to be heavier 18-22 degree bevel designs with flat sides for easy maintenance & care while Japanese kitchen knives are around 15 degrees, double beveled, & use a harder steel with less ease of sharpening making them a bit more fragile & hard to care for but a bit better at precise work. There are also additional aspects to beveling like compound or rounded or concave but generally you're going to want to sharpen it yourself at some point so a standard v shape is good.

    • @pubcle
      @pubcle Год назад +7

      @@TheOnlyDibbs Oh! Also, NEVER USE A PULL-THROUGH.
      Pull-through sharpeners are ATROCIOUS for your knife, they don't sharpen, they tear the blade, stripping it and damaging the material, and instead of a sharp edge you get a jagged mess which tears rather than cuts. Get a proper whetstone or similar.

  • @Matpit18
    @Matpit18 Год назад +113

    14:51 Brent really put all of his brain cells into that one putt calculation and then immediately returned to monke

    • @TCStink3
      @TCStink3 Год назад +19

      That’s how the King rolls.

  • @starc.6796
    @starc.6796 Год назад +415

    Damn sophist just telling us every single fact he knows about knives

    • @pubcle
      @pubcle Год назад +40

      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like komikoto ad, which is a Chinese scam. I copy-paste my response here because it is important to correct misinformation.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 3Cr13 or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too hard without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust, though you can just be more careful about cleaning and maintenance of the knife with oil. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade along with blade profile and design.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.
      *Addendum: Also never use a pull-through sharpener. Pull-through sharpeners damage the edge and leave it a jagged mess so the knife tears instead of cuts.

    • @kbthegoatw
      @kbthegoatw Год назад +4

      @@pubcle🤓

    • @WDinATX
      @WDinATX Год назад +27

      @@kbthegoatwAnd I respect them for sharing their knowledge with us. 🧐

    • @bathamsteryt
      @bathamsteryt Год назад +2

      ​@@pubcleI respect you for you knowledge but its 12:05 and I reading a party crashers comment section so I humbly don't care right now.

  • @nicoleiguess3659
    @nicoleiguess3659 Год назад +160

    The first time an editor censored Nick's insult in Spanish, this video will make history
    17:48

    • @s.c.m.r.
      @s.c.m.r. Год назад +47

      i just wanted to cover all my bases

    • @nicoleiguess3659
      @nicoleiguess3659 Год назад +11

      @@s.c.m.r. That's awesome man, I love the work y'all do for editing

    • @ThePureSynergist
      @ThePureSynergist Год назад +4

      @@s.c.m.r.Nick is known to drop the “p” word in Spanish an awful lot…

    • @s.c.m.r.
      @s.c.m.r. Год назад +7

      @@ThePureSynergist this is the first time he's said it in a video I've worked on

    • @ThePureSynergist
      @ThePureSynergist Год назад +2

      @@s.c.m.r. Respect o7

  • @loganmiller7827
    @loganmiller7827 Год назад +92

    I feel like just like Nick didn't want to let Vernias forget he fumbled the first shot, we should never let Nick forget the Raid Boss Chance Time fumble

  • @Umbra_Nocturnus
    @Umbra_Nocturnus Год назад +34

    It's just too funny seeing the characters "celebrate" on bad holes, Baby Mario breaking into tears, Yoshi collapsing on the ground, Luigi curling up and hugging his knees. Also them looking so embarrassed on the scoreboard.

  • @SuperLuigi-
    @SuperLuigi- Год назад +44

    Man, so glad Vernias had that incredible hole-in-one that was shown multiple times within the first 3 minutes of the video. Truly a masterful shot by the GOAT

  • @johanboi6812
    @johanboi6812 Год назад +61

    More Mario Golf, time to witness the incredible skill the Party Crashers have.

  • @JustCrazyDK
    @JustCrazyDK Год назад +29

    15:52 It's the lost ancient tech of making weird ass sounds to make sure your ball does not go in the bunker,the drink, or Out of Bounds.

  • @Dude5375
    @Dude5375 Год назад +21

    7:08 the comvined laugh is incredible

  • @Umbra_Nocturnus
    @Umbra_Nocturnus Год назад +21

    I'm just waiting to hear "Imagine being in last place with zero Pars".

  • @turbokart3776
    @turbokart3776 Год назад +9

    7:02
    Eevee: This will definitely not be the most replayed part of the video!
    Me: (Proceeds to spend the next 5 minutes clicking on this part) 🤣

  • @THE__Legend_27
    @THE__Legend_27 Год назад +79

    Can’t wait to see Sophist win every game.

    • @THE__Legend_27
      @THE__Legend_27 Год назад +16

      @@speedman8365 no because Eevee’s white

    • @THE__Legend_27
      @THE__Legend_27 Год назад +1

      @@zeke3620 it’s an ongoing joke, just go with it

    • @zeke3620
      @zeke3620 Год назад +1

      @@THE__Legend_27 makes perfect sense

  • @MaxWeb2599
    @MaxWeb2599 Год назад +8

    Can we have a moment to appreciate all the hard work the Editors are doing, to cut everything together and doing on behalf around 50 replays the second, with a short plain crash sequence in between, takes really effort and time.
    Good Job.

  • @DementisXYZ
    @DementisXYZ 3 месяца назад +3

    14:40 It's amazing to witness one of them finally realize that this game is just math.

  • @diabeticman2194
    @diabeticman2194 Год назад +38

    So happy this game has returned, I'm sure Vernias is ecstatic to be playing this again :)

    • @GlitchanBlack
      @GlitchanBlack Год назад +4

      If Nick brought up that fumble again, I think Vern would go as apeshit as Nick did on Wario's Battle Canyon.

    • @MrTheboomboxer
      @MrTheboomboxer Год назад +1

      Honestly he improved quite a bit.

  • @fizunafox
    @fizunafox Год назад +12

    14:35 good to know when I have sleeping problems I can just listen to Brent explaining game mechanic's.

  • @Giveloot
    @Giveloot Год назад +4

    Thank you editor for all of the one piece references. You truly are my favorite one. And also at 22:16 you should’ve put room shambles since he said the funny word

    • @s.c.m.r.
      @s.c.m.r. Год назад

      ima be honest. I had it in my notes but I forgot to add it

  • @HouseHawk62
    @HouseHawk62 Год назад +13

    You guys should unironically keep playing this. The later courses get pretty ridiculous and your dynamic can make even golf entertaining.

  • @shinatoarisato167
    @shinatoarisato167 Год назад +11

    9:00 Vernias fumbling his shots replay button for y'all

  • @Sophistsgrandpa
    @Sophistsgrandpa Год назад +5

    5:40 "Maybe you should start frubaboobgap" -Vernias

  • @toyaluvr
    @toyaluvr Год назад +26

    thank you sophist for the fun facts about knives in the description. truly appreciate it.

    • @pubcle
      @pubcle Год назад +2

      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like kamikoto ad, which is a Chinese scam. I copy-paste my response here because it is important to correct misinformation.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 3Cr13 or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too tough without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade along with blade profile and design.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.
      *Addendum: Also never use a pull-through sharpener. Pull-through sharpeners damage the edge and leave it a jagged mess so the knife tears instead of cuts now.

    • @kbthegoatw
      @kbthegoatw Год назад +1

      @@pubcle🤓

    • @zeke3620
      @zeke3620 Год назад

      ​@@kbthegoatwbro shut your mouth your not funny at least I read it and don't get scammed I'd rather be a nerd than get scammed

    • @jinglesnig
      @jinglesnig 8 месяцев назад

      @@kbthegoatw Get off his ass he just clearing things up

  • @oscaraboud7147
    @oscaraboud7147 Год назад +48

    The fun facts about knives after the fun facts about spoons is the perfect sequel

    • @brittanyv3455
      @brittanyv3455 Год назад +8

      It is definitely a great saga in this video. Sophist took the time to fully explain what knives are and provided several great examples of each knife. What a wonderful description to this video.

    • @pubcle
      @pubcle Год назад +7

      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like kamikoto ad, which is a Chinese scam. I copy-paste my response here because it is important to correct misinformation.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 3Cr13 or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too hard without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust, though you can just be more careful about cleaning and maintenance of the knife. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade along with blade profile and design.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.
      *Addendum: Also never use a pull-through sharpener. Pull-through sharpeners damage the edge and leave it a jagged mess so the knife tears instead of cuts.

    • @TCStink3
      @TCStink3 Год назад +3

      @@pubcleEevee moment

    • @kbthegoatw
      @kbthegoatw Год назад +1

      @@pubcle🤓

    • @zeke3620
      @zeke3620 Год назад +2

      ​@@pubcleyou should be the commander of the sophisticated society

  • @adrienmiller1006
    @adrienmiller1006 Год назад +20

    U gotta love Evee's commitment to bring us information about knives

  • @kirbdabirb5627
    @kirbdabirb5627 Год назад +5

    16:43 nice "rpg but math is the combat system" reference

  • @thewoppinator7785
    @thewoppinator7785 Год назад +13

    The thumbs up rat from the editor is my new favorite thing!

  • @rominanything4426
    @rominanything4426 Год назад +13

    I've always liked that the others never made fun of Eevee's stutter. I usually get put on blast by friends and family. It's nice to see others not be harsh or annoying

  • @MonoHerobrine
    @MonoHerobrine Год назад +3

    Man, I love learning fun facts about knives. Haa Haa Haa...
    CUT MY LIFE INTO PIECES!!!

  • @venus446
    @venus446 Год назад +5

    7:15 omg their reaction to the monkey made me laugh so hard XD

  • @edrigus1503
    @edrigus1503 Год назад +8

    I’ve never seen them so relaxed, this is surreal

  • @apieceofcheese8870
    @apieceofcheese8870 Год назад +6

    plum will forever be my favorite super mario character

  • @Bronymonster44
    @Bronymonster44 Год назад +4

    If you guys wanted to play different characters, there's a cheat code from the original N64 version that still works on this version.
    "On the title screen, press Down, Down, Left, Left, Left, Right, Right, Right (all on the D-Pad), then C-Down, C-Down, C-Left, C-Left, C-Left, C-Right, C-Right, C-Right. A jingle will play if you entered the code correctly. This will unlock all characters and courses, except for the Mario's Star course."

  • @samuelmitschele-dauenhauer2984
    @samuelmitschele-dauenhauer2984 Год назад +1

    YOU PICK... Plum? I guess?
    I'm just memeing, LOL

  • @GMKGoji01
    @GMKGoji01 Год назад +10

    Did I mention how bad I am at Golf? I tried it on Wii Sports. Could not get a 🕳️ in 1.
    OH! Sophist at it again, educating us about utensils! You love to see it, as Feralinape would say. Thank you, once again Sophist, for I have now learned about the one-pronged sharp fork!

    • @pubcle
      @pubcle Год назад +3

      Fun fact! Knives were originally also used the way forks are, by stabbing the food to move it. Forks are an off-branch of knives.
      Also, to correct some of the things sophist said:
      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like kamikoto ad, which is a Chinese scam. I copy-paste my response here because it is important to correct misinformation.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 8Cr13MoV or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too tough without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade along with blade profile and design.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.
      *Addendum: Also never use a pull-through sharpener. Pull-through sharpeners damage the edge and leave it a jagged mess so the knife tears instead of cuts.

    • @kbthegoatw
      @kbthegoatw Год назад

      @@pubcle🤓

    • @GMKGoji01
      @GMKGoji01 Год назад

      ⁠@@pubcleWhat incredible knowledge!😮

  • @lars5381
    @lars5381 Год назад +7

    loving the knife facts sophist!

  • @xxrmartinez98xx
    @xxrmartinez98xx Год назад +4

    I've been waiting on the second part. Glad it got made

  • @nick0888
    @nick0888 Год назад +14

    we need more fun facts from sophist in the descriptions

  • @finckles7213
    @finckles7213 Год назад +3

    That “doki doki plum club” glitch edit messed me up the first time around

  • @carriejames6818
    @carriejames6818 Год назад +2

    I got reccomended a knife ad and then i read the description... thanks sophist 🤦🏽‍♂️

  • @brittanyv3455
    @brittanyv3455 Год назад +5

    Thank you Sophist for teaching us about knives.

    • @pubcle
      @pubcle Год назад

      Some of his facts are very wrong, namely his statements on "Japanese steel" are completely wrong and read like komikoto ad, which is a Chinese scam. I copy-paste my response here because it is important to correct misinformation.
      For a start, steel doesn't matter where it comes from in the modern day. It's all built to industrial standards with specific names like D2, 1080 ordnance, cpm-m4, 8Cr13MoV, etc. Steel advertised as "Japanese steel" just means "iron sourced from Japan" especially if it doesn't state what town it was made in, because if you're going to try to suggest a steel is better by location you'd use the town which was a way of suggesting quality prior to modern industrialization and lasted at least until the 1960's. If you want a good steel labeled in this way consider a Solingen, Germany knife from the 1940's and 50's, which were imported en-masse at that time following the end of WWII alongside quality knives from Japan, thus creating this perception because of the fact that it was premium knives being imported from very old and very well known knife-making cities. Everything that says "Japanese steel" though is a marketing ploy, usually a Chinese one aimed at western markets. Steel from Japan doesn't differ in quality from Western quality at all today. What you're instead going to get is cheap 8Cr13MoV or 420J2 crap. You'd be better off sharpening a steel ruler than most of these.
      Any time you see a modern knife ask not where it was made, unless the purpose is to support a domestic business, but to name the specific industrial steel identification it was made with. When you see a knife from 1960 and earlier then maybe talk about where it was made and investigate the culture and reputation of that location at the time.
      Samurai quality would be considered atrocious and massively underwhelming by today's standards. Our understanding of metal is incredibly more advanced to the steel of the Sengoku period and the techniques of folding used in the Tachi and Katana were done to compensate for poor quality steel as Japan lacked the ability to heat iron to where it melted and impurities could be removed, the folding technique was done to minimize and even out impurities.
      Hori hori are also terrible for knife purposes. They're an example of someone making a multitool of things that shouldn't be multitools, it's like the shovel-axe-saw thing I've seen before. It's bad. Do not buy them. They have an entirely wrong profile for a knife. It's literally a hand shovel someone put a sharp edge on. It's, again, a marketing gimmick.
      Next, edge retention is not the end all be all of a knife and isn't exactly accurate. What Sophist is referring to is hardness, but that's just one quality that makes good knife steel. A good steel for a knife has 4 factors: hardness, toughness, corrosion resistance, ease of sharpening. Hardness and toughness are very different things, hardness is how hard of a steel it is, how long it will retain an edge before dulling, dulling is when an edge rounds out. To be clear and to wipe away a misconception, you can make ANY material sharp, the quality of steel does not change how sharp you can make something, you can make wood or paper sharp, glass I'm sure you've noticed can be made quite sharp. The problem with hardness is that it can really damage the toughness of a blade, the ability to prevent chipping and snapping, because it can become brittle if too tough without leaving some spring to the steel. It needs to be able to return to form and take some bending exertion. Corrosion resistance is obvious, it's how resistant the steel is to rust. The last, ease of sharpening, is also somewhat counter to hardness as a harder steel is usually more difficult to get sharp. You have to keep these in mind when making a blade.
      I don't really blame Sophist for this misconception, but it needs to be corrected to prevent people falling to scams.
      *Addendum: Also never use a pull-through sharpener. Pull-through sharpeners damage the edge and leave it a jagged mess so the knife tears instead of cuts now.

    • @kbthegoatw
      @kbthegoatw Год назад

      @@pubcle🤓

  • @AreYouAsking
    @AreYouAsking Год назад +5

    I gotta say. The editing….. is on point 👌

  • @fi.rregular
    @fi.rregular Год назад +4

    adore the editors work on this one

  • @georgejerry1545
    @georgejerry1545 Год назад +3

    Just wanna say whoever is their editor is amazing. Pumping out videos on a decent upload schedule with consistently great edits? My man 👍👍

  • @justinnzamora5366
    @justinnzamora5366 Год назад +43

    10:57 If Brent sees this comment, I just want to let him know that this quote is as immortal as "do it again."

  • @TheArcPaladin
    @TheArcPaladin Год назад +2

    I am really enjoying the series fellas! I hope the more you learn the more you enjoy golf games! Theyre one of my favorite chill games to relax to

  • @Elizabeth-by7gz
    @Elizabeth-by7gz Год назад +2

    The descriptions keep getting better and better. Also thank you editor :)

  • @Oddlocke
    @Oddlocke Год назад +7

    Love this series; if we get another video, we need a "Party Crashers go ACTUAL golfing"

  • @veryyelloo4130
    @veryyelloo4130 Год назад +5

    With so many editor replays, we end up watching the video again

  • @TriaGalactica
    @TriaGalactica Год назад +3

    Heyy new video. I really had a very Bad day and these video always cheer me UP. I'm exicted to watch it.😁😁😁.

  • @biomecraft356
    @biomecraft356 Год назад +4

    Perfect.
    I needed the knife lore.

  • @ryothepinecone7092
    @ryothepinecone7092 Год назад +1

    I love the one piece editing so much

  • @s.c.m.r.
    @s.c.m.r. Год назад +15

    damn that editor sure is cool and awesome. I wonder who could've edited this video

  • @fayescarlet
    @fayescarlet Год назад +1

    You boys are hilarious, as always! I look forward to every video!

  • @BucketsOfMilk
    @BucketsOfMilk Год назад +1

    The abrupt Ultra Instinct sfx got me everytime 😂 Full points

  • @Elec.Balloon
    @Elec.Balloon Год назад +4

    Editing super funny and smooth this time around 👌

    • @s.c.m.r.
      @s.c.m.r. Год назад +1

      thank you thank you

    • @Elec.Balloon
      @Elec.Balloon Год назад +1

      ​@@s.c.m.r. no problem, keep it up! :D

  • @Slipstream317
    @Slipstream317 Год назад +1

    Came for the Party Crashers, stayed for the Plum Gaming

  • @aureliodeprimus8018
    @aureliodeprimus8018 Год назад +1

    Like the editor. Always happy to see a fellow One Piece fan.^^

  • @giacomociogli7631
    @giacomociogli7631 Год назад +1

    Thank you Sophist for your pills of knowledge. I shall get a high grade in the kitchen items test for tomorrow. God bless you man

  • @lolFuyu
    @lolFuyu Год назад +2

    The Ultra Instinct theme is the official theme when they play Mario Golf.

  • @Gallity
    @Gallity Год назад

    8:43 from “Wahhh I’m winning” to WAHHH I’M LOSING. We’ve come full circle 🤣

  • @Gust_The_Man
    @Gust_The_Man 11 месяцев назад +2

    7:02 yeah Sophist shouldn't have said that because everyone clearly knows that the viewers are gonna do the exact opposite of what Sophist said

  • @Johnoftheuchiha
    @Johnoftheuchiha Год назад +1

    There’s a subtle One Piece motif to this video. Epic

  • @scripmed5555
    @scripmed5555 Год назад +1

    i love the shit post images this shit kinda funny. very good job mr.editor.

    • @s.c.m.r.
      @s.c.m.r. Год назад

      thank you thank you

  • @Tboi333
    @Tboi333 Год назад +3

    Me binge watching Party Crashers for the last 4 hours and then making a new video

  • @GlitchanBlack
    @GlitchanBlack Год назад +3

    Sophist is a total mood.

  • @mattb6522
    @mattb6522 Год назад +6

    Good round! This game has one of the steepest learning curves of any Mario game. The Mario Golf games after this add many more quality of life enhancements to be a little more forgiving.
    Someone please tell Vern to stop putting from the rough! 😅

    • @jonzito6323
      @jonzito6323 Год назад +2

      It was great that kind of started to get putting right as the rain started so it add some changes to how to guess the power since rain slows the ball faster

  • @jjzeme3537
    @jjzeme3537 Год назад +1

    Gotta love all the One Piece memes/reaction images in the video

  • @Curleyconcon
    @Curleyconcon Год назад +2

    You guys aren't taking into account that it's raining, which makes the greens slower.

  • @huntercrindson3927
    @huntercrindson3927 Год назад +2

    17:50 Don't worry editor. The Algorithm doesn't recognize other languages swear words.

  • @SuperSmashBrosPr0
    @SuperSmashBrosPr0 Год назад

    14:45 Brent being the first one to figure out how to adjust power lol. I played that shit as a kid I been yelling at them all and now I applaud breent

  • @bigkebizino8970
    @bigkebizino8970 Год назад +1

    I've learnt so much about knives, thanks Sophist

  • @Nightmare_52
    @Nightmare_52 Год назад +3

    cant wait for them to play the gamecube version, the perfect shots are so cool

  • @crawlinggoose
    @crawlinggoose Год назад +1

    "Mother, I took, I took a shid..."
    -Noah, age 8

  • @jonathanflores115
    @jonathanflores115 Год назад +5

    17:50 good job editor, that word is a curse in spanish so yeah, good work

  • @rpgman161
    @rpgman161 Год назад +1

    Tip: before you hit the ball, you can align what trajectory the ball can go with the left stick
    Personally you should do it in a situation where the ball is infront of like a tree or something, and you should time it at the same time you hit A at the red line
    It can be very useful in situations like what happened to Eevee at Hole 18 that he had to go back

  • @fernando98322
    @fernando98322 Год назад +3

    YEEEAAAAAH BABYYY MORE N64 PARTY CRASHERS

  • @SuperSmashBrosPr0
    @SuperSmashBrosPr0 Год назад +1

    Fun fact guys. Rains affects drag on putts. Gotta add like 10% for rainy putts

  • @Katekyo504
    @Katekyo504 Год назад +1

    With all the one piece usage by the editor i thought when Nick said he was in Shambles I imagined a piplup being flung around in Law's Room.

  • @shadowsilvertailsfan
    @shadowsilvertailsfan Год назад +5

    much appreciation to the editor. ❤

  • @nyfinest017
    @nyfinest017 Год назад

    You guys make golf fun to watch. I hope this series continues.

  • @starbolt0636
    @starbolt0636 Год назад +1

    THE PEOPLE DEMAND MORE GOLF! I desire the four of you to play more, and to perhaps suffer through unlocking characters and stages.
    *Wario; bane of my progress*

  • @mathiascroqvist4719
    @mathiascroqvist4719 9 месяцев назад

    Here are some tips for you guys when ever you play this again.
    Use Power shot when using a driver especially on the first shot.
    Normal shot is to be used for the 9, 8, and 5 Irons. Normal shot is also to be used with the Wedge when you're in a bunker.
    Your putting is fine but learn the slopes cause they can help you if you know when to overshoot the hole to put the slope to your advantage.

  • @Kittygamerz
    @Kittygamerz Год назад +1

    Thanks for the info on the knives sophist!

  • @Eeep-f7y
    @Eeep-f7y Год назад +2

    The thumbnail tells me that we’re going in for a wild ride

  • @elibenmocha6780
    @elibenmocha6780 Год назад

    Sophist is a GOD for actually making that detailed information about knives in the description

  • @Lebroly-James
    @Lebroly-James Год назад +1

    Editor put in a go broly go go meme at the start of the next video

    • @s.c.m.r.
      @s.c.m.r. Год назад

      ill try to remember

  • @squidoctoo
    @squidoctoo Год назад +2

    Any time sophist is just in the video I bet there is just chaos 🤭

  • @rachel-katedaneko
    @rachel-katedaneko Год назад

    Thanks Sophist for the cool knife facts!

  • @TheLuckyWolfLake-mj7dr
    @TheLuckyWolfLake-mj7dr Год назад

    Yes, knives are importaint to know your information on. Thanks Eevee for teaching us the ways of the knive

  • @DoMorrMusic
    @DoMorrMusic Год назад

    baby mario is chilling

  • @jmr6332
    @jmr6332 Год назад +2

    The One Piece edits respecc

  • @xray96x72
    @xray96x72 Год назад +2

    7:08 thanks for the trust given😒

  • @Megapig9001
    @Megapig9001 Год назад +1

    One Piece Editor Arc

  • @julianthemeta-roar
    @julianthemeta-roar Год назад

    That was a fun video, Also the Fun Facts from Sophist were very enjoyable, Thanks for that Guys. =]

  • @gamerkingdom1442
    @gamerkingdom1442 Год назад +2

    They’ll never let go Vernias’ fumble, will they? 😁

  • @whatwhat98
    @whatwhat98 Год назад +1

    Nick: i have standards
    Also Nick: at least im not last
    Sure Nick, whatever you say.

  • @hishko9913
    @hishko9913 Год назад +1

    This Editor doing most of the edits One Piece Edits I like