At any good sushi/sashimi restaurant, the temperature of the raw seafood should always be around room temperature when it reaches your table. This is to allow the most flavor and texture to be experienced. – Zane Latta
A cool tool is anything useful that is superior to comparable items. If you think this tool is inferior suggest a better one. You are welcome to insult a tool, but comments containing insults to individual people will be deleted. Corrections of fact are always welcomed, if stated politely. Recommendations of better tools are dearly wanted and may be elevated to the front page.