This how-to is not for sailors. Nor anglers, mountaineers, first responders, or anyone else who need to know a huge diversity of knots, their strengths and weaknesses, and what situation calls for each.
This is for the rest of us. Those of us who go through normal life and its adventures, and encounter rope, twine, string, line, paracord, and the like, and when we need to secure it, say "Should I tie this like my shoes, or in a square know that I know will be nearly impossible to get off when I'm done."
The truth is, at this point in our lives, we're probably not going to learn how to tie a complex calvalcade of knots, and even if we did, would probably not have enough opportunity to practice them in real world situations in order to commit them to long term memory.
But, still, we should all know how to tie at least one pro-level option, and so we say to you — if you're only going to know how to tie one kind of knot, let it be:
You know the basics. The onions and carrots. The potatoes, rice and noodles. The salt and pepper. The goods that can help accompany fresh proteins and vegetables into a proper meal. But today, we're talking those "secret ingredients" — those back-of-the-lazy susan bottles and powders that improve anything they come in contact with, and take food from being simply filling to truly satisfying. Keep them on hand, understand and respect their powers, and you can use them to blow any dish out of the water.
You've built the bookshelf, covered it with great books, but it needs a little something more. Some classic records perhaps? Why not treat yourself to this essential guide to the greatest collection of jazz albums in the history of recorded time – bar none?