For velveeta lovers.... this trick only took me a few decades:
The box top is notoriously inconvenient. If you cut it the way they recommend, it's still a pain to put back on, and the flap rarely stays down, making it awkward, and difficult to handle as a whole.
For maximum effeciency and maximum ease of handling, DO NOT CUT THE TOP. When new, slide a knife into each of the ends between top and bottom box sections. Remove the top. Then -- firmly bang one end of the cheese into the countertop -- effectively scrunching the cheese and the cardboard bottom.
The scrunching creates just enough room for the top to slide easily back on.
For maximum ease of acquiring geometrically perfect even slices, I make sure the foil remains peeled off to reveal apprx. 1 inch of cheese, then cover with plastic wrap.
This way, the Velveeta will never dry out. All Velveeta related problems solved.
( I'll try to think up more stuff... I know I have some. )
For know, just know -- for fixing anything wood-ish, or hanging pictures or whatnot --
1.25 inch drywall screws are the shizzle. They're nice and sharp and strong, and best of all, they're easy to acquire. So you never, in the course of owning your home, have to worry about some stupid flat head screw, or silver piece of junk screw that gets stripped, etc...