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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#111

Post by xxs »

huqedato wrote: post #99
xxs wrote: post #79

Earlier quoted context omitted.

3000/8000 is a bad one. Both are way way way too fine. I'd very much like anything similar to 300/1200 + strop or so. I can shave with that. Also I'd not use a soaking whetsone {anymore} (my spouse resents them for being that messy).

300/1200 is too coarse for AUS10. 3000/8000 is too mild (perhaps better for finishing). I suggest 1000/3000(or 6000).

I use the 300 only if the knives are too dull or I want to change the apex to 20 degrees. Honing them back is just the 1200 and a strop. Like mentioned I can shave with that. 3000 is overkill imo, unless you are looking for the mirror finish.

Re: Ultrasonic Chef's Knife

#113

Post by ReptileMan »

tptacek wrote: post #96

Elsewhere on the thread I pointed out that I'd noticed the video doesn't show anybody doing actual prep; making an easy but deliberate thin slice of a tomato is one thing, quickly dicing an onion or a bell pepper is a very different thing. To that observation I'd add (h/t my Slack friends) this interesting site Seattle Ultrasonics stood up: https://seattleultrasonics.com/pages/knife-database One thing I notice here i…

The problems were even bigger than that - they tested factory sharpness and factory geometry that often are shit. And not thinning and sharpening them properly. Let alone that the steel on the factory edge has high chance to fatigued/softer than the rest.

Re: Ultrasonic Chef's Knife

#114

Post by nielsbot »

majormajor wrote: post #101
jstanley wrote: post #51

Earlier quoted context omitted.

I thought I recognised the name - Bourbon Moth is the guy who faked a video of oily rags self-igniting to make a video to advertise fireproof bins for woodworking. This one: https://m.youtube.com/watch?v=3Gqi2cNCKQY Debunking: https://m.youtube.com/watch?v=GEtU3bYyCtA

Never heard of either of these Youtubers but I've seen tons of cans of stains and such with warnings about potential self-ignition if left on rags in the wrong conditions...

Yes. Learn from my mistake--I almost burned down my apartment by leaving linseed oil rags unattended.

Re: Ultrasonic Chef's Knife

#115

Post by kminehart »

Ertuit wrote: post #90
xandrius wrote: post #71

Earlier quoted context omitted.

Whetstones, pretty cheap only and not as hard as it seems.

Yes, and a pass with a honing steel every day to maintain the cutting edge between proper whetstones sharpening every few months.

don't use honing steel. at best it doesn't do anything, at worst it damages your knife.

here's a closer look at it with a microscope. https://www.youtube.com/watch?v=Y4ReQ83CZOQ

Re: Ultrasonic Chef's Knife

#116

Post by ReptileMan »

scrlk wrote: post #40
karmanGO wrote: post #29

Earlier quoted context omitted.

The battery is comes out for recharging, so replacing a dead battery should be trivial

It's a proprietary form factor, so you're gambling on replacements being available down the line. I don't think it'll be easy to rebuild the battery pack without compromising the casing.

3d printer and couple of cells and I guess a board will get the job done.

Re: Ultrasonic Chef's Knife

#117

Post by kminehart »

dzhiurgis wrote: post #86
xandrius wrote: post #71

Earlier quoted context omitted.

Whetstones, pretty cheap only and not as hard as it seems.

Wet stones are hard. Rolling ones are easy albeit “real” knife aficionados don’t like it.

I used to sharpen my straight-knife planer blades, planing irons, chisels, and knives with whetstones / water stones. It was too big of a pain in the ass over time, so I switched to diamond stones.

Biggest advantages is that you don't need to pre-soak them and diamond stones don't develop a valley / have to be flattened.

if you plan on getting into sharpening I would just start with a coarse, fine, and extra fine diamond stone and a leather strop w/ stropping compound.

Re: Ultrasonic Chef's Knife

#119

Post by Philip-J-Fry »

tptacek wrote: post #77
whyenot wrote: post #28

A good quality well sharpened knife already works incredibly well, doesn't cost $500, doesn't need to be recharged, and isn't going to be e-waste in 5 years (when the battery fails). It's a cool idea, and I hope it is commercially successful, but not for me.

This thing is $399, which is on the expensive side of prestige chef knives, but by no means the extravagant side of it. People who buy knives that cost more than $150 generally buy lots of knives, and this is priced for that market.

But it's not priced for the market of people who buy lots of knives. Because those who buy lots of knives aren't going to be interested in some mediocre knife with a vibration motor attached to it.

Those who are interested in knives would be able to get a more impressive knife for $399. And they are usually the type of people that enjoy sharpening a knife until it cuts better than this ultrasonic knife ever will.

This is a product which is targeted at people who don't really know a lot about knives and prep their meals with a dull blade.

Re: Ultrasonic Chef's Knife

#120

Post by loloquwowndueo »

saaaaaam wrote: post #58
martini333 wrote: post #54

Earlier quoted context omitted.

It's not made for people with knife skills.

It absolutely is. I’m a former chef and have great knife skills but would love one of these.

What would it do that your current, well-maintained, very sharp knife doesn’t?
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