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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#211

Post by rcpt »

jfim wrote: post #207
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…

I can see why one would use a serrated knife to cut bread, but what knife would one use to cut cheese other than a chef's knife?

There are cheese knives that are either very high aspect or have a holes so nothing will stick.

Re: Ultrasonic Chef's Knife

#212

Post by tempestn »

niccl wrote: post #205
condiment wrote: post #173

Earlier quoted context omitted.

A talented chef might cut vegetables at 25hz, while the blade is moving at 44khz. So whatever cutting improvement is conferred by the ultrasonic tech will certainly be applied towards fast cutting. It seems that the main benefit for fast cutting would be that food doesn't stick to the blade. I'll cut bread with my chef's knife (amazon shun knockoff) when I want to make less of a mess. One interesting thing I noticed…

I'd really like to see a citation for 25 Hz. It feels to me like a decimal point might be missing. And how does the knife moving at twice the frequency of the vegetables being cut work? do they do two complete cycles of the knife for every cut of the veges? that's not what I've seen watching cooking shows (which might not be the best thing to watch for this to be seen, of course)

Hz vs kHz. Your parent's point is that the knife is vibrating far faster than even the fastest chefs would be slicing.

Re: Ultrasonic Chef's Knife

#213

Post by rcpt »

xxs wrote: post #188
brandall10 wrote: post #132

Earlier quoted context omitted.

Check out Japanese knives. The Tojiro DP I got for an inflation adjusted $75 is a dramatically better knife than that Victorinox.

One note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex. Higher HRC would retain the sharp edge for longer, of course - but again much harder (literally) to sharp them.

I think a lot of German knives are moving to the same angle now

Re: Ultrasonic Chef's Knife

#214

Post by rcpt »

appcustodian2 wrote: post #87
xandrius wrote: post #71

Earlier quoted context omitted.

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

just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. i'm surprised at all the apparent knife enthusiast posts trashing this device. I take my victorinox (which is absolutely nothing special and surprises me that it costs $60+ dollars) to the farmers market for sharpening but sharpness isn't even the proble…

I decided it was hard and never got very good at sharpening. Now I've got a Chef's Choice XV and my knives are sharper than they've ever been.

Re: Ultrasonic Chef's Knife

#215

Post by tptacek »

jfim wrote: post #207
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…

I can see why one would use a serrated knife to cut bread, but what knife would one use to cut cheese other than a chef's knife?

Ironically, the cheeses I would cut with a chef's knife are exactly the ones that aren't going to stick to the knife. The ones that get messy are just as easy to cut with a butter knife.

(Amusingly, butter is one of the demos in this video.)

Re: Ultrasonic Chef's Knife

#216

Post by knifemaster »

tptacek wrote: post #202
knifemaster wrote: post #196

Earlier quoted context omitted.

For reference it would be also nice to see your (and your Slack friends) knife handling skills.

Wh...why? I'm not selling anything. I'm just saying dicing an onion is a better test of a chef's knife than taking a single thin slice of a tomato. Seems like that's an argument you can just take on directly. I don't think there's anything interesting about my onion dice. You'd be seeing a video of a banged up MAC, scraped up from all the times I've casually sharpened it in a hurry, doing the standard one-cross-cut J…

I was getting the impression that you are "selling" the fact that the performance of this knife is based on false advertising, and using personal anecodes and some anonymous people as a supporting argument. That's basically the only issue.

Aside from that, in my opinion dicing an onion is a much more simple task for a knife than taking a very thin slice of a tomato. And in both cases it is likely more about the technique/handling and the sharpening than the actual knife material or technology. But the average person does not care about those things, so this knife could at least in principle be something useful for them. Not for someone who is willing to invest some time in the aforementioned things though, like you (and me too, for that matter).

Re: Ultrasonic Chef's Knife

#218

Post by mhb »

sithadmin wrote: post #156
SilverElfin wrote: post #144

Earlier quoted context omitted.

They actually had an industrial design studio come up with the design. It isn’t white labeled “Alibaba junk” and to my eyes, it doesn’t resemble that either. > I've got knives that I've had for over 20 years that perform as well as this thing appears to (in the slick prepared advertisement). You have knives that can not have potatoes stick without scallops in the blade? Or that can atomize lemon drops? Or that can cu…

Why on earth would I care if a potato sticks to my blade, and why would I need to atomize lemon juice with my knife?

Because it's annoying af when you're slicing potatoes.

Re: Ultrasonic Chef's Knife

#219

Post by Mtinie »

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…

I shared this with my tech friends:

“This has all the hallmarks of a product that’s going to be disappointing but I’m so optimistic it won’t be.”

I’m seriously hopefuls it works because vibroblades (I mean, “progressive knives” and “high frequency blade”) are awesome and the timelines of Neon Genesis Evangelion and Metal Gear are getting closer. Which may, or may not be a good thing.

Re: Ultrasonic Chef's Knife

#220

Post by bombela »

happyopossum wrote: post #121
bombela wrote: post #12

Hard to watch the tiny video. Cannot be made full screen. Rotating phone sideways the website header obscures the video. edit: https://youtu.be/cXjbSVt9XNM

> Cannot be made full screen Wha? I tapped the little diagonal expandy-arrows in the top corner and it went full screen.

No such button on my screen. Android v14, Firefox.
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