281–290 of 697 posts
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Damn, I was set to completely dismiss this as entirely useless overcomplication but making stuff not stick to the knife would be nice.
The video comparison of this knife cutting through potato compared to a regular one is very enticing. My own experience is that there is more sticking even on my knives that have those scooped out edges that are supposed to prevent sticking.
I personally watched Scott spend years working on the project and obsessively iterating on the steel, the vibration pattern, the circuitry, the handle, and the form factor. Scott is a hacker, one of us for sure. I mean, the guy built a custom robot just to measure cutting efficiency... The knife is amazing and exactly as shown in the video. Rand Fishkin has a nice short on LinkedIn trying out the knife too. I think h…
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Damn, I was set to completely dismiss this as entirely useless overcomplication but making stuff not stick to the knife would be nice.
That’s where a lot of mess comes from, so I’m very interested in this tech. The worst are cucumbers, they stick to the blade and new slices pop them up and they roll everywhere. I get some better results by slightly angling the blade but it’s not perfect. The blade quality doesn’t look great but I think any decent cook that knows how to hone will do just fine with it. I’m not sure I’d spend the money and replace my e…
The other weird thing about this is that neither a potato nor a cucumber demands an ultra-sharp knife.
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 two things that stood out to me: "The best tools shouldn't only be accessible to the pros" but his knife costs more than every knife in that database. The weight is listed in their help articles as 330g. I also think that handle is chunkier than a typical high end chef's knife. It may be easier to cut things with it, but I think your hand and arm are going to get tired of using it more quickly than with a regular…
Though: do. not. put. your. $300. knife. in. the. dishwasher.
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…
My question is: would there still be an improvement if they used a slicing action?
I'm a bit surprised to see how much snark there is in the comment sections of this video. The requests for "let's see an independent chef use this knife to do real kitchen work" make total sense, but the moralizing around e-waste and losing fingers etc feels off balance. People spend hundreds of dollars and many hours sharpening kitchen knives, of course there's a viable market for sharper kitchen knives. And for e-w…
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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…
Damn, I was set to completely dismiss this as entirely useless overcomplication but making stuff not stick to the knife would be nice.
Why is it people here seem so unusually sceptical? It's expensive (but not really, only compared to knives - a $500 GPU isn't expensive). It's probably mostly good in certain niches and using a $10 knife that's sharpened properly is probably 95% as good in almost every application, and using a $10 knife that is only reasonably well sharpened is probably 90% as good. Slicing stuff for hotpot or yakiniku or Korean BBQ…
A sharpened piece of metal has been reliable for thousands of years and will continue to remain so. For new tech, I am also a fan of the ceramic knives out there for vegetables, as they hold a razors edge much longer than metal (albeit are far more brittle - I use them for veggies only, no meat).
One can buy a decent steel chef's knife, a ceramic one, lose them both, buy them again, buy a sharpening stone and a strop for the price of one of these. On one hand, the sci-fi emergence of the vibroblade or something in the kitchen would be cool. On the other, it could be a $500 vibrating slapchop[1].
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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
It's interesting that AvE devoted multiple videos to debunking oily rags but believes 9/11 was an inside job.
Uh, really? I haven't been following him for a while, so I don't absolutely know if you're wrong, but I absolutely can see him joking about it and maybe even taking it too far.