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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#291

Post by andrewflnr »

SoKamil wrote: post #151
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

I hate that default click action is mute and that the cursor is replaced with speaker.

I actually thought that was a neat touch, since that's one of my most frequent interactions with an online video. But it needs to be overridden when the pointer is over the other controls. I couldn't scrub through the video on desktop without repeatedly muting/unmuting.

Re: Ultrasonic Chef's Knife

#292

Post by miragecraft »

I think it’s really cool, but not sure about the button design (seams to trap germs) and placement (index finger is not where I naturally exert pressure when cutting with a kitchen knife).

Also would be nice if it can be fitted to existing blades as handle retrofit, but I understand that might not be possible to properly tune the vibrations.

Re: Ultrasonic Chef's Knife

#293

Post by itomato »

pier25 wrote: post #70
ok_computer wrote: post #65

This is a QVC product with the name of a US tech city slapped on it. Signed, a guy living nearby the home of QVC in a decidedly non-tech area of the US. Ps. don’t buy future e-waste kitchen ware unless you have accessibility reasons. You can get a good-enough victoronix 8” chef knife for $65 (I paid $36 a long time ago) and a world class chef knife for less than $250.

how do you sharpen it?

Carefully? Professionally? Except which knife stall at which farmers market wants the job?

Learning to sharpen the (correct) knife (for the task) will do as much or more for the chef who struggles here.

Prepping 1000 lemons? An ultrasonic knife is not your answer.

Re: Ultrasonic Chef's Knife

#294

Post by cwong430 »

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 lower the better on the Food Cutting Rank

Re: Ultrasonic Chef's Knife

#295

Post by itomato »

wredcoll wrote: post #280
stouset wrote: post #75

Earlier quoted context omitted.

Honing is 1,000x more important than sharpening. When it does come time to sharpen, I constantly see places offering knife sharpening services, and they’re usually cheap enough. Or you could get a gizmo that does a mediocre job (and shaves away far too much material) if you just want to get it done. Or you could learn to do it yourself which isn’t that hard or time-consuming but is somewhat of a labor of love.

What exactly is the difference between honing and sharpening.

Making the edge is sharpening. Removing the ripples in it is honing.

Re: Ultrasonic Chef's Knife

#297

Post by Eisenstein »

razzmatazmania wrote: post #286
Taek wrote: post #243

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…

I'm surprised there isn't moralizing about the price point. I don't see why the US is so far behind in manufacturing efficiency. Everything seem to be 10-100x the cost of comparable Chinese goods, and US labor isn't paid anywhere close to 100x more.

This episode of the Search Engine podcast goes into detail about that:

* https://podcasts.apple.com/us/podcast/the-puzzle-of-the-all-...

Re: Ultrasonic Chef's Knife

#298

Post by rowanG077 »

Taek wrote: post #243

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…

This is also make takeaway. I have noticed this more and more on this site. Everything is criticized to an insane degree. If someone hasn't solved world hunger, while at the same time making money and curing their grandma of Alzheimer it will not be received well.

Re: Ultrasonic Chef's Knife

#299

Post by itomato »

jitl wrote: post #147
loloquwowndueo wrote: post #120

Earlier quoted context omitted.

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

drop potato slices with less fuss I’m a decent home cook with decent knife skills and i take my knives to a sharpener from time to time, I have tech job salary, I preordered. Seems neat.

Get a granton or perforated blade instead

Re: Ultrasonic Chef's Knife

#300

Post by lstodd »

when I need a ton of whatever cut thin I just use a rotary slicer.

a knife is for detail work like stripping meat. on bulk/speed/uniformity you cannot beat a slicer with a knife.

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