311–320 of 697 posts
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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-...
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It's the lack of pragmatism. "Sure, people claim the kitchen knife has been a solved problem for hundreds of years, but what if there was a kitchen knife that had a battery inside and cost $500? " And if this version of the knife doesn't connect to the cloud, the next one will. It all seems quite gimmicky.
That's cynicism. Everything has pros and cons. You haven't said a single pro. You haven't added any real cons to what I said, and made up hypothetical ones. It's a sales pitch so you're saying why you wouldn't buy it. I'm not ordering one either, 500 is a bit steep for me. If he just showed off the technology, I suspect people here would be more enthusiastic about it, even if you wouldn't bother to buy it yourself. I…
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.
If this turns into a significant market, I'm sure the cost will plummet.
Don't buy dumb electronic kitchen gadgets. Get a good steel knife, learn how to sharpen it properly, and you're set for life.
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Does that video show him doing actual prep? I 100% believe he made a knife that can make a paper-thin slice of a lemon. But that's not what a chef's knife is for. As someone who thinks the world would be a better place if this product worked and was successful: for god's sake record someone processing an onion. That's what matters.
In Rand's video he does an "old" lime, mozzarella, and a shallot. It's just a quick vid he did in like five minutes but it shows some prep. Rand is a prolific amateur chef... https://www.linkedin.com/feed/update/urn:li:activity:7374472... Disclaimer: I've enjoyed many delicious meals at Rand's table
I'm not saying this knife doesn't work just that I'm noticing that none of the videos show it working.
Seriously, it is only a little bit of an exaggeration to say that the entire job of a chef's knife is to quickly process an onion. What's especially weird is that even an inert knife with its factory edge will show well in an onion dice video!
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> All the people saying this knife does anything remarkable clearly have no experience in maintaining a decent knife blade. Yes? I mean, that's one of the main points of the gadget, as said in the advertisement.
The blade must be sharpen regardless, the apex won't stay sharp on its right own. The vibration does help but it doesn't do any actual cutting if you dull the blade.
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It's the lack of pragmatism. "Sure, people claim the kitchen knife has been a solved problem for hundreds of years, but what if there was a kitchen knife that had a battery inside and cost $500? " And if this version of the knife doesn't connect to the cloud, the next one will. It all seems quite gimmicky.
> if this version of the knife doesn't connect to the cloud, the next one will. That's just ugly cynicism. And I'm willing to bet a good amount of money the "next one" from this company won't. But it doesn't matter because this one doesn't and we're talking about this one, not some hypothetical that may never arrive.
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.
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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…