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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#351

Post by saxonww »

ackfoobar wrote: post #307
saxonww wrote: post #261

Earlier quoted context omitted.

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…

I don't think anyone who cares about the cutting experience would put a knife into a dishwasher.

I'm not disputing that, and it's kind of my point. Most home cooks (I would bet millions) are not worrying about "the cutting experience" when they are making dinner. They are using a knife to cut up vegetables or slice meat or whatever. Then they are putting that knife in the dishwasher. Not all of them, but most.

I think my other points matter more. I think people who are invested in the experience as you suggest care about more than just the edge and finish, they care about the weight and balance and feel as well. I think this knife is probably worse on those qualities.

I don't mean to say this knife sucks or that this guy is dumb. It's a cool knife, and he's clearly not dumb. I just think this is more a passion project curiosity kind of thing than a useful product addressing a large market need. Maybe a future mass market version (cheaper steel, stamped, more contoured handle) would change my mind.

Re: Ultrasonic Chef's Knife

#352

Post by dlcarrier »

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…

    >People spend hundreds of dollars and many hours sharpening kitchen knives...
What amazes me is how many people spend absolutely zero time sharpening knives, using decades-old knives that have never been sharpened and can't even cut through cucumbers.

Re: Ultrasonic Chef's Knife

#353

Post by saxonww »

tptacek wrote: post #284
saxonww wrote: post #261

Earlier quoted context omitted.

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…

Yeah the handle was the first thing I saw here that gave me pause. The handle shape matters a lot ! Though: do. not. put. your. $300. knife. in. the. dishwasher.

I felt the collective cringe from everyone reading that comment :).

Re: Ultrasonic Chef's Knife

#354

Post by fartfeatures »

NedF wrote: post #346
lordofgibbons wrote: post #122

Earlier quoted context omitted.

That's good point, aerosolized raw chicken meat water doesn't sound like a good time.

> That's good point Why is it a good point? Do you get disease at a rate we care about from smelling a fart? Or smelling raw chicken? Or cooking chicken and the aerosolize particles off that? The tool seems to melt going off similar tech - https://www.youtube.com/watch?v=bNwHDWlA7gE Why does you brain think it's a good point other than you want to be negative? Because nihilism is cooler than thinking? Dentists do ult…

Dentists did avoid aerosolising procedures when COVID protections were in place, along with upgrading to FFP3 masks and full face visors.

Re: Ultrasonic Chef's Knife

#355

Post by dsr_ »

mckn1ght wrote: post #267
mattmaroon wrote: post #223

Earlier quoted context omitted.

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…

Cucumbers: put your cutting board in a sheet pan. Now they roll away but stop at the rim.

Also works for helping with fluid containment.

Re: Ultrasonic Chef's Knife

#356

Post by jaredhallen »

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…

Nobody uses a chef's knife to cut cheese?

Re: Ultrasonic Chef's Knife

#357

Post by ehsankia »

tills13 wrote: post #349

For $500+ you can get a really, REALLY nice Damascus steel chef's knife with a beautiful patina and wood handle. Yes: it requires a bit more maintainable but nice things often require some work. When it's properly honed & sharpened, it'll cut just as well as this.

So you're basically saying that you can spend as much money to get a knife that will cut as well but requires regular work put into it, whereas this doesn't? I think that's the whole pitch here...

Re: Ultrasonic Chef's Knife

#360

Post by john_minsk »

DannyBee wrote: post #331
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…

Overall agree it seems cool, and maybe interesting. "People spend hundreds of dollars and many hours sharpening kitchen knives," The former, totally agree - i've seen people buy a tormek to do basic knife sharpening (not grinding), which is like swatting a fly with an $800 hammer. The latter, do you mean overall, or in a sitting or what? I've certainly seen people on various forums go nuts, and then you have hertzman…

I admire you. You are a minority, you know that, right?

I don't have time in my schedule at the moment, which says "sharpen the knifes". So for me - it would be amazing if someone solved this problem in a radical way.

Sporadically I would sharpen the knives and since I don't have it in my "skills" section of the brain, I always have to "figure out" sharpening process.

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