Impressive dedication -- and what a refined looking product. Of course the real world use needs to match the advertising. I am not in the target segment (too expensive for me) but love to see such products and innovations across daily life tools -- hopefully this inspires others too.
Ultrasonic Chef's Knife
441–450 of 697 posts
Re: Ultrasonic Chef's Knife
#442Target market is a hobby chef nerd’s mom :) Otoh: this is NOT how a person cuts with a knife! Kills credibility of the whole complicated measurement with the robot. Just ask a chef to cut on a scale. You will be surprised. People can cut with semi-dull knife by pulling the knife towards their body not pushing down towards the cutting surface.
Any new tech arrives as a gimmick, too expensive and underwhelming to be practical in daily life. Think about early TVs with a postcard-size monochrome screen, early 8-bit hobby computers, first Tesla cars, solar panels at the time when only spacecraft carried them, etc.
If the thing proves somehow useful, mass adoption and mass production slashes the cost 2-3 orders of magnitude, and the thing becomes mundane.
Otherwise it becomes forgotten as a weird gimmick.
Let's wait another 15 years.
Re: Ultrasonic Chef's Knife
#443Earlier 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 regularly put mine in the dishwasher. I cook a lot. I have kids. I also own sharpening stones.
For me, this works better than increasing the amount of hand dishes I have to do.
Re: Ultrasonic Chef's Knife
#444I'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
I am ashamed to admit it, but I have been happily using this 5,99 EUR IKEA knife sharpener for nearly 10 years know:
https://www.ikea.com/de/en/p/aspekt-knife-sharpener-black-57...
I use it 1-2 times a month for 30 seconds on the 2 knives I use in the kitchen. They pass the paper test. Previously, I used the bottom of a coffee mug.
That being said, thinks like [0] do exist and people seem to buy them.
Re: Ultrasonic Chef's Knife
#445Earlier quoted context omitted.
>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.
I don't use knives in my kitchen. My romantic partner does. Yesterday I decided to cut some tomatoes only to find out that all knives are dull. She never said anything, I didn't know it. Why? Because she is just "used" to it and to her these knives were just fine. So she never thought about sharpening knives in the first place. I will take those knives to a pro and he will sharpen them for me, as in a rental I stay i…
>I don't use knives in my kitchen.
How do you not use knives? Do you use some other cutting instrument, that has the same problem as knives (cutting edge needs sharpening at times), do you only purchase pre-sliced food, do you only order take out, or only eat food that never needs cutting, or do you eat food that many or most people would cut in some way (oranges, apples, celery, etc.) by refusing to cut but using your teeth to separate out parts.
Do you not use butter knives or have you removed those from the category knives as their purpose is not really cutting (although I use butter knives to cut cherry tomatoes and garlic as they have no problem with that task)
I'm not trying to harass here, I am just incredibly interested by this statement as I don't think I've ever seen a kitchen without knives (excepting apartments that did not have any residents at the time)
Re: Ultrasonic Chef's Knife
#446I'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…
The video provides no test of the unsharpened sonic knife performances, so any claim made are instintively fishy marketing, however cool the product may be, it was fresh out of packaging, what happens once the blade is dull? If we have to sharpen it it instantly loses all it's value.
also, no test on power armor, I don't think they have identified their core market.
Re: Ultrasonic Chef's Knife
#447Earlier quoted context omitted.
Were you cutting tomatoes with a serrated knife? If not, you should be - they do a far better job.
I cut through tomatoes with my pairing knife all the time, with no resistance, and it has a straight blade.
Yeah if it's sharp enough it'll be fine. All tomato knives are serrated though, they glide through allowing thin, delicate slices.
Re: Ultrasonic Chef's Knife
#448Earlier quoted context omitted.
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?
Jacques Pépin suggested at [0] "basically you need three knives": - a chopping knive, 9-12" depending on one's hand - a utility knife for slicing, about 6" - a paring knife, a cheaper ordinary one is fine Of those, other than the chopping/chef's knife, I imagine that one could generally slice cheese with the utility knife (depending on the cheese, of course). [0] https://youtu.be/nffGuGwCE3E?t=12
> That being said, I probably have 300 knifes in my home
Don't forget the follow up
Re: Ultrasonic Chef's Knife
#449Earlier quoted context omitted.
> People spend hundreds of dollars and many hours sharpening kitchen knives With a mass market electric sharpener and a reasonable knife I spend maybe 15 minutes/yr on sharpening and the knife + sharpener costs less than half this product The marketing video seems to try to head people like me off, but it also seems to wildly overstate the level of commitment required to have sharp knives (I do think the tech is cool…
To embrace a stereotype, there are two types of people in the kitchen: Tool enthusiasts and food enthusiasts. The tool enthusiast has beautiful Japanese steel knives treated as family heirlooms; the knives are sent out for professional sharpening once or twice a year. The food enthusiast has a pile of fibrox knives and a chef's choice electric sharpener. The knives go through the sharpener once a month and the dishwa…
Your kitchen example also functions as allegory for software development
Re: Ultrasonic Chef's Knife
#450I'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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