461–470 of 697 posts
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Were you cutting tomatoes with a serrated knife? If not, you should be - they do a far better job.
Can one even sharpen a serrated knife without destroying the teeth? Google search autocomplete shows I'm not the only one wondering that
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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.
For those of us who aren't knowledgeable in this field, what happens if you do?
Dishwasher detergent is caustic and corrosive to steel, so over time it can pit the metal and dull the finish. Handles will swell and become loose or deteriorate, either because of wood repeatedly being waterlogged and dried or just from the heat cycling. A loose handle can be unsanitary, unsightly, dangerous, or all three.
You'll often read that knives in the dishwasher will bang around and that will damage the edge. And that it's more likely you will hurt yourself pulling a knife out of the dishwasher vs. cleaning them properly.
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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
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.
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…
Feel free to correct me if I’m off base, but it doesn’t seem like the robot is actually slicing. Looks more like it’s just mashing the blade into the tomato. In this case I can see how the vibration can make up for the lack of slicing action. Ie sliding the blade across the tomato. My question is: would there still be an improvement if they used a slicing action?
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> 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…
No need to be ashamed, if it works it works. Whetstones look cooler but they do the same job. I actually bought the same device at a local knife store for my parents and the clerk said it was perfect if you just want to get sharp knives and be done with it. Whetstones or professional sharpening is more useful for pros or knife hobbyists/enthusiasts.
The quality of the job is vastly different, though. This video shows great examples:
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25 chops per second would be EXTRAORDINARY. Possible? Probably but only with super elite training. Most competent home chefs can probably do 5 Hz and probably struggle to get to 10 Hz.
The sixteenth notes in "Crazy Train"[1] are nominally 552 per minute, or 9.2 Hz. Moving a knife at 10 Hz is probably very difficult. I would expect 2-3 Hz is a normal pace for a skilled knife user and 4-5 Hz is showing off. 1: https://youtube.com/watch?v=tMDFv5m18Pw#t=0m32s
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 got a single decent knife: https://wusthof.com/products/wusthof-classic-8-cooks-knife-1...
But I’m worried about ruining it, and the “care instructions” seem to mention using a whetstone.
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>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…
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>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 know I'm setting myself up for being picked up, but... I use an older knife that I've never sharpened outside of "occasionally" running it back and forth against a tough fabric. It cuts literally everything just fine; cucumbers, tomatoes, potatoes, etc. Nothing about my use of it _seems_ unsafe; but I expect that's partially because I don't cut very fast. Cooking, when I'm involved, tends to be "social time", where…