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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#491

Post by xxs »

an_ko wrote: post #464
dlcarrier wrote: post #352

Earlier 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.

Such people should perhaps consider a ceramic-bladed knife. They stay sharp basically forever because the blade is extremely hard, with the downside that it's not repairable with ordinary equipment if chipped. But if the owner would never maintain their metal knife anyway, then it's not _really_ a downside.

You cant use them to chop stuff hitting the board. I have used ceramic knives - they are cool but they indeed chip.

Re: Ultrasonic Chef's Knife

#492

Post by 7bit »

novosel wrote: post #485
thom wrote: post #470

Earlier quoted context omitted.

We moved house recently and I bought some new knives for the kitchen. My wife is now constantly cutting herself because she has no intuition for how sharp a knife should be. I can’t really imagine what the safety argument is against dull knives.

A dull knife you cannot control, is slides across the surface, it can slip. Try cutting onions with a dull knife. You will cry yourself out of the room.

To be fair, you also will cutting onions with a sharp knife.

Re: Ultrasonic Chef's Knife

#493

Post by popoflojo »

temp0826 wrote: post #328
mckn1ght wrote: post #267

Earlier quoted context omitted.

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…

Maybe instead of building it into the knife, it needs to be something you could attach to any knife

Ultrasonic cutting board. "Are you tired of spending $1800 on a whole set of ultrasonic knives only to have them break every time your Brother in law throws them in a bowl of soapy water after a dinner party? Well know you don't have to. Image buying 6 cheap knives at a garage sale and turning them into chefs quality knives instantly, without even touching a sharpener!"

Re: Ultrasonic Chef's Knife

#494

Post by xandrius »

appcustodian2 wrote: post #87
xandrius wrote: post #71

Earlier quoted context omitted.

Whetstones, pretty cheap only and not as hard as it seems.

just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. i'm surprised at all the apparent knife enthusiast posts trashing this device. I take my victorinox (which is absolutely nothing special and surprises me that it costs $60+ dollars) to the farmers market for sharpening but sharpness isn't even the proble…

Is 10min per knife every 3-6 months a hobby?

Because that is just general maintenance to me.

If you don't put your good knives in the dishwasher and wash/dry them right after usage, they'll last a long time.

Re: Ultrasonic Chef's Knife

#495

Post by xxs »

petepete wrote: post #426
john_minsk wrote: post #366

Earlier quoted context omitted.

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…

Were you cutting tomatoes with a serrated knife? If not, you should be - they do a far better job.

You cant realistically sharpen serrated knives. Having a sharp straight edge knife is quite easy

Re: Ultrasonic Chef's Knife

#496

Post by lazide »

LordDragonfang wrote: post #428
RHSeeger wrote: post #411

Earlier quoted context omitted.

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…

> outside of "occasionally" running it back and forth against a tough fabric. As I understand it, that's technically stropping, not sharpening, but it should be sufficient to keep an already-sharp blade sharp over the long term as long as the blade doesn't see extremely heavy use. That said, most people don't strip their blades any more than they sharpen them.

I’ve seen people use knives on glass cutting boards and granite countertops (directly). They quickly became… not knives? Pieces of pointed sheet metal?

I don’t know, what do you call a previously perfectly fine knife which now is unable to perform any knife like action?

Re: Ultrasonic Chef's Knife

#497

Post by lazide »

obscurette wrote: post #414
scarby2 wrote: post #406

Earlier quoted context omitted.

> There's no substitute for experience here. It's also a very transferable skill so it's one that used to be taught in schools but no longer is. This 100% should be taught in school, it would have been one of the most useful things I could have learned.

When I was in school (in seventies), all boys at least tried to learn how to use and take care of all sharp tools and machines with one up to wood and metal lathe. When I was in school now as a teacher, scissors were the only somewhat sharp things kids were allowed to use. Risk tolerance is so low in our society nowadays, sense of responsibility of children is nonexistent etc.

A semester of machine shop taught me an immense amount, and based on my experience with a lot of techies, 95% more about how the world (and tools) work than 95% of the population.

Re: Ultrasonic Chef's Knife

#498

Post by lazide »

NonHyloMorph wrote: post #469
john_minsk wrote: post #366

Earlier quoted context omitted.

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…

DMT Diamond Sharpeners are fun, especially the ones where you have a milled steel plate that's very flat to which the diamond abrasive is fixed via some nickelplating process. Use one thats "extracoarse" on one side and "fine" (600grit) on the other plus another onsided one with extra fine. Finish with japanese whetstone (synthetic one) and or polishing pashe on a strap of leather. Takes almost no space, can be done…

Yes. These are awesome. They have ones that fold up inside an attached plastic cover (like leatherman) that are great for apartment living, and will sharpen pretty much anything, from filet and paring knives to axes.

Re: Ultrasonic Chef's Knife

#500

Post by xxs »

JohnMakin wrote: post #404
chneu wrote: post #383

Earlier quoted context omitted.

You don't really need "tools" to sharpen knives. You just need a harder surface and some experience. It's one of those things that once you learn you can accomplish with a variety of "tools" because you're just trying to achieve an end goal. There's zero reason you can't sharpen a knife in a rental, lol. You don't need a belt grinder or anything. People get way too caught up in buying into systems and being told how…

when I was poor I used to make pricy shaving blades last for months longer than they should have by rubbing them on some old jeans. I don’t remember where I learned it but my roommates thought I was crazy til they tried it.

Nothing crazy about stropping.
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