501–510 of 697 posts
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Nobody uses a chef's knife to cut cheese?
Ahh, but now they could. No need for specialized cheese-cutting tools with this knife, presumably. Ditto for bread knives.
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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…
> The worst are cucumbers, they stick to the blade Is this issue possibly that amateur knives are too "polished"? This doesn't seem to be a "professional chef" problem yet seems to be a significant "amateur chef" problem. Is this simply the case that a knife with professional use takes enough dings and scratches that foods won't vacuum seal to the face of the knife?
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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.
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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 spend hours every 6 months or so sharpening knifes on whetstones. I like the excuse to have some me time, listen to an audiobook or just do some thinking. Akin to meditation. I also dont like the blades ruined through automatic sharpeners - the knifes are made of good quality steel, were made to order in Jp, and have sentimental value. I also sharpen the cheap knifes this way, tho - I like manual work.
The people I worry about are the ones stropping a single knife 6000 times because they think it truly matters to cutting tomatoes
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This product isn't about not having to sharpen your knife. It's about a knife that is ~equivalently sharp to begin with, but slices with less force and less sticking, and can therefore slice things more exactly/easily than otherwise. Of course you don't need it, but it's fundamentally different from existing knives, which you seem to not be acknowledging. When you say this is akin to "powdered steel knives", no it is…
I’m not taking a negative view on this knife or technology. I believe you’re misunderstanding the intention of my color commentary? “Do not need” is not equivalent to “this is terrible.” Powdered metallurgy, to parry your point, is not about hardness but about having the most precise composition of a metal. I.e you can have better wearing 440C, better machinable 440C, etc. most of this was intended for manufacturing…
I still don't know what you're saying about this knife. All you say is:
> Similarly this isn’t “new technology” aside from the packaging of industrial technology into a chefs knife.
Which, yes that's the new part. That's not a trivial thing. It's a significant engineering achievement that took them years to figure out.
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 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.
Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
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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.
Duller knives cut more slowly, hence if I cut my finger, I feel it before it goes deeper, which is safer. Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
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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.
Duller knives cut more slowly, hence if I cut my finger, I feel it before it goes deeper, which is safer. Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
Have you spent any serious time in the kitchen? Sharp blades are incredibly important for… cutting.
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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.
Have you tried that or are you speaking in principle only?