531–540 of 697 posts
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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.
>> 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?
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> 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?
How well does it cut frozen food? Probably not great, otherwise they would have shown it, but being able to cut frozen food properly would be a game changer. The only things I found working are saws, and they are messy.
For instance, I flatten ground meat into 1lb "patties" and don't freeze it as a roll. I can literally snap the patty in half if I want half a pound, and the increase in surface area means rapid thawing if I place it, still in its storage bad (ziplock usually, but vacuum seal sometimes), into room temp water.
Does the vibration pass through the skin, via the handle?
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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.
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The fastest button mashing record appears to be 16 Hz, so I definitely do not believe it is possible to chop with a knife in the double digits.
Can somebody count Jacques' garlic chopping speed then? Perhaps someone younger than 80 could do it faster? https://www.youtube.com/watch?v=H3ENOZgEqXg#t=1m20s
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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.
What are you doing with your knives that washing them is a chore? Prep the food, run water on it, and back on the magnet bar it goes.
It is a cool product, but I have the clumsiness of the average home cook. So my old style knifes are plenty sharp for me. I would not be comfortable using this. But if there were a version with the slipperiness he shows, just having standard sharpness, it would be much more interesting to me. BTW I think the focus on knife sharpness is overrated for most kitchen tasks. At least for home cooks. Your knives should just…
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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.
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.
Running a steel knife through an electric sharpener once a month (a 2-minute operation) keeps it feeling consistently like new.
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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…
Most people I know never sharpen their knives. My grandmothers (both of whom cooked for all branches of the family every day when I was a kid) never did. I think if a knife got too dull they simply chucked it out and got a new one. And probably cut themselves a few times until it got dulled enough. Anyway that's three kinds of people: two kinds of foodies, and everyone else.