I have not many virtues but i always keep knives sharp wherever i am. With this tool the last bastion has fallen …
Ultrasonic Chef's Knife
541–550 of 697 posts
Re: Ultrasonic Chef's Knife
#542Re: Ultrasonic Chef's Knife
#543Elsewhere 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…
"nobody uses a chef's knife to cut."
Hi, originally-trained Oriental cook here. Yes, we do use chefs knives to cut cheese. Also cleavers. Also wires.
Re: Ultrasonic Chef's Knife
#544Earlier quoted context omitted.
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…
What should one look for in an electric knife sharpener? It’s hard to search as there’s so much content farming. I’m UK based. Are they worth it compared to a simple “drag through” thing? 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.
Buy one of these:
https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-S...
But you have to let go of the "ruining it" fear. Sharpening a knife does ruin it, you're taking off a tiny amount of material each time. Since your knife is full bolster, you'll eventually notice a small difference in height of the blade at the bolster.
Yes you will ruin the knife over decades of sharpening. In the mean time you have a wicked sharp knife that's a joy to use (not just look at). It's a tool not an art piece.
Re: Ultrasonic Chef's Knife
#545I personally watched Scott spend years working on the project and obsessively iterating on the steel, the vibration pattern, the circuitry, the handle, and the form factor. Scott is a hacker, one of us for sure. I mean, the guy built a custom robot just to measure cutting efficiency... The knife is amazing and exactly as shown in the video. Rand Fishkin has a nice short on LinkedIn trying out the knife too. I think h…
Do you know if the knife still acts "sharp" when the physical blade is dull or does it still need regular sharpening like a normal knife?
Re: Ultrasonic Chef's Knife
#546Earlier quoted context omitted.
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.
Cutting garlic or meat will both require more cleaning than just a rinse.
You're supposed to keep a glass of water with a bit of chlorine bleach (to obtain roughly 300 ppm) handy for wiping your tools and surfaces down as you work. Not that anyone teaches Home Economics at school any longer.
Re: Ultrasonic Chef's Knife
#547Earlier quoted context omitted.
Cutting garlic or meat will both require more cleaning than just a rinse.
You're supposed to keep a glass of water with a bit of chlorine bleach (to obtain roughly 300 ppm) handy for wiping your tools and surfaces down as you work. Not that anyone teaches Home Economics at school any longer.
This is what I learned in cooking school but also never actually saw in practice in restaurants I worked in (which were fine-ish dining in the Bay Area).
Re: Ultrasonic Chef's Knife
#548Earlier quoted context omitted.
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?
Phosphoric acid detergents will pit your blade. If the knife is not a stainless steel, the wash and dry cycle will cause accelerated rusting. In wooden-handled knives with a rat tail tang construction, you can start destroying the handle from the inside out due to gaps in the construction allowing water seepage and degradation. In non-stainless knives, that same construction becomes the point where rust tends to build up.
Then you also have the action of the dishwasher water jets bouncing the knife around, dulling and destroying the edge.
Only the shittiest cheapest plastic-handled knives I own touch the dishwasher. Everything else gets cleaned and wiped by hand and put straight to the knife block or its respective scabbard.
Re: Ultrasonic Chef's Knife
#549Earlier quoted context omitted.
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 must be misunderstanding. 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.
"It's a significant engineering achievement that took them years to figure out."
More likely waited for patent to expire, as the ultrasonic scalpel has been around since at least 2002.
Re: Ultrasonic Chef's Knife
#550This is a QVC product with the name of a US tech city slapped on it. Signed, a guy living nearby the home of QVC in a decidedly non-tech area of the US. Ps. don’t buy future e-waste kitchen ware unless you have accessibility reasons. You can get a good-enough victoronix 8” chef knife for $65 (I paid $36 a long time ago) and a world class chef knife for less than $250.
This is nonsense and your cynicism is unwarranted. I personally know Scott. He's worked on food tech in Seattle for decades, and developed the product and fundraised for Seattle Ultrasonics locally. Ultrasonic knives are historically large footprint devices used in commercial/industrial food prep. The innovation here is making ultrasonic hardware compact enough to fit in the knife handle.
"The innovation here is making ultrasonic hardware compact enough to fit in the knife handle."
I was using ultrasonic scalpels back in 2002. They were smaller than this knife.