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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#601

Post by YeGoblynQueenne »

ec109685 wrote: post #560
YeGoblynQueenne wrote: post #511

Earlier quoted context omitted.

>> I will take those knives to a pro and he will sharpen them for me, as in a rental I stay in, I don't have the tools to do that and as I said in another comment - I don't have a pain free process to do that as I don't do it often Do you also replace your elderly relatives' Windows XP with linux distros, because linux is a better OS? The moment you return the sharpened knives to your partner and she starts using the…

Eventually they will be exposed to sharp knife’s, so probably good to ease their way into it.

Do you mean the sharp knives of surgeons, or are they playing with the Hellraiser cube?

Re: Ultrasonic Chef's Knife

#602

Post by YeGoblynQueenne »

mauvehaus wrote: post #531
YeGoblynQueenne wrote: post #510

Earlier quoted context omitted.

>> 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?

Not the person your asking, but can confirm: a dull knife releases much more of what makes you cry than a sharp one when cutting onions.

I should also ask you then: have you tried that, or are you speaking in principle?

Re: Ultrasonic Chef's Knife

#603

Post by czl »

Zigurd wrote: post #592
abustamam wrote: post #587

Earlier quoted context omitted.

Are there consumer electric sharpeners that you'd recommend? My local grocery store does knife sharpening but it's not super convenient

I use one of these: https://www.ikea.com/us/en/p/skaerande-knife-sharpener-black... It's cheaper than an electric sharpener and doesn't carry the risk of taking off too much material from a blade due to overenthusiastic use. I am 100% certain that there are multiple people on this thread that could tell me I'm getting less optimal results than their tools and/or method. I don't care. I'm getting results that work whe…

Pull through sharpening creates an edge that does not last. This channel has great explanations about this and what to do instead: https://youtu.be/pagPuiuA9cY

Re: Ultrasonic Chef's Knife

#604

Post by YeGoblynQueenne »

slow_typist wrote: post #540
YeGoblynQueenne wrote: post #516

Earlier quoted context omitted.

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.

How can you know your grandmothers never sharpened it? In my experience grandmothers tend to have a steel lying in a drawer and use it at least before cutting through expensive meat. And they use professional sharpening services once in a year. You wouldn’t actually notice as a child.

Yeah, sorry my comment was a bit misleading. I spent a lot of time around my grans when I was a kid, and later as a young adult and a ... less young adult? We lived in the same houses (two, because my parents were divorced). They didn't sharpen knives. They both took great pride in their cooking, but they would just stare at you if you asked them about things like knife skills or mise en place. They were Greek housewives not French chefs.

I'm pretty sure we didn't have "professional sharpening services" either, when I was growing up in Greece. I think I've seen men with whetstones on their backs in old movies, or paintings, but I've never seen anyone like that live. Nor do I remember any shop that did that sort of work.

Why is it so hard to believe that housewives rarely sharpen knives? It even rhymes.

Re: Ultrasonic Chef's Knife

#605

Post by giardini »

dlcarrier wrote: post #352
Taek wrote: post #243

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.

Amy's Trick:

============

You can sharpen (really, burnish) steel knives on a stainless steel sink edge! Stainless steel kitchen sinks are very common in USA.

Gently press the knife blade almost flat against the sink edge and pull the knife handle toward you while moving it to the right (or to the left if you're left-handed). Hold the knife at the angle desired for the blade edge (endless discussions of angle are possible). Of course don't cut yourself.

The motion is similar to that when using a sharpening steel.

Do several times on both sides. Wash and wipe the blade clean. Voila!

A co-worker taught me this trick after I asked how she kept her knife so sharp. I haven't bought or used a knife sharpener since.

Re: Ultrasonic Chef's Knife

#606

Post by Retric »

tbrownaw wrote: post #596
Retric wrote: post #570

Earlier quoted context omitted.

People can work up to eating fairly large shards of glass. Eating tiny bits of ceramic occasionally are unlikely to be an actual issue any more than ingesting a little bit of sand.

> People can work up to eating fairly large shards of glass. Sorry, what? Could you perhaps elaborate on this a bit?

Glass eating is a real thing with a surprising number of documented cases. In some cases it’s classified as Hyalophagia a form of Pica where people focus on glass, but it doesn’t necessarily have significant negative side effects. https://en.wikipedia.org/wiki/Pica_(disorder)

There’s also a magic trick where people eat sugar that’s very clear and looks like glass, but that’s a different thing.

Re: Ultrasonic Chef's Knife

#608

Post by [deleted] »

dlcarrier wrote: post #352
Taek wrote: post #243

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.

[deleted]

Re: Ultrasonic Chef's Knife

#609

Post by lwhi »

Taek wrote: post #243

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 have a knife sharpener in my drawer that I use to sharpen my Wursthof knives .. and end up with sharp knives as a result.

How would this make my life much better?

Re: Ultrasonic Chef's Knife

#610

Post by SamBam »

ec109685 wrote: post #558
bryanrasmussen wrote: post #445

Earlier quoted context omitted.

>I don't use knives in my kitchen. How do you not use knives? Do you use some other cutting instrument, that has the same problem as knives (cutting edge needs sharpening at times), do you only purchase pre-sliced food, do you only order take out, or only eat food that never needs cutting, or do you eat food that many or most people would cut in some way (oranges, apples, celery, etc.) by refusing to cut but using yo…

Their partner does all the cooking.

As the parter who does most of the cooking, I'd be pretty annoyed if my parter took it upon themselves to get all my knives sharpened (unless they asked me first and I enthusiastically agreed).
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