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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#641

Post by slow_typist »

YeGoblynQueenne wrote: post #604
slow_typist wrote: post #540

Earlier quoted context omitted.

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 housew…

Thanks for elaborating. I am sure the food was great. Since the proposition rhymes, it must be true :)

Re: Ultrasonic Chef's Knife

#642

Post by TacticalCoder »

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…

[dead]

Re: Ultrasonic Chef's Knife

#643

Post by scotty79 »

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.

That's easy. You have mouth full of even duller blades that will do in a pinch and for most foods any knife is already overkill.

Re: Ultrasonic Chef's Knife

#644

Post by wredcoll »

itomato wrote: post #295
wredcoll wrote: post #280

Earlier quoted context omitted.

What exactly is the difference between honing and sharpening.

Making the edge is sharpening. Removing the ripples in it is honing.

This is the first time I've heard someone say honing is very important, when I was first learning this, I was told that it was the next thing to pseudoscience!

Re: Ultrasonic Chef's Knife

#646

Post by bccdee »

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 can't sharpen a serrated knife, though. When it becomes irritating to cut tomatoes with my straight knife, I know it's time to sharpen it—that's how I avoid getting used to a dull knife.

Re: Ultrasonic Chef's Knife

#647

Post by pvtmert »

landgenoot wrote: post #645

Isn't this extremely dangerous? This will keep cutting without force through body parts untill it reaches the bone.

i guess that is why you need to keep pressing the button (also battery conserving too)

the guy mentions cutting self occurs mostly due to excessive force applied by the (amateur/inexperienced) user and i kind of agree.

other part is that the inattentiveness and distraction, maybe trying to be fast... although if i were able to cut through (pun intended) things that easily, i would be steadier hand...

Re: Ultrasonic Chef's Knife

#648

Post by qingcharles »

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?

I saw this guy eat a Dell PC once:

https://en.wikipedia.org/wiki/Michel_Lotito

Re: Ultrasonic Chef's Knife

#649

Post by codeduck »

awful handle ergonomics compared to any "real" knife e.g Wustoff or Victorinox.

No tang whatsoever, so the knife has no strength. It's probably unbalanced, which makes it awkward to use with finesse and speed. A year of heavy use and the "haft" will degrade to the point that it's dangerous.

Buy a proper carbon steel knife. You can keep it sharp forever with 5 minutes on youtube and $20 worth of kit from Amazon. Plus, it will never go flat.

Re: Ultrasonic Chef's Knife

#650

Post by DannyBee »

whyenot wrote: post #636
DannyBee wrote: post #370

Earlier quoted context omitted.

Interesting question, short answer - almost certainly not any more or less than you are already, and to the degree it does, it almost certainly is making things better and not worse. First - ~all food illness causing bacteria is denser than air. about 1000x denser. On its own, it won't float. Second - almost all cutting motions are still going to throw it around. So you are already doing this when you cut or chop foo…

To me, it seems like you wrote a lot but never actually answered the question of the person you are responding to. A reminder: the question was does the blade aerosolize fluids. Based on the video (as soon as 10 seconds in) it sure looks like the answer is yes , to a much greater degree than a normal knife.

Errr, what?

First, you are not actually correct on the question.

Here, let me quote the question:

"Honest question, does it aerosolize pathogens that cause food-borne illness?"

That is literally not "does it aerosolize fluids", which is what you claim the question is.

My first sentence: "Interesting question, short answer - almost certainly not any more or less than you are already, and to the degree it does, it almost certainly is making things better and not worse"

How is that not a literal answer?

Again, the question was about aerosolizing pathogens that cause foodborne illness, not just random fluids. So i explained why ultrasonic knives are not going to do that more than normal knife would, and assuming we only care about pathogens cause foodborne illness, will do so much less.

Sure, it can aerosolize lime juice. Lime juice is not a pathogen that causes food borne illness?

If your answer is atually meant to claim it aerosolizes pathogens much more than a normal knife, please cite data or studies or some other form of science. I can give you citations to literally every claim i made. I wrote most of the science reasons. The video does not show anything related to pathogens.

Otherwise, i think it is you who is not answering the question asked, which was not about fluids?

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