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Ultrasonic Chef's Knife

seattleultrasonics.com

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651–660 of 697 posts

Re: Ultrasonic Chef's Knife

#651

Post by cactacea »

literalAardvark wrote: post #593
emacsen wrote: post #484

Earlier quoted context omitted.

> Most of the time knives that are too sharp are much more dangerous than knives that are too blunt. With a sharp knife, you cut through food very easily so you use very little force. You also use techniques that prevent you from getting hurt, such as the claw ( https://www.thekitchn.com/knife-skills-the-claw-75998 ). But if someone has used a dull knife for most of their life, they may not have cultivated these skil…

My thought process was that anyone who is trained or interested would seek to get them sharpened. I've been in this position and my partner at the time decided to use a separate set of knives from me, as my sharp knives made her focus on the danger and pulled her out of her zoned out cooking-with-a-glass-of-wine mood. Fair enough, how she approaches tools isn't my decision.

Respectfully, proper technique is just a matter of searching and reading for 2-3 minutes followed by a bit of practice and repetition to get fast. You can skip the getting fast part if you want. Nobody needs "training" to become proficient with a kitchen knife.

Re: Ultrasonic Chef's Knife

#652

Post by stickfigure »

abustamam wrote: post #587
stickfigure wrote: post #539

Earlier quoted context omitted.

I used to be a fan, and used them heavily for years. They stay sharp... for a while, and then there's no practical way to re-sharpen them. You get a couple good years out of them and then a lot of mediocre to bad years. Running a steel knife through an electric sharpener once a month (a 2-minute operation) keeps it feeling consistently like new.

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

I linked this elsewhere on the page:

https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-S...

I have one, I use it on my knives every 1-2 months. My knives will last decades rather than "lifetime" but I don't care... they're always sharp and I don't have to work at it. I can buy new knives.

Re: Ultrasonic Chef's Knife

#653

Post by slug »

ars wrote: post #614
SilverElfin wrote: post #240

Earlier quoted context omitted.

Well we know this tech works because there are already ultrasonic cutters in medical and industrial equipment. So it’s more about whether they implemented it well, rather than some new fundamental discovery.

And for home use: https://www.amazon.com/dp/B0FK9SB5KR HOZO NeoBlade Wireless Ultrasonic Cutter

I got a wired (usb-c) ultrasonic cutter for around $100 (not this one), and it's amazing for cutting precise holes on electronic project boxes (plastic / abs).

Re: Ultrasonic Chef's Knife

#654

Post by ropable »

Cool tool, however: the people who are going to spend $500 on a cook's knife likely already have the capability and motivation to properly sharpen a kitchen knife. The market for this feels extremely limited.

Also: I'd be curious how this feels in the hand due to the button and the extra weight.

Re: Ultrasonic Chef's Knife

#655

Post by aidenn0 »

tptacek wrote: post #96

Elsewhere 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…

Maybe it changed since you posted it, but right now the top 3 knives there by "Food Cutting Rank" are Japanese (Shun, Moritaka, Tojiro), with a Wuesthof coming in at 4th?

All of the Japanese brands I recognized were in the top 10 (out of 21) with the MAC being exactly in the middle.

Re: Ultrasonic Chef's Knife

#656

Post by gompertz »

t-3 wrote: post #386
wisty wrote: post #246

Why is it people here seem so unusually sceptical? It's expensive (but not really, only compared to knives - a $500 GPU isn't expensive). It's probably mostly good in certain niches and using a $10 knife that's sharpened properly is probably 95% as good in almost every application, and using a $10 knife that is only reasonably well sharpened is probably 90% as good. Slicing stuff for hotpot or yakiniku or Korean BBQ…

> It's expensive (but not really, only compared to knives - a $500 GPU isn't expensive). No, it's really expensive. $400 is nearly a week's pay for an hourly worker in much of the US. For many on this site it might be less than a day's labor but that's not the general case. The lack of trust is probably because knives seem to be a favorite product of shysters. Selling expensive knives that promise the moon and wow th…

You're not thinking like a marketing executive. The people who make $400 a week are not the target audience for this product. It's that simple. Not everything is made for Walmart shoppers.

Re: Ultrasonic Chef's Knife

#657

Post by abandonliberty »

JimmyBiscuit wrote: post #454
gurgeous wrote: post #309

Earlier quoted context omitted.

In Rand's video he does an "old" lime, mozzarella, and a shallot. It's just a quick vid he did in like five minutes but it shows some prep. Rand is a prolific amateur chef... https://www.linkedin.com/feed/update/urn:li:activity:7374472... Disclaimer: I've enjoyed many delicious meals at Rand's table

Im sorry but the video feels a bit disingenuous with the way he is cutting the lime. With the normal knive he just pushes straight down on the lime and with the vibroknife he actually does a slicing move. Same with the cheese. It doesnt feel like an honest comparison

I saw the same thing immediately. The robot arm could be calibrated to use a real slicing motion as well. They're misrepresenting the actual performance of this product.

100% confirmed meme product.

Re: Ultrasonic Chef's Knife

#659

Post by account42 »

malfist wrote: post #599
mapt wrote: post #555

Earlier quoted context omitted.

They do not stay sharp. On hard material and when overloaded, they will chip in large, unfixable chunks. On softer material, they continuously sharpen their edges at a microscopic scale, fracturing away tiny chips as they're worn, to new glassy ceramic molecular edges. A well used ceramic blade becomes micro-serrated. This sounds fantastic until you think about what is happening to the shards of hard glassy ceramic w…

If your body didn't have ways to deal with sharp things you eat, we'd never eat fish due to the risk of pin bones. Microscopic shards of ceramic pose very little risk.

Found the asbestos salesman.

Re: Ultrasonic Chef's Knife

#660

Post by account42 »

petepete wrote: post #459
Aardwolf wrote: post #452

Earlier quoted context omitted.

Can one even sharpen a serrated knife without destroying the teeth? Google search autocomplete shows I'm not the only one wondering that

I guess it depends on the style of serrated edge. But if you look at commercial tomato knives you'll see they're all serrated.

Is that just because they not expected to be sharpened though?
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