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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#691

Post by Kirby64 »

UltraSane wrote: post #690
Kirby64 wrote: post #680

Earlier quoted context omitted.

Again, it’s not that it’s bad per-se, it’s that it is easily outclassed by numerous other more modern steels. It’s cheap compared to more exotic stuff, and feels almost insulting at the price you’re paying for the knife. If the knife we’re discussing was sub $100 I’d have no issue with AUS-10/440C, but we’re talking about a $400 knife.

So what steel do you feel is appropriate for a $400 knife? Some steels might work better with ultrasonics than others. I would like to see a ceramic version.

Presumably if you want something that resists chipping due to the high forces of the ultrasonic, so you'd pick something with quite high toughness and moderate edge retention. Maybe something like CPM-CruWear? If you prefer something with higher corrosion-resistant properties, MagnaCut?

Those are just two examples of premium steels that would be superior to AUS-10 in every way. Additionally, as I already mentioned, you'd expect a knife that is $400 to be beautiful too. It really feels like the design element was left out of this knife. I'm sure the handle has many practical elements, but there has to be something that could be done to make it look more visually appealing.

Re: Ultrasonic Chef's Knife

#692

Post by IAmBroom »

Retric wrote: post #606
tbrownaw wrote: post #596

Earlier quoted context omitted.

> 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.

Your defense of how safe eating glass is, is to point out that mentally ill people sometimes do it?

Re: Ultrasonic Chef's Knife

#693

Post by UltraSane »

Kirby64 wrote: post #691
UltraSane wrote: post #690

Earlier quoted context omitted.

So what steel do you feel is appropriate for a $400 knife? Some steels might work better with ultrasonics than others. I would like to see a ceramic version.

Presumably if you want something that resists chipping due to the high forces of the ultrasonic, so you'd pick something with quite high toughness and moderate edge retention. Maybe something like CPM-CruWear? If you prefer something with higher corrosion-resistant properties, MagnaCut? Those are just two examples of premium steels that would be superior to AUS-10 in every way. Additionally, as I already mentioned, y…

This is a $100 knife with a $300 ultrasonic vibrator mounted to it.

Re: Ultrasonic Chef's Knife

#694

Post by Retric »

IAmBroom wrote: post #692
Retric wrote: post #606

Earlier quoted context omitted.

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.

Your defense of how safe eating glass is, is to point out that mentally ill people sometimes do it?

No, I’m saying some mentally ill people consume vast quantities of glass and medical professionals are only concerned with the most extreme cases. It’s like saying the forces involved in a boxing match are a useful benchmark for brain trauma, on that scale a 6 month old infant punching you is so far below that benchmark you don’t need to worry about it.

Which means if you’re worried about consuming 1/100,000th as much it’s clearly not a big deal.

Re: Ultrasonic Chef's Knife

#695

Post by tstrimple »

lazide wrote: post #496
LordDragonfang wrote: post #428

Earlier quoted context omitted.

> 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?

For some reason my daughters love to use my decent knives to cut food on top of ceramic plates and they frequently get tomato crushing dull. I bought an overpriced sharpener that had excellent reviews (from actual knife sharpeners not just Amazon customer reviews) that I think may be a counterfeit from Amazon. I think I just need to learn to sharpen well with stones and hide my knives better.

Re: Ultrasonic Chef's Knife

#696

Post by KingMob »

eagle2com wrote: post #501
KingMob wrote: post #367

Earlier quoted context omitted.

Ahh, but now they could. No need for specialized cheese-cutting tools with this knife, presumably. Ditto for bread knives.

Hm, I never understood the need for serrated bread knives. They make a mess and my chef's knife cuts bread just fine?

I believe the thinking is serrated knives work best for things where the skin is tough, but the internal structure is weak. So crusty bread with a lot of air inside.

Also, surprisingly, tomatoes. Lots of people suggest small serrated knives (if you have them) for tomatoes.

Re: Ultrasonic Chef's Knife

#697

Post by giardini »

xxs wrote: post #684
giardini wrote: post #605

Earlier quoted context omitted.

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 pos…

Even better trick - you can sharpen knives on the bottom of a tea cup/mug (as long as it is ceramic)... or a piece of brick.

Thanks! That's even easier than using a sink!
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