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This 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.
how do you sharpen it?
Earlier quoted context omitted.
I thought I recognised the name - Bourbon Moth is the guy who faked a video of oily rags self-igniting to make a video to advertise fireproof bins for woodworking. This one: https://m.youtube.com/watch?v=3Gqi2cNCKQY Debunking: https://m.youtube.com/watch?v=GEtU3bYyCtA
It's interesting that AvE devoted multiple videos to debunking oily rags but believes 9/11 was an inside job.
Earlier quoted context omitted.
In particular, you don't need expensive stones, guides or lapping systems to do it. An aliexpress-grade 3000/8000 waterstone, a flattening stone and a strop will get most knives shaving the hairs off your arm for under £20 all-in.
The odds I will ever learn to use a waterstone or strop are nil. A Chef’s Choice manual sharpener is really easy and makes my knives plenty sharp enough to cut tomatoes.
They are really not that hard, especially if they come with the bit with the right angle.
all the comparisons in the vid show knives being pushed through the food. that's not a good way to use a knife. if you used a knife to actually slice the tomato instead of chopping it, you'd get a much different force result. not to say there's no benefit here, but def feels intentionally exaggerated. also, i wonder how fast this blade will wear if you ever accidentally pressed the edge into the cutting block. my gue…
That’s not necessary with an ultrasonic knife and would generally be a waste of time. The vibrations take the place of needing to slice, rather than chop. This knife is not meant to be used like a normal chef’s knife. I’d still never get one because I love my knives (and zen out hard when sharpening for an hour or two), but the push is literally the goal here.
i was just saying they compare it to normal knives being used incorrectly.
This 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.
how do you sharpen it?
When it does come time to sharpen, I constantly see places offering knife sharpening services, and they’re usually cheap enough. Or you could get a gizmo that does a mediocre job (and shaves away far too much material) if you just want to get it done. Or you could learn to do it yourself which isn’t that hard or time-consuming but is somewhat of a labor of love.
This 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.
A good quality well sharpened knife already works incredibly well, doesn't cost $500, doesn't need to be recharged, and isn't going to be e-waste in 5 years (when the battery fails). It's a cool idea, and I hope it is commercially successful, but not for me.
It certainly would be nice to have three or four independent reviews from people with knife skills.
If it helps, the inventor worked at other kitchen product companies like Sansaire (founder) and Anova. And at other places in the cooking world. So they’re not entirely unknown either.
Independent. Reviews. People with knife skills. Some degree of communications ability would be nice, too.
Don't buy dumb electronic kitchen gadgets. Get a good steel knife, learn how to sharpen it properly, and you're set for life.
In particular, you don't need expensive stones, guides or lapping systems to do it. An aliexpress-grade 3000/8000 waterstone, a flattening stone and a strop will get most knives shaving the hairs off your arm for under £20 all-in.
Also I'd not use a soaking whetsone {anymore} (my spouse resents them for being that messy).
all the comparisons in the vid show knives being pushed through the food. that's not a good way to use a knife. if you used a knife to actually slice the tomato instead of chopping it, you'd get a much different force result. not to say there's no benefit here, but def feels intentionally exaggerated. also, i wonder how fast this blade will wear if you ever accidentally pressed the edge into the cutting block. my gue…
I definitely did notice that the video didn't show any bulk prep work: a clean cut through a single product is not nearly as interesting to me as how cleanly and quickly I can work through a couple onions.