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Ultrasonic Chef's Knife

seattleultrasonics.com

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Re: Ultrasonic Chef's Knife

#91

Post by procaryote »

trhway wrote: post #42
jmarchello wrote: post #2

We made it! We’ve finally invented vibroblades!

the next version will come with plasma micro jets ejection from the cutting edge - convenient for civilian use. I'm also wandering about an array of shaped micro-charges on the edge - should be able to cut through several millimeters of steel in one move, etc. so a soldier can cut though an opponent's ballistic vest or a into an lightly armored IFV.

A shaped charge is sadly the opposite of sharp so it would be a one time use blade that would be dull before and after

That one use would be anything but dull though

Re: Ultrasonic Chef's Knife

#92

Post by gcanyon »

ok_computer wrote: post #65

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.

Is there video online of any knife cutting off the ends of chives in mid-air?

Re: Ultrasonic Chef's Knife

#93

Post by Tempat1 »

lif wrote: post #85
ok_computer wrote: post #65

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.

umm, you raise a valid concern, afaict, however, e-waste is kind of a taboo word around here, or? Or maybe just another part of the 'inevitable' belief system. Like, how about that _planned obsolescence_ of a vast majority of consumer electronics hardware? (If that ain't the case, would be happen to learn otherwise from someone with better knowledge.)

I guess with knives the thing is it’s very easy and cheap to get a version that works well lasts pretty much forever. Makes the other options look worse in comparison.

Re: Ultrasonic Chef's Knife

#94

Post by maqp »

dzhiurgis wrote: post #86
xandrius wrote: post #71

Earlier quoted context omitted.

Whetstones, pretty cheap only and not as hard as it seems.

Wet stones are hard. Rolling ones are easy albeit “real” knife aficionados don’t like it.

They're really not. All you need is an angle guide you stick to the knife. Something like https://setamono.co.za/products/knife-sharpening-angle-retai...

With that all you need to do is pretty much go back and forth. Note that the whetstone eventually wears them out too.

Something to grab while you're at it, is a truing stone to take care of the whetstone as it _will_ wear out unevenly making the sharpening a pain.

Re: Ultrasonic Chef's Knife

#95

Post by xxs »

SilverElfin wrote: post #61
SoftTalker wrote: post #22

Don't buy dumb electronic kitchen gadgets. Get a good steel knife, learn how to sharpen it properly, and you're set for life.

Maybe it’s dumb. But the video seems convincing. Ultrasonic knives are also used in some industrial and medical settings. So the concept does work. And the inventor of this one worked at Sansaire, Anova, and other kitchen hardware places. So they have a lot of credibility producing real products.

Of course, still need to sharpen, though.

Re: Ultrasonic Chef's Knife

#96

Post by tptacek »

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 is that Japanese knives (and my trusty MAC) fare really well on the BESS and CATRA scale, but relatively poorly on the "Food Cutting Rank", which is based on an ad-hoc seeming performance scale of how well their robot fared with a bunch of cutting tests that included stuff like bread and cheese (h/t again Slack friends) --- which nobody uses a chef's knife to cut.

That's a weird scale to plot chef's knives across --- unless the purpose of building that scale was to showcase an electronic knife that does well on tasks people don't normally use chef's knives for, but maybe not as well on chef knife daily driver tasks.

Re: Ultrasonic Chef's Knife

#99

Post by huqedato »

xxs wrote: post #79
grues-dinner wrote: post #39

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.

3000/8000 is a bad one. Both are way way way too fine. I'd very much like anything similar to 300/1200 + strop or so. I can shave with that. Also I'd not use a soaking whetsone {anymore} (my spouse resents them for being that messy).

300/1200 is too coarse for AUS10. 3000/8000 is too mild (perhaps better for finishing). I suggest 1000/3000(or 6000).

Re: Ultrasonic Chef's Knife

#100

Post by makeitdouble »

fumeux_fume wrote: post #4

While I think this is neat, I doubt the added complexity of the device, extra space required for storage of charger and the chore of charging it are worth the benefit of a slightly better, easier slice. Might be nice for people with certain disabilities though.

If it works at least as well as the current electric knives, it let's you cut things you'd usually not try to cut.

Thin slicing frozen meat for instance, carving pumpkins, cutting bones etc.

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