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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 tomat
by leeoniya 1y ago
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 guess is that it will wear much faster.
- kulahan 1y agoThat’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.
- leeoniya 1y ago> That’s not necessary with an ultrasonic knife and would generally be a waste of time i was just saying they compare it to normal knives being used incorrectly.
- tptacek 1y agoIt depends completely on the knife. A nakiri or a bunka wants you to push cut, for instance. 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.