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The two things that stood out to me: "The best tools shouldn't only be accessible to the pros" but his knife costs more than every knife in that database. The
by saxonww 1y ago
The two things that stood out to me:
"The best tools shouldn't only be accessible to the pros" but his knife costs more than every knife in that database.
The weight is listed in their help articles as 330g. I also think that handle is chunkier than a typical high end chef's knife. It may be easier to cut things with it, but I think your hand and arm are going to get tired of using it more quickly than with a regular knife at ~100g less.
And I realize these fare worse than the high end japanese and german knives, but it's hard to get excited about a $400 knife you can't put in the dishwasher when you can get a perfectly credible fibrox knife for about a tenth of that, which doesn't require charging and can tolerate 'careless home cook' levels of abuse.
- tptacek 1y agoYeah the handle was the first thing I saw here that gave me pause. The handle shape matters a lot! Though: do. not. put. your. $300. knife. in. the. dishwasher.
- saxonww 1y agoI felt the collective cringe from everyone reading that comment :).
- CamperBob2 1y agoFor those of us who aren't knowledgeable in this field, what happens if you do?
- tptacek 1y agoIt's hard to do irreparable damage to the steel of a knife. It's just an inert lump of metal. But you could fuck up the handle. Theoretically, the detergent could dull your edge. If you don't isolate your knife and it rattles around, that'll definitely dull it. Mostly: it should only take a couple seconds to clean off your knife in the sink.
- defrost 1y ago> It's hard to do irreparable damage to the steel of a knife. Sadly not impossible, I've 'lost' (they're still in the back of a drawer) two good knives to idiots attempting to pry apart frozen chops and steaks .. each case snapped a good inch from the tip. Not damage from a dishwasher and not damage the edge I realize, but worth mention as a tale of caution.
- amluto 1y ago> It's hard to do irreparable damage to the steel of a knife. It’s easy — just heat it above the tempering temperature of the steel in question. You can achieve this in an ordinary oven for most steels, and you can also achieve it (locally) with a motorized sharpener that isn’t cooled. Don’t take a knife you care about to be professionally sharpened by a person who uses a non-water-cooled power tool.
- saxonww 1y agoThe steel used to make the knives is not always stainless, so it can stain or rust. Even stainless is really just stain resistant. Dishwasher detergent is caustic and corrosive to steel, so over time it can pit the metal and dull the finish. Handles will swell and become loose or deteriorate, either because of wood repeatedly being waterlogged and dried or just from the heat cycling. A loose handle can be unsanitary, unsightly, dangerous, or all three. You'll often read that knives in the dishwasher will bang around and that will damage the edge. And that it's more likely you will hurt yourself pulling a knife out of the dishwasher vs. cleaning them properly.
- lightedman 1y agoPhosphoric acid detergents will pit your blade. If the knife is not a stainless steel, the wash and dry cycle will cause accelerated rusting. In wooden-handled knives with a rat tail tang construction, you can start destroying the handle from the inside out due to gaps in the construction allowing water seepage and degradation. In non-stainless knives, that same construction becomes the point where rust tends to build up. Then you also have the action of the dishwasher water jets bouncing the knife around, dulling and destroying the edge. Only the shittiest cheapest plastic-handled knives I own touch the dishwasher. Everything else gets cleaned and wiped by hand and put straight to the knife block or its respective scabbard.
- ackfoobar 1y agoI don't think anyone who cares about the cutting experience would put a knife into a dishwasher.
- saxonww 1y agoI'm not disputing that, and it's kind of my point. Most home cooks (I would bet millions) are not worrying about "the cutting experience" when they are making dinner. They are using a knife to cut up vegetables or slice meat or whatever. Then they are putting that knife in the dishwasher. Not all of them, but most. I think my other points matter more. I think people who are invested in the experience as you suggest care about more than just the edge and finish, they care about the weight and balance and feel as well. I think this knife is probably worse on those qualities. I don't mean to say this knife sucks or that this guy is dumb. It's a cool knife, and he's clearly not dumb. I just think this is more a passion project curiosity kind of thing than a useful product addressing a large market need. Maybe a future mass market version (cheaper steel, stamped, more contoured handle) would change my mind.
- ackfoobar 1y ago> Most home cooks (I would bet millions) are not worrying about "the cutting experience" Indeed, and they won't buy the knife at this price anyway. My point is that not being dishwasher-safe does not matter for ~everyone. If they care, they won't do it; if they don't, they won't buy it.
- Maxion 1y agoI regularly put mine in the dishwasher. I cook a lot. I have kids. I also own sharpening stones. For me, this works better than increasing the amount of hand dishes I have to do.
- inimino 1y agoWhat are you doing with your knives that washing them is a chore? Prep the food, run water on it, and back on the magnet bar it goes.