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Even something as "simple" as a kitchen knife - the same basic concept found in ancient roman everyday kitchens - can't be made to the same quality by a machine

Even something as "simple" as a kitchen knife - the same basic concept found in ancient roman everyday kitchens - can't be made to the same quality by a machine as per hand. CNC can't do the tolerances needed behind the apex. Even ignoring the story attached to a specific maker and going solely by cutting ability the really top end hand-made stuff noticeably outperforms everything mass-produced.

IdiotSavage 4mo ago
Are you talking about a chef's knife? If well done, I see no reason why it should be any worse than a high end knife made by a skilled human. Have a look at this if you're interested: https://www.youtube.com/watch?v=Q5lq2d-03T0 https://www.youtube.com/watch?v=Q5lq2d-03T0
- morberg 4mo ago
  I watched the video, but don’t understand the point you are trying to make. It was only a How things are made collage from some factory.
  - IdiotSavage 4mo ago
    The point was to show that machines can produce knifes with precision. The other commenter stated that "CNC can't do the tolerances needed behind the apex.", whatever that means exactly.
    - Voultapher 4mo ago
      Long story short, your point was that machines can do many things better than humans and I argue they can't even do kitchen knives better. How easily and well you cut through things depends on the thickness of the blade wedging them apart. Especially noticeable on denser food like carrots. The apex is the actual pointy part of the blade, and the thickness of the part after the apex and overall blade geometry dictate the cutting experience. Getting the front part thin is usually done via hand-grinding even in the video you shared, a fully controlled process would use something like C&C, but that tech currently can't get things thin enough to be a good knive.
      - c0de517e 4mo ago
        I'd wager that razor blades and scalpels and many other things sharper than kitchen knives are made by machines. Sometimes we don't automate fully expensive things because handmade is also a premium, not necessarily because if we were to dedicate engineering resources to the problem it would be impossible to automate. That said there are things that machines currently can't do despite good efforts to solve the problem. That's true
SAI_Peregrinus 4mo ago
John Grimsmo's knifemaking business has a Kern which is perfectly capable of doing the tolerances needed behind the apex. That's a very expensive CNC machine, but it's capable of precision & accuracy well beyond what's possible to achieve by hand.
- Voultapher 4mo ago
  https://grimsmoknives.com/products/norseman-8359-8730526 https://grimsmoknives.com/products/norseman-8359-8730526 look at those steps, calling this "precision & accuracy well beyond what's possible to achieve by hand" has to be a joke. Their other non CNC knives look much cleaner.

IdiotSavage 4mo ago

Are you talking about a chef's knife? If well done, I see no reason why it should be any worse than a high end knife made by a skilled human. Have a look at this if you're interested: https://www.youtube.com/watch?v=Q5lq2d-03T0 https://www.youtube.com/watch?v=Q5lq2d-03T0

morberg 4mo ago
I watched the video, but don’t understand the point you are trying to make. It was only a How things are made collage from some factory.
- IdiotSavage 4mo ago
  The point was to show that machines can produce knifes with precision. The other commenter stated that "CNC can't do the tolerances needed behind the apex.", whatever that means exactly.
  - Voultapher 4mo ago
    Long story short, your point was that machines can do many things better than humans and I argue they can't even do kitchen knives better. How easily and well you cut through things depends on the thickness of the blade wedging them apart. Especially noticeable on denser food like carrots. The apex is the actual pointy part of the blade, and the thickness of the part after the apex and overall blade geometry dictate the cutting experience. Getting the front part thin is usually done via hand-grinding even in the video you shared, a fully controlled process would use something like C&C, but that tech currently can't get things thin enough to be a good knive.
    - c0de517e 4mo ago
      I'd wager that razor blades and scalpels and many other things sharper than kitchen knives are made by machines. Sometimes we don't automate fully expensive things because handmade is also a premium, not necessarily because if we were to dedicate engineering resources to the problem it would be impossible to automate. That said there are things that machines currently can't do despite good efforts to solve the problem. That's true

SAI_Peregrinus 4mo ago

John Grimsmo's knifemaking business has a Kern which is perfectly capable of doing the tolerances needed behind the apex. That's a very expensive CNC machine, but it's capable of precision & accuracy well beyond what's possible to achieve by hand.

Voultapher 4mo ago
https://grimsmoknives.com/products/norseman-8359-8730526 https://grimsmoknives.com/products/norseman-8359-8730526 look at those steps, calling this "precision & accuracy well beyond what's possible to achieve by hand" has to be a joke. Their other non CNC knives look much cleaner.