7 ms·
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. d
by ok_computer 1y ago
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.
- pier25 1y agohow do you sharpen it?
- xandrius 1y agoWhetstones, pretty cheap only and not as hard as it seems.
- dzhiurgis 1y agoWet stones are hard. Rolling ones are easy albeit “real” knife aficionados don’t like it.
- maqp 1y agoThey'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-retainer 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.
- dzhiurgis 1y agoThats 2-3 extras over rolling sharpeners
- ReptileMan 1y agoWhetstones were hard 20 years ago. Right now there is abundance of quality info and products. The community actually figured out idiotproof and effective ways to deburr, to strop, resin bound diamond stones are affordable (or even cheap if you just buy the abrasive from China and go the diy route).
- kminehart 1y agoI used to sharpen my straight-knife planer blades, planing irons, chisels, and knives with whetstones / water stones. It was too big of a pain in the ass over time, so I switched to diamond stones. Biggest advantages is that you don't need to pre-soak them and diamond stones don't develop a valley / have to be flattened. if you plan on getting into sharpening I would just start with a coarse, fine, and extra fine diamond stone and a leather strop w/ stropping compound.
- xxs 1y agoSame advice - don't use the soaking stones. Nowadays they are plenty of decent quality diamond stones (or ceramic ones)
- appcustodian2 1y agojust want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. i'm surprised at all the apparent knife enthusiast posts trashing this device. I take my victorinox (which is absolutely nothing special and surprises me that it costs $60+ dollars) to the farmers market for sharpening but sharpness isn't even the problem. Potatoes in particular stick to the blade like a strong magnet and it takes me 5x longer to prep. I enjoy cooking but not chopping endless veggies and i'm hoping this thing can carry some of that weight without looking like i'm using an oversized electric toothbrush.
- nkrisc 1y ago> just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. Properly maintaining a knife does. Most people don't need to properly maintain a knife. You can do it good enough with a honing steel and some crappy automatic sharpener. I enjoy cooking good food for my family and myself, but cooking is not a hobby of mine. So if my knife can slice a tomato without crushing it, then that's good enough for me. I don't need to shave a tomato so thin that the slice is transparent. Does the crappy automatic sharpener work? Well the knife cuts better after I use it, so yes, it does.
- appcustodian2 1y agoYes as I mentioned I use often-recommended knives (victorinox, shun) and have them occasionally sharpened professionally and at least in my case the ultrasonic knife appears to solve some very real problems that knife maintenance cannot.
- non_aligned 1y ago> just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and material. You're right that's a hobby. But the hobby's definition of "proper maintenance" and what it "requires" is basically just people nerding out about things that don't matter the slightest in the real world. To maintain a kitchen knife so that it cuts a tomato without squishing it, you don't need a book on knife science. Further, that nerdery is probably actively harmful, because instead of simple solutions, people are told they need an inspection microscope and a variety of jigs and other implements. So they buy an objectively bad electric sharpener and move on.
- Ertuit 1y agoYes, and a pass with a honing steel every day to maintain the cutting edge between proper whetstones sharpening every few months.
- kminehart 1y agodon't use honing steel. at best it doesn't do anything, at worst it damages your knife. here's a closer look at it with a microscope. https://www.youtube.com/watch?v=Y4ReQ83CZOQ https://www.youtube.com/watch?v=Y4ReQ83CZOQ
- goopypoop 1y agojust a guy abusing his knife to prove he can't fix it using the wrong tool badly
- Hikikomori 1y agoNo? The point was to understand what the tool does and when it can help. And he found out that if you have a Burr it can help. But if you have a properly sharpened knife without a Burr it won't do anything to help and will just destroy your edge.
- goopypoop 1y agomicrowaves are useless because they can't toast bread no matter how hard I mash the keypad
- ricardobeat 1y agoCeramic honing rod. Works amazingly well and is appropriate for japanese knives.
- sleepybrett 1y agodo not buy those garbage amazon whetstones. Buy a diamond sharpening 'stone'.
- stouset 1y agoHoning is 1,000x more important than sharpening. 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.
- wredcoll 1y agoWhat exactly is the difference between honing and sharpening.
- itomato 1y agoMaking the edge is sharpening. Removing the ripples in it is honing.
- wredcoll 1y agoThis is the first time I've heard someone say honing is very important, when I was first learning this, I was told that it was the next thing to pseudoscience!
- stouset 1y agoAbsolutely not. A blade can stay sharp for a much longer period of time than it can stay honed. The edge of a piece of paper is extremely sharp, but it only cuts you in specific circumstances due to being difficult to maintain a firm edge. A knife's edge is closer to that than you'd think. At the scales of sharpness of a good knife, it's impossible to keep the edge straight for very long. A honing rod quickly brings these back in line. I hone knives after maybe a week of use; it only takes a few seconds. And this is a comically easy property to test. Use a "dull" knife then hone it and try again. It will cut drastically better.
- CBLT 1y agoI use a knock-off of the edgepro I got for $30 online, with a nice set of compatible whetstones that click into the assembly that were $20 online. I did what everyone else does and hotglued some magnets underneath the piece you hold the knife on. I tried a compatible strop that clicks in but it's not worth it imo; just use a normal strop.
- m0llusk 1y agoAUS-10 steel is fairly easy to sharpen, so stones are a good option but I prefer diamond sharpeners myself.
- prmoustache 1y agoIn my case I just wait for the sharpening knife guy who pass once a week in my neighborhood. It is quite easy as I am working from home and he plays those distinctive panpipes notes.
- edferda 1y agoThat definitely sounds like Mexico.
- seasongs 1y agoThis happens in Italy aswell.
- pier25 1y agoand Spain
- schrectacular 1y agoAnd China
- hiyer 1y agoAnd India. Although here they do a horrible job of it, so I prefer to sharpen them myself.
- itomato 1y agoCarefully? Professionally? Except which knife stall at which farmers market wants the job? Learning to sharpen the (correct) knife (for the task) will do as much or more for the chef who struggles here. Prepping 1000 lemons? An ultrasonic knife is not your answer.
- tptacek 1y agoSay more? I'd love to see a takedown of this, but this isn't one. QVC does not appear to sell this product, nor would its performance differ whether or not QVC did.
- pukexxr 1y agoThis is a semantic argument. This product smacks of being a garbage kitchen gadget. Whether or not it's a QVC product, it certainly looks like cheap white-label alibaba junk. Just look at that handle. Did they just slap a knifeblade into an electric nosehair trimmer? I'd try one out of professional/academic curiosity (I'm a chef), but am highly skeptical of this product. It looks like absolute trash. All the people saying this knife does anything remarkable clearly have no experience in maintaining a decent knife blade. I've got knives that I've had for over 20 years that perform as well as this thing appears to (in the slick prepared advertisement). Having said all that, you won't find an accurate takedown of a product that isn't on the market yet. Still, I can't help but wonder if the person behind this had dedicated that effort towards helping mitigate the water crisis, deforestation, or any number of other inarguably nobler pursuits.
- tptacek 1y agoIs that what they meant to say? "This looks like a gadget"? Then why did they say "coming from someone living nearby the home of QVC"? I think basically the whole thread is acknowledging that this looks like a gadget!
- SilverElfin 1y agoThey actually had an industrial design studio come up with the design. It isn’t white labeled “Alibaba junk” and to my eyes, it doesn’t resemble that either. > I've got knives that I've had for over 20 years that perform as well as this thing appears to (in the slick prepared advertisement). You have knives that can not have potatoes stick without scallops in the blade? Or that can atomize lemon drops? Or that can cut through bread easily without a serrated edge? What I’m seeing in the video is a lot more versatile. But I can see needing a smaller utility knife still.
- dabluecaboose 1y ago[flagged]
- ohyoutravel 1y ago[flagged]
- aftbit 1y ago[flagged]
- lif 1y agoumm, 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.)
- Tempat1 1y agoI 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.
- gcanyon 1y agoIs there video online of any knife cutting off the ends of chives in mid-air?
- deleted 1y ago[deleted]
- RajT88 1y agoIt is only eWaste if you think our future does not resemble the Fallout games. But if you do this will be excellent tech for melee weapons.
- luxuryballs 1y agonow I want to see ultrasonic fencing
- brandall10 1y agoCheck out Japanese knives. The Tojiro DP I got for an inflation adjusted $75 is a dramatically better knife than that Victorinox.
- serf 1y agoi've had both, and the reality is that they're both just steel -- a good grind will make any shit steel knife cut like a 700 dollar Japanese blade for a few days. (and yes the Japanese steel dulls too. No cheating physics.)
- xxs 1y agoOne note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex. Higher HRC would retain the sharp edge for longer, of course - but again much harder (literally) to sharp them.
- pa7ch 1y agoIts my understanding of knife sharpening that carbon steel is easier to sharpen then stainless and that softer steels are more difficult then high hrc steel due to burr removal.
- rcpt 1y agoI think a lot of German knives are moving to the same angle now
- Hikikomori 1y agoVG10 in Tojiro DP is stainless steel, and even stainless goes up to 64+ HRC.
- thebenedict 1y agoThis is nonsense and your cynicism is unwarranted. I personally know Scott. He's worked on food tech in Seattle for decades, and developed the product and fundraised for Seattle Ultrasonics locally. Ultrasonic knives are historically large footprint devices used in commercial/industrial food prep. The innovation here is making ultrasonic hardware compact enough to fit in the knife handle.
- satiric 1y agoSadly Howard Schultz moved the Ultrasonics to Oklahoma City a while back.
- enord 1y ago[flagged]
- bglazer 1y agoWhat?
- lightedman 1y ago"The innovation here is making ultrasonic hardware compact enough to fit in the knife handle." I was using ultrasonic scalpels back in 2002. They were smaller than this knife.
- thebenedict 1y agoWere they standalone devices, or was the ultrasonic hardware in a separate enclosure connected by a cord?
- lightedman 1y agoStandalone but bulky, about as thick as a dry erase marker.
- UltraSane 1y agoThe guy has a YouTube video where he claims to have spent 6 years working on this product. Is he lying?
- parpfish 1y agoi don't think they slapped seattle on it because of tech connotations. i think they slapped seattle on it because of the Seattle Supersonics, their old NBA team that still has a cult following
- arp242 1y agoIn the video he says he spent a lot of time making prototypes and perfecting the design. Is he lying? He shows images of the prototypes. Did he create fake prototypes?