Damn, I was set to completely dismiss this as entirely useless overcomplication but making stuff not stick to the knife would be nice.

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mckn1ght 7 hours ago | parent | next [-]

That’s where a lot of mess comes from, so I’m very interested in this tech. The worst are cucumbers, they stick to the blade and new slices pop them up and they roll everywhere. I get some better results by slightly angling the blade but it’s not perfect.

The blade quality doesn’t look great but I think any decent cook that knows how to hone will do just fine with it.

I’m not sure I’d spend the money and replace my expensive knives for a relatively rare edge case but it’s a neat innovation that might catch on elsewhere, or maybe they’ll make premium lines.

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temp0826 5 hours ago | parent | next [-]

Maybe instead of building it into the knife, it needs to be something you could attach to any knife

	▲	john_minsk 3 hours ago \| parent \| next [-]
		Interesting idea, but I would say that it is orders of magnitude harder compared to having an integrated system. Vibration in such a compact space with a very sharp blade... I want this system be stable around me. I would say, if this idea becomes popular, knife producers can create their own versions in the new models, or retrofit old knives at the shop.
	▲	fooker 4 hours ago \| parent \| prev [-]
		That's a pretty good idea. If this was a small 40$ attachment you could put on the dull edge of any knife, this would be great.

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dsr_ 4 hours ago | parent | prev | next [-]

Cucumbers: put your cutting board in a sheet pan. Now they roll away but stop at the rim.

Also works for helping with fluid containment.

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masfuerte 5 hours ago | parent | prev | next [-]

I had a similar problem with spring onions. So I give them a lengthways slice first. The half moons don't roll.

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bsder 3 hours ago | parent | prev | next [-]

> The worst are cucumbers, they stick to the blade

Is this issue possibly that amateur knives are too "polished"?

This doesn't seem to be a "professional chef" problem yet seems to be a significant "amateur chef" problem.

Is this simply the case that a knife with professional use takes enough dings and scratches that foods won't vacuum seal to the face of the knife?

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tptacek 6 hours ago | parent | prev [-]

I mean, for both potatoes and cucumbers, I just use a v-slicer. $40.

The other weird thing about this is that neither a potato nor a cucumber demands an ultra-sharp knife.

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SilverElfin 8 hours ago | parent | prev | next [-]

The video comparison of this knife cutting through potato compared to a regular one is very enticing. My own experience is that there is more sticking even on my knives that have those scooped out edges that are supposed to prevent sticking.

	▲	mattmaroon 6 hours ago \| parent [-]
		Yeah, those do reduce sticking, but they certainly don’t prevent it entirely.

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andbberger 6 hours ago | parent | prev [-]

if you have a nice knife and cut by dragging the knife towards you with tip in contact with the board instead of cutting directly down, food will not stick