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Taek 8 hours ago

I'm a bit surprised to see how much snark there is in the comment sections of this video. The requests for "let's see an independent chef use this knife to do real kitchen work" make total sense, but the moralizing around e-waste and losing fingers etc feels off balance.

People spend hundreds of dollars and many hours sharpening kitchen knives, of course there's a viable market for sharper kitchen knives. And for e-waste, you are never going to make meaningful progress by telling consumers to feel bad for buying fun things. The problem is so much bigger than that, the energy is better spent in a different place.

This is a cool and novel tool, at least as far as its genuine utility can be verified. It doesn't seem harmful to let people get excited about it.

poink an hour ago | parent | next [-]

> People spend hundreds of dollars and many hours sharpening kitchen knives

With a mass market electric sharpener and a reasonable knife I spend maybe 15 minutes/yr on sharpening and the knife + sharpener costs less than half this product

The marketing video seems to try to head people like me off, but it also seems to wildly overstate the level of commitment required to have sharp knives

(I do think the tech is cool tho. I just wouldn’t pay $400 for an 8 inch chef’s knife no matter how good it is)

stickfigure an hour ago | parent [-]

To embrace a stereotype, there are two types of people in the kitchen: Tool enthusiasts and food enthusiasts.

The tool enthusiast has beautiful Japanese steel knives treated as family heirlooms; the knives are sent out for professional sharpening once or twice a year.

The food enthusiast has a pile of fibrox knives and a chef's choice electric sharpener. The knives go through the sharpener once a month and the dishwasher daily; the knives get replaced every decade or two.

The tool enthusiast's knives are pretty, but the food enthusiast's knives always pass the paper test.

Nobody has ever complemented me "wow, this meal was prepared with such pretty knives!"

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

    >People spend hundreds of dollars and many hours sharpening kitchen knives...
What amazes me is how many people spend absolutely zero time sharpening knives, using decades-old knives that have never been sharpened and can't even cut through cucumbers.
john_minsk 4 hours ago | parent | next [-]

I don't use knives in my kitchen. My romantic partner does. Yesterday I decided to cut some tomatoes only to find out that all knives are dull.

She never said anything, I didn't know it. Why?

Because she is just "used" to it and to her these knives were just fine. So she never thought about sharpening knives in the first place.

I will take those knives to a pro and he will sharpen them for me, as in a rental I stay in, I don't have the tools to do that and as I said in another comment - I don't have a pain free process to do that as I don't do it often.

chneu 3 hours ago | parent | next [-]

You don't really need "tools" to sharpen knives. You just need a harder surface and some experience. It's one of those things that once you learn you can accomplish with a variety of "tools" because you're just trying to achieve an end goal. There's zero reason you can't sharpen a knife in a rental, lol. You don't need a belt grinder or anything.

People get way too caught up in buying into systems and being told how to do things because it alleviates some anxiety of trying something new. Sharpening knives hasn't really changed much in the last few centuries. Watch a few guides and learn to do it. There's no substitute for experience here. It's also a very transferable skill so it's one that used to be taught in schools but no longer is.

scarby2 2 hours ago | parent | next [-]

> There's no substitute for experience here. It's also a very transferable skill so it's one that used to be taught in schools but no longer is.

This 100% should be taught in school, it would have been one of the most useful things I could have learned.

obscurette 2 hours ago | parent [-]

When I was in school (in seventies), all boys at least tried to learn how to use and take care of all sharp tools and machines with one up to wood and metal lathe. When I was in school now as a teacher, scissors were the only somewhat sharp things kids were allowed to use. Risk tolerance is so low in our society nowadays, sense of responsibility of children is nonexistent etc.

coffeebeqn 27 minutes ago | parent | prev | next [-]

Buy a whetstone for $10 and you’re set for life. It’s not complicated! People have been sharpening knives for millennia

JohnMakin 2 hours ago | parent | prev [-]

when I was poor I used to make pricy shaving blades last for months longer than they should have by rubbing them on some old jeans. I don’t remember where I learned it but my roommates thought I was crazy til they tried it.

foundart an hour ago | parent [-]

That’s stropping

https://en.m.wikipedia.org/wiki/Razor_strop

UberFly 13 minutes ago | parent | prev | next [-]

This is all very defeatist. Learn to sharpen your knives for your own sake and your... romantic partner. It's a very basic life skill that you should know.

petepete 36 minutes ago | parent | prev [-]

Were you cutting tomatoes with a serrated knife? If not, you should be - they do a far better job.

RHSeeger 2 hours ago | parent | prev [-]

I know I'm setting myself up for being picked up, but... I use an older knife that I've never sharpened outside of "occasionally" running it back and forth against a tough fabric. It cuts literally everything just fine; cucumbers, tomatoes, potatoes, etc. Nothing about my use of it _seems_ unsafe; but I expect that's partially because I don't cut very fast. Cooking, when I'm involved, tends to be "social time", where we prep and chat at the same time; so there's no rush.

I'm not saying it's not a good idea to sharpen knives, but a lot of people make it sound like you're a dangerous monster if you don't. And that just doesn't seem to be the case.

LordDragonfang 29 minutes ago | parent [-]

> outside of "occasionally" running it back and forth against a tough fabric.

As I understand it, that's technically stropping, not sharpening, but it should be sufficient to keep an already-sharp blade sharp over the long term as long as the blade doesn't see extremely heavy use.

That said, most people don't strip their blades any more than they sharpen them.

tgsovlerkhgsel 6 hours ago | parent | prev | next [-]

Most importantly, buying useful things, that will likely be used for a long time and contain about as much e-waste as a single-use vape.

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

Overall agree it seems cool, and maybe interesting.

"People spend hundreds of dollars and many hours sharpening kitchen knives,"

The former, totally agree - i've seen people buy a tormek to do basic knife sharpening (not grinding), which is like swatting a fly with an $800 hammer.

The latter, do you mean overall, or in a sitting or what?

I've certainly seen people on various forums go nuts, and then you have hertzmann staring at knife edges with an SEM, but even if i did it completely by hand with shaptons, it takes like 15 minutes, max, to sharpen 10 knives, through an entire insane grit progression (which i do for plane blades when i need to cleanly slice end grain without going to a super high-angle plane or something. For knives, i was just trying to get a comparison point, i use electric sharpeners in practice).

Or approximately 2 minutes with an electric knife sharpener.

While sure, there is a difference when i put them under my digital inspection microscope, either can slice paper towel cleanly and easily (slicing paper is easy, slicing paper towel ends to be hard because any burr catches really easily)

Are there really even semi-normal people out there spending hours to sharpen knives?

If so, like, why?

(Obviously, again, if they need to be reground because you knicked it really badly, sure that takes a bit, but beyond that)

None of these steels are tough enough to require all that many strokes (it's pretty easy to test it with a marker and see when you remove the marking), and if you are using super custom steels (RIP Crucible :(), carbide, or ceramics, you need CBN or diamond anyway, but the same is still true - given the correct abrasive material, sharpening knives is just not that slow.

I actually travel with an electric knife sharpener if we are going to be staying in an airbnb somewhere for >1 week and are cooking most nights. It's the most consistent thing about airbnb - no matter what level of luxury, etc, they always have many knives, and all of them are dangerously dull. It still doesn't take more than a few minutes to sharpen them all.

gommm 4 hours ago | parent | next [-]

Since you seem knowledgeable about knives, Do you know any great knives makers? And are those custom steels or carbide blades worth it?

So far, I mostly sharpen my knives on the back of a plate. So definitely could be doing more :)

iterance 3 hours ago | parent | next [-]

Most people can buy an opinel and be happy for decades. You don't need anything fancy for a general purpose knife. $50 max, and that's if you're feeling like getting something special.

Expensive steels are, by and large, incremental progress over cheaper knife steels, provided it got an appropriate heat treatment and has good edge geometry. In almost no applications will an end consumer notice the difference.

chneu 3 hours ago | parent | prev [-]

Knives get stupid beyond a certain price point.

I've been using the same thrift store knife I picked up 15 years ago. It gets sharpened maybe once a year, honed every so often. It was like $20 i think? Most chefs I know have a similar story with their knife/knives, something cheap that does the job.

Spending more on knives is just status symbol nonsense, which unfortunately has infected absolutely everything. It's like spending $300 on a spanner wrench. Who in the hell spends that much on a wrench? Why would you spend that much on a knife? lol. It's what you do with it that matters.

bigiain 2 hours ago | parent | next [-]

I remember seeing a comment by a local "celebrity chef" where he said he never sharpens cleavers - he just buys a specific inexpensive brand 5 at a time for $8 each and throws them away when they become dull.

While I don't agree with externalising the manufacture/disposal costs with that sort of disposable consumption, I do see the economically-rational decision making behind it.

If you're running a restaurant in Australia, your lowest paid kitchen staff get $24 an hour during weekdays, 30-35 and hour on weekends, and as much as $55 an hour on public holidays. And if they work more than 8 hours in a day it's 1.5 times those rates for the first 2 hours of overtime, and double those rates for anything more than 2 hours overtime. https://www.fairwork.gov.au/find-help-for/fast-food-restaura...

While spending 15 or 20 seconds honing the edge with a sharpening steel during use makes sense (and I'll bet he does that just out of reflex), once the edge gets damaged enough to need more that what a steel can fix and you start needing a whetstone, it's probably not cost effective to have kitchen staff spend time doing that.

scarby2 2 hours ago | parent | prev [-]

I'd take issue with your price point but agree with the sentiment

I've seen victorinox fibrox knives in Michelin Star kitchens, they get the job done and are very reasonably priced ($60 for a chef's knife).

Admittedly the knives I have at home are significantly more expensive largely because the knives I have at home are on display so I want something that looks good and I actually enjoy using them.

On one level it's a little silly but then on another level people spend thousands on art/sculptures which has no useful purpose.

john_minsk 4 hours ago | parent | prev [-]

I admire you. You are a minority, you know that, right?

I don't have time in my schedule at the moment, which says "sharpen the knifes". So for me - it would be amazing if someone solved this problem in a radical way.

Sporadically I would sharpen the knives and since I don't have it in my "skills" section of the brain, I always have to "figure out" sharpening process.

citizenpaul 2 hours ago | parent | next [-]

You know you can buy a <$5 gadget you drag the knife across a few times for 10s that gets it about 95% as sharp as a professional job? Zero skill or attention required.

Dont have time in your schedule...jeeze. Sounds like learned helplessness to me. That or spoiled rotten. The comments in this thread help me understand the general animosity towards the tech industry from much of the population.

bigiain an hour ago | parent [-]

I have one of those "roller" sharpeners, in theory a "good" one, it's from Global (the Japanese knife brand) not just an AliExpress knockoff.

It works reasonably well and is definitely quick. But its not even close to "95% as sharp) as when I spend 10 mins with my Lansky sharpening kit (which is really just a small set of graduated whetstones with a jig to keep the angle right while using it).

Would I recommend everybody spend $70 or so for a bottom end Lansky kit or similar? No. Not even close. But if cook a lot, and you're going to buy "nice" knives that you intend to keep for decades, and you notice and care about the difference between sharp and dull knives - then I'd suggest you at least consider it.

xdfgh1112 3 hours ago | parent | prev | next [-]

In Japan I could just drop my knife in a nearby house's box with $6, they'd sharpen it and phone me to pick it up within a few hours. Cheap enough that I never bothered to do it myself.

bsder 3 hours ago | parent | prev [-]

> I always have to "figure out" sharpening process.

Get the Worksharp fixed angle sharpener for about $70 (about the price of 2 decent stones). If you're really interested, get the leather strop add on for about $10. Get on with sharpening your kitchen knives. Put it in your closet until next year.

Is it "great"? No. If you want to be a knife nerd, it's not for you.

If you have a couple of kitchen knives you need to sharpen once a year, it's absolutely fine. And you don't have to "get the feel" of sharpening again before you can get sharp kinves.

Even with the stones and equipment I have, it is way more mindless and a lot less messy to simply use a fixed-angle sharpener. Sure, you won't get "The Ultimate Hair Whittling Edge(tm)", but your knives will quite readily Julienne your vegetables.

chneu 3 hours ago | parent [-]

Reiterating that any sharpener with the ability to set the angle is really all anyone needs if they don't want to invest in the time of learning how to sharpen.

I have the ruixin version and it works fine. I like that I can use the stones without the system.

bsder 3 hours ago | parent [-]

Sure. Most fixed angle sharpeners work to some degree, I just recommended one that isn't sold by "Random Letter Chinese Shop" and that I have bought and know personally works.

In addition, for the moment, the stones used in the system I recommended are reliably decent and have been analyzed by a bunch of the YouTube knife nerds. The other fixed angle systems can be hit or miss with the stones.

If someone is sufficiently interested that they want to use the stones without the system, they've started down the path to being a knife nerd and have outgrown my recommendation.

jszymborski 6 hours ago | parent | prev | next [-]

> ...you are never going to make meaningful progress by telling consumers to feel bad for buying fun things.

I think it's a worthwhile message to tell folks that we, collectively, should be mindful about the resources we consume and the waste we produce. For such razor-thin (lol) gains in QoL, I think it's worth reminding people to consider whether it is worth the huge increase in waste. Knives are metal and wood/plastic... awfully efficient tools for the work they get done.

EDIT: And to balance the negativity, I _love_ the Seattle Ultrasonics logo.

mlrtime 6 hours ago | parent [-]

You're not entirely wrong but the selective outrage (on e-waste) here is 100% off balance.

razzmatazmania 6 hours ago | parent | prev | next [-]

I'm surprised there isn't moralizing about the price point. I don't see why the US is so far behind in manufacturing efficiency. Everything seem to be 10-100x the cost of comparable Chinese goods, and US labor isn't paid anywhere close to 100x more.

gpm 5 hours ago | parent | next [-]

Eh, it's pretty clear this price point isn't driven by manufacturing. It's driven by being a bespoke item with tons of R&D costs that need to be recouped.

If this turns into a significant market, I'm sure the cost will plummet.

komali2 3 hours ago | parent | prev | next [-]

Why would manufacturing cost come into play? Isn't it a given that a company will charge as much as they can get away with charging? Cost of labor and material I understood to only matter at the absolute bottom of a highly commoditized market e.g., bolts or capacitors or whatever. This is the only consumer ultrasonic knife (as far as I know) so they can charge whatever.

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

Is it that they cannot sell it for cheaper or that this price will maximize profits?

Eisenstein 6 hours ago | parent | prev [-]

This episode of the Search Engine podcast goes into detail about that:

* https://podcasts.apple.com/us/podcast/the-puzzle-of-the-all-...

j_bum 5 hours ago | parent [-]

Did you mean the Search Engine podcast..?

Eisenstein 5 hours ago | parent [-]

I did. Thanks for the correction.

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

E-waste can be solved without reducing the number of items. Just requires basic investments in recycling.

9dev 7 minutes ago | parent [-]

Recycling is a sham. There is mostly no efficient recycling of sufficiently advanced components, the industry just spent decades on making you think you can buy lots of cheap things and all that trash isn’t your problem. Well it is.

rowanG077 6 hours ago | parent | prev [-]

This is also make takeaway. I have noticed this more and more on this site. Everything is criticized to an insane degree. If someone hasn't solved world hunger, while at the same time making money and curing their grandma of Alzheimer it will not be received well.

rkomorn 6 hours ago | parent [-]

Oh good for them if they cure grandma of Alzheimer's. That's REALLY gonna help those of us whose grandmas are already dead.