It does work and it is super cool from any videos or info I watched on it. Because metal is flexible, the size, length, thickness, and weight of the blade all gave to be taken into account in order to get a vibrating frequency that works. If you ever watch videos of this or ones like it (this is the only good working home use kitchen knife I know if) it’s pretty bad ass, if for nothing else than just for how anti stick it is. I’m still not willing to pay like $400 for it. I’m a big knife sharpening and cooking guy, but I don’t think I’ve paid over about $50 for any of my kitchen knives or over $230 for a pocket knife. Now if I ever wound up seeing one of the Seattle ultrasonics somewhere new or used and still looking good for under $200 I’d probably break down and buy it. Blade stick is pretty annoying when you want to cut something very consistently and not spend a bunch of time to do it.
Those seem fast if you don’t know how to use a knife very well. Plus then you got to clean the thing. Plus you’d be using it a long time if you were trying to make something like fries. Plus they don’t work with things like tomatoes. Then let’s see how a mandolin does with cilantro or green onions.
It does work and it is super cool from any videos or info I watched on it. Because metal is flexible, the size, length, thickness, and weight of the blade all gave to be taken into account in order to get a vibrating frequency that works. If you ever watch videos of this or ones like it (this is the only good working home use kitchen knife I know if) it’s pretty bad ass, if for nothing else than just for how anti stick it is. I’m still not willing to pay like $400 for it. I’m a big knife sharpening and cooking guy, but I don’t think I’ve paid over about $50 for any of my kitchen knives or over $230 for a pocket knife. Now if I ever wound up seeing one of the Seattle ultrasonics somewhere new or used and still looking good for under $200 I’d probably break down and buy it. Blade stick is pretty annoying when you want to cut something very consistently and not spend a bunch of time to do it.
if you want to cut something very consistently and not spend much time to do it you use a mandoline
Those seem fast if you don’t know how to use a knife very well. Plus then you got to clean the thing. Plus you’d be using it a long time if you were trying to make something like fries. Plus they don’t work with things like tomatoes. Then let’s see how a mandolin does with cilantro or green onions.
A mandolin is generally a tool for a novice.
Disagree, I’ve worked in plenty of commercial kitchens with them and am fine at using a knife.
Getting the big Mandela out to cut up 50 of something and leaving it out all day is a big difference from cutting up like 3 potatoes at home.
Sure, I agree with that, but even at home, if I want 8 potatoes for gratin it’s pretty worth it
8 is probably pretty close to where I’d break down and dig out the mandolin. Maybe. I’ll use the shedder attachment for cheese or hash browns.