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.
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.