I doubt the vibrations would do anything to make it cut better, but to make things not stick you could also just put little dimples on the side like those of a santoku knife. So goofy.
People freak out over the dimples because it means that some day they won’t be able to sharpen the knife anymore.
Which ignores that once you are even two millimeters worn down it is probably time to get a new knife regardless due to ergonomics and the like.
And yeah. Vibrations only make sense if you are sawing through food. That is why those (cheap) electric carvers are genuinely amazing and worth grabbing if you are hosting a big roasted meat party (e.g. American and probably also Canadian Thanksgiving). Non-serrated blades don’t do that. If you need to saw through your food with a chef’s knife then you should have sharpened that years ago. And if you actually CAN saw through your food with the chef’s knife, odds are the blade is so fucked up that it is not salvageable to begin with.
I got a knife my grandfather used, that has been sharpened so much it looks like a fillet knife. Ergonomics? It cuts, I don’t care. It’s a good reserve.
Good point about dimples though. But thinking about it why wouldnt I be able to sharpen it? A knife’s like 2mm thick while a dimple is idk I don’t have one such knife, but it’s probably much less then 0.3mm and the edge obviously tapers.
I doubt the vibrations would do anything to make it cut better, but to make things not stick you could also just put little dimples on the side like those of a santoku knife. So goofy.
People freak out over the dimples because it means that some day they won’t be able to sharpen the knife anymore.
Which ignores that once you are even two millimeters worn down it is probably time to get a new knife regardless due to ergonomics and the like.
And yeah. Vibrations only make sense if you are sawing through food. That is why those (cheap) electric carvers are genuinely amazing and worth grabbing if you are hosting a big roasted meat party (e.g. American and probably also Canadian Thanksgiving). Non-serrated blades don’t do that. If you need to saw through your food with a chef’s knife then you should have sharpened that years ago. And if you actually CAN saw through your food with the chef’s knife, odds are the blade is so fucked up that it is not salvageable to begin with.
I got a knife my grandfather used, that has been sharpened so much it looks like a fillet knife. Ergonomics? It cuts, I don’t care. It’s a good reserve.
Good point about dimples though. But thinking about it why wouldnt I be able to sharpen it? A knife’s like 2mm thick while a dimple is idk I don’t have one such knife, but it’s probably much less then 0.3mm and the edge obviously tapers.
FTFY buddy