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A comment on Seattle Ultrasonics: Ultrasonic Chef's Knife. Parent comment

Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by Ertuit on Saturday September 20, 2025 @04:23PM (#45317093)
Yes, and a pass with a honing steel every day to maintain the cutting edge between proper whetstones sharpening every few months.
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Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by kminehart on Saturday September 20, 2025 @04:44PM (#45317328)
don't use honing steel. at best it doesn't do anything, at worst it damages your knife.

here's a closer look at it with a microscope. https://www.youtube.com/watch?v=Y4ReQ83CZOQ

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Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by ricardobeat on Saturday September 20, 2025 @06:11PM (#45318070)
Ceramic honing rod. Works amazingly well and is appropriate for japanese knives.
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Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by goopypoop on Saturday September 20, 2025 @10:08PM (#45319395)
just a guy abusing his knife to prove he can't fix it using the wrong tool badly
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Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by Hikikomori on Sunday September 21, 2025 @07:59AM (#45321964)
No? The point was to understand what the tool does and when it can help. And he found out that if you have a Burr it can help. But if you have a properly sharpened knife without a Burr it won't do anything to help and will just destroy your edge.
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Re:Seattle Ultrasonics: Ultrasonic Chef's Knife by goopypoop on Sunday September 21, 2025 @11:49AM (#45323772)
microwaves are useless because they can't toast bread no matter how hard I mash the keypad
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