This guy attached 21 chef’s knives to the slice robot arm to determine which one is the best
After the fifth tomato, I had to know how my knife was made. Without judgment, Haimenshin will announce that he is “second in the queue”. I felt responsible for the knife, a little embarrassed until I remembered his knife went straight out of the box and entered the testing process with flawless factory advantages. On the other hand, my knife was used regularly in my test kitchen for over six months, only occasionally honing. Also, I’m protecting to point out that these tomatoes look bigger than the ones he used in the main tests.
He continued to browse four other foods: potatoes, cheese cubes, baby carrots and king hawaiian rolls, the latter because they have a very even interior.
Understandably, my knife was not doing well, but I was able to appreciate Scott’s testing and data collection process.
Even with robots, it takes a lot of time to collect this amount of data. Every piece of food needs to be loaded and unloaded from the scale, the knife is wiped, cleaned and dried after each stroke, the room is kept cool, the whole thing happens during a weekend of drab bends, Don Henley and tears work over and over again.
What did he learn once he got all the data and made dozens of charts and charts?
“The degree of dispersion of the results.”
According to his tests, the three chefs’ knives were excellent and the whole thing was good: avoiding the classic hollow edges, Moritaka Hamono and a Tojiro Professional. The fourth place is weird: $300 wüsthofamici (similar to their fantastic classics, but with different support and handles), everything but carrots, which sucks. The last two slots (20 and 21) of the Henckels Classic and the $18 Zwilling Solution Fine Edge are also well fixed.
However, what the middle (five to 19, over two-thirds of the test group) refers to when he says “dispersed”, performs well in one category and underperforms in another.
“You would think a great tomato knife would make a great potato chip,” he said. “It’s a banana.”
These three knives feel like a safe bet at the top of his ranking. I was even pouring that wusthöf there feels good. And if I’ve been thinking about buying one of these two guys at the bottom of his list, I’d give up on the idea. But those 15 are in the middle? What about them?
Scott lacks predictability for him.
“No one does this kind of assessment. It’s probably the first time we understand that what’s important to tomato is different from what’s important to potatoes,” he said. “When you get answers like this in science, these are the most exciting.”
so what yes Is it the best tomato?
I thought he was going to generalize the blade, but he said wüsthofamici, thanks to a particularly good apex, just sliced.
