This Guy Attached 21 Chef’s Knives to a Slicing Robot Arm to Determine Which One Is Best
After the fifth tomato, I had to know how my knife did. Without judgment, Heimerger announced that he had placed “second to last in the cohort”. I felt the responsibility of this knife and a little embarrassment, until I remember its knives directly out of the box and in the test process with a spotless factory edge. My knife, on the other hand, was in regular use in my test kitchen for more than six months to receive only occasional shaving. In addition, I noted in a protective way that these tomatoes seemed larger than those he used during his main test battery.
He continued through the other four foods: potatoes, cheese cubes, baby carrots and Hawaiian rollers of the king, the latter chosen for their extremely uniform interior.
Naturally, my knife was not particularly successful, but I was able to appreciate the Scott data test and data collection process.
Even with the robot, the collection of this amount of data has taken a long time. Each piece of food was to be loaded and discharged from the ladder, the knife wiped, cleaned and dried after each blow, the room kept cool, the whole thing that happens during this monotonous a weekend, Don Henley and Tears for Fears playing again and again.
Once he obtained all this data and does dozens and dozens of graphics and graphics, what has he learned?
“How the results are dispersed.”
According to his tests, three chef’s knives were quite fantastic and incredibly fantastic, well to the other: a classic hollow edge, a Moritaka Hamono and a Tojiro professional. The number four was bizarre: the Wüsthof Amici of $ 300 (very similar to their fantastic classic but with another operator and sleeve) to anything but carrots, during which it was quite bad. The last two locations, 20 and 21, were also well secured, by a classic Henckels and the end of the Zwilling solution of $ 18.
However, stuff in the middle – causes five to 19 years, more than two thirds of the test group – were what he was referring to when he said “dispersed”, well performed in one category and badly in another.
“You might think that a large tomato knife would make a large potato knife,” he said before noting that this was not necessarily the case. “It’s bananas.”
These three knives at the top of its ranking resemble safe bets. I would even feel fairly well in grouping this wusthöf in there. And if I had planned to buy one of these two at the bottom of his list, I would give up the idea. But these 15 in the middle? What about them?
For his part, Scott appreciated their lack of predictability.
“No one has done this kind of assessment. It is perhaps the first time that we understand that what matters to a tomato is different from what matters to a potato,” he said. “When you get these kinds of answers in science, they are the most exciting.”
So what East Best for a tomato?
I thought he was going to generalize on the blades, but instead, he said the Wüsthof Amici, which, thanks to a particularly well -faced summit, just decided.
