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.
Is this issue possibly that amateur knives are too "polished"?
This doesn't seem to be a "professional chef" problem yet seems to be a significant "amateur chef" problem.
Is this simply the case that a knife with professional use takes enough dings and scratches that foods won't vacuum seal to the face of the knife?
I would say, if this idea becomes popular, knife producers can create their own versions in the new models, or retrofit old knives at the shop.
If this was a small 40$ attachment you could put on the dull edge of any knife, this would be great.
Also works for helping with fluid containment.
The other weird thing about this is that neither a potato nor a cucumber demands an ultra-sharp knife.
