{"id":258,"date":"2026-06-07T13:13:44","date_gmt":"2026-06-07T13:13:44","guid":{"rendered":"https:\/\/longhaulmovingpros.com\/?p=258"},"modified":"2026-06-07T13:13:44","modified_gmt":"2026-06-07T13:13:44","slug":"this-ultrasonic-knife-is-more-than-just-a-gimmick-at-least-sometimes","status":"publish","type":"post","link":"https:\/\/longhaulmovingpros.com\/?p=258","title":{"rendered":"This Ultrasonic Knife Is More Than Just a Gimmick\u2014at Least Sometimes"},"content":{"rendered":"<div>\n<p>For someone who likes to cook, there is arguably no greater feeling than making a smooth-as-butter cut into a poor, innocent vegetable. I personally live for it, but as much as I love that feeling, it\u2019s been increasingly tough to come by. My knives, I\u2019m sad to say, are dull. Like, C-SPAN dull.<\/p>\n<p>Read more <a href=\"https:\/\/longhaulmovingpros.com\/?p=256\">OpenAI Announces Unnerving New ChatGPT Feature Named \u2018Lockdown Mode\u2019<\/a><\/p>\n<div>\n<\/div>\n<p>Two Shun knives\u2014polished Japanese steel\u2014have gradually fallen into a state of neglect-induced impotence under my watch, and I\u2019m the only one to blame. I <em>need\u00a0<\/em>to sharpen them\u2014not a quick tango with the honing steel; we\u2019re talking whetstone territory. The thing is, I\u2019m hesitant to venture there. Not only will I almost certainly scratch the sh*t out of the beautifully crafted steel, but I\u2019m also not certain I have the skill to sharpen them correctly in the first place.<\/p>\n<p>I could bring them to a professional, sure, but the only thing I love more than slicing vegetables is not doing the 40,000 chores I\u2019ve been meaning to get done for years. Who\u2019s got the time? Or the patience? That\u2019s rhetorical\u2014if you do, I don\u2019t want to hear about it. So, what\u2019s a knife-loving procrastinator like me to do?<\/p>\n<p>There\u2019s only one solution: I must go ultrasonic.<\/p>\n<div>\n<div>\n<div> <span>3.5<\/span> <\/div>\n<\/p><\/div>\n<p>Seattle Ultrasonics C-200 <\/p>\n<p>The C-200 ultrasonic chef&#8217;s knife is more than just a gimmick, but will only be noticeable with certain cuts and food items.<\/p>\n<div>\n<div>\n<div>\n<div> <svg> <\/svg> <\/p>\n<p>Pros<\/p>\n<\/p><\/div>\n<ul>\n<li>                       Can slice razor thin                     <\/li>\n<li>                       Takes less force to cut certain food items                     <\/li>\n<li>                       Nice steel, ultrasonic or not                     <\/li>\n<\/ul><\/div>\n<div>\n<div> <svg> <\/svg> <\/p>\n<p>Cons<\/p>\n<\/p><\/div>\n<ul>\n<li>                       Ultrasonic feature isn&#8217;t noticeable on everything you cut                     <\/li>\n<li>                       A bit bulkier than your average knife                     <\/li>\n<li>                       Not a kitchen gadget most people really need                     <\/li>\n<li>                       Pricey at $400                     <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<h2>Gotta go fast<\/h2>\n<p>Obviously, I <em>could<\/em> get my knives sharpened, but this is Gizmodo, and where\u2019s the fun in a whetstone when you can just swap your old-fashioned steel for something newfangled like Seattle Ultrasonics\u2019 $399 C-200 ultrasonic 8-inch chef\u2019s knife? This is a gadget, I\u2019m happy to say, that\u2019s as ridiculous as it sounds.<\/p>\n<div>\n<\/div>\n<p>It\u2019s a knife made from Japanese AUS-10 stainless steel that incorporates a commercial manufacturing technology. It vibrates the blade of the knife 30,000 to 40,000 times per second, creating microscopic movements meant to assist your cuts. Seattle Ultraonics claims that this method of cutting (which only existed in factories prior to the C-200) can reduce the amount of force needed to slice by as much as 50%. Not only that, but the ultrasonic element is also designed to make a dull blade feel sharper, which is great for knife-sharpening procrastinators like myself.<\/p>\n<p>It sounds like one of those gimmicks that\u2019s too good to be true, and at first, I would have agreed with that assessment\u2026 until I didn\u2019t.<\/p>\n<div>\n<\/div>\n<p>The C-200 <em>does<\/em> work, though maybe not in a noticeable way for everything all the time. In my experience, the innovation of at-home ultrasonic cutting is situational. You\u2019re not going to notice it cutting everything all the time, but when you <em>do <\/em>notice it, it\u2019s pretty sick.<\/p>\n<h2>What\u2019s for dinner?<\/h2>\n<p>So, what\u00a0<em>should\u00a0<\/em>you cut with the C-200? Tomatoes. You should cut tomatoes. This is arguably one of the first things that I really noticed the effect of the C-200 on, mostly because of the nature of the fruit. Tomatoes, you see, have a membrane, and most people with dull knives have probably encountered what happens when you mix your sad, under-loved knife with a tomato membrane\u2014things get a little dicey, though not in a fun way. Cuts become coarse, and you end up applying too much force to the tomato in order to compensate, which makes cutting more dangerous and a lot less precise. Not with the C-200, though.<\/p>\n<p>Seattle Ultrasonics says that, to test the knife\u2019s performance against tomatoes, you can simply tilt the knife on the fruit, press the button on the knife, and watch as the blade sinks in. I tried this, and it works\u2026 sort of. You still have to apply some force to get the C-200 to sink in, but not much, and not nearly as much as you would with a regular knife. It\u2019s also not just the newly sharpened blade playing tricks on me.<\/p>\n<div>\n<\/div>\n<p>I tested cutting a tomato in all sorts of ways, both with the ultrasonic feature activated and not, and there is a noticeable difference when you\u2019re smashing that ultrasonic button. Not only does it make entry into the cut easier, but it makes slicing thin a lot smoother. I tried cutting crossways to see how thin I could get a tomato slice, and the ultrasonic cut was significantly thinner\u2014you can make paper-thin slices if that\u2019s your thing. It\u2019ll be great for that dreamcatcher made of tomatoes you\u2019ve been meaning to craft.<\/p>\n<p>Tomatoes aren\u2019t the only place where the C-200 shines. I find the knife to be particularly efficient at cutting meat, both cooked and uncooked. Slicing raw chicken, for example, felt particularly smooth when I butterflied a breast using the feature. Carving a cured hunk of ham was also noticeably much easier with the button pressed than without. Cutting crusty bread (a baguette) also felt easier, requiring a bit less force, with ultrasonic power, which is nice considering you\u2019re typically supposed to use a serrated knife for that.<\/p>\n<div>\n<\/div>\n<p>Basically, if there\u2019s a situation where a dull knife might get bogged down, the C-200 might perform better, and maybe even better than a sufficiently sharp regular blade. I say \u201cmight\u201d and \u201cmaybe\u201d in this case, because some things that Seattle Ultrasonics says are meant to be noticeable on the C-200 aren\u2019t.<\/p>\n<p>Read more <a href=\"https:\/\/longhaulmovingpros.com\/?p=254\">The Leopard Is Eating David Sacks\u2019s Face<\/a><\/p>\n<p>One thing I was excited to test out was cutting through thick, creamy stuff like cheese or butter. According to Seattle Ultrasonics, the C-200, since it vibrates while you slice, should slide through those food items more easily and with less food sticking to the blade. After slicing up quite a bit of cheese and some butter, though, I can\u2019t say I noticed a huge difference. Maybe there was slightly less stickage, but not enough for me to declare the C-200 a revolution in butter cutting.<\/p>\n<p>As long as we\u2019re talking about being underwhelmed, it\u2019s worth noting that there are times (outside of butter and cheese) where you\u2019re not going to notice much at all. Chopping onions as I normally do, for example, felt mostly the same with the ultrasonic button activated and not activated, and cutting fruits like apples and pears was almost indiscernible from regular slicing, as was slicing oyster mushrooms.<\/p>\n<div>\n<\/div>\n<p>I did smash some garlic with the flat side of the C-200 as well, and the knife didn\u2019t feel like it was going to break or anything, which was nice, though I should hope a knife in this day and age is sturdy enough to smash garlic.<\/p>\n<p>Your satisfaction will depend largely on the health and quality of your current knives at home, too. If you\u2019ve got a tip-top chef\u2019s knife that you love to cut with (especially a Japanese one with a steeper angle than a \u201cWestern\u201d knife), then the C-200 is going to have tougher competition. If you\u2019re like me and are rocking less-than-ideal steel, then this blade may seem like a revelation. I\u2019m really curious how the C-200 will fare over time, since Seattle Ultrasonics says that its tech can make a dull knife feel sharper, but wear and tear doesn\u2019t happen that fast, so maybe I\u2019ll save that question for a later date.<\/p>\n<h2>One sec, I have to charge my knife<\/h2>\n<p>There is no getting around the fact that the C-200 is a knife with a battery in it. I can\u2019t say that I encountered any problems with that fact, but it obviously adds a new layer to knife ownership. One of those layers is that the handle is much thicker than most chefs\u2019 knives of a similar size. I can\u2019t say that it makes the C-200 feel unwieldy or anything, but I found that it makes it a little more clunky than a regular blade, and how much of that clunkiness you feel will depend on the size of your hand and your preferred knife feel. Speaking of knife feel, you cannot feel the vibrations of the blade while you\u2019re holding it, which is good since having a knife wildly flail about when you\u2019re cutting is a safety hazard.<\/p>\n<div>\n<\/div>\n<p>There\u2019s a little bit of awkwardness with having to press a button while you slice things, but all things considered, Seattle Ultrasonics did put the button in an alright spot. I tried holding the knife in various ways, including by just gripping the handle like a caveman, but luckily it\u2019s designed to be gripped as you would any other chef\u2019s knife, which, for the uninitiated, is by choking up on the blade and punching it between your thumb and the knuckle\/side of your index finger. If you\u2019re not already holding your knife this way, you should. Thank me later.<\/p>\n<p>The C-200 obviously has a battery, too, which can be popped off from the end and charged via USB-C. I have to say, prying a battery off a handle with a very sharp blade attached to it isn\u2019t the most comforting activity in the world since it does involve using some force, but I guess you get used to it. Just please exercise caution when you take the battery out if human fingers aren\u2019t on tonight\u2019s tasting menu. If you don\u2019t want to pry the battery out, you can use a charging block sold by Seattle Ultrasonics that also wirelessly charges the knife, but that\u2019s an extra $150. Most of the time, I\u2019d rather risk losing a pinky than shell out an extra $150, though. The company does sell a bundle that costs $499, saving you $50. An extra battery also costs $80 a pop if yours stops holding a charge or you want spares.<\/p>\n<div>\n<\/div>\n<p>Battery life, by the way, is seemingly solid. Seattle Ultrasonics says you\u2019ll get 20 minutes of continuous ultrasonic slicing and dicing, which is plenty if you\u2019re just holding down the button for short durations while you slice something. I didn\u2019t really encounter any battery life woes while using the knife over the course of the week, but it will depend on how much you cook and how long you\u2019re cooking. I\u2019m curious how the battery holds up long term and with continuous use, but that\u2019s hard to say without using the C-200 for a longer period.<\/p>\n<p>Oh, and let\u2019s talk about washing. While Seattle Ultrasonics says you can rinse the blade in water as you would any other knife, you cannot submerge it. If you do submerge it, it\u2019ll be okay for a few seconds, but you\u2019re supposed to promptly take the knife out of said liquid and dry the outside and inside of the battery compartment with a dry cloth. You should not put the C-200 in the dishwasher, nor should you do that for any knife you respect. You cannot use the C-200 on metal or glass cutting boards, but, like\u2026 why are you using those to begin with? They\u2019re not good for your knives or your soul (God told me so).<\/p>\n<div>\n<\/div>\n<h2>A cut above?<\/h2>\n<p>Let me be very clear: you do not need an ultrasonic knife. Sharp knives have been holding it down in kitchens at home and in Michelin-starred restaurants for quite some time, and I don\u2019t think the C-200 is going to change that.<\/p>\n<p>That being said, there is something nice about cramming ultrasonic technology into an at-home knife. Maybe you\u2019re really intent on getting the thinnest possible slices; maybe you don\u2019t want to prolong inevitable knife maintenance; maybe you have mobility issues and need a little assist from time to time. In those cases, I can see the C-200 being a useful knife to have.<\/p>\n<div>\n<\/div>\n<p>For most people, though, regular knives will do. Most kitchen gadgets aren\u2019t really made to be revolutionary, though. Do you really need a sous vide machine? An air fryer? A smart meat thermometer? Probably not, but you might want them all the same. And who am I to stop you from stepping into the microscopically vibrational future, even if that future only feels real for some things, some of the time?<\/p>\n<p>Read more <a href=\"https:\/\/longhaulmovingpros.com\/?p=252\">Supposedly, the Unveiling of a Hovering Tesla Has Not Been Canceled. Just Postponed Until August<\/a><\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Seattle Ultrasonics&#8217; C-200 knife will make tomatoes tremble in fear.<\/p>\n","protected":false},"author":1,"featured_media":257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-gadgets"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>This Ultrasonic Knife Is More Than Just a Gimmick\u2014at Least Sometimes - Long Haul Moving Pros<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longhaulmovingpros.com\/?p=258\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This Ultrasonic Knife Is More Than Just a Gimmick\u2014at Least Sometimes - 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