Is the Rollo Slicer better or worse than a traditional kitchen knife?
You can check the answer of the people under the question at Quora “rollo knife“
About Julia
Written by: Julia
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Is the Rollo Slicer better or worse than a traditional kitchen knife?
You can check the answer of the people under the question at Quora “rollo knife“
About Julia
Worse … significantly.
I don’t know what it’s like to sharpen that blade. I don’t know what it’s like cleaning that slicer. I know that sharpening my knives, and cleaning them is very easy.
That slicer can only cut things in one way. My knife can cut things in lots of different ways, and also, I can use it to cut things that aren’t pinned against a board. I can use it to filet fish, or de-bone a chicken.
That slicer is a one trick pony, and it doesn’t look particularly more adept at the job than the standard tool.
So … the Rollo Slicer is not something I would consider as a tool. In fact, even if someone I respected held it in esteem, I would still treat it with cynicism, but I would give it a chance.
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You’ll never see a working professional cook or chef using one (YouTube commercial not withstanding) so that should answer your question.
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“Is the Rollo Slicer better or worse than a traditional kitchen knife?”
DISCLAIMER: I am not a professional chef- just a guy who likes to cook.
First, this Chef Plum has a webpage on which it says:
“Chef Plum has a passion for simple, easy, farm foods, believing great food doesn’t need gimmicks.”
About
The slicer is exactly a gimmick. Chef Plum doesn’t even use one:
Check all his videos:
Video
Anyway, this thing that looks like one of Xena, Warrior Princess’ chakrams (only child-sized) claims one advantage over other knives- that it is “ergonomically designed to leverage the strength in the length of your arm”.
First, that’s nonsense even if it does rhyme. That’s not the way to best use the power of the muscles in the arm and hand to cut food items. Such gross body motions are not what you need for good blade control as is obvious by the sloppy, uneven cuts it produces.
Second, ordinary knives have been used for centuries to make every cut he does (and more like cut a cake) only better without being “boring”.
Seriously, “boring”? Cutting stuff is supposed to be exciting ? How about “accurate”, and “safe”? Move too fast with a cutting implement in your hand and you’re liable to cut yourself . As for making hands “sore”, not as long as your knives are kept adequately sharp. Speaking of that how are you supposed to sharpen the thing? No way an ordinary whetstone will work let alone a steel for touch-up. Am I supposed to take the blade to my garage, put it on my grinder’s arbor and go at it with a hand stone? Yeah, no .
Third, did you notice how the handle opens to change blades?
How much use can this thing take before the handle fails and comes apart by itself while you’re “leverag[ing] the strength in the length of your arm”? Guess where the upper part of that circular blade will go?
I’m not touching one of those things.
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The actor exaggerates the difficulty of slicing food with a regular kitchen knife. It’s really not that hard to cut with a good quality and sharp knife.
A kitchen knife is superior because:
* It provides a better visual cue. The blade is not obscured by the handle, unlike the slicer. You can see exactly where you’re cutting.
* It provides more control. The blade is thicker and heavier, so it’s more precise and less likely to deflect or bend. If you watch carefully, the ‘chef’ made really thick cuts, because he can’t exactly make paper-thin cuts with that thing. Nobody cuts pepperoni that thick.
* You can easily sharpen a kitchen knife. Sharpeni…
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