Talking about a sharp knife...

Or as Dundee would say: That's not a knife, This is a knife!

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24 comments posted so far. Login to add a comment.

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Picture of MindTrick43 achievements

+6 1. MindTrick commented 8 years ago

Not taking anything away from that knife (i dont know it), but you can do this with a knife from Ikea as well. The quality of a knife mostly consists of two things, how long they stay sharp, and the size/weight ratio regarding balancing. A tomato is also a bad example to show off, as its very easy to cut, and im not sure what the sponge demonstrated :P
Picture of Tehnol36 achievements

+20 2. Tehnol commented 8 years ago

After this he spends the rest of the day sharpening it again :|
Picture of loadrunner54 achievements

+5 3. loadrunner commented 8 years ago

Having a good and sharp knive is a must, when having to cut more than 150 onions and 200 tomatoes or other vegetables a week into visibly nice pieces . But a knive which stays sharp a whole week is expensive.
Picture of samxgx54 achievements

+5 4. samxgx commented 8 years ago

What impressed me the most was how it would cut in to the tomato without having to hold the tomato down. the sharpest knife i've ever used, would just push the tomato around or i would have to make lateral movements for it to get through the skin.
Picture of sux2bu67 achievements

+8 5. sux2bu commented 8 years ago

I prefer tomato slices for my sandwiches to be a bit thicker please. :D
#4 Cutting the end off the tomato and putting that wet side down on the smooth mat
gave it enough adhesion so as not to move. If you watch closely you will see the
mat actually move a bit while he makes some cuts instead of the tomato moving.
Still a very sharp kitchen knife.
Picture of kirkelicious44 achievements

+7 6. kirkelicious commented 8 years ago

#1 I have a fancy cooking knife collection and agree on everything you say with exception of a tomato being a bad example. It is when i cut tomatoes that i decide if a knife need sharpening.
Picture of Judge-Jake53 achievements

+4 7. Judge-Jake commented 8 years ago

I would like to see the same demonstration only with a coconut >:) nut :squirrel:
Picture of BooTheGoose41 achievements

+10 8. BooTheGoose commented 8 years ago

So what is he making? A sponge and tomato salad?
Picture of Burimi59 achievements

+4 9. Burimi commented 8 years ago

#8 Tomato Chips and sponge napkins
Picture of creepylonghair33 achievements

+1 10. creepylonghair commented 8 years ago

#4 You will note he cuts the top off the tomato before he starts. this "sticks" it to the board. Most sharp knives can achieve the same result.
Picture of MindTrick43 achievements

+4 11. MindTrick commented 8 years ago

#6 You got a point, i guess i was more about the consistency after you breach the skin, once you get that initial slice, its usually very little resistance. But as you point out, the shell is very "waxy", and makes it easy for the knife to slip. I take back parts of my first statement ;)
Picture of enuffsanuff31 achievements

+1 12. enuffsanuff commented 8 years ago

*SPOILER ALERT*.....The secret behind SUBWAY's tomato slices is finally revealed. I knew there was something fishy going on there.
Picture of thundersnow58 achievements

+1 13. thundersnow commented 8 years ago

#1 Not quite cannot do this with any knife...Solingen knives are the best and even chefs here in the US use them...tomatoes are actually a good demo because it shows whether a knife is truly sharp or not..and a good knife will not need to be sharpened a lot #2...only honed before each use, which means small metal molecules are re-aligned along the blade..only know this from chefs in my family...myself use a dull knife because I cut myself too much..klutz :P
Picture of ughlah41 achievements

+8 14. ughlah commented 8 years ago

Living right next to Solingen I have to tell that all chefs I know use Japanese knives.
And in Japan chefs use german knives.

The grass is always greener on the other side...
Picture of thundersnow58 achievements

+1 15. thundersnow commented 8 years ago

#14 Haha...that's so true, and yes I heard about the Japanese knives, especially the porcelain ones...
Picture of Sizzlik64 achievements

+1 16. Sizzlik (admin) commented 8 years ago

#14 Solingen? 20mins by bus from me =) Hello neighbour =P (guess youre from cologne :ghost: )
Picture of thundersnow58 achievements

0 17. thundersnow commented 8 years ago

Didn't know Solingen is up there too #16..
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+1 18. mitis77 commented 8 years ago

Japan knives all the way, have two, one was a gift from my wife, with layers and what not. I love it, it feels great, looks gorgeous and stays sharp for very very long.
Picture of Calvinius52 achievements

0 19. Calvinius commented 8 years ago

Thinner, you slut!! >:)
Picture of captain_obvious38 achievements

+4 20. captain_obvious commented 8 years ago

im a cook for 24 years, this is accually not impressive, i use all kind of knives, cheap -expensive, doesnt matter. and can do this easy with both kinds.
now this could be the sharpest knive i've seen
Picture of snotraddict45 achievements

+1 21. snotraddict commented 8 years ago

Indeed, as others have said, the tomato because of it's thin but tough skin is pretty much the standard for measuring a knife's sharpness, hence part of the demo. Amazing.
Picture of badazcnb19 achievements

0 22. badazcnb commented 8 years ago

michael meyers would love this knife
Picture of melames11 achievements

0 23. melames commented 8 years ago

dont let the isis of the world get hold of that knife
Picture of Bulwinkle18 achievements

0 24. Bulwinkle commented 8 years ago

you can do that with any decent blade, just strop it.