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This Ultrasonic Knife Is More Than Just a Gimmick—at Least Sometimes
                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’s been increasingly tough to come by. My knives, I’m sad to say, are dull. Like, C-SPAN dull.

 Two Shun knives—polished Japanese steel—have gradually fallen into a state of neglect-induced impotence under my watch, and I’m the only one to blame. I need to sharpen them—not a quick tango with the honing steel; we’re talking whetstone territory. The thing is, I’m hesitant to venture there. Not only will I almost certainly scratch the sh*t out of the beautifully crafted steel, but I’m also not certain I have the skill to sharpen them correctly in the first place. 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’ve been meaning to get done for years. Who’s got the time? Or the patience? That’s rhetorical—if you do, I don’t want to hear about it. So, what’s a knife-loving procrastinator like me to do? There’s only one solution: I must go ultrasonic.                        Seattle Ultrasonics C-200            The C-200 ultrasonic chef’s knife is more than just a gimmick, but will only be noticeable with certain cuts and food items.                                                                                                                                                                                              Can slice razor thin                                                                                   Takes less force to cut certain food items                                                                                   Nice steel, ultrasonic or not                                                                                                                                                                                                                                                    Ultrasonic feature isn’t noticeable on everything you cut                                                                                   A bit bulkier than your average knife                                                                                   Not a kitchen gadget most people really need                                                                                   Pricey at 0                                                                                                                                      Gotta go fast Obviously, I could get my knives sharpened, but this is Gizmodo, and where’s the fun in a whetstone when you can just swap your old-fashioned steel for something newfangled like Seattle Ultrasonics’ 9 C-200 ultrasonic 8-inch chef’s knife? This is a gadget, I’m happy to say, that’s as ridiculous as it sounds.

 © Raymond Wong / Gizmodo It’s 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. It sounds like one of those gimmicks that’s too good to be true, and at first, I would have agreed with that assessment… until I didn’t.

 The C-200 does 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’re not going to notice it cutting everything all the time, but when you do notice it, it’s pretty sick. What’s for dinner? So, what should 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—things 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. Seattle Ultrasonics says that, to test the knife’s 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… 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’s also not just the newly sharpened blade playing tricks on me.

 © Raymond Wong / Gizmodo 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’re 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—you can make paper-thin slices if that’s your thing. It’ll be great for that dreamcatcher made of tomatoes you’ve been meaning to craft. Tomatoes aren’t 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’re typically supposed to use a serrated knife for that.

 Basically, if there’s 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 “might” and “maybe” in this case, because some things that Seattle Ultrasonics says are meant to be noticeable on the C-200 aren’t. © Raymond Wong / Gizmodo 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’t 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. As long as we’re talking about being underwhelmed, it’s worth noting that there are times (outside of butter and cheese) where you’re 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.

 © Raymond Wong / Gizmodo I did smash some garlic with the flat side of the C-200 as well, and the knife didn’t 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. Your satisfaction will depend largely on the health and quality of your current knives at home, too. If you’ve got a tip-top chef’s knife that you love to cut with (especially a Japanese one with a steeper angle than a “Western” knife), then the C-200 is going to have tougher competition. If you’re like me and are rocking less-than-ideal steel, then this blade may seem like a revelation. I’m 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’t happen that fast, so maybe I’ll save that question for a later date. One sec, I have to charge my knife There is no getting around the fact that the C-200 is a knife with a battery in it. I can’t 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’ knives of a similar size. I can’t 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’re holding it, which is good since having a knife wildly flail about when you’re cutting is a safety hazard.

 © Raymond Wong / Gizmodo There’s 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’s designed to be gripped as you would any other chef’s 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’re not already holding your knife this way, you should. Thank me later. 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’t 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’t on tonight’s tasting menu. If you don’t want to pry the battery out, you can use a charging block sold by Seattle Ultrasonics that also wirelessly charges the knife, but that’s an extra 0. Most of the time, I’d rather risk losing a pinky than shell out an extra 0, though. The company does sell a bundle that costs 9, saving you . An extra battery also costs  a pop if yours stops holding a charge or you want spares.

 This charging block, sold separately, costs 0. © Raymond Wong / Gizmodo Battery life, by the way, is seemingly solid. Seattle Ultrasonics says you’ll get 20 minutes of continuous ultrasonic slicing and dicing, which is plenty if you’re just holding down the button for short durations while you slice something. I didn’t 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’re cooking. I’m curious how the battery holds up long term and with continuous use, but that’s hard to say without using the C-200 for a longer period. Oh, and let’s 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’ll be okay for a few seconds, but you’re 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… why are you using those to begin with? They’re not good for your knives or your soul (God told me so).

 A cut above? 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’t think the C-200 is going to change that. © Raymond Wong / Gizmodo That being said, there is something nice about cramming ultrasonic technology into an at-home knife. Maybe you’re really intent on getting the thinnest possible slices; maybe you don’t 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.

 For most people, though, regular knives will do. Most kitchen gadgets aren’t 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?        #Ultrasonic #Knife #GimmickatKitchen Gadgets,knife,Reviews

This Ultrasonic Knife Is More Than Just a Gimmick—at Least Sometimes

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’s been increasingly tough to come by. My knives, I’m sad to say, are dull. Like, C-SPAN dull.

Two Shun knives—polished Japanese steel—have gradually fallen into a state of neglect-induced impotence under my watch, and I’m the only one to blame. I need to sharpen them—not a quick tango with the honing steel; we’re talking whetstone territory. The thing is, I’m hesitant to venture there. Not only will I almost certainly scratch the sh*t out of the beautifully crafted steel, but I’m also not certain I have the skill to sharpen them correctly in the first place.

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’ve been meaning to get done for years. Who’s got the time? Or the patience? That’s rhetorical—if you do, I don’t want to hear about it. So, what’s a knife-loving procrastinator like me to do?

There’s only one solution: I must go ultrasonic.


Seattle Ultrasonics C-200

The C-200 ultrasonic chef’s knife is more than just a gimmick, but will only be noticeable with certain cuts and food items.

  • Can slice razor thin
  • Takes less force to cut certain food items
  • Nice steel, ultrasonic or not
  • Ultrasonic feature isn’t noticeable on everything you cut
  • A bit bulkier than your average knife
  • Not a kitchen gadget most people really need
  • Pricey at $400

Gotta go fast

Obviously, I could get my knives sharpened, but this is Gizmodo, and where’s the fun in a whetstone when you can just swap your old-fashioned steel for something newfangled like Seattle Ultrasonics’ $399 C-200 ultrasonic 8-inch chef’s knife? This is a gadget, I’m happy to say, that’s as ridiculous as it sounds.

This Ultrasonic Knife Is More Than Just a Gimmick—at Least Sometimes
                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’s been increasingly tough to come by. My knives, I’m sad to say, are dull. Like, C-SPAN dull.

 Two Shun knives—polished Japanese steel—have gradually fallen into a state of neglect-induced impotence under my watch, and I’m the only one to blame. I need to sharpen them—not a quick tango with the honing steel; we’re talking whetstone territory. The thing is, I’m hesitant to venture there. Not only will I almost certainly scratch the sh*t out of the beautifully crafted steel, but I’m also not certain I have the skill to sharpen them correctly in the first place. 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’ve been meaning to get done for years. Who’s got the time? Or the patience? That’s rhetorical—if you do, I don’t want to hear about it. So, what’s a knife-loving procrastinator like me to do? There’s only one solution: I must go ultrasonic.                        Seattle Ultrasonics C-200            The C-200 ultrasonic chef’s knife is more than just a gimmick, but will only be noticeable with certain cuts and food items.                                                                                                                                                                                              Can slice razor thin                                                                                   Takes less force to cut certain food items                                                                                   Nice steel, ultrasonic or not                                                                                                                                                                                                                                                    Ultrasonic feature isn’t noticeable on everything you cut                                                                                   A bit bulkier than your average knife                                                                                   Not a kitchen gadget most people really need                                                                                   Pricey at 0                                                                                                                                      Gotta go fast Obviously, I could get my knives sharpened, but this is Gizmodo, and where’s the fun in a whetstone when you can just swap your old-fashioned steel for something newfangled like Seattle Ultrasonics’ 9 C-200 ultrasonic 8-inch chef’s knife? This is a gadget, I’m happy to say, that’s as ridiculous as it sounds.

 © Raymond Wong / Gizmodo It’s 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. It sounds like one of those gimmicks that’s too good to be true, and at first, I would have agreed with that assessment… until I didn’t.

 The C-200 does 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’re not going to notice it cutting everything all the time, but when you do notice it, it’s pretty sick. What’s for dinner? So, what should 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—things 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. Seattle Ultrasonics says that, to test the knife’s 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… 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’s also not just the newly sharpened blade playing tricks on me.

 © Raymond Wong / Gizmodo 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’re 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—you can make paper-thin slices if that’s your thing. It’ll be great for that dreamcatcher made of tomatoes you’ve been meaning to craft. Tomatoes aren’t 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’re typically supposed to use a serrated knife for that.

 Basically, if there’s 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 “might” and “maybe” in this case, because some things that Seattle Ultrasonics says are meant to be noticeable on the C-200 aren’t. © Raymond Wong / Gizmodo 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’t 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. As long as we’re talking about being underwhelmed, it’s worth noting that there are times (outside of butter and cheese) where you’re 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.

 © Raymond Wong / Gizmodo I did smash some garlic with the flat side of the C-200 as well, and the knife didn’t 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. Your satisfaction will depend largely on the health and quality of your current knives at home, too. If you’ve got a tip-top chef’s knife that you love to cut with (especially a Japanese one with a steeper angle than a “Western” knife), then the C-200 is going to have tougher competition. If you’re like me and are rocking less-than-ideal steel, then this blade may seem like a revelation. I’m 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’t happen that fast, so maybe I’ll save that question for a later date. One sec, I have to charge my knife There is no getting around the fact that the C-200 is a knife with a battery in it. I can’t 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’ knives of a similar size. I can’t 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’re holding it, which is good since having a knife wildly flail about when you’re cutting is a safety hazard.

 © Raymond Wong / Gizmodo There’s 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’s designed to be gripped as you would any other chef’s 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’re not already holding your knife this way, you should. Thank me later. 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’t 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’t on tonight’s tasting menu. If you don’t want to pry the battery out, you can use a charging block sold by Seattle Ultrasonics that also wirelessly charges the knife, but that’s an extra 0. Most of the time, I’d rather risk losing a pinky than shell out an extra 0, though. The company does sell a bundle that costs 9, saving you . An extra battery also costs  a pop if yours stops holding a charge or you want spares.

 This charging block, sold separately, costs 0. © Raymond Wong / Gizmodo Battery life, by the way, is seemingly solid. Seattle Ultrasonics says you’ll get 20 minutes of continuous ultrasonic slicing and dicing, which is plenty if you’re just holding down the button for short durations while you slice something. I didn’t 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’re cooking. I’m curious how the battery holds up long term and with continuous use, but that’s hard to say without using the C-200 for a longer period. Oh, and let’s 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’ll be okay for a few seconds, but you’re 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… why are you using those to begin with? They’re not good for your knives or your soul (God told me so).

 A cut above? 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’t think the C-200 is going to change that. © Raymond Wong / Gizmodo That being said, there is something nice about cramming ultrasonic technology into an at-home knife. Maybe you’re really intent on getting the thinnest possible slices; maybe you don’t 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.

 For most people, though, regular knives will do. Most kitchen gadgets aren’t 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?        #Ultrasonic #Knife #GimmickatKitchen Gadgets,knife,Reviews
© Raymond Wong / Gizmodo

It’s 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.

It sounds like one of those gimmicks that’s too good to be true, and at first, I would have agreed with that assessment… until I didn’t.

The C-200 does 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’re not going to notice it cutting everything all the time, but when you do notice it, it’s pretty sick.

What’s for dinner?

So, what should 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—things 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.

Seattle Ultrasonics says that, to test the knife’s 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… 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’s also not just the newly sharpened blade playing tricks on me.

Seattle Ultrasonics C 200 Review 1
© Raymond Wong / Gizmodo

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’re 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—you can make paper-thin slices if that’s your thing. It’ll be great for that dreamcatcher made of tomatoes you’ve been meaning to craft.

Tomatoes aren’t 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’re typically supposed to use a serrated knife for that.

Basically, if there’s 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 “might” and “maybe” in this case, because some things that Seattle Ultrasonics says are meant to be noticeable on the C-200 aren’t.

Seattle Ultrasonics C 200 Review 2
© Raymond Wong / Gizmodo

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’t 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.

As long as we’re talking about being underwhelmed, it’s worth noting that there are times (outside of butter and cheese) where you’re 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.

Seattle Ultrasonics C 200 Review 5
© Raymond Wong / Gizmodo

I did smash some garlic with the flat side of the C-200 as well, and the knife didn’t 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.

Your satisfaction will depend largely on the health and quality of your current knives at home, too. If you’ve got a tip-top chef’s knife that you love to cut with (especially a Japanese one with a steeper angle than a “Western” knife), then the C-200 is going to have tougher competition. If you’re like me and are rocking less-than-ideal steel, then this blade may seem like a revelation. I’m 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’t happen that fast, so maybe I’ll save that question for a later date.

One sec, I have to charge my knife

There is no getting around the fact that the C-200 is a knife with a battery in it. I can’t 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’ knives of a similar size. I can’t 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’re holding it, which is good since having a knife wildly flail about when you’re cutting is a safety hazard.

Seattle Ultrasonics C 200 Review 4
© Raymond Wong / Gizmodo

There’s 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’s designed to be gripped as you would any other chef’s 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’re not already holding your knife this way, you should. Thank me later.

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’t 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’t on tonight’s tasting menu. If you don’t want to pry the battery out, you can use a charging block sold by Seattle Ultrasonics that also wirelessly charges the knife, but that’s an extra $150. Most of the time, I’d 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.

Seattle Ultrasonics C 200 Review 9
This charging block, sold separately, costs $150. © Raymond Wong / Gizmodo

Battery life, by the way, is seemingly solid. Seattle Ultrasonics says you’ll get 20 minutes of continuous ultrasonic slicing and dicing, which is plenty if you’re just holding down the button for short durations while you slice something. I didn’t 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’re cooking. I’m curious how the battery holds up long term and with continuous use, but that’s hard to say without using the C-200 for a longer period.

Oh, and let’s 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’ll be okay for a few seconds, but you’re 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… why are you using those to begin with? They’re not good for your knives or your soul (God told me so).

A cut above?

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’t think the C-200 is going to change that.

Seattle Ultrasonics C 200 Review 7
© Raymond Wong / Gizmodo

That being said, there is something nice about cramming ultrasonic technology into an at-home knife. Maybe you’re really intent on getting the thinnest possible slices; maybe you don’t 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.

For most people, though, regular knives will do. Most kitchen gadgets aren’t 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?

#Ultrasonic #Knife #GimmickatKitchen Gadgets,knife,Reviews

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’s been increasingly tough to come by. My knives, I’m sad to say, are dull. Like, C-SPAN dull.

Two Shun knives—polished Japanese steel—have gradually fallen into a state of neglect-induced impotence under my watch, and I’m the only one to blame. I need to sharpen them—not a quick tango with the honing steel; we’re talking whetstone territory. The thing is, I’m hesitant to venture there. Not only will I almost certainly scratch the sh*t out of the beautifully crafted steel, but I’m also not certain I have the skill to sharpen them correctly in the first place.

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’ve been meaning to get done for years. Who’s got the time? Or the patience? That’s rhetorical—if you do, I don’t want to hear about it. So, what’s a knife-loving procrastinator like me to do?

There’s only one solution: I must go ultrasonic.


Seattle Ultrasonics C-200

The C-200 ultrasonic chef’s knife is more than just a gimmick, but will only be noticeable with certain cuts and food items.

  • Can slice razor thin
  • Takes less force to cut certain food items
  • Nice steel, ultrasonic or not
  • Ultrasonic feature isn’t noticeable on everything you cut
  • A bit bulkier than your average knife
  • Not a kitchen gadget most people really need
  • Pricey at $400


Gotta go fast

Obviously, I could get my knives sharpened, but this is Gizmodo, and where’s the fun in a whetstone when you can just swap your old-fashioned steel for something newfangled like Seattle Ultrasonics’ $399 C-200 ultrasonic 8-inch chef’s knife? This is a gadget, I’m happy to say, that’s as ridiculous as it sounds.

© Raymond Wong / Gizmodo

It’s 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.

It sounds like one of those gimmicks that’s too good to be true, and at first, I would have agreed with that assessment… until I didn’t.

The C-200 does 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’re not going to notice it cutting everything all the time, but when you do notice it, it’s pretty sick.

What’s for dinner?

So, what should 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—things 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.

Seattle Ultrasonics says that, to test the knife’s 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… 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’s also not just the newly sharpened blade playing tricks on me.

Seattle Ultrasonics C 200 Review 1
© Raymond Wong / Gizmodo

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’re 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—you can make paper-thin slices if that’s your thing. It’ll be great for that dreamcatcher made of tomatoes you’ve been meaning to craft.

Tomatoes aren’t 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’re typically supposed to use a serrated knife for that.

Basically, if there’s 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 “might” and “maybe” in this case, because some things that Seattle Ultrasonics says are meant to be noticeable on the C-200 aren’t.

Seattle Ultrasonics C 200 Review 2
© Raymond Wong / Gizmodo

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’t 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.

As long as we’re talking about being underwhelmed, it’s worth noting that there are times (outside of butter and cheese) where you’re 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.

Seattle Ultrasonics C 200 Review 5
© Raymond Wong / Gizmodo

I did smash some garlic with the flat side of the C-200 as well, and the knife didn’t 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.

Your satisfaction will depend largely on the health and quality of your current knives at home, too. If you’ve got a tip-top chef’s knife that you love to cut with (especially a Japanese one with a steeper angle than a “Western” knife), then the C-200 is going to have tougher competition. If you’re like me and are rocking less-than-ideal steel, then this blade may seem like a revelation. I’m 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’t happen that fast, so maybe I’ll save that question for a later date.

One sec, I have to charge my knife

There is no getting around the fact that the C-200 is a knife with a battery in it. I can’t 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’ knives of a similar size. I can’t 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’re holding it, which is good since having a knife wildly flail about when you’re cutting is a safety hazard.

Seattle Ultrasonics C 200 Review 4
© Raymond Wong / Gizmodo

There’s 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’s designed to be gripped as you would any other chef’s 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’re not already holding your knife this way, you should. Thank me later.

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’t 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’t on tonight’s tasting menu. If you don’t want to pry the battery out, you can use a charging block sold by Seattle Ultrasonics that also wirelessly charges the knife, but that’s an extra $150. Most of the time, I’d 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.

Seattle Ultrasonics C 200 Review 9
This charging block, sold separately, costs $150. © Raymond Wong / Gizmodo

Battery life, by the way, is seemingly solid. Seattle Ultrasonics says you’ll get 20 minutes of continuous ultrasonic slicing and dicing, which is plenty if you’re just holding down the button for short durations while you slice something. I didn’t 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’re cooking. I’m curious how the battery holds up long term and with continuous use, but that’s hard to say without using the C-200 for a longer period.

Oh, and let’s 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’ll be okay for a few seconds, but you’re 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… why are you using those to begin with? They’re not good for your knives or your soul (God told me so).

A cut above?

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’t think the C-200 is going to change that.

Seattle Ultrasonics C 200 Review 7
© Raymond Wong / Gizmodo

That being said, there is something nice about cramming ultrasonic technology into an at-home knife. Maybe you’re really intent on getting the thinnest possible slices; maybe you don’t 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.

For most people, though, regular knives will do. Most kitchen gadgets aren’t 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?

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#Ultrasonic #Knife #Gimmickat


Earlier this week, we learned A24 entered a research partnership with Google’s DeepMind unit. The reactions were… not happy, to say the least. And like many who’ve let generative AI into their hearts, the film studio’s now left playing defense for its widely panned decision.

In a statement to Wired, A24’s communications rep Sophia Shin stressed the “research” part of its Google partnership. “We’re working side-by-side with DeepMind’s researchers to learn, iterate, and build, having an active hand in shaping new tools and workflows,” she explained. “This is about learning and helping pain points in workflows behind the scenes. […] It exists because we want to dictate what tools get built for artists, so they have a voice in shaping them rather than having tools handed to them.

While acknowledging A24 doesn’t love “any of the current AI outputs onscreen in Hollywood,” Shin considers this partnership a bit of a necessary evil. “We’d rather have a seat at the table than on the sidelines,” she stated. The promise of further artist agency and “a seat at the table” are common shields from genAI users, but it doesn’t seem to be working here. Fans consider this move ironic and a betrayal, given Backrooms director Kane Parsons recently called the tech “cultural and economic rot” and wished he could just snap it out of existence.

Before that, the studio didn’t seem to have much interest in generative AI. In 2024, it came under fire for using the tech to create posters for Civil War, while months later, its horror film Heretic had a disclaimer promising it wasn’t made with the technology. But Hollywood’s become gradually more accepting of generative AI and its supposed potential for the filmmaking process. In that sense, maybe it was inevitable for A24 to fall in line.

Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what’s next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.

#A24 #Nice #Google #DealA24,generative ai,Google DeepMind">A24 Wants You to Be Nice About Its Google AI Deal
                Earlier this week, we learned A24 entered a research partnership with Google’s DeepMind unit. The reactions were… not happy, to say the least. And like many who’ve let generative AI into their hearts, the film studio’s now left playing defense for its widely panned decision. In a statement to Wired, A24’s communications rep Sophia Shin stressed the “research” part of its Google partnership. “We’re working side-by-side with DeepMind’s researchers to learn, iterate, and build, having an active hand in shaping new tools and workflows,” she explained. “This is about learning and helping pain points in workflows behind the scenes. […] It exists because we want to dictate what tools get built for artists, so they have a voice in shaping them rather than having tools handed to them. While acknowledging A24 doesn’t love “any of the current AI outputs onscreen in Hollywood,” Shin considers this partnership a bit of a necessary evil. “We’d rather have a seat at the table than on the sidelines,” she stated. The promise of further artist agency and “a seat at the table” are common shields from genAI users, but it doesn’t seem to be working here. Fans consider this move ironic and a betrayal, given Backrooms director Kane Parsons recently called the tech “cultural and economic rot” and wished he could just snap it out of existence.

 Before that, the studio didn’t seem to have much interest in generative AI. In 2024, it came under fire for using the tech to create posters for Civil War, while months later, its horror film Heretic had a disclaimer promising it wasn’t made with the technology. But Hollywood’s become gradually more accepting of generative AI and its supposed potential for the filmmaking process. In that sense, maybe it was inevitable for A24 to fall in line.  Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what’s next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.      #A24 #Nice #Google #DealA24,generative ai,Google DeepMind

Google’s DeepMind unit. The reactions were… not happy, to say the least. And like many who’ve let generative AI into their hearts, the film studio’s now left playing defense for its widely panned decision.

In a statement to Wired, A24’s communications rep Sophia Shin stressed the “research” part of its Google partnership. “We’re working side-by-side with DeepMind’s researchers to learn, iterate, and build, having an active hand in shaping new tools and workflows,” she explained. “This is about learning and helping pain points in workflows behind the scenes. […] It exists because we want to dictate what tools get built for artists, so they have a voice in shaping them rather than having tools handed to them.

While acknowledging A24 doesn’t love “any of the current AI outputs onscreen in Hollywood,” Shin considers this partnership a bit of a necessary evil. “We’d rather have a seat at the table than on the sidelines,” she stated. The promise of further artist agency and “a seat at the table” are common shields from genAI users, but it doesn’t seem to be working here. Fans consider this move ironic and a betrayal, given Backrooms director Kane Parsons recently called the tech “cultural and economic rot” and wished he could just snap it out of existence.

Before that, the studio didn’t seem to have much interest in generative AI. In 2024, it came under fire for using the tech to create posters for Civil War, while months later, its horror film Heretic had a disclaimer promising it wasn’t made with the technology. But Hollywood’s become gradually more accepting of generative AI and its supposed potential for the filmmaking process. In that sense, maybe it was inevitable for A24 to fall in line.

Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what’s next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.

#A24 #Nice #Google #DealA24,generative ai,Google DeepMind">A24 Wants You to Be Nice About Its Google AI DealA24 Wants You to Be Nice About Its Google AI Deal
                Earlier this week, we learned A24 entered a research partnership with Google’s DeepMind unit. The reactions were… not happy, to say the least. And like many who’ve let generative AI into their hearts, the film studio’s now left playing defense for its widely panned decision. In a statement to Wired, A24’s communications rep Sophia Shin stressed the “research” part of its Google partnership. “We’re working side-by-side with DeepMind’s researchers to learn, iterate, and build, having an active hand in shaping new tools and workflows,” she explained. “This is about learning and helping pain points in workflows behind the scenes. […] It exists because we want to dictate what tools get built for artists, so they have a voice in shaping them rather than having tools handed to them. While acknowledging A24 doesn’t love “any of the current AI outputs onscreen in Hollywood,” Shin considers this partnership a bit of a necessary evil. “We’d rather have a seat at the table than on the sidelines,” she stated. The promise of further artist agency and “a seat at the table” are common shields from genAI users, but it doesn’t seem to be working here. Fans consider this move ironic and a betrayal, given Backrooms director Kane Parsons recently called the tech “cultural and economic rot” and wished he could just snap it out of existence.

 Before that, the studio didn’t seem to have much interest in generative AI. In 2024, it came under fire for using the tech to create posters for Civil War, while months later, its horror film Heretic had a disclaimer promising it wasn’t made with the technology. But Hollywood’s become gradually more accepting of generative AI and its supposed potential for the filmmaking process. In that sense, maybe it was inevitable for A24 to fall in line.  Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what’s next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.      #A24 #Nice #Google #DealA24,generative ai,Google DeepMind

Earlier this week, we learned A24 entered a research partnership with Google’s DeepMind unit. The reactions were… not happy, to say the least. And like many who’ve let generative AI into their hearts, the film studio’s now left playing defense for its widely panned decision.

In a statement to Wired, A24’s communications rep Sophia Shin stressed the “research” part of its Google partnership. “We’re working side-by-side with DeepMind’s researchers to learn, iterate, and build, having an active hand in shaping new tools and workflows,” she explained. “This is about learning and helping pain points in workflows behind the scenes. […] It exists because we want to dictate what tools get built for artists, so they have a voice in shaping them rather than having tools handed to them.

While acknowledging A24 doesn’t love “any of the current AI outputs onscreen in Hollywood,” Shin considers this partnership a bit of a necessary evil. “We’d rather have a seat at the table than on the sidelines,” she stated. The promise of further artist agency and “a seat at the table” are common shields from genAI users, but it doesn’t seem to be working here. Fans consider this move ironic and a betrayal, given Backrooms director Kane Parsons recently called the tech “cultural and economic rot” and wished he could just snap it out of existence.

Before that, the studio didn’t seem to have much interest in generative AI. In 2024, it came under fire for using the tech to create posters for Civil War, while months later, its horror film Heretic had a disclaimer promising it wasn’t made with the technology. But Hollywood’s become gradually more accepting of generative AI and its supposed potential for the filmmaking process. In that sense, maybe it was inevitable for A24 to fall in line.

Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what’s next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.

#A24 #Nice #Google #DealA24,generative ai,Google DeepMind

Now that Amazon Prime Day is over, it’s time to start gearing up for Fourth of July sales. Most large retailers pivoted their summer-sale timing to compete head-on with Amazon’s accelerated schedule, but you can still snag great deals this July 4th, particularly in active and outdoorsy categories.

REI has the hottest sale of the weekend as far as the WIRED Reviews team is concerned, but there are notable midsummer sales on other sites we shop, like Backcountry, Home Depot, and Lululemon. Also, make sure you don’t sleep on Duer.

The outdoorsy Canadian clothing brand makes highly functional classics that subtly incorporate performance elements like Tencel fabric and strategic triple-stitching. The No Sweat Relaxed Taper pants have been a weekly wear for me for years; they’re as comfy as sweatpants but look dapper enough to wear to a business meeting, while being durable enough for a weekend camping trip.

Duer rarely has sales, and prices typically hover around $100 for pants and $50 for a shirt. Those aren’t outrageous prices, but most guys I know won’t build a wardrobe primarily from $50 tees. In the run-up to July 4th, you can save around 20 percent on a few of the brand’s most popular pants and up to 35 percent on some styles of shorts and long-sleeve shirts.

For the last few months, I’ve had a handful of Duer garments in rotation: Performance Denim+ StraightLive Lite Traveller PantAir Flow Pique PoloPurePima Only Tee, and the aforementioned No Sweat Relaxed Taper.

In addition to my beloved No Sweat pants, the pima cotton tee (some styles of which are on sale) is a big winner. It’s soft and still fits great after two trips through the washer and dryer. It’s getting serious consideration for being my new favorite black T-shirt. (I would suggest the brand start claiming it’s the best T-shirt in the world so as to be eligible for our tailor-judged shootout of men’s shirts.)

The pique polo is also great (the Hazy Mauve color is currently discounted), as it’s super breathable, holds an appropriately stiff collar without feeling too rigid, and also keeps its shape perfectly through two washing cycles.

If you’ve got summer travel or a camping trip coming up, this clothing could be nice to bring with you.


Power up with unlimited access to WIRED. Get best-in-class reporting and exclusive subscriber content that’s too important to ignore. Subscribe Today.

#Love #Duer #Pants #Theyre #Sale #Weekendclothing,deals,shopping,apparel,fourth of july">I Love These Duer Pants, and They’re on Sale This WeekendNow that Amazon Prime Day is over, it’s time to start gearing up for Fourth of July sales. Most large retailers pivoted their summer-sale timing to compete head-on with Amazon’s accelerated schedule, but you can still snag great deals this July 4th, particularly in active and outdoorsy categories.REI has the hottest sale of the weekend as far as the WIRED Reviews team is concerned, but there are notable midsummer sales on other sites we shop, like Backcountry, Home Depot, and Lululemon. Also, make sure you don’t sleep on Duer.The outdoorsy Canadian clothing brand makes highly functional classics that subtly incorporate performance elements like Tencel fabric and strategic triple-stitching. The No Sweat Relaxed Taper pants have been a weekly wear for me for years; they’re as comfy as sweatpants but look dapper enough to wear to a business meeting, while being durable enough for a weekend camping trip.Duer rarely has sales, and prices typically hover around 0 for pants and  for a shirt. Those aren’t outrageous prices, but most guys I know won’t build a wardrobe primarily from  tees. In the run-up to July 4th, you can save around 20 percent on a few of the brand’s most popular pants and up to 35 percent on some styles of shorts and long-sleeve shirts.For the last few months, I’ve had a handful of Duer garments in rotation: Performance Denim+ Straight, Live Lite Traveller Pant, Air Flow Pique Polo, PurePima Only Tee, and the aforementioned No Sweat Relaxed Taper.In addition to my beloved No Sweat pants, the pima cotton tee (some styles of which are on sale) is a big winner. It’s soft and still fits great after two trips through the washer and dryer. It’s getting serious consideration for being my new favorite black T-shirt. (I would suggest the brand start claiming it’s the best T-shirt in the world so as to be eligible for our tailor-judged shootout of men’s shirts.)The pique polo is also great (the Hazy Mauve color is currently discounted), as it’s super breathable, holds an appropriately stiff collar without feeling too rigid, and also keeps its shape perfectly through two washing cycles.If you’ve got summer travel or a camping trip coming up, this clothing could be nice to bring with you.Power up with unlimited access to WIRED. Get best-in-class reporting and exclusive subscriber content that’s too important to ignore. Subscribe Today.#Love #Duer #Pants #Theyre #Sale #Weekendclothing,deals,shopping,apparel,fourth of july

REI has the hottest sale of the weekend as far as the WIRED Reviews team is concerned, but there are notable midsummer sales on other sites we shop, like Backcountry, Home Depot, and Lululemon. Also, make sure you don’t sleep on Duer.

The outdoorsy Canadian clothing brand makes highly functional classics that subtly incorporate performance elements like Tencel fabric and strategic triple-stitching. The No Sweat Relaxed Taper pants have been a weekly wear for me for years; they’re as comfy as sweatpants but look dapper enough to wear to a business meeting, while being durable enough for a weekend camping trip.

Duer rarely has sales, and prices typically hover around $100 for pants and $50 for a shirt. Those aren’t outrageous prices, but most guys I know won’t build a wardrobe primarily from $50 tees. In the run-up to July 4th, you can save around 20 percent on a few of the brand’s most popular pants and up to 35 percent on some styles of shorts and long-sleeve shirts.

For the last few months, I’ve had a handful of Duer garments in rotation: Performance Denim+ StraightLive Lite Traveller PantAir Flow Pique PoloPurePima Only Tee, and the aforementioned No Sweat Relaxed Taper.

In addition to my beloved No Sweat pants, the pima cotton tee (some styles of which are on sale) is a big winner. It’s soft and still fits great after two trips through the washer and dryer. It’s getting serious consideration for being my new favorite black T-shirt. (I would suggest the brand start claiming it’s the best T-shirt in the world so as to be eligible for our tailor-judged shootout of men’s shirts.)

The pique polo is also great (the Hazy Mauve color is currently discounted), as it’s super breathable, holds an appropriately stiff collar without feeling too rigid, and also keeps its shape perfectly through two washing cycles.

If you’ve got summer travel or a camping trip coming up, this clothing could be nice to bring with you.


Power up with unlimited access to WIRED. Get best-in-class reporting and exclusive subscriber content that’s too important to ignore. Subscribe Today.

#Love #Duer #Pants #Theyre #Sale #Weekendclothing,deals,shopping,apparel,fourth of july">I Love These Duer Pants, and They’re on Sale This Weekend

Now that Amazon Prime Day is over, it’s time to start gearing up for Fourth of July sales. Most large retailers pivoted their summer-sale timing to compete head-on with Amazon’s accelerated schedule, but you can still snag great deals this July 4th, particularly in active and outdoorsy categories.

REI has the hottest sale of the weekend as far as the WIRED Reviews team is concerned, but there are notable midsummer sales on other sites we shop, like Backcountry, Home Depot, and Lululemon. Also, make sure you don’t sleep on Duer.

The outdoorsy Canadian clothing brand makes highly functional classics that subtly incorporate performance elements like Tencel fabric and strategic triple-stitching. The No Sweat Relaxed Taper pants have been a weekly wear for me for years; they’re as comfy as sweatpants but look dapper enough to wear to a business meeting, while being durable enough for a weekend camping trip.

Duer rarely has sales, and prices typically hover around $100 for pants and $50 for a shirt. Those aren’t outrageous prices, but most guys I know won’t build a wardrobe primarily from $50 tees. In the run-up to July 4th, you can save around 20 percent on a few of the brand’s most popular pants and up to 35 percent on some styles of shorts and long-sleeve shirts.

For the last few months, I’ve had a handful of Duer garments in rotation: Performance Denim+ StraightLive Lite Traveller PantAir Flow Pique PoloPurePima Only Tee, and the aforementioned No Sweat Relaxed Taper.

In addition to my beloved No Sweat pants, the pima cotton tee (some styles of which are on sale) is a big winner. It’s soft and still fits great after two trips through the washer and dryer. It’s getting serious consideration for being my new favorite black T-shirt. (I would suggest the brand start claiming it’s the best T-shirt in the world so as to be eligible for our tailor-judged shootout of men’s shirts.)

The pique polo is also great (the Hazy Mauve color is currently discounted), as it’s super breathable, holds an appropriately stiff collar without feeling too rigid, and also keeps its shape perfectly through two washing cycles.

If you’ve got summer travel or a camping trip coming up, this clothing could be nice to bring with you.


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