There is ZERO chance those UV lights are sanitizing the whole boards. UV light doesnt like to bounce off non-reflective surfaces, so you need direct exposure, and having tiny lights at the bottom wont do that. At $180 I expected there to be lights going up the separator panels between each board. This thing is a scam.
@@aantony no. If you use an ozone machine, the instructions are very clear that you are not to be in the same room, or anywhere near that room while the machine is running, and when you are ready to turn the machine off, the first thing you do when you walk into the room is open windows and turn the fan on. You can't be around them when they are running.
Only UV-C can kill bacteria, such as mold, and I bet a 100 dollars that this product only emits UV-A (aka blacklight), which would do absolutely nothing to anything, including air.
If a cutting board were actually scratch proof, wouldn't that be awful? Wouldn't that mean the board is stronger than whatever the knife is made from meaning that you're horribly messing up the blade instantly on use?
@@mojo782 That's actually why pros like soft boards less impact on your wrists and less damage to your knife's edge. They make boards with removable/peelable layers so when they get too damaged you remove them.
This is also why glass cutting boards are terrible. they will dull your knives, they can chip and food tends to slide around on them which gives you much greater risk of cutting yourself, a good alternative for this set would be the NSF colour coded knife sets from a restaurant supplier the biggest you can get is 30x18 inches and could be divided into 2 single boards for many years of use
Yes. Thats why nice cutting boards are wood with the gain up. It saves the knife edge and because youre cutting along the grain it helps the board last lomger
Would have interesting to see the paper slice test after using the knives. Getting a knife sharp is easy, having the knife retain sharpness over time is the issue.
Excellent point. Lots of "premium" knives go blunt after just a bit of use, revealing that they aren't premium at all. And at $180, these should be better quality than regular knives.
Totally, I'm also surprised he didn't mention edge retention at all. Based on the fact that I can't find any documentation about the actual type of steel (beyond stainless), I suspect that the actual quality of the knives is garbage. The fact that they say "Breeding mold easy to cause cancer" in one of the Amazon pictures I'm going to make the assumption that this product is a scam. As an aside a number of the reviews look fake.
@@rodh1404Holding an edge well doesn't necessarily mean premium or good quality, it all depends and what you need, softer steel is easier to sharpen, harder steel retains better, at the end of the day, it's all about preference Edit: When it comes to quality, what's more important is that the blade was heat treated well, isn't brittle and has good geometry Edit 2: Of course I'm not talking about the product reviewed here, I very much think it's an obvious scam, just talking about knives in general
I have one big question: Is it even needed? Soap and hot water have done the job for a very long time. Also, using cutting boards and knives that are too small both increase the risk of injury. Combining two weaknesses makes that risk even higher.
Fr like you don't use a petty or paring knife for chopping vegetables. They're for delicate tasks like peeling preparing garnishes etc. Not only is it uncomfortable to use for large food prep it's far more dangerous as you cant use standard knife chopping techniques due to the narrowness of the blade. And the fillet knife is far too short as well. Needs to be at least 10 inches imo.
Good for an RV or something if you took the expense of the LEDs and heater out, and just had a fan for drying. One of the santokus replaced with a serrated carving/bread knife and you're set. Not at this price though.
UV light is not visible to the naked eye, so the blue lights might not be indicative of its strength. There’s a weird check for UV-C (if that’s what they’re claiming). UV meters can’t fit in the slots but there are cards that you can get, mainly used to test sunglass protection. However, the UV light needs to bathe all the surfaces for it to be effective and those cutting boards are opaque.
but it's visible for a camera, he said it wasn't very bright on camera. also just 2 lights at the bottom isn't even reaching the whole Board, it's a scam
Gotta respect his commitment to these videos...he does no sponsored content, doesn't beg for donations, and spends his own money half of the time knowing he is buying something he won't keep using, all to give us the review we deserve. That my friends is what a UA-camr should be. *EDIT* Due to idiots in the comments, allow me to clarify something. Making money on these videos has no bearing WHATSOEVER on the fact he does no sponsored content or beg for donations. He makes the money regardless of the content of his review, whereas sponsored content has a way of getting us untrue or misleading reviews from people simply to keep their sponsor happy. The money he DOES make is partially spent on these items out of his own pocket so the reviews remain honest, and if you can't respect that, you shouldn't be here.
@@AClockworkHellcat You read that wrong I think...it wasn't "spends his own money half the time" it was "half the time knowing"🤣 Don't feel bad, I tend to confuse people for some reason😁
I doubt that that UV LED light does anything. Judging by purple glow and size it looks like typical 5mm LED diode which is usually between 395-400NM wavelength(UVA). For disinfection you need wavelengths between 180-280NM(UVC) which usually glows blue. I wonder if you would perform proper test for that, what would the result be?
Thanks for taking the $180 hit to test this out. I am most curious about the usefulness of the UV feature with the boards lined up/close together. I initially thought the uv would sanitize.
The whole point of the cutting board is to protect your tabletop surface, and if you have an impervious cutting board then you are dulling your blades with each cut. You should be thankful for the marks
You're better off with wood because you're not eating micro bits of plastic that gets into your food and the hardwood doesn't dull blades as easily. Plus they are all able to be sanded and put new food safe finish on. This thing is made with like $20 worth of materials at best.
@@Aikano9 you're right, you have convinced me plastic cutting boards are awesome! They allow me to cut my food while also enriching it with all of that extra nutritional microplastic my body needs. Yum!
Great review as usual. However this certainly seems overpriced and unnecessary considering you could just as easily buy a few inexpensive cutting boards (assuming you already have a decent set of knives!) and sanitize them in your dishwasher, and if you can afford $180 for this product, chances are good that you also have a good dishwasher! Having said that, if I win it, I'll use it!
I have a suggestion. Put $180 in the bank, place 4 regular cutting boards in the dishwasher and turn it on as usual. No bacteria is going to resist that hot water and detergent and no need to pre-wash.
4 cutting boards is way overkill. You really only need 2 (one for meats and one for produce/bread). Or 1 if you trust your dishwasher (in that case, always chop produce/bread BEFORE chopping meats).
@@DeerEwe The only type of knife that I generally find myself reaching for a chef's knife. Then again I prefer the tip-rocking method to the lift-and-chop.
I'm pretty sure that UV light is not disinfecting much in that box. I have worked with UV lights in a virology laboratory. The UV wavelenght cannot have anything obstructing the object that needs disinfecting. Having multiple items in such a small place, there is no way all will be disinfected. Plus, the best UV light should be a UVC light for best disinfecting. Those kind of lights are very expensive, $10000 up to $100000. The expensive ones I'm talking about are found virology labs and in hospitals. A person needs to be trained to use them properly, in the wrong hands it can be very damaging to eyes and skin. For this product the high price makes you think your getting a quality product, but sadly you are just being ripped off. Your better off just cleaning it with soap and water and letting it dry. If you get too many cuts in the boards over time, I would just throw them away. So save your money on this product!!!
@Suebe1962 While I absolutely agree UVC is best. but we don't know if this is because James hates reading. They're cheap for home use, have them I have 2 on aquarium and 1in a home air sanitizer, none of them over a $100! Better than $100000. Also have you noticed lots of people seem to think you can see UVC light, you can't, we "see" some UV lights but it just to indicate to us it is on. That is a big reason most home uvc are sealed and non replaceable, someone could inadvertently go blind checking to "See" if its burnt out. 🤦
I have a mercury UV light that goes deep into the UVC spectrum, it also generates an absolute shit-ton of ozone, so you don't want to be around that thing when it's running.
@@mustanguy10 UVA, UVB, UVC....you can talk all you want about what type of UV light it is but what none of you are talking about is intensity and saturation.....this device even if it was UVC doesn't offer enough of either to sanitize anything....and to be blunt your $100 UV sanitizer unit is likely also not doing much either. So many UV sanitizers out there on the consumer market and almost none of them actually do anything other they prey on peoples germ phobias.
I used to work at a place that made UVC lights. They are not that expensive. At least, not when you're talking about relatively small surface areas. A lower intensity UVC will just require to be closer to the source and a longer exposure time. This can be done for a lot less than $1000
You definitely can buy UVC lights as a consumer. One club in Hong Kong accidentally bought some for an event and everyone ended up with welder's eye and sunburn the next day.
Would have been nice to see it during a "real world" test - area... Meaning, on a kitchen counter to see how it slides etc... Great video, but I like it when you test items in the proper setting, thanks James.
Reviews like this would really benefit from some testing of the product's headline feature. Testing to see if the lights are UV-C or the much more common (but useless for sterilization) UV-A or UV-B would have been a big improvement to the review, and it only would have cost you a couple of dollars.
As someone who cooks very often, I would not buy this and cannot recommend it. Those knives are not tall enough, so if you chop, your knuckles will hit the cutring board. Any cheap steel can be razor sharp when new. Longevity of edge retention is what matters. Plastic cutting boards can be okay, but wood is much better. The purposes that they give to the knives are just for selling, but impractical. If you wanna get a good start and don't want to spend much, heres what I recommend: A Mercer chef knife at about $20. A Mercer offset bread knife for about $13. You may want an offset knife for bread because it prevents your knuckles from hitting the board. Last, a Mercer paring knife for about $12. The steel on those is great for most and can be sharpened easily. One of those pull through handheld sharpeners is sufficient for most people and you can get them around $10. Check out Marshalls, TJ Maxx, and especially HomeGoods for a teak cutting board. Teak is inexpensive, but very pleasant to cut on. Unlike other wood cutting boards, it has a resin that keeps it from needing to be oiled. Also, it is naturally antibacterial. Make sure to get a cuttingboard that does not have a glossy or very smooth surface. Those can be dangerous and very unpleasant to use. Also, Acacia is what you will typically find, but I do not recommend. It is too hard of a surface even for good knives. It also seems like it has more tension so it grips the blade when you cut.
I love a follow up video with some swabs of board that's been sanitized vs hand washed. Let it grow in some agar and see how clean it really gets things
I tend to use my smaller plastic cutting boards for that exact reason. I have a really nice large glass cutting board that someone got me as a gift and I hardly use it.
@@shannondore Yeah, you don't want to use glass with steel knives; ceramic ones might not be such a big deal, but I don't have a lot of experience with those. I think I'd be concerned about the edge chipping.
How about testing the Nutriblade from Granite Stone, there is no way they take the abuse from the commercial and still last. They also claim they are the last blade you will ever buy, but charge 29.95 for 6.
You should do a video on reusable ice. Like a comparison of the stone, metal, plastic liquid filled, etc. see which ones cool the best, which last, and the pros and cons of each type…
If anyone's complaining about scratches on a cutting board, there are two options: A. The board is softer than the knife, so it gets scratch marks. B. The board is at least as hard as the knife, so it damages the knife edge quickly. Yeah, I'd rather go with A.
Regarding the UV light, UV is called "blacklight" because it is generally outside the visible range. So, the fact that it was dim is expected. I suggest testing it by inserting a "glow in the dark" object and seeing it the UV makes it glow.
In general, this is true. The UV used for blacklight is UVA aka near UV but the problem is this isn't the kind of UV that sanitizes. That kind of UV is UVC which by itself will be invisible, but the lamps that generate it also produce visible light of an icy blue color. The fact that this device doesn't produce a bright icy blue light and produces a dim purple suggests it's using UVA LEDs which will not sanitize the cutting boards.
@@benrr101 I would hope, since they clearly advertise that the UV disinfects, that they included the UVC. I suspect that the UVA (and the purple glow) may be included either because they used a broader range UV light source or so customers will see that it is working, as they generally expect that color from UV light.
If the boards were “scratch proof” that would mean the blades were taking damage instead of the board. The problem with wood cutting boards is that thy are porous. This means that bacteria can hide in them even when they are washed. And washing and sanitizing (getting the temperature high enough) destroys wood cutting boards. This is why they make disposable bamboo cutting boards. Given my options I’d use these… if… 1) bigger 2) change the paring knife to the Santuko knife used for bread/hot foods. Make the bread/hot foods knife serrated. 3) have UV lights (of the correct frequency) pointed at the surfaces of the cutting boards AND knives, not just the bottom of the boards. As the boards are too small, it needs different knives, and sanitizing the whole board needs to be a thing, I appreciate you demonstrating the shortcomings of this system. I’d spend $175 on a set of kitchen knives, and then buy disposable bamboo cutting boards. Then I never have to worry about bacteria in the cutting board and I always have the right knife for the job. In my system I can replace parts. I wonder how easy that is to do with this “system?”
The system by itself has a lot of pluses - storage, coding with pictures AND standard colors, mostly excellent knives (I question the veg one) and the "cooked food/bread" board to prevent contaminating food you're about to serve. The size of the boards are a minus, and I would not depend on either the drying or the sanitizing features - use disinfecting solution and air dry for safety, plus the storage takes up valuable counter real estate (I keep my cutting boards behind my faucets and my knives in a cutting block in a drawer.) I'm a professionally trained cook who keeps strictly kosher, so color coding is everything.
@@BeckyA59 HA I've spent that much on a single knife! 10 years ago!!! Which was one of the most SOLID investments I ever made in upping my chef skills OH and it would make quick work of these flimsy board
If your cutting board is so hard that it's impervious to knife cuts, you're ruining your blades which are much are more valuable and expensive to replace.
😄 my wife is way cheap than i am.. but $180.00 is alot to pay. We bought some good quality Germany made knives with block to store them in, and what they cost didn't even come close to what you reviewed on. The knives we have don't need to be sharpened until 2 years. But the company recommends that after they are washed they need to be dried very well. As you mentioned, I'm sure there's people who are willing to pay the $180.00 for the stylish look and features. Thank you for the review also 👍
Was the camera you used able to detect ultraviolet light? Anything you can see coming from one of those is light that ISN'T ultraviolet, so it could simply be a very efficient light.
It doesn’t seem to do much. We sharpen our knives regularly. I can put everything in the dishwasher and have it be sanitized and dry. I don’t need a separate machine for that. I have 2 good cutting boards, that work for everything. It’s just a gimmick to me.
Yeah... looks like a nice set and all, but as for UV claims... if you are going to do more of those James, perhaps it's worth getting an UV test card/sheet or something similar, with strength indicator to know if it's really strong enough for sterilization. The thing about UV is that it's faked in so many products people generally don't have a clue how it actually looks like. Most of these led based purple things that several products have are fake, they don't emit strong enough UV to do anything, sometimes it's not even UV at all. :P I don't personally know of any led based UV lights that have enough power to sterilize anything, but I'm not really up to date on this, so perhaps there are some that work. But guaranteed to have a sterilizing effect, it's usually CFL or fluorescent tube shaped. They glow a pale blue light which you should never look directly into... :P
1. Ultraviolet light is not in the visible spectrum. Generally UV disinfecting products are a sham. However, you can't judge a UV light visually. 2. Your cutting board should get scratches. This means that the cutting board is softer than the knife. If you don't see scratches after using it, that means it's harder than your knife and is dulling your knife very quickly.
Crazy part is that’s probably less effective than generic wood cutting boards with no UV. Something about the scratches and properties of plastic cutting boards makes them hold onto way more bacteria. The wood ones the bacteria dies off in a couple minutes
The bacteria in a wood cutting board isn't really "dying off" any more than the plastic. The wood is just more porous and so able to absorb moisture better. Less moisture means bacteria is not growing as quickly. Also wood boards are better able to hide bacteria because if blending in.
I recall on Hotel Hell, G-Ram (I call him that, what, you DON'T?) had a bacteria "detector" thingy tricorder unit he would pass over surfaces to gross out the audience. I'd LOVE to see how much nastiness gets left behind on those cutting boards after those UV lights, I bet those things couldn't cure a $3 Aliexpress gel nail manicure let alone kill that much bacteria ;)
I was thinking of the same things. That germ detector thing was used in some UK show with germaphobes cleaning filthy people's houses.. Some of the germaphobes had homes cleaner than surgical theaters. That uv light ain't curing any gel polish
You'd be able to see the effects of it in the unit. Those lights were pitiful. Black lights are just UV lights and you can see those just fine. Just because you can't see the light, doesn't mean you can see the effect it has.
It may be that there is a safety switch that will only activate the UV light when the cutting boards are in place. Given the way the boards and knives are arranged, it's difficult to accept that the unit is capable of sanitizing everything in the unit given what was visible when activated while empty.
@@Dyanosis I don't understand the difference between the light itself and the effect it has. As I understand it; you're not actually "seeing" black light; you're seeing phosphors. Maybe that's what you mean?
This seems like one of those products that's meant to appeal to European singles, like Ikea kitchen stuff. Someone who's only cooking for themselves in a tiny kitchen. The boards are way too small, subsequentially the knives (Which are probably there for the perception of added value) are small and the same stamped noname "Stainless" steel you can get anywhere for dirt cheap these days. Still, the gimmick of this is the UV,. It makes sense to try to sanitize the scratches the boards will develop since you can't refinish them like wood boards. Tons of companies claim they use UV, but they're just blue/purple LEDs that look the part but don't function at all. Many others use UVA/UVB lights with such low power (because they're cheap) that they can't functionally sanitize anything. UVC lamps aren't a better option though as they can slowly damage eyes and skin if the light is visible during operation, and it'll break down the plastics in the boards and outer shell too fast. I think even if they're using appropriate lamps in there, there's simply not enough to cover the boards and blades. UV light doesn't like to bounce around unless something's highly polished, it just warms the surface like the Sun.
I have an $11 chef's knife that is as sharp as any of those knives. I'm sure there are benefits to more expensive knives, but all you have to do is sharpen your knife with a decent whet stone or belt grinder to get a fine edge. I also have a $10 set of plastic cutting boards. I also have a dish washer. I suppose adding all the stuff up might add up to somewhere close to $180, especially if they are higher quality than basic kitchen equipment, but as others have mentioned, that "UV cleaner" isn't worth the materials used to make it. It might as well just be a storage block.
General design problem here: UV light damages plastics and is a poor sanitizing method. Even worse the boards should be separated by vegetable and prepared foods, poultry, fish general meats such as beef and pork since they are all cooked to 145. Using a chicken icon for generalized meat is a bad idea considering poultry needs to be cooked to 165. No chef or decent cook uses those knives save the red chef knife. The filet knife (should not be a boning knife) should be flexible and longer unless. The green knife and the "cooked food knife" would only be used as a box opener/utility knife.
This seems like you're just buying the gimick of the UV sanitizer. Knives seem to be sharp enough out of the box, but I'd be surprised if they hold their edge with any regular usage. I do have to say though, the grater-esque but on the veggie cutting board does look like it'd be useful when making garlic or wasabi paste
Swab them. I work in food processing as QA and we swab the work areas once a week for bacterias. I will buy a set and tell you if they actually do anything
Food for thought on the UV sanitization. For all those visible light experts. I wonder if the little lights you’re seeing in there are proximity sensors, so you don’t have a bunch of people looking in there with the uv light on as they might damage their eyes. As uvc is what is being used, it’s far outside the visible light spectrum your eyes can see, and near the X-ray spectrum. And cameras typically have a decent visible light pass, uv and infrared light block filters, so cameras won’t pick that uvc up without modification. And if you have a sanitizer that you readily see the light, you’re not seeing the uv, it’s got other spurious visible light emissions and not a quality uv light nor does it have a visible light block filter. With true uv light you should only see fluorescent objects, fluoresce. But even if those little lights are the uv lights, the closer to uvc, the harder it will be to see. And just because an object is opaque in the visible light spectrum does not mean it’s opaque to the uv spectrum, this is also true for infrared light. You can not think of uv light or ir light in the same manner of visible light, as they are not visible and behave differently. But then again in a world of gimmicky gimmicks, this could be just that, but it seams a little too good for just one part to be a gimmick but who knows.
Couple of concerns with this one. 1. Knives should always be able to leave some light scoring on the board. If the knives can’t, then they’ll going to dull quicker and be dangerous to use. 2. These knives were sharp, but they appeared thin and flimsy. When you used it on the meat it actually looked like the knife bent. Bad sign. It’s great that they’re sharp upon delivery, but I don’t think these will last. What’s most concerning is they didn’t appear to go deep into the handles. Think of knives like trees. A tree with small roots will topple easier than a tree that has large roots. Same concept should be considered with knives. The further it goes into the handle. The stronger it will be. 3. UV is invisible to the human eye, so it shouldn’t matter how bright or dim it looks. That being said, the angle would make it quite difficult for those lights to do what they’re being marketed for. As always, love your videos. Hope these notes help.
in regards to the knives. i don't think they are colour coded like the boards, and each of them serve a food purpose. the green knife is a pairing knife for fruits and veggies, like you use it to clean and de-core fruits and vegetables, the blue one is for meats and fish for deboning and skinning, and the red and orange one are general purpose chef knives.
It advertises that is drys them in 60 min? With the little bit of water I wonder if just leaving a cutting board out on the counter would air dry just as effective. 60 min to dry that little bit of water seems a bit much.
Did you have a way to measure the germs on the boards before & after putting them through the drying/sanitizing cycle? That would seem to be the ideal way to evaluate the base unit's effectiveness at sanitizing the cutting boards. Otherwise, it sounds like home cooks concerned about cross-contamination could save a lot by just buying a set of color-coded cutting boards (ideally with matching color-coded knives), and not worrying about including a gadget which claims to sanitize the cutting boards as well.
180 dollars for basically a knife and cutting board stand that has a fan in it and some blue leds. and the knives and boards of course that look a bit cheap in itself. the "UV" wont do a thing in here as its not a good UV. its UV-a and not Uv-c which the best for sanitizing, but also damages the plastic of the boards and such. the drying feature is just a simple fan, you can get the same results if you just put them on a drying rack. to me its a waste of money
I had to rewind cause I thought you said welcome back everything lol but no it read just you never said one lol it goes welcome back every today 😂 thanks for the great video 🎉❤
I feel like for a lot of these tasks you'd want a bigger cutting board and a bigger knife. Especially with both cooked and raw meats you want something with a channel going around to catch juices, otherwise they'd leak onto your work surface.
The only thing I like about it is that the knives are clearly paired with the cutting boards so there should be little chance of cross contamination. I doubt the UV light is doing anything at all and if you have to dry the board and knives before putting them in there, what's the point of the dryer? It's a waste of electricity. That said, I actually don't mind the small knives and cutting boards because I'm single and only cook for myself. 😅 However, it could be a problem during my food prep days in May when I actually prepare two to three months worth of meals (I make 3 meals a day for two months but I often only eat twice a day, maybe only once in the summer so it usually lasts closer to 3 months) to store in my deep freezer so I don't have to do any real cooking in the summer, fresh fruit and salad and I'm good. Still, I'd use it the rest of the time if it was given to me. I just wouldn't go out and buy it myself. Thanks for the honest review! 😁👍
i think 180 for some fancy chopping boards is a little overkill honestly, you can get a decent set of knives and a few boards for less than half the price, im curious who the product is even for lol, great review as always
Great concept but I don’t think it’s very necessary. It would be interesting to test the bacteria on it before then after to see how effective that dim light works lol
I love the look of the product, the review as always was very helpful, I would add that the handles are not exposed to the UV light and as you handled raw meat you may have contaminated the handle, of course you washing them should mean that the handles and the rest of the product is safe but then what is the point of the UV?
The drying feature is nice, but those 100% dont look like UVC santizing lights. They look more like ~400nm UV LEDs. UVC LEDs that operate at the 100-280nm range are outrageously expensinve, in some cases just one costs more than that entire cutting board set. The only way for them to be affordable would be neon/fluorescent tubes and those are still pretty pricey.
A very lackluster sort of solution to a nonexistant need. I have cutting boards for normal use and one reserved for raw meat. It is not hard to find a knife sharp out of the box, but does it kep an edge? As far a sanitizing, a squeeze bottle of bleach for the dish water is more than effective. AND as an added bonus, it works even if the power is out.
I wouldn't use this set personally. But I will say that if your cutting board is not getting cut up, you have a bad cutting board. If the knife blade can't damage the board, then the board is damaging the knife blade. That is why you should never use a glass cutting board. Also I'm not surprised the knives are sharp out of the box. I'll be interested to see how long the blades hold up during normal use though.
Let's be real, though - do you actually care what cutting board you use for things? Probably not. I have 8 cutting boards (yes, 8) of all sizes and most days I couldn't give 2 shits which one I use for what. If I need a bigger cutting board (for bread, or large prep work), I grab a large cutting board.
There is ZERO chance those UV lights are sanitizing the whole boards. UV light doesnt like to bounce off non-reflective surfaces, so you need direct exposure, and having tiny lights at the bottom wont do that. At $180 I expected there to be lights going up the separator panels between each board. This thing is a scam.
Maybe the UV light actually acts as an ozone generator that disinfects with the circulating air?
@@aantony no. If you use an ozone machine, the instructions are very clear that you are not to be in the same room, or anywhere near that room while the machine is running, and when you are ready to turn the machine off, the first thing you do when you walk into the room is open windows and turn the fan on. You can't be around them when they are running.
@@stephanierae2512 right but this would be a extremely small scale implementation. Negligible ozone accumulation in the atmosphere
@@aantony negligible ozone accumulation would mean negligible effectiveness no?
Only UV-C can kill bacteria, such as mold, and I bet a 100 dollars that this product only emits UV-A (aka blacklight), which would do absolutely nothing to anything, including air.
If a cutting board were actually scratch proof, wouldn't that be awful? Wouldn't that mean the board is stronger than whatever the knife is made from meaning that you're horribly messing up the blade instantly on use?
Yeah cutting boards actually protect the blade on your knives so it better leave a mark or its filling and chipping them
@@mojo782 That's actually why pros like soft boards less impact on your wrists and less damage to your knife's edge. They make boards with removable/peelable layers so when they get too damaged you remove them.
This is also why glass cutting boards are terrible. they will dull your knives, they can chip and food tends to slide around on them which gives you much greater risk of cutting yourself, a good alternative for this set would be the NSF colour coded knife sets from a restaurant supplier the biggest you can get is 30x18 inches and could be divided into 2 single boards for many years of use
absolutely
Yes. Thats why nice cutting boards are wood with the gain up. It saves the knife edge and because youre cutting along the grain it helps the board last lomger
Would have interesting to see the paper slice test after using the knives. Getting a knife sharp is easy, having the knife retain sharpness over time is the issue.
Excellent point. Lots of "premium" knives go blunt after just a bit of use, revealing that they aren't premium at all. And at $180, these should be better quality than regular knives.
Totally, I'm also surprised he didn't mention edge retention at all. Based on the fact that I can't find any documentation about the actual type of steel (beyond stainless), I suspect that the actual quality of the knives is garbage. The fact that they say "Breeding mold easy to cause cancer" in one of the Amazon pictures I'm going to make the assumption that this product is a scam. As an aside a number of the reviews look fake.
@@rodh1404Holding an edge well doesn't necessarily mean premium or good quality, it all depends and what you need, softer steel is easier to sharpen, harder steel retains better, at the end of the day, it's all about preference
Edit:
When it comes to quality, what's more important is that the blade was heat treated well, isn't brittle and has good geometry
Edit 2: Of course I'm not talking about the product reviewed here, I very much think it's an obvious scam, just talking about knives in general
I have one big question: Is it even needed? Soap and hot water have done the job for a very long time. Also, using cutting boards and knives that are too small both increase the risk of injury. Combining two weaknesses makes that risk even higher.
And 90 minutes to dry? It will air-dry on a rack in 15 minutes.
@@hottuna2006but then you dont pay $180. what fun is that?
After spending $180 on cheaply constructed, gimmicky kitchen gadgets - natural selection is coming for you.
Fr like you don't use a petty or paring knife for chopping vegetables. They're for delicate tasks like peeling preparing garnishes etc. Not only is it uncomfortable to use for large food prep it's far more dangerous as you cant use standard knife chopping techniques due to the narrowness of the blade. And the fillet knife is far too short as well. Needs to be at least 10 inches imo.
Good for an RV or something if you took the expense of the LEDs and heater out, and just had a fan for drying. One of the santokus replaced with a serrated carving/bread knife and you're set. Not at this price though.
I appreciate how you always mention that you wash things before testing them, and that you actually read the directions. Makes me trust your reviews!
Yea it is really stupid how most reviewers skip reading the instructions then complain about the gadget not working. RTFM!
yes, he definitely does an excellent, fair and thorough job on all his reviews..i love watching
@@sonialoves444 and I also like how he sometimes gives things the benefit of the doubt
UV light is not visible to the naked eye, so the blue lights might not be indicative of its strength. There’s a weird check for UV-C (if that’s what they’re claiming). UV meters can’t fit in the slots but there are cards that you can get, mainly used to test sunglass protection. However, the UV light needs to bathe all the surfaces for it to be effective and those cutting boards are opaque.
saved me from typing that
@@joejoesoftyeah was about to say the same thing
but it's visible for a camera, he said it wasn't very bright on camera. also just 2 lights at the bottom isn't even reaching the whole Board, it's a scam
@@hungrykoala1293 Look up ICF (IR Cut Filter). All stock color cameras have it. UV devices have a light just for the consumer, like air purifiers.
@@hungrykoala1293What? Most cameras specifically block out UV light.
Gotta respect his commitment to these videos...he does no sponsored content, doesn't beg for donations, and spends his own money half of the time knowing he is buying something he won't keep using, all to give us the review we deserve. That my friends is what a UA-camr should be. *EDIT* Due to idiots in the comments, allow me to clarify something. Making money on these videos has no bearing WHATSOEVER on the fact he does no sponsored content or beg for donations. He makes the money regardless of the content of his review, whereas sponsored content has a way of getting us untrue or misleading reviews from people simply to keep their sponsor happy. The money he DOES make is partially spent on these items out of his own pocket so the reviews remain honest, and if you can't respect that, you shouldn't be here.
Hell, I think he spends his own money more than half the time. It's not all that often he gets sent things to review, is it?
its his job, he's not doing it out of the kindness of his heart
@@AClockworkHellcat You read that wrong I think...it wasn't "spends his own money half the time" it was "half the time knowing"🤣 Don't feel bad, I tend to confuse people for some reason😁
He is committed to the generous monetization he earns from UA-cam. The dude bought a second house.
@@zipzip8239Yeah but he has a lot of opportunities to sell out and earn even more money. Anyone in any job would be tempted.
I doubt that that UV LED light does anything. Judging by purple glow and size it looks like typical 5mm LED diode which is usually between 395-400NM wavelength(UVA). For disinfection you need wavelengths between 180-280NM(UVC) which usually glows blue. I wonder if you would perform proper test for that, what would the result be?
I had the same thoughts, seems a little scammy to me.
"LED diode" 😂
Yes and with a uv over 30 min you would produce some ozone. Which you should smell a little of.
This seems like a gimmick.
There are test strips you can use that can differentiate between black-light UV and proper eye-burn UV.
@@humble2246 Don't be pedantic.
You should've used the blacklight to see how sanitary it really is
Do this actually
i approved
I was sure he was going to.
Would be a good UA-cam short
I think organic matter would show up whether it's been killed by the UV light or not.
Thanks for taking the $180 hit to test this out. I am most curious about the usefulness of the UV feature with the boards lined up/close together. I initially thought the uv would sanitize.
The whole point of the cutting board is to protect your tabletop surface, and if you have an impervious cutting board then you are dulling your blades with each cut. You should be thankful for the marks
You're better off with wood because you're not eating micro bits of plastic that gets into your food and the hardwood doesn't dull blades as easily. Plus they are all able to be sanded and put new food safe finish on. This thing is made with like $20 worth of materials at best.
@@MrMega200your food is already filled with micro bits of plastics
@@Aikano9 you're right, you have convinced me plastic cutting boards are awesome! They allow me to cut my food while also enriching it with all of that extra nutritional microplastic my body needs. Yum!
@@Aikano9 go ahead and eat a plastic bottle then, genius, if it's all the same to you. Or you know, use your brain next time.
Everyone loves plastic in their food! Buy a wood cutting block.
I think the UV light is a solution in search of a problem. I put my cutting boards in the dishwasher. And the UV light thing takes up counter space.
Great review as usual. However this certainly seems overpriced and unnecessary considering you could just as easily buy a few inexpensive cutting boards (assuming you already have a decent set of knives!) and sanitize them in your dishwasher, and if you can afford $180 for this product, chances are good that you also have a good dishwasher! Having said that, if I win it, I'll use it!
really? It seems kinda like it would collect dust. You would realistically use 2 of the knives and 1 of the cutting boards.
I saw the price, and wondered, what could possibly be smart about 180 buckaroos for cutting boards and cheap knives?
Nothing of course because it's a rip off.
I have a suggestion. Put $180 in the bank, place 4 regular cutting boards in the dishwasher and turn it on as usual. No bacteria is going to resist that hot water and detergent and no need to pre-wash.
4 cutting boards is way overkill. You really only need 2 (one for meats and one for produce/bread). Or 1 if you trust your dishwasher (in that case, always chop produce/bread BEFORE chopping meats).
@@xxgnor just one and flip it
@@midegola5623 gross. Even if you sanitize the counter before flipping the cutting board, I wouldn't use the back
Please don't put cutting boards in the dishwasher ☹️
@@bluegate478 There are plenty of dishwasher-safe plastic cutting boards. The USDA also says washing a cutting board in the dishwasher is fine.
For 180 bucks, I want a knife big enough to cut a regular sized apple. Pass. Thank you for doing this for us! Love your channel!
paring knife do tend to be short - use a chef's/Santoku if you need big knife
still a lot for knives but the knives aren't the only thing so shrug
@@DeerEwe The only type of knife that I generally find myself reaching for a chef's knife. Then again I prefer the tip-rocking method to the lift-and-chop.
I'm pretty sure that UV light is not disinfecting much in that box. I have worked with UV lights in a virology laboratory. The UV wavelenght cannot have anything obstructing the object that needs disinfecting. Having multiple items in such a small place, there is no way all will be disinfected. Plus, the best UV light should be a UVC light for best disinfecting. Those kind of lights are very expensive, $10000 up to $100000. The expensive ones I'm talking about are found virology labs and in hospitals. A person needs to be trained to use them properly, in the wrong hands it can be very damaging to eyes and skin. For this product the high price makes you think your getting a quality product, but sadly you are just being ripped off. Your better off just cleaning it with soap and water and letting it dry. If you get too many cuts in the boards over time, I would just throw them away. So save your money on this product!!!
@Suebe1962 While I absolutely agree UVC is best. but we don't know if this is because James hates reading. They're cheap for home use, have them I have 2 on aquarium and 1in a home air sanitizer, none of them over a $100! Better than $100000. Also have you noticed lots of people seem to think you can see UVC light, you can't, we "see" some UV lights but it just to indicate to us it is on. That is a big reason most home uvc are sealed and non replaceable, someone could inadvertently go blind checking to "See" if its burnt out. 🤦
I have a mercury UV light that goes deep into the UVC spectrum, it also generates an absolute shit-ton of ozone, so you don't want to be around that thing when it's running.
@@mustanguy10 UVA, UVB, UVC....you can talk all you want about what type of UV light it is but what none of you are talking about is intensity and saturation.....this device even if it was UVC doesn't offer enough of either to sanitize anything....and to be blunt your $100 UV sanitizer unit is likely also not doing much either. So many UV sanitizers out there on the consumer market and almost none of them actually do anything other they prey on peoples germ phobias.
I used to work at a place that made UVC lights. They are not that expensive. At least, not when you're talking about relatively small surface areas. A lower intensity UVC will just require to be closer to the source and a longer exposure time. This can be done for a lot less than $1000
You definitely can buy UVC lights as a consumer. One club in Hong Kong accidentally bought some for an event and everyone ended up with welder's eye and sunburn the next day.
Before I put my glasses on, I thought it was a game system 😮 lol
Would have been nice to see it during a "real world" test - area... Meaning, on a kitchen counter to see how it slides etc... Great video, but I like it when you test items in the proper setting, thanks James.
Reviews like this would really benefit from some testing of the product's headline feature. Testing to see if the lights are UV-C or the much more common (but useless for sterilization) UV-A or UV-B would have been a big improvement to the review, and it only would have cost you a couple of dollars.
As someone who cooks very often, I would not buy this and cannot recommend it.
Those knives are not tall enough, so if you chop, your knuckles will hit the cutring board.
Any cheap steel can be razor sharp when new. Longevity of edge retention is what matters.
Plastic cutting boards can be okay, but wood is much better.
The purposes that they give to the knives are just for selling, but impractical.
If you wanna get a good start and don't want to spend much, heres what I recommend:
A Mercer chef knife at about $20.
A Mercer offset bread knife for about $13. You may want an offset knife for bread because it prevents your knuckles from hitting the board. Last, a Mercer paring knife for about $12.
The steel on those is great for most and can be sharpened easily. One of those pull through handheld sharpeners is sufficient for most people and you can get them around $10.
Check out Marshalls, TJ Maxx, and especially HomeGoods for a teak cutting board. Teak is inexpensive, but very pleasant to cut on.
Unlike other wood cutting boards, it has a resin that keeps it from needing to be oiled. Also, it is naturally antibacterial.
Make sure to get a cuttingboard that does not have a glossy or very smooth surface. Those can be dangerous and very unpleasant to use.
Also, Acacia is what you will typically find, but I do not recommend. It is too hard of a surface even for good knives. It also seems like it has more tension so it grips the blade when you cut.
would be interesting to do a swab test to see if that uv actually did anything
I love a follow up video with some swabs of board that's been sanitized vs hand washed. Let it grow in some agar and see how clean it really gets things
Scratch marks on the cutting board is what you want to see, because it means the board isn't destroying the knife's edge.
I tend to use my smaller plastic cutting boards for that exact reason. I have a really nice large glass cutting board that someone got me as a gift and I hardly use it.
@@shannondore Yeah, you don't want to use glass with steel knives; ceramic ones might not be such a big deal, but I don't have a lot of experience with those. I think I'd be concerned about the edge chipping.
How about testing the Nutriblade from Granite Stone, there is no way they take the abuse from the commercial and still last. They also claim they are the last blade you will ever buy, but charge 29.95 for 6.
You should do a video on reusable ice. Like a comparison of the stone, metal, plastic liquid filled, etc. see which ones cool the best, which last, and the pros and cons of each type…
A gadget with a cord to take up counter space. Thanks for showing us.
If anyone's complaining about scratches on a cutting board, there are two options:
A. The board is softer than the knife, so it gets scratch marks.
B. The board is at least as hard as the knife, so it damages the knife edge quickly.
Yeah, I'd rather go with A.
Regarding the UV light, UV is called "blacklight" because it is generally outside the visible range. So, the fact that it was dim is expected. I suggest testing it by inserting a "glow in the dark" object and seeing it the UV makes it glow.
In general, this is true. The UV used for blacklight is UVA aka near UV but the problem is this isn't the kind of UV that sanitizes. That kind of UV is UVC which by itself will be invisible, but the lamps that generate it also produce visible light of an icy blue color. The fact that this device doesn't produce a bright icy blue light and produces a dim purple suggests it's using UVA LEDs which will not sanitize the cutting boards.
@@benrr101 I would hope, since they clearly advertise that the UV disinfects, that they included the UVC. I suspect that the UVA (and the purple glow) may be included either because they used a broader range UV light source or so customers will see that it is working, as they generally expect that color from UV light.
If the cutting boards are banged up from regular use can you buy just the boards as a replacement? Or do you need to rebuy the whole set?
I love feeling like a rebel every time using the fish board to cut bread :)
Noooooooooo😮
Use the raw board for ready to eat food
You go Mac!
$180? That's called taking one for the team. It looks like a Fisher Price toy cutting board with the color coded cartoonish tabs.
If the boards were “scratch proof” that would mean the blades were taking damage instead of the board. The problem with wood cutting boards is that thy are porous. This means that bacteria can hide in them even when they are washed. And washing and sanitizing (getting the temperature high enough) destroys wood cutting boards. This is why they make disposable bamboo cutting boards. Given my options I’d use these… if…
1) bigger
2) change the paring knife to the Santuko knife used for bread/hot foods. Make the bread/hot foods knife serrated.
3) have UV lights (of the correct frequency) pointed at the surfaces of the cutting boards AND knives, not just the bottom of the boards.
As the boards are too small, it needs different knives, and sanitizing the whole board needs to be a thing, I appreciate you demonstrating the shortcomings of this system.
I’d spend $175 on a set of kitchen knives, and then buy disposable bamboo cutting boards. Then I never have to worry about bacteria in the cutting board and I always have the right knife for the job. In my system I can replace parts. I wonder how easy that is to do with this “system?”
The system by itself has a lot of pluses - storage, coding with pictures AND standard colors, mostly excellent knives (I question the veg one) and the "cooked food/bread" board to prevent contaminating food you're about to serve. The size of the boards are a minus, and I would not depend on either the drying or the sanitizing features - use disinfecting solution and air dry for safety, plus the storage takes up valuable counter real estate (I keep my cutting boards behind my faucets and my knives in a cutting block in a drawer.) I'm a professionally trained cook who keeps strictly kosher, so color coding is everything.
This is one item I don't think we need lol love the video though
The amount of times you said “very sharp” 😂 love it
For 180 i want the boards to at least be very durable to not getting cut
Shoot for that money I want them to cut the food for me
For that money you should buy hardwood end grain cutting boards. This product is just wasteful.
If you get a cutting board that dont dent or get cut, you will get dull knives faster than a Jack Rabbit runs
@@BeckyA59 HA I've spent that much on a single knife! 10 years ago!!! Which was one of the most SOLID investments I ever made in upping my chef skills
OH and it would make quick work of these flimsy board
If your cutting board is so hard that it's impervious to knife cuts, you're ruining your blades which are much are more valuable and expensive to replace.
😄 my wife is way cheap than i am.. but $180.00 is alot to pay. We bought some good quality Germany made knives with block to store them in, and what they cost didn't even come close to what you reviewed on. The knives we have don't need to be sharpened until 2 years. But the company recommends that after they are washed they need to be dried very well. As you mentioned, I'm sure there's people who are willing to pay the $180.00 for the stylish look and features. Thank you for the review also 👍
Anyone who buys this thing is just going to end up dumping it in the trash in 2-3 years after the plastics is chewed up.
Thank you for another excellent review. I really like this idea. Is there a way to test if the UV did its job?
For that price they better chop my food automatically 😂
"its a very sharp knife"
My brother in christ, its a newly bought knife
James, this one is a return, what a rip. I would be upset at 60.00 Great review as always!❤
Was the camera you used able to detect ultraviolet light? Anything you can see coming from one of those is light that ISN'T ultraviolet, so it could simply be a very efficient light.
You Rock James.❤❤ Please put this product in your "Dumber than Dumb" file! 🤪🤔🙄
It doesn’t seem to do much. We sharpen our knives regularly. I can put everything in the dishwasher and have it be sanitized and dry. I don’t need a separate machine for that. I have 2 good cutting boards, that work for everything. It’s just a gimmick to me.
I'll stick to my bamboo cutting broad and Ulu knife.
Well, glass keeps winning that race. Best cutting board I've ever had.
Im surprised with all this it isnt "smart" with wifi lol
Same with some 1/2 baked Chinese app that sends a data leaking notification to your phone when it's done the drying cycle.
@@CommodoreFan64 haha yup
Yeah... looks like a nice set and all, but as for UV claims... if you are going to do more of those James, perhaps it's worth getting an UV test card/sheet or something similar, with strength indicator to know if it's really strong enough for sterilization.
The thing about UV is that it's faked in so many products people generally don't have a clue how it actually looks like.
Most of these led based purple things that several products have are fake, they don't emit strong enough UV to do anything, sometimes it's not even UV at all. :P
I don't personally know of any led based UV lights that have enough power to sterilize anything, but I'm not really up to date on this, so perhaps there are some that work.
But guaranteed to have a sterilizing effect, it's usually CFL or fluorescent tube shaped. They glow a pale blue light which you should never look directly into... :P
It really doesn't look like that nice of a set. It looks like drop shipping nonsense
@@blondy2061h Well, I was trying to be gentle, but you do have a point... xD
1. Ultraviolet light is not in the visible spectrum. Generally UV disinfecting products are a sham. However, you can't judge a UV light visually.
2. Your cutting board should get scratches. This means that the cutting board is softer than the knife. If you don't see scratches after using it, that means it's harder than your knife and is dulling your knife very quickly.
I feel it is way overpriced but a great review. Thanks.
Crazy part is that’s probably less effective than generic wood cutting boards with no UV. Something about the scratches and properties of plastic cutting boards makes them hold onto way more bacteria. The wood ones the bacteria dies off in a couple minutes
The bacteria in a wood cutting board isn't really "dying off" any more than the plastic. The wood is just more porous and so able to absorb moisture better. Less moisture means bacteria is not growing as quickly.
Also wood boards are better able to hide bacteria because if blending in.
Not to make this compliment sound rude, but your knife skillz have definitely improved! Good stuff
I have 2 -3 knives and 1 cutting board that I got from Dollar General and use them for everything.
I recall on Hotel Hell, G-Ram (I call him that, what, you DON'T?) had a bacteria "detector" thingy tricorder unit he would pass over surfaces to gross out the audience. I'd LOVE to see how much nastiness gets left behind on those cutting boards after those UV lights, I bet those things couldn't cure a $3 Aliexpress gel nail manicure let alone kill that much bacteria ;)
I was thinking of the same things. That germ detector thing was used in some UK show with germaphobes cleaning filthy people's houses.. Some of the germaphobes had homes cleaner than surgical theaters.
That uv light ain't curing any gel polish
that would be a blacklight :) it shows all the undetectable stuff in the dark. dont forget to put on glasses
Oh I love Gordon, that man tells it like it is!
Human's can't see ultra violet light though. So, maybe those lights in there are actually pretty powerful, but we just can't see them?
You'd be able to see the effects of it in the unit. Those lights were pitiful. Black lights are just UV lights and you can see those just fine.
Just because you can't see the light, doesn't mean you can see the effect it has.
It may be that there is a safety switch that will only activate the UV light when the cutting boards are in place. Given the way the boards and knives are arranged, it's difficult to accept that the unit is capable of sanitizing everything in the unit given what was visible when activated while empty.
@@Dyanosis I don't understand the difference between the light itself and the effect it has. As I understand it; you're not actually "seeing" black light; you're seeing phosphors. Maybe that's what you mean?
Your video is better than the entire set of knives and boards. They missed the mark on that one, but people will definitely fall for it.
Love all your content, so well done!
This seems like one of those products that's meant to appeal to European singles, like Ikea kitchen stuff. Someone who's only cooking for themselves in a tiny kitchen. The boards are way too small, subsequentially the knives (Which are probably there for the perception of added value) are small and the same stamped noname "Stainless" steel you can get anywhere for dirt cheap these days.
Still, the gimmick of this is the UV,. It makes sense to try to sanitize the scratches the boards will develop since you can't refinish them like wood boards. Tons of companies claim they use UV, but they're just blue/purple LEDs that look the part but don't function at all. Many others use UVA/UVB lights with such low power (because they're cheap) that they can't functionally sanitize anything. UVC lamps aren't a better option though as they can slowly damage eyes and skin if the light is visible during operation, and it'll break down the plastics in the boards and outer shell too fast. I think even if they're using appropriate lamps in there, there's simply not enough to cover the boards and blades. UV light doesn't like to bounce around unless something's highly polished, it just warms the surface like the Sun.
They’re brand new knives they better be sharp! But how long do they maintain their edge?
I have an $11 chef's knife that is as sharp as any of those knives. I'm sure there are benefits to more expensive knives, but all you have to do is sharpen your knife with a decent whet stone or belt grinder to get a fine edge.
I also have a $10 set of plastic cutting boards.
I also have a dish washer.
I suppose adding all the stuff up might add up to somewhere close to $180, especially if they are higher quality than basic kitchen equipment, but as others have mentioned, that "UV cleaner" isn't worth the materials used to make it. It might as well just be a storage block.
Would love to see a swab test after the UV
General design problem here: UV light damages plastics and is a poor sanitizing method. Even worse the boards should be separated by vegetable and prepared foods, poultry, fish general meats such as beef and pork since they are all cooked to 145. Using a chicken icon for generalized meat is a bad idea considering poultry needs to be cooked to 165. No chef or decent cook uses those knives save the red chef knife. The filet knife (should not be a boning knife) should be flexible and longer unless. The green knife and the "cooked food knife" would only be used as a box opener/utility knife.
Idk I’m sticking to traditional myself I’ve seen these before
This seems like you're just buying the gimick of the UV sanitizer. Knives seem to be sharp enough out of the box, but I'd be surprised if they hold their edge with any regular usage.
I do have to say though, the grater-esque but on the veggie cutting board does look like it'd be useful when making garlic or wasabi paste
Swab them. I work in food processing as QA and we swab the work areas once a week for bacterias. I will buy a set and tell you if they actually do anything
Food for thought on the UV sanitization. For all those visible light experts. I wonder if the little lights you’re seeing in there are proximity sensors, so you don’t have a bunch of people looking in there with the uv light on as they might damage their eyes. As uvc is what is being used, it’s far outside the visible light spectrum your eyes can see, and near the X-ray spectrum. And cameras typically have a decent visible light pass, uv and infrared light block filters, so cameras won’t pick that uvc up without modification. And if you have a sanitizer that you readily see the light, you’re not seeing the uv, it’s got other spurious visible light emissions and not a quality uv light nor does it have a visible light block filter. With true uv light you should only see fluorescent objects, fluoresce. But even if those little lights are the uv lights, the closer to uvc, the harder it will be to see. And just because an object is opaque in the visible light spectrum does not mean it’s opaque to the uv spectrum, this is also true for infrared light. You can not think of uv light or ir light in the same manner of visible light, as they are not visible and behave differently. But then again in a world of gimmicky gimmicks, this could be just that, but it seams a little too good for just one part to be a gimmick but who knows.
Smart...cutting board. Putting this in the "more money than sense" barrel
My very first thought. I like my dumb cutting board just fine.
Couple of concerns with this one.
1. Knives should always be able to leave some light scoring on the board. If the knives can’t, then they’ll going to dull quicker and be dangerous to use.
2. These knives were sharp, but they appeared thin and flimsy. When you used it on the meat it actually looked like the knife bent. Bad sign. It’s great that they’re sharp upon delivery, but I don’t think these will last.
What’s most concerning is they didn’t appear to go deep into the handles. Think of knives like trees. A tree with small roots will topple easier than a tree that has large roots. Same concept should be considered with knives. The further it goes into the handle. The stronger it will be.
3. UV is invisible to the human eye, so it shouldn’t matter how bright or dim it looks. That being said, the angle would make it quite difficult for those lights to do what they’re being marketed for.
As always, love your videos. Hope these notes help.
Your Technique when cutting the Cucumber was excellent, good job curling your fingers in
Yeah holding the cucumber was great. But the way held the knives was so scary.
in regards to the knives. i don't think they are colour coded like the boards, and each of them serve a food purpose. the green knife is a pairing knife for fruits and veggies, like you use it to clean and de-core fruits and vegetables, the blue one is for meats and fish for deboning and skinning, and the red and orange one are general purpose chef knives.
A cutting board that scratches up isn't a bad thing. I'd rather the cutting board get scratched than the blade get dull.
It advertises that is drys them in 60 min? With the little bit of water I wonder if just leaving a cutting board out on the counter would air dry just as effective. 60 min to dry that little bit of water seems a bit much.
Seems like a novel way to avoid cross-contamination of food, so that’s nice.
it is. but the uv lights wont do anything anyway so you are basically paying for the boards and knives that dries with a basic fan.
Did you have a way to measure the germs on the boards before & after putting them through the drying/sanitizing cycle? That would seem to be the ideal way to evaluate the base unit's effectiveness at sanitizing the cutting boards. Otherwise, it sounds like home cooks concerned about cross-contamination could save a lot by just buying a set of color-coded cutting boards (ideally with matching color-coded knives), and not worrying about including a gadget which claims to sanitize the cutting boards as well.
Honestly, the design and colors makes it look more like a child's playset than an actual cooking set.
180 dollars for basically a knife and cutting board stand that has a fan in it and some blue leds. and the knives and boards of course that look a bit cheap in itself. the "UV" wont do a thing in here as its not a good UV. its UV-a and not Uv-c which the best for sanitizing, but also damages the plastic of the boards and such. the drying feature is just a simple fan, you can get the same results if you just put them on a drying rack. to me its a waste of money
I had to rewind cause I thought you said welcome back everything lol but no it read just you never said one lol it goes welcome back every today 😂 thanks for the great video 🎉❤
I feel like for a lot of these tasks you'd want a bigger cutting board and a bigger knife. Especially with both cooked and raw meats you want something with a channel going around to catch juices, otherwise they'd leak onto your work surface.
A couple cutting boards and my set of knives and I'm good. I put my stuff in the dishwasher anyway. Thank you for the great review!
The only thing I like about it is that the knives are clearly paired with the cutting boards so there should be little chance of cross contamination. I doubt the UV light is doing anything at all and if you have to dry the board and knives before putting them in there, what's the point of the dryer? It's a waste of electricity.
That said, I actually don't mind the small knives and cutting boards because I'm single and only cook for myself. 😅 However, it could be a problem during my food prep days in May when I actually prepare two to three months worth of meals (I make 3 meals a day for two months but I often only eat twice a day, maybe only once in the summer so it usually lasts closer to 3 months) to store in my deep freezer so I don't have to do any real cooking in the summer, fresh fruit and salad and I'm good. Still, I'd use it the rest of the time if it was given to me. I just wouldn't go out and buy it myself. Thanks for the honest review! 😁👍
i think 180 for some fancy chopping boards is a little overkill honestly, you can get a decent set of knives and a few boards for less than half the price, im curious who the product is even for lol, great review as always
I agree…It seems too pricey for the size and that you have to wash and dry them before you insert them to “dry”…THANKS for posting.
Extra drying and uv lightning it right after gets rid of any residual bacteria that causes the board to smell.
Great concept but I don’t think it’s very necessary. It would be interesting to test the bacteria on it before then after to see how effective that dim light works lol
I love the look of the product, the review as always was very helpful, I would add that the handles are not exposed to the UV light and as you handled raw meat you may have contaminated the handle, of course you washing them should mean that the handles and the rest of the product is safe but then what is the point of the UV?
Only thing thats nice is having a separate cutting board for all the different kinds of food. Aint nothing else smart about those boards tho..lol
i like how the "cooked" foods board has raised sections. That will help warm breads, etc, from going soggy on the bottom
The drying feature is nice, but those 100% dont look like UVC santizing lights. They look more like ~400nm UV LEDs. UVC LEDs that operate at the 100-280nm range are outrageously expensinve, in some cases just one costs more than that entire cutting board set. The only way for them to be affordable would be neon/fluorescent tubes and those are still pretty pricey.
Most gems that harm us only live on surfaces for about 2 hours. So another half hour and it's basically already sanitary, even without the light.
Eugh. Takes up so much space and looks like something from a child's play set. It's like - THE - perfect gift to give to someone you hate.
An hour to dry?
Wouldn't it take about the same amount of time just sitting out, air drying on a rack?
And the UV lights look really underwhelming.
I've heard it all now 😂. Smart cutting boards. Doesn't seem like uv is hitting everything. Use dishwasher or soap & hot water.
An hour to dry for $180 or a quick swipe with a dish towel?😂
No way I believe I will ever need a $180 cutting board with matching knives!
Looks like a Fisher Price toy
A very lackluster sort of solution to a nonexistant need. I have cutting boards for normal use and one reserved for raw meat. It is not hard to find a knife sharp out of the box, but does it kep an edge? As far a sanitizing, a squeeze bottle of bleach for the dish water is more than effective. AND as an added bonus, it works even if the power is out.
I wouldn't use this set personally. But I will say that if your cutting board is not getting cut up, you have a bad cutting board. If the knife blade can't damage the board, then the board is damaging the knife blade. That is why you should never use a glass cutting board. Also I'm not surprised the knives are sharp out of the box. I'll be interested to see how long the blades hold up during normal use though.
So is it more dry after coming out of there than it would be on a dish rack? An hour is plenty of time to air dry dishes.
Very unique and on paper it looks useful to remember what cutting boards you're cutting what foods on. Let's see what you experience :)
Let's be real, though - do you actually care what cutting board you use for things? Probably not. I have 8 cutting boards (yes, 8) of all sizes and most days I couldn't give 2 shits which one I use for what. If I need a bigger cutting board (for bread, or large prep work), I grab a large cutting board.
@@Dyanosis why do you have 8 cutting boards ?
I have a set of colored cutting boards. Didn't cost nowhere near that much.