Cleaving is mostly about friction. Cutting a block of cheddar is pretty much all cleaving, and a very sharp cutting edge doesn't provide much advantage. My blade vibrates along the blade face, so foods experience the coefficient of kinetic friction, not static friction. This reduces cutting forces, and does so in a way that's totally independent of the sharpness of the edge.

Looks like the inventor posted a comment explicitly about cheddar in the link.

Use wire.

Nah, I'm not gonna be convinced till that thing can slice through an Angel's AT Field.

Serrated knives work better on cheese, unless you need a cleaner cut, then use a wire cheese cutter.

A single bevel serrated knife will leave pretty clean cut though. I use one of these: https://www.williams-sonoma.com/products/wusthof-gourmet-serrated-utility-knife/

Even works pretty well on softer Monterey Jack and pepper jack (which the wire snags on). And I’ve never sharpened it in 20 years.

But paid less than half that at resellers store.

fuck this shit everything in the trash.

Speaking only for the US patent system here, but this can probably be patented in an extremely extensive way. If the company wants to be really protectionist, they could probably get a talented (and extremely expensive) patent prosecutor to keep the consumer kitchen knife market locked down for a while. Any alternatives would probably have to license the patent.

Idk, depends on the price I guess

RULES OF NATURE!!!

It's defiantly a knife for nerds who are familiar with Palladium Rifts™ RPG