- On today's episode of Should You Do This,
we're doing unitaskers versus knife work.
So, our first one up to the plate,
pineapple slicer slash corer.
I'm pretty fast.
As fast as this?
We're gonna see right now.
Go.
Now I'm gonna do a dice on these
'cause I think that's the only way
to make it super equivalent.
And stop.
Now, the unitasker.
Go.
Done.
Immediate comparison.
This is a lot prettier.
I mean, it's a dice, they're all fairly even.
It's not beautiful.
Like, we got some this, and some that look like this.
These, they're all pretty uniform.
Going into that pineapple was a lot easier
than I thought it would be.
I diced this pineapple in one minute and 52 seconds.
So, this unitasker came in at 52 seconds.
Smoked.
Unitaskers one, knife work, zero.
But we still got two more to go.
And I'm the comeback kid.
Kiwi peeler.
What is this thing?
It comes with a very fancy, removal knife.
Watch out, it's sharp.
What it was supposed to do is,
I'm supposed to use this little shark fin
to cut the kiwi in half and when I cut the kiwi in half,
I insert this in it, twist it a little bit
and you'll separate it from the edge
and you're gonna pull it out and you're gonna
have four pieces of kiwi.
First, with the knife work.
Go.
And time.
Now, the unitasker.
Go.
And time.
The knife work just by taking a look at it,
it's a lot cleaner.
The edges are better, it's pretty uniform.
It just looks prettier.
The kiwi peeler, since this is not a sharp edge,
it pushes through a little bit on the kiwi rather than cut.
So, you don't really get very beautiful pieces.
And here's the thing that really slows you down
is it rips the skin.
For it to stop ripping, I actually had to stop
before I reach the bottom of the kiwi.
We ended up with a ton of the kiwi juice
on the cutting board, which means loss of flavor.
Now, this knife couldn't go all the way through the kiwi.
So, I had to do a spinning sawing motion
to get all the way around.
So, kiwi peeler.
To do one kiwi, it took 38 seconds.
Knife work, 22 seconds.
16 seconds faster and also just prettier.
One point unitaskers, one point knife work.
Bottom of the knife, up to bat, avocado tool thing.
And this little grating thing right here
run through your avocado and it's perfectly sliced
and you dump it out and it's like,
all your avocado toast dreams come true.
You get the beautiful fan out.
Take it with some iced coffee, cold brew.
I've seen a lot of traction on this guy.
And as much as I want to say,
just learn how to cut an avocado with a knife,
it's super easy, this guy could put us
in the loser's column.
Let's get into it.
Go.
Time.
And now, the avocado slicer.
Go.
Time.
The easy use on here was kinda grate, like this edge here
wasn't very sharp.
So, you kinda had to work around the avocado.
The pit thing was super easy
and the slicing is where I don't know.
Getting perfect avocados to be exactly the same is tough.
This was a little bit softer.
So, the uniformity could've been affected by that.
The knife is just a little cleaner
because it has a sharper edge.
This is a tiny but more blunt.
You can't really get very sharp with plastic.
Was one really easier than the other?
Not really.
What this really comes down to is time.
Knife work, 38 seconds.
Not bad.
Slicing avocado, 38 seconds, bam, bam, bam, bam.
Avocado toast dreams come true in under a minute.
I don't know the outcome of this one.
So, someone who is timing it is gonna tell me.
The avocado slicer did.
(wood banging)
- Six seconds faster.
At the end of the day, I'm not a fan of unitaskers.
I have a firm belief that knife work,
except for that pineapple one.
That pineapple one was crazy.
Like get the pineapple thing all the way.
When it comes down to it, this was 10 bucks.
Maybe six seconds faster, but if you look at presentation
and what you want fanning across your social media feed,
this is the one, and I think $10 in a tool
that only does one thing is not worth that $10.
I think it's worth investing in a knife skill
on this one.
Knives win, unitaskers lose.
See you next time.
We are gonna use an egg poacher versus a standard pan.
The promise here is, is that.