"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 07-15-2009, 12:20 PM   #11
Assistant Cook
 
Join Date: Jul 2009
Posts: 4
Hey GB are you sure ???? I was thinking that the red would always be sharper... Or maybe I'm just really that different..

Jim
__________________

__________________
BBQ-Jim is offline   Reply With Quote
Old 07-15-2009, 12:34 PM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well there are some people here who will fight you to the death trying to convince you that red is sharper, but they are wrong
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-15-2009, 01:27 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Forget all that.

Black is cool while red is pretty.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-15-2009, 01:41 PM   #14
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Black is the new red.
__________________
Janet H is offline   Reply With Quote
Old 07-15-2009, 01:50 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by Janet H View Post
Black is the new red.

I'm completely confused now.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-15-2009, 01:52 PM   #16
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Confused is the new enlightened.
__________________
Scotch is offline   Reply With Quote
Old 07-27-2009, 03:45 PM   #17
Assistant Cook
 
Join Date: Jul 2009
Posts: 4
Got the red handle... I just couldn't resist.... I would recomend this knife to anyone looking for a really nice chefs knife....
Jim
__________________
BBQ-Jim is offline   Reply With Quote
Old 07-27-2009, 04:35 PM   #18
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Granton edges have semi-circular scallops ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. This edge was designed and patented in 1928 by Granton Ragg Ltd.[1] A similar design, kullenschliff (kulle is Swedish for hill; schliff means sharpened in German), has oval scallops (kullar) hollowed-out of one or both sides of the blade above the edge. These are normally found on meat carving knives but have recently appeared on other types of knives, especially Western variations of the Japanese santoku. The design of scallop-sided blades is an attempt to ease the cutting and separation of meats, cheese, and vegetables.

Lifted from Wikipedia (not that that is a completely reliable source)
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 07-27-2009, 06:23 PM   #19
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
IMHO, this is a fine example of theory that doesn't pan out in practice. I do not find that the hollows t make cutting noticeable easier, nor do they help to separate the slices. IOW, it's BS.
__________________
Scotch is offline   Reply With Quote
Old 07-27-2009, 08:19 PM   #20
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Scotch View Post
IMHO, this is a fine example of theory that doesn't pan out in practice. I do not find that the hollows t make cutting noticeable easier, nor do they help to separate the slices. IOW, it's BS.
It is only BS when implemented poorly, which is how almost all the knives with them I have seem have been. When implemented properly (cullens not just on the edge, but on the entire surface of the knife) then it actually works.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.