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Old 07-12-2009, 06:28 PM   #1
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Granton edge or not

Hello to all,
I am looking to buy a Mundail 5100 8" chefs knife, but can't decide whether to get it with a granton edge or just a plain blade.
What do you all think?
Jim

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Old 07-12-2009, 07:14 PM   #2
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I don't own any granton edged knives and don't feel I should. I have read they are not very effective.
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Old 07-12-2009, 07:20 PM   #3
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My vote would be for the plain edge. I have used a few different good quality blades with granton edges and have found them to be nothing more than decoration. I did see a demonstration of one that looked like it did work as advertised though. The difference is that this blade had the grantons on the entire surface of the blade, not just the edge.
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Old 07-12-2009, 07:27 PM   #4
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Another vote for plain edge. I don't think the grantons do much, if anything -- it's mostly theory, IMHO.
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Old 07-12-2009, 11:23 PM   #5
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It doesn't add much (depending on the knife) if anything at all.
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Old 07-13-2009, 12:24 AM   #6
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I haven't noticed much difference myself. If you like the look buy it but it probably won't matter for cutting food.
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Old 07-15-2009, 06:01 AM   #7
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Thanks for the replies,
Plain blade it is...... now red handle or black ????? decisions... decisions...

Thanks
Jim
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Old 07-15-2009, 07:28 AM   #8
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Everyone knows that a black handle will always be sharper than a red
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Old 07-15-2009, 09:22 AM   #9
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I agree the granton edge on my santuko knife is no special feature.

So I don't think it matters much if you buy plain or granton.
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Old 07-15-2009, 10:48 AM   #10
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Friend of mine swears by kullenschliffs on his slicer.
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Old 07-15-2009, 11:20 AM   #11
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Hey GB are you sure ???? I was thinking that the red would always be sharper... Or maybe I'm just really that different..

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Old 07-15-2009, 11:34 AM   #12
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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
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Old 07-15-2009, 12:27 PM   #13
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Forget all that.

Black is cool while red is pretty.
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Old 07-15-2009, 12:41 PM   #14
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Black is the new red.
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Old 07-15-2009, 12:50 PM   #15
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Quote:
Originally Posted by Janet H View Post
Black is the new red.

I'm completely confused now.
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Old 07-15-2009, 12:52 PM   #16
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Confused is the new enlightened.
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Old 07-27-2009, 02:45 PM   #17
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Got the red handle... I just couldn't resist.... I would recomend this knife to anyone looking for a really nice chefs knife....
Jim
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Old 07-27-2009, 03:35 PM   #18
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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)
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Old 07-27-2009, 05:23 PM   #19
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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.
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Old 07-27-2009, 07:19 PM   #20
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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.
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