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Old 07-12-2009, 07:28 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, 08:14 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, 08:20 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, 08:27 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 07-13-2009, 12:23 AM   #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, 01:24 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, 07:01 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, 08:28 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, 10:22 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, 11:48 AM   #10
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Friend of mine swears by kullenschliffs on his slicer.
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