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07-12-2009, 06:28 PM
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#1 | | | | | | | Assistant Cook
Profile: Join Date: Jul 2009
Posts: 4
| | 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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07-12-2009, 07:14 PM
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#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,273
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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.
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
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07-12-2009, 07:20 PM
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#3 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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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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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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07-12-2009, 07:27 PM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Oct 2006 Location: California
Posts: 1,031
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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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07-12-2009, 11:23 PM
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#5 | | | | | | | Certified Executive Chef
Profile: Join Date: Aug 2004 Location: SE Pennsylvania
Posts: 3,933
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It doesn't add much (depending on the knife) if anything at all.
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07-13-2009, 12:24 AM
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#6 | | | | | | | Sous Chef
Profile: Join Date: Dec 2004 Location: USA
Posts: 841
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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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If we're not supposed to eat animals, then how come they're made out of meat?
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07-15-2009, 06:01 AM
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#7 | | | | | | | Assistant Cook
Profile: Join Date: Jul 2009
Posts: 4
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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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07-15-2009, 07:28 AM
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#8 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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Everyone knows that a black handle will always be sharper than a red 
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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07-15-2009, 09:22 AM
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#9 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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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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Less is not more. More is more and more is fabulous. | | |
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07-15-2009, 10:48 AM
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#10 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,136
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Friend of mine swears by kullenschliffs on his slicer.
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