Well, I've only got one knife with a Granton edge, and that's my 15" slicer, which I use when I'm on a carving station. I've used a regular, "smooth" knife on the same pieces of meat, and believe me, there is a difference!
That said, for normal use, on a chef's knife, I don't know. It's been years since I last used a chef's knife with a granton edge, and I couldn't really tell a difference. But then, that was a "kitchen" knife, and belonged to the restaurant, so the edge wasn't as sharp as the edge on my personal knives.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!