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Old 01-24-2008, 12:25 AM   #11
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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.
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Old 01-29-2008, 02:18 PM   #12
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I have just added a Henckels Pro S Granton to my block. The only place this knife is useful to me is when carving large hams and turkeys.
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