Granton edge or not
- Thread starter BBQ-Jim
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
I don't own any granton edged knives and don't feel I should. I have read they are not very effective.
GB
Chief Eating Officer
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.
Scotch
Head Chef
Another vote for plain edge. I don't think the grantons do much, if anything -- it's mostly theory, IMHO.
It doesn't add much (depending on the knife) if anything at all.
Rob Babcock
Head Chef
I haven't noticed much difference myself. If you like the look buy it but it probably won't matter for cutting food.
GB
Chief Eating Officer
Everyone knows that a black handle will always be sharper than a red 
jennyema
Chef Extraordinaire
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.
So I don't think it matters much if you buy plain or granton.
justplainbill
Executive Chef
Friend of mine swears by kullenschliffs on his slicer.
Or maybe I'm just really that different..
GB
Chief Eating Officer
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
Andy M.
Certified Pretend Chef
Forget all that.
Black is cool while red is pretty.
Black is cool while red is pretty.
Black is the new red.
Andy M.
Certified Pretend Chef
Scotch
Head Chef
Confused is the new enlightened.
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)
Lifted from Wikipedia (not that that is a completely reliable source)
Scotch
Head Chef
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.
GB
Chief Eating Officer
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.
