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Thread: How to flute kitchen knives

  1. #1
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    Dec 2016
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    How to flute kitchen knives


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    I'm getting into making kitchen knives and am wondering how to flute THE BLADE

  2. #2
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    Jan 2011
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    Cochrane Alberta, Honolulu Hawaii
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    Do you mean a fuller?
    Are you forging, stock removal?



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  3. #3
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    Jan 2011
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    Cochrane Alberta, Honolulu Hawaii
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    Are you forging or using stock removal methods


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  4. #4
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    Quote Originally Posted by hibiscusforge View Post
    Are you forging or using stock removal methods


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    I can do either forge or stock removal there like divets along the BLADE running horizontally I can't figure out how to insert pic yet 😳

  5. #5
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    Quote Originally Posted by hibiscusforge View Post
    Are you forging or using stock removal methods


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  6. #6
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    May 2002
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    Vancouver, WA
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    Rock, they're called "grantons". I believe the majority of opinions lean toward the belief that they just aren't necessary and more gimmicky than not. I would grind them in with the edge of a small diameter contact wheel if I were doing them.
    -Mark

  7. #7
    Join Date
    May 2010
    Location
    Battle Ground, WA
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    596
    I have a slicer with grantons and, as far as I can tell, they don't make any difference at all. I think they are just a marketing gimmick.
    Tim

  8. #8
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    Thanks guys I was wondering if it was a gimmick


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  9. #9
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    Dec 2016
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    Quote Originally Posted by RockFireForge View Post
    Thanks guys I was wondering if it was a gimmick


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    I was also thinking it looks pretty neat thought it might be worth it to at least give it a thought


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  10. #10
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    Aug 2016
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    Sunny Florida
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    95
    Quote Originally Posted by RockFireForge View Post
    I was also thinking it looks pretty neat thought it might be worth it to at least give it a thought
    I agree they don't really work, but they can add some visual appeal to a kitchen knife. If you do try, don't put them way to close to the edge where the user will eventually sharpen up to. Unless they want to eventually have a serrated knife that is!

  11. #11
    Join Date
    Nov 2012
    Location
    TN, USA
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    I own one decent knife with the scallops that I use regularly. I can't tell that it helps with food release when chopping veggies with it. It is a nakiri, so that's what it was made for. Stuff like cucumbers and carrots tend to climb on it about the same as on my non-scalloped Santoku and chef's knives.
    - John

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