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How to flute kitchen knives

Discussion in 'Kitchen Cutlery & Tools' started by RockFireForge, Dec 16, 2016.

  1. RockFireForge

    RockFireForge

    73
    Dec 16, 2016
    I'm getting into making kitchen knives and am wondering how to flute THE BLADE
     
  2. hibiscusforge

    hibiscusforge

    7
    Jan 9, 2011
    Do you mean a fuller?
    Are you forging, stock removal?



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  3. hibiscusforge

    hibiscusforge

    7
    Jan 9, 2011
    Are you forging or using stock removal methods


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  4. RockFireForge

    RockFireForge

    73
    Dec 16, 2016
    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. RockFireForge

    RockFireForge

    73
    Dec 16, 2016
    [​IMG]



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  6. polish avenger

    polish avenger Basic Member Basic Member

    May 28, 2002
    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. tim37a

    tim37a

    602
    May 18, 2010
    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. RockFireForge

    RockFireForge

    73
    Dec 16, 2016
    Thanks guys I was wondering if it was a gimmick


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  9. RockFireForge

    RockFireForge

    73
    Dec 16, 2016
    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. milkbaby

    milkbaby

    112
    Aug 1, 2016
    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. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    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.
     

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