Best tool for cutting a blood groove?

I actually did not know it was called a fuller..never really paid attention. I am a simple cajun guy.. blood groove works for us.
 
btw.. I actually purchased a kitchen knife that had the hollow grinds perpendicular to the edge... they are every 1/4" or so..they called them 'dimples' in the kitchen world I guess. It was the Misono line.

After using it a bit.. I found the meat actually stuck to the blade more.. was the weirdest thing. I think for those dimples to actually be effective.. they have to be quite deep.. which is not physically possible since the edge is so thin.

I guess they work fine on a golf ball.. but not necessarily on a kitchen knife..

So there you go for another successful marketing ploy..
 
Who cares what you call it?

Here again,… it just depends on what you are trying to do and how you want to do it.

Here’s a couple quickies I made for different things,… just for some ideas. I used the top one for the lines in the blade pictured. All you really need is a "bit" of some kind, a way to "hold" it, and a "guide" bar.

Fullering003.jpg


Jist git ‘er done! :)
 
The thing that gets me about all this,... is that folks are always trying to find the "best" this or the "best" that!

There is no "best"!

All there is,... is what works or doesn't work for you. :)
 
Tai Goo said:
The thing that gets me about all this,... is that folks are always trying to find the "best" this or the "best" that!

There is no "best"!

All there is,... is what works or doesn't work for you. :)
Click to expand...

I guess that is because people expect the 'best' when they pay for something for the price they pay for it. I want the 'best' mechanic in the shop working on my car.. not the flunky guy.

Not always the case though.. but we can sure try.
 
nutria_man said:
Blood groove is also a colloquial term.. you say it and everyone understands.. you say 'fuller'.. and then you get what did you eat last night..
Click to expand...


We prefer the term "vernacular" rather than "colloquial" :rolleyes: :p


I sent you an email, but I don't know if you got it.
 
nutria_man said:
btw.. I actually purchased a kitchen knife that had the hollow grinds perpendicular to the edge... they are every 1/4" or so..they called them 'dimples' in the kitchen world I guess. It was the Misono line.

After using it a bit.. I found the meat actually stuck to the blade more.. was the weirdest thing. I think for those dimples to actually be effective.. they have to be quite deep.. which is not physically possible since the edge is so thin.

I guess they work fine on a golf ball.. but not necessarily on a kitchen knife..

So there you go for another successful marketing ploy..
Click to expand...

They're called Granton edges, after the company that first developed them. To my knowledge, they're designed more to prevent sticking of stuff like veggies (which you wouldn't expect to expand to meet the contours as much as something "gloopy" like meat, where it merely acts to increase surface area) which I believe (although I don't have any of my own) that it acts fairly well.
 
Lucky Bob said:
They're called Granton edges, after the company that first developed them. To my knowledge, they're designed more to prevent sticking of stuff like veggies (which you wouldn't expect to expand to meet the contours as much as something "gloopy" like meat, where it merely acts to increase surface area) which I believe (although I don't have any of my own) that it acts fairly well.
Click to expand...

Yeah... I think the 'dimple' term is not quite accurate.. never saw dimples that big. I have to pay attention with regard to the veggie performance...I can't say that I noticed. I specifically compared the meat cutting.. and it is for sure not as marketed.
 
nutria_man said:
Yeah... I think the 'dimple' term is not quite accurate.. never saw dimples that big. I have to pay attention with regard to the veggie performance...I can't say that I noticed. I specifically compared the meat cutting.. and it is for sure not as marketed.
Click to expand...
Huh, I just checked the Granton website (the blade-style is named after the company: http://www.granton-knives.co.uk/granton_edge_knives.html), and it seems it IS marketed for meat-slicing. Go freakin' figure.
 
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