How to flute kitchen knives

hibiscusforge said:
Are you forging or using stock removal methods


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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
 
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
 
RockFireForge said:
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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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!
 
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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