I'd hate to be the one doing the dishes, but....

SSonnentag

SSonnentag

Stay Sharp!
Joined
Feb 25, 2009
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...these look awesome!

FOSaussure,SasseridesB.jpg
 
May be they look cool, matter of taste, and those holes may help reducing the drag, but that overextended bolster will sure screw things up when cutting thicker ingredients.
Serrated top on the santoku or chef's knife is hardly a good idea either.
 
I actually was thinking the opposite, that the holes would increase the drag because they are not a smooth transition from the blade surface. Would also be a PITA to clean

Like the bread knife though!
 
I think the tops of the blades have filework done to them, not actual serrations. The rear boster would come close to hitting, but I doubt it would unless you were using the rear inch of the blade. In any case, they are certainly unique. :D
 
Have you ever seen kitchen cutlery, especially chef's style knife with the divots (lack of a better term)in the blade? These decrease the surface tension between the blade and food being sliced, tomato, cucumber, onion have a tendency of sticking to the blade and interfering with the next slice. With less steel touching the food the slices usually fall off instead of sticking.

I am not neccessarily a fan of the above knives but there seems to be some thought behind them. :thumbup:
 
I forget the proper term , but those divots work because they relieve the tension using smooth transitions back to the full blade thickness or continue to the spine. With the holes you're creating more of a cheese grater effect increasing the surface tension on foods.
 
I went and looked the divots are called Hollows or grantons.

Most chef's knives are flat ground so there is no need to "smooth transitions". Most cutlery manufacturers claim easier slicing due to less steel to food contact and/or decrease in tension as I stated above. This has also been my personal experience.
 
How does the flat grind matter? the blade is still thickest at the spine, and the holes still have a squared edge at the top. Imagine cutting cheese with that knife, there would be cheese stuck in the top of the holes as you went through the block of cheese.

Thanks for looking that up by the way grantons are the way I'd learned it, they definitely work in the usual style.
 
Phillip Dobson said:
Those look to be knives by Jay Fisher.

Back to the granton edge discussion, I haven't really noticed a difference in knives that have them. A granton certainly isn't a big of a friction reducer as a large-radius hollow grind.
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+1 exept i can't stand hollow grind in a kitchen knife.

and i cook for a living. grantons,hollows,scalloped blades and the like are just plain useless. it was designed to sell more crap imho.

those just look completely unpractical to me ...
 
EricV said:
How does the flat grind matter? the blade is still thickest at the spine, and the holes still have a squared edge at the top. Imagine cutting cheese with that knife, there would be cheese stuck in the top of the holes as you went through the block of cheese.

Thanks for looking that up by the way grantons are the way I'd learned it, they definitely work in the usual style.
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flat grind matters because when cutting things like carrots you don't want them to "pop" as you cut through them. IOW with a grind like the OPs knives have as you cut through things and it travels up the grind it will pop and be pushed away from the edge in a way that will fling them off the board and/or table.

I like the looks of these, but the chefs knife IMO is much to thick and has a grind that makes it useless as a kitchen utility.

they do look kickass though
 
they're certainly very pretty and a lot of fine craftsmanship has gone into them.

however: i wouldn't buy them unless i'd had the opportunity to cut a few things with them first (nothing fancy, say an Onion, a Tomato and maybe some meat?).

absolutely beautiful whatever your feelings about their practicalities.
 
The handles look cool, but the holes and spine divots look like they would be a real pain to clean. The santoku would excel at food prep in a strong crosswind. Might whistle in quartering winds, though.
 
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