Terminology question?

K

K-Lastima

Joined
Jul 2, 2009
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What are the vertical dimples on food prep knives called? (ya know the ones that keep the fruit and vegetables from sticking to the blade)

I am looking to get a Santoku style knife. Just wondering if this feature is worthwhile to get.

Ya gotta love summer and the abundance of fresh fruit and veggy's.
 
It's a Granton edge, or they can also be known as kullenschliff.

It is good to keep things from sticking, especially thin sliced vegetables.
 
do these actually work? I read ususally high quality japanese knifes dont have these.
 
You know how a chisel ground blade will curve off to the side when cutting up, say, a cardboard box? A chisel ground kitchen knife will place the flat side against the food and the beveled side away from it, and what it slices off drops off that bevel. That may be part of the answer.
 
They can help. When thinly slicing vegetables, they help the veggies not stick to the blade. I've had similar benefits when cutting softer cheeses.
 
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