Who uses Granton edges in the kitchen? (dimpled edge)

Walking Man

Walking Man

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I am interested in buying a good knife with a Granton edge. In theory it makes a lot of sense to have an edge like this so food won't stick to the edge. But I'd like to know how it works in reality, so if you any experience with one, please let me know. Thanks. If you don't what one is, just type in Granton knife on ebay or whereever, and it will come right up.
Thanks.
 
Sure... my father has a Wusthof knife with a granton edge. What would you like to know about it?

To me it feels really "slippery" when you're cutting with it. Attributed to less friction because of the shallow cutouts. I think they're all the rage now (whazzher face. Rachel Ray on the Food Network uses a santouku with a granton on it).

I have gotten by with my 8" Sabatier Chefs knife with a plain edge just fine. But if you're gonna do a lot of fine slicing it might be worth it.
 
You talking about "kullenshif" or whatever?

Scalops along the edge of the blade so supposedly food won't stick?
 
I have a Spyderco Homemaker that I use very often. I really like the knife.

homemaker.jpg
 
I've watched the tv chefs use them and watched the food stick to them ! Though perhaps not as much as others. BTW tv chefs are compensated for using the various tools so it's hard to tell if they really like them. After a long lifetime of using plain blades I wonder if the granton is just a gimmick.
 
So far I'm not that impressed with most things like this. The Granton edges I have tried (by the way there is a Brittish company named Granton that owns that trademark) are thicker than normal. They just didn't seem to cut as efficiently as a really thin regular blade and the food did not release as easily as I expected. I have also tried knives with holes in the blade and I was not impressed. I have tried a cheese knife that has a skeleton blade and still no joy. What I have used that I do like a lot is a Wusthoff Offset Cheese knife with an etched cutting surface. This is really like a razor blade with a no-stick surface. I also like offset blades. I won't say that it is the right thing for meat, but it works of a lot of things.

http://www.cutleryandmore.com/shop/details.asp?SKU=4402
 
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