Originally Posted by AussieTitch
Do the scollaps in the knives actually stop Vegetables from sticking.
I have been pondering if I need one myself.
Originally Posted by deguerre
Still get some sticking. For me though it's the way the knife fits and the angle of the blade. I love it for slicing tomatoes and onions especially and can easily get a 1/16" thin slice. I also prefer it for chopping leafy fresh herbs too.
Concerning the scallops on a Santuko, one must be real careful when making the distinction about scalloped
knives and Granton
knives. And by careful, I mean not mistaking the two as being one and the same.
With a real Granton
knife, your veggies, meat, herbs, whatever, will not stick. It's simply the way the knife is designed. The Granton
edge has scallops that go right down to the knife's edge, with each scallop alternating on opposite sides of the knife. This is why the knife truly works.
Both expensive and non-expensive what I call "sorta-copies" don't do this. You must use a real Granton
knife to understand how and why this design from 1928 is often copied, but never really works.
Just my two (Granton
knife experienced) cents...