View Single Post
Old 12-04-2012, 09:37 PM   #37
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Originally Posted by Sillius Sodus View Post
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...
To your point.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Thanks from:--->