Originally Posted by Sillius Sodus
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
Former KCBS CBJ
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