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Old 02-13-2018, 12:45 PM   #1
Demosthenes
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Default Granton Edge or Serrated Edge?

I've only used a Granton Edge when slicing brisket. I've seen where some use a Serrated Edge when slicing brisket. Seems that the Serrated Edge would have the propensity to 'tear' the meat during the initial cut. I know I have had that problem 'a few times' with my Granton Edge, if I have 'overcooked'/held in foil too long. Does it boil down to preference between the two, or does one perform better than the other?
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Old 02-13-2018, 01:16 PM   #2
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I prefer Granton edge when slicing meat with bark as in my experience the serrated edge tends to grab and tear the bark.
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Old 02-13-2018, 01:19 PM   #3
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Granton IMHO
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Old 02-13-2018, 01:34 PM   #4
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Quote:
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I prefer Granton edge when slicing meat with bark as in my experience the serrated edge tends to grab and tear the bark.
Yep...exactly. I used an electric knife (which was serrated) in a few competitions, and never had any problems with the bark tearing.....but now we're talking 'man vs machine'. For some reason I prefer to do the slicing myself, instead of the electric knife doing the slicing. Will stay with my 12" Granton Edge.
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Old 02-13-2018, 01:44 PM   #5
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Not an either or to me, since they do different things.
For me, serrated edge helps bite through the bark when it's hard, while granton edge helps the meat not stick to the blade.

When I do use a serrated blade, it's a bread knife with a scalloped edge, so doesn't tear.
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Old 02-13-2018, 01:46 PM   #6
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Following... looking for a good knife the last couple days.
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Old 02-13-2018, 02:28 PM   #7
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will slice through anything, including well formed bark.

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Old 02-13-2018, 02:45 PM   #8
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I don't like serrated because they're a PITA to sharpen - go to something like a 14" serrated knife and really can't imagine having to sharpen that thing.

I'll stick to my plain edge slicer just for that. My slicer has granton a Granton edge but I can't say I can tell any difference in cutting or food sticking to the blade between my knives with and without the dimples.
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Old 02-13-2018, 02:46 PM   #9
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I use Granton but have been thinking about trying out Electric at some point or another
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Old 02-13-2018, 02:53 PM   #10
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Quote:
Originally Posted by BillATL View Post
I don't like serrated because they're a PITA to sharpen - go to something like a 14" serrated knife and really can't imagine having to sharpen that thing.

I'll stick to my plain edge slicer just for that. My slicer has granton a Granton edge but I can't say I can tell any difference in cutting or food sticking to the blade between my knives with and without the dimples.
Had the one I listed above for 2 years and haven't had to sharpen it yet. I'll stick with it. I haven't had a Granton edge that comes close to its performance. When it gets dull, I'll just get another. Mainly because the effort to sharpen would not be worth it to me. But, that is my preference.
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Old 02-13-2018, 03:46 PM   #11
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Somewhat on topic, I have a 14" Granton edge and sometimes I think it is too big. Cue all the "she said" jokes but I have to clear out some real estate to wield that thing.
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Old 02-13-2018, 04:21 PM   #12
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Quote:
Originally Posted by Czarbecue View Post
Somewhat on topic, I have a 14" Granton edge and sometimes I think it is too big. Cue all the "she said" jokes but I have to clear out some real estate to wield that thing.
Yeah....I know the feelin'. I've learn to 'look both ways' before I take mine out.
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Old 02-13-2018, 04:55 PM   #13
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Granton on brisket but I admit I have had good results with an electric knife.
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Old 02-14-2018, 11:22 AM   #14
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Granton or electric! Either works fine!!
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Old 02-14-2018, 02:03 PM   #15
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Granton for me, for any large cuts. I have the Victorinox 14" ham slicer.
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