Granton Edge?

[Doug Crann]

Hope I spelled it right. Can someone kindly educate me on what exactly it is and what its claim to fame is? I seen it mentioned in....

http://www.bbq-brethren.com/forum/showthread.php?t=221932

but didn't want to hijack...Thanks...

 

[Ron_L]

Definition: The term itself - Granton® - is a copyrighted trademark of the original Granton® Company knife design. However, many knife companies tend to use the term 'Granton' to describe a particular knife blade edge.

A Granton® type of knife blade has a row of identical dimples or scallops that have been ground into each side of the blades of certain knives. Unlike a serrated edge, a Granton knife has a typical honed sharp blade edge, that can be refreshed with a knife steel or sharpened as needed.
A Granton edge does not hinder blade quality, but rather enhances the knife's cutting and slicing performance. Once popular mostly on Santoku knives, this blade edge is now being used on many types including Chef and paring knives.

A Granton knife does look beautiful, but it's the enhanced slicing ability - without shredding, ease of cutting and better food release that makes this particular knife design so popular with professional chefs and home cooks alike.

http://housewares.about.com/od/glossary/g/Granton-Edge-Definition-Of-A-Knifes-Granton-Edge.htm

 

[Joe Black]

I have 2 sizes of Santoku knives and 1 slicer with Granton blades. IMO, they hold their edge better and make slicing much easier. With the dimples, the meat tends to release from the blade easier and the blade does not drag when slicing, causing the meat to shred.

I really like mine and would definitely replace them with the same type.

 

[Doug Crann]

Hmmmm....another question....wife has a couple sets of Henckels. While back I bought a Edge Pro to sharpen them. Was using a Lansky rig. Anyhow, after using the Edge to get them sharp.....more like real sharp..... wife complained that when slicing raw taters that the taters were sticking to the knife. What was happening, according to a knife builder I talked to was stiction....safe to assume a Granton edged blade won't have this problem¿

 

[BigBobBQ]

I am no expert but I do think the Granton edge does help keep things from sticking to the blade. For example my favorite cheese knife has the Granton blade and it does not stick to it like a regular straight blade.

 

[ebijack]

For me, I have not found an advantage with the scallops as things still stick. The wife prefers them. The more the height of a blade along with cutting starchy items like taters the more things are going to stick. To much surface/area tension. Using a rigid/non-flexible short height blade mostly cures that for me. A lot depends on how you slice/chop. Along with a very sharp knife.

 

[lantern]

Hmmmm....another question....wife has a couple sets of Henckels. While back I bought a Edge Pro to sharpen them. Was using a Lansky rig. Anyhow, after using the Edge to get them sharp.....more like real sharp..... wife complained that when slicing raw taters that the taters were sticking to the knife. What was happening, according to a knife builder I talked to was stiction....safe to assume a Granton edged blade won't have this problem¿

That's exactly the purpose of the granton style blades(also can use the word "kullen" along with a few others). However, since their popularity took off there are quite a few knife makers that make knives that LOOK like a good granton styled knife, but aren't really deep enough to break the seal between the blade and the food. It doesn't ruin the knife obviously as it will still cut just fine. But, you want it to work as it should and not be just aesthetics. So, if you want one you should purchase one with dimples that you can FEEL and that do not begin a long way from the cutting edge.