Granton edge on a knife is a set of semi-circular scallops found on each side of the blade, usually ground by hand close to the edge upwards to the blade’s middle section. The purpose of these scallops is to prevent food from sticking to the blade and to create air pockets that help to keep the blade from sticking to the food.
It’s a unique blade design made famous by Granton Knives Co. in 1928, which many brands now replicate and call “Granton Edge” due to the original knifemaker.
Making the indentations on the blade requires specific thickness, and that’s why Granton Knives Co. uses thicker blade steel instead of thin ones. Therefore, the knifemakers utilize high carbon stainless steel. This material provides the aesthetics of stainless steel while securing the edge retention of carbon content.
Granton Edge is commonly found in meat carving knives, but different knifemakers add it to paring knives and chef’s knives. You can also find it in slicing knives and butcher knives. However, the most popular use of this style is visible in western variations of the Japanese Santoku knife.
What is a fluted edge knife?
A fluted edge knife, also called kullenschliff blades, is a kitchen knife with scallops cut into the steel blade. The indentations are similar to a Granton Edge or Hollow Edge, but only the Granton Company makes legitimate Granton Edge knives.
Does Granton Edge Work?
Yes, Granton Edge works and provides multiple benefits for cooks. The scallops on each side are hollow, producing air pockets between the blade and whatever you’re cutting. This blade design also helps make the knife lightweight without removing too much steel from the spine.
These indentations are particularly effective in true Granton edge knives produced by the Graton Company. The manufacturer carves down the scallops deep within the edge on alternate sides. Replicas and imitators don’t achieve this same effect because the scallops are symmetrical, shallow, and usually sit higher on the blade.
The Santoku knife is a good example of a knife featuring a decent Granton Edge design. Santoku knives have scalloped blades that can slice meat, chop vegetables, and fillet fish.
Santoku knives’ popularity led to other knifemakers using a similar pattern. These copies made outside of Japan had substantial differences in edge design, balance, and steel when compared to original Santoku knives. However, the replicas created with a single alloy have scallops or recesses on the side of the blade. The purpose of these scallops is the same as the Granton Edge, which is to produce air pockets between the knife’s blade and the sliced product to reduce friction while cutting and improve food release.
What Is a Granton Edge Knife Used for?
The primary purpose of a Granton edge knife is to prevent food, vegetables, and fruits from sticking to the blade. The scalloped edge on both sides of the knife produces small air pockets between the blade and the food you are cutting. It allows the sliced food to fall onto the cutting board instead of sticking to the blade’s side. By releasing the food with more ease, Granton Edge knives provide cleaner cuts without shredding or tearing the product.
This blade design also helps make the knife blade thinner and lightweight without removing steel from the spine. Therefore, you have more balance and control.
Uses of a Granton Edge Knife
A knife with a Granton edge can cut and slice wet and sticky food. Use it for slicing vegetables like cucumbers, filleting fish such as salmon, or cutting beef, ham, and other types of meats.
- When you use it for cutting meat like beef or ham, the Granton edge keeps moisture from sticking to the blade. The cuts are cleaner, and the delicate portion sliced comes off without tears. It also helps by keeping the blade cleaner.
- While using it with vegetables, you will find that the Granton edge reduces resistance and drag. Therefore, you can slice items like onions and potatoes in a single cutting motion to produce uniform slices.
- You can also use it for prepping fish like salmon. The Granton edge reduces friction for better cuts, and the slimy texture of fish won’t cling onto the blade.
Is Granton Edge Worth It? Should You Buy a Knife With Granton Edge or Not?
A Granton edge knife is worth it only if the design of the scallops and the blade steel is right. If you want a functional Granton edge knife, look for one with dimples located close to the cutting edge. Knives with recesses in the middle of the blade won’t reduce suction and dragging, which is the point of having indentations.
The dimples must also be alternating on each of the blade sides. This way, the opposite side of the scallop section will have solid steel to improve the blade’s strength. Symmetrical scallops leave only a thin steel section in the middle of the knife blade, making the knife weak.
Remember that a poor-quality knife with a Granton edge is still deficient. Focus on looking for a knife with other quality features like solid edge retention, a sharp blade, a comfortable handle, ease of cleaning, and sturdiness.
Pros and Cons of Granton Edge Blade
The pros of having a knife with a Granton edge are the following:
- Moist food like meat, fish, and vegetables don’t stick to the blade.
- The blade is lighter in weight without losing rigidity or sturdiness.
- It produces thin slices of food without tearing them.
- The knife is easier to clean after use.
- It looks aesthetically pleasing.
- The blade can cut thick and large ingredients with ease.
On the other hand, these are the cons of using a Granton edge knife:
- The blade is often thicker and slightly heavier than most kitchen knives.
- Knives with Granton edge can be expensive.
Are Granton Edges Better for Slicing Vegetables?
Granton edges make for excellent knives to slice vegetables, especially if it’s a Nakiri knife. The divots on each side of the cutting edge reduce friction and drag significantly. As a result, slicing and chopping vegetables like potatoes, onions, and beetroot feel smooth and easy.
Granton Edge Vs Straight Edge
Granton edge and straight edge are not two separate things, but they complement each other. A knife with a Granton edge refers to a blade design with scallops on both sides of the blade. It is a feature that enhances the knife’s capability to slice and cut food. Ultimately, a Granton edge knife still has a straight cutting edge like standard kitchen knives.
Granton Edge Vs Wavy Edge
As mentioned before, the Granton edge consists of similar scallops on each side of the blade. It’s a feature designed to improve food slicing and not necessarily a cutting-edge style. Wavy designs with scalloped blades are a cutting edge type with scallops running through the blade’s edge. They’re similar to a serrated edge as seen in bread knives and work better for sawing through thick-skinned ingredients instead of tear-free slicing.
Granton Edge Vs Hollow Edge
Over the years, retailers and knife owners have mistakenly taken to referring to Granton edge as hollow ground, but they’re not the same thing. The confusion occurs because of the hollowness seen in the indentations. However, a hollow ground is a cross-section found on the cutting edge, not the dimples.
How to Sharpen a Granton Edge Knife?
Granton edge knives don’t have a wavy design or serrations, making them easy to sharpen like any other kitchen knife. You can start sharpening the blade with a grinding wheel, tabletop, or sharpening device to restore a razor-sharp cutting edge. Honing is equally easy, requiring only steel to align the blade’s edge.
How Do I Properly Maintain a Knife with a Granton Edge?
You can maintain a Granton edge knife in good shape by following the same practices as a standard knife. Wash it after use, preferably by hand. Keep it away from other kitchen knives or sharp objects, and don’t leave it exposed to moisture or other elements.