Drawback of Kullenschliff (Granton) knives

Drawback of Kullenschliff (Granton) knives - Waffle on White Ceramic Plate

For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR).

The positive effect is that soft and sticky food such as cucumber sticks less on the blade due to air pockets.

For example these two identical knifes with and without Kullenschliff:

  • WÜSTHOF CLASSIC Cook´s knife No. 4572 / 20 cm (8")
  • WÜSTHOF CLASSIC Cook´s knife No. 4582 / 20 cm (8")

You can find similar examples for other manufacturers too.

What are the drawbacks of the air pockets?

When is the knife without air pockets the better solution?

(beside the very little higher price)



Best Answer

The biggest downside I can think of was touched on in the top answer to the question Catija:

In fact, the thickness of the blade tends to have more of an effect than the voids in most cases.

Specifically, in order to have room to add those air pockets without them just being holes, the blade has to be thicker. This is a potential downside in a couple ways:

  • If you're cutting something big and sturdy, the knife can get wedged in more easily. Winter squash might be the best example. When you're halfway through, the squash is squeezing together on the knife, so it'll be harder to force a thick blade the rest of the way through than a thin one.

  • If you're cutting something delicate, you'll mess it up more. For example, crumbly or flaky desserts tend to fall apart more when a thick knife blade is forced through them than a thin one.

Of course, thicker blades are also usually heavier (probably still are even with the removed bits), which also has pros and cons. Nothing's ever simple!




Pictures about "Drawback of Kullenschliff (Granton) knives"

Drawback of Kullenschliff (Granton) knives - Photo Of Sliced Cheese On Wooden Surface
Drawback of Kullenschliff (Granton) knives - Sliced Bread With Sliced Vegetables on Brown Wooden Chopping Board
Drawback of Kullenschliff (Granton) knives - Girl Slicing Bell Peppers



Are Granton knives any good?

Scalloped edges (also known as fluted or hollow edges) are a common feature on many kitchen knife blades; however, true Granton Edge knives are only manufactured by Granton Knifemakers in Sheffield....9. What are the pros and cons of a Granton Edge?ProsConsIncreased sharpnessScallops require a thicker blade3 more rows•Jun 27, 2016

What is the purpose of a Granton blade Santoku knife?

A Granton blade is particularly helpful when cutting to moist or clingy food, such as salmon, cheese, cucumbers, and many meats. Granton knives also look beautiful, adding to their appeal for home cooks.

What is the difference between a serrated blade and a Granton blade?

When cutting foods with a hard exterior yes a soft interior, like pineapple, watermelon, or bread, it's best to use a serrated blade. Granton-style blades have shallow grooves along the cutting edge, and are designed to cut through moist items. These oval shaped grooves help prevent the blade from sticking.

What is the parts of a knife?

What Are the Parts of a Knife? Know Your Knife Anatomy
  • The point and tip.
  • The edge.
  • The spine and the heel.
  • The bolster.
  • The handle.
  • The handle fasteners.
  • The tang.
  • The butt.




What is a Granton Edge?




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