Dimples

Discussion in 'Cooking Knife Reviews' started by gnnairda, Mar 9, 2010.

  1. gnnairda

    gnnairda

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     Well from what I've ready dimples are suppose to avoid or at least have less food sticking on the knife.
    Is there a disadvantage for it besides making it look ugly?
     
  2. boar_d_laze

    boar_d_laze

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    The dimples are called "kullens" or "kullenschiffen," although sometimes knives with them are called "hollow ground" (really something else) or "granton" (Granton is a company which makes knives with them)  With a few notable exceptions -- Glestain and Granton --  they usually don't work well. 

    If they're only on one side, they make the knife very right handed.  

    Many knives made with kullenschiffen run very heavy.  Often the blades are ground thicker (making them harder to sharpen) to provide room for them.

    This isn't the right place (at least not yet) for a big discussion on Glestain plusses and minusses here (a good knife I don't happen to like), but it's nice to be able to say that Grantons are much better than their low price would have you guess -- especially the slicers.

    Meanwhile, back at the topic...  For most knives and tasks, kullenschiffen aren't really necessary.  The best way to manage "stiction" is to scuff up the knife slightly by using a barely abrasive pad like a scotch-brite, a barely abrasive cleaner like baking soda; also using good knife skills (using new cuts to push old cuts off the blade; and good board management skills, so you don't run the knife through the old cuts. 

    Hope this helps,
    BDL
     
  3. gnnairda

    gnnairda

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     I see, thanks for the info BDL.