Hollow Edge or Regular Chef's Knife?

3
10
Joined Dec 19, 2005
Hi all, found this site recently and it's been very helpful with all my amateur cooking questions.

I'm planning to buy my first good chef's knife. I've narrowed it down to an 8'' chef's knife most likely from Henckel or Wusthof. I need to try them out first before I decide. The question I have is:

I noticed that I can get the 8'' chef's knife with the “gratton” or hollow edge blade, like most of the kind the santoku style knifes have, but with the same blade shape as a regular chef's knife. Is there any reason why I shouldn't get a hollow edged chef's knife? Is there something I should know about them? Are they harder to sharpen? Any input would be great.

This is what I'm talking about:

 
233
11
Joined Sep 9, 2005
The only difference I've noticed on the hollow-grounds is that the food has less tendency to stick, which is the intended purpose. Other than that, everyone I know who has one doesn't have any trouble re-sharpening it or any other problems.
 

kuan

Moderator
Staff member
6,980
476
Joined Jun 11, 2001
Get a regular edge. Learn to keep it sharp and more important, keep it straight with a steel. The sticking issue is frankly, a non issue.

Make sure you can hack through a chicken leg with heel of the knife. I don't know if the granton edge will hold up.
 
348
11
Joined Dec 16, 2004
I agree with kuan, Go with the traditional chefs knife. Over time you will be adding knives to your collection that fit your style and needs, Start with the basics.:chef:
 
5,376
845
Joined Oct 10, 2005
A granton edge is not a hollow ground edge. Hollow grind edges are ground so that the edge is slightly concave, sharpening is slightly easier, but the edge is slightly weaker. Granton edges were originally used ( they've been around for years, nothing "New"...) for sticky dense foods like cheese, smoked salmon, etc. When drawing the blade through, each pocket on the blade has cushion of air, reducing the friction the blade has on the food. While this is good for cheese and smoked salmon, it doesn't do anything for vegtables or fruit.
 
16
10
Joined Nov 19, 2005
i own a wusthof and henckels hollowedge santoku knife. both are **** sharp and reduce sticking of meat/veggies. BUT.... i've learned that b/c these blades are so much thinner than your regular chef knife, they require MORE sharpening b/c you lose the edge quickly. if you're willing to sharpen it often, then go for it. if not, stick w/ your standard chef knife which will keep its edge and still perform well.
 
3
10
Joined Dec 19, 2005
Heh, the thread is still going. Well I got the Henckel's Pro "S" 8" chef's knife. My wife got jealous so she went out and used her Christmas gift cards and got a Wuthof's Classic 7" Santuko. I like them both, but it seems like the Santuko knife is noticebly sharper. Let's see which one stays sharper longer.
 
4
10
Joined Jun 21, 2015
Hollow ground refers to the knife's cutting edge not the dimples on the blade which are called "grantons".
 
4
10
Joined Jun 21, 2015
Incorrect. A hollow ground will last longer and is sharper. It is just thinner than a non hollow ground a sit is concave.
 
5,376
845
Joined Oct 10, 2005
 
Incorrect. A hollow ground will last longer and is sharper. It is just thinner than a non hollow ground a sit is concave.
O.K., how so?  I'm referring to both the statement that a hollow grind will last longer, and the statement that a hollow grind is sharper.

Then again, the only hollow grinds I've seen on kitchen knives are on Cutco dreck, and dollar store dreck.  Oh, and for some reason ceramic knives too.  Maybe I'm missing something?

However, I do regularly put hollow grinds on woodworking tools like chisels and plane irons, it makes honing faster and easier.  It does NOT make for a more durable edge and it isn't any sharper, but it makes honing a lot faster.
 
4
10
Joined Jun 21, 2015
 All-purpose 7-inch hollow-ground  Santoku knife  for chopping, dicing, and slicing; Blade made .... so edges remain sharp longer than  even the best high-carbon stainless-steel knives.
 
2,668
512
Joined Jan 4, 2011
LOL. Another 10-yo thread recycled from the past.

I have two(2) granton-edged knives that I like very much. Why? ... Because they are nice knives. No other reason. They're not any better really, than any others ... I just like them. Just like any other knives ... $800 or $80 ... sharp knives work better than dull knives. Keep your knives sharp and a $9.95 NSF knife will work just fine. A $1200 dull knife works like a piece of junk. My granton-edged knives work fantastically because I keep them sharp ... and I like them.
 
Last edited:
1
10
Joined Mar 1, 2016
I have both regular and hollow edge, or granton-edge knives. I did not break the bank to buy a starter set of Zwilling JA Henckel Pro S knives to which I have added over time. One of my favorites is a "hooked" parer that sees a good bit of service. I can pare a potato better with that knife than with a vegetable peeler.  Your knives don't have to be outrageously expensive as long as they are well constructed (I opted for a full tang, triple riveted), nicely balanced, and never, ever wash them in the dishwasher.  When cooking, I wash, dry and sharpen my knives immediately after use. That way I never worry about having to deal with a dull blade.
 
1
10
Joined Jul 25, 2016
Knife edges explained.  Half of you are incorrect in what you are calling "hollow ground".

Hollow ground knives are almost impossible to sharpen at home and must be done professionally. Graton edges (hollow oblong indents) tend to accomplish the task of a true hollow ground AND the knife keeps the edge longer.  A true hollow ground edge does not stay sharp as long as the exact same knife with a v-edge because of the smaller angle.  It will naturally wear faster, but will hone well.

 

Latest posts

Top Bottom