The term itself, Granton®, is a copyrighted trademark of the original Granton® Company knife design. Despite this, 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.
Why People Use a Granton Edge Knife
A Granton Edge does not hinder blade quality. Rather, it enhances the knife's cutting and slicing performance. Once popular on mostly Santoku knives, this blade edge is now used on many types—including chef and paring knives.
A Granton knife looks beautiful, but its enhanced slicing ability makes it particularly popular with both professional chefs and home cooks. The Granton design allows an ease of cutting and better food release than other knives. For example, this design prevents food from shedding, tearing, and producing intact food slices. The scallops, in particular, make the blade slide past the food without catching or bending onto it. Thus, the Granton design is particularly helpful when it comes to moist or clingy food, which often catches onto the blade.
Granton Edge Competition
Knife manufacturers continue to look for ways to build on the smart Granton Edge design by applying it to different knife types and varying the angle of the dimples.
However, a Granton Edge is still a great knife blade feature to look for, in comparison to other brands.
The Granton Edge determines the sharpness of the blade and is made from high carbon stainless steel. This blade extends to the cutting edge of the blade, unlike other scalloped-edge blade brands.
This allows the Grandon Edge blade to shine when it comes to slicing and carving meat, seafood, cheese, and vegetables like cucumber and beetroot. With a Granton Edge, you can slice bread, sharpen and carve it, and find it in nearly any sized knife.
What to Look for in a Good Knife
Choosing the right knife comes down to its purpose. When it comes to food preparation and cooking, you want to look for the best cutlery for your buck. An all-purpose chef's knife is best in steel and can come in German and Japanese styles. While harder steels hold sharper edges for longer, it can also be difficult to sharpen when it gets dull.
You also want to consider how it feels in your hand. Think about what you need your knife to do the most, from dicing an onion, slicing herbs, cutting vegetables, and chopping up meat. A good brand set will provide knives that are nimble, sharp, sturdy, and comfortable. One of the most important features of a knife is the ability to sharpen it because any type will become dull one day. Well-rounded knives should be able to cut tough food, be easily sharpened, and make you feel secure when using it.