- Jul 9, 2008
- Reaction score
- Covington, WA
I've never ground in dimples either. I merely pointed out why lots of chefs knives have them. The (relatively few) chefs knives I have made have been the classic flat grind from spine to edge. I also do not sell my knives. I've given quite a few to family and friends, or donated them as prizes.
Alright. Let's talk about dimples. So, for what it's worth, I have seen the dimples referred to as a "granton edge" though it's not so much about the edge as it is those dimples. I just don't see them very often on the higher end knives. Where I've seen them most often is on grocery store type knives from brands like calphalon. That isn't to say that higher end companies don't make them... I just don't believe they're seen as a real feature.
And to reiterate, some might like them. I personally don't really see a need. For them to really do anything, I think they'd need to be pretty deep. The only thing I ever chop or cut that creates a vacuum effect is a potato. My wife doesn't cook often, but she does from time to time. She has a 6" santoku knife from the grocery store, and that's what she likes. It doesn't hold an edge very long, but she likes the shape. It has the dimples, and when I chop taters with that, they still stick. Is it easier to push them off? I don't know... maybe? A little? I don't see much of a difference.
Last thing I'll say on this is, if longevity is your objection to a full bolster, why aren't you concerned about longevity with the dimples? Once your blade is sharpened down to where those dimples are, the blade will be useless.
No, if I mixed you up with others, my bad."You guys"? I don't believe I have done any such thing. I am to blame for anything anyone posts that you disagree with?
Sure, and as I've said several times, you're highlighting things that are so subjective that you will find plenty of folks representing all sides. It's hard to say "better" or "right" to any of it, because ultimately, it's about ending up with chopped veggies and meat. If you get to the end and there's no human DNA in the food, you're probably doing just fine.I know blade making.
I have never built a turbo engine (I prefer superchargers) but that doesn't mean I cannot discuss the pros and cons of turbos.
You might also (or apparently not) note that the only authoritative statements I've made have been on the technical details of blademaking. Other comments have been clearly qualified as being opinion or hearsay.
That said, I will once again reiterate my sincere offer to test your knives. I'll be happy to share my honest opinion with you. What I'm really interested in is an Asian gyoto style chef's knife shape, but profiled so that it can stand up to daily use from chopping veggies and processing meat. I've toyed with the idea of picking up a hybrid, but then I think how many knives do I need? I'd rather have one really well made knife that I love to use than a drawer full of knives that I don't use, or only use for one thing.