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in my experience, granton blades just make the food stick more. i always figured it was just a lazy way for companies to save on materials.
It doesn't help them save on material since the knife is ground from an originally flat slab of steel. The amount of material they remove from that bar is irrelevant to their materials cost, although it does add a bit of machine work.
The scallops in the blade are effective at preventing some foods from sticking only if you are using a long slicing motion. When chopping down from above they accomplish nothing.
that settles it - i'm just a bad choppa
Get to it!
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