Why do some knives have dimples?
When buying a knife, it ‘lots of things to consider: Blade length, blade material, handle material, blade shape – there’s a lot going on, but most of us understand our goals.. Buthen there are blades with dimples, divots and depressions. Why are they here? And do you need a dimpled blade?
Like all dimples, these prints are cute, but they’re also functional. Sometimes referred to as the ‘Granton edge’, they are most often seen on santoku knives, knives with a blunt front and a flat edge, but you can also find them on other shapes of blades (mainly due to the popularity of the blade). herntoku knife). Simply put, they’re there to keep food from sticking to your knife. By creating small air pockets between the blade and the food, the dimples reduce the amount of suction created, which helps your veggies and the like to fall off the blade a little easier.
I say “a little easier” because I haven’t found the dimples to make an incredible difference. Potatoes – the vegetable most likely to get stuck – still cling to the blade sometimes, even with the cute little dimples. Sure, they hook less, but not enough to make me throw away my chef’s knife or kiwi cleaver and buy all the new knives. So if you feel your favorite knives are doing their job, there is no need to jump to dimples.
The best way to keep food from sticking to your knife? Pull, don’t push, the blade through the food. By planting the tip of your blade and sliding it from the front of the food to your body, you prevent potatoes (and any other sticky food) from getting caught in your blade, whether or not it has dimples. (This, for me, is great news, as I really like my dimple-free chef’s knife and kiwi cleaver.)