Why Do Chef Knives Have Dimples?

Currently, there is a variety of cooking knives on the market for different cutting jobs and for use with different foods. While some knives have a smooth blade, others are dimpled. And chef knives are no different.

(See more: top 9 best rated chef knives on the market right now)

Also known as Granton edge, dimples are shallow indentations near the edge of the knife which are meant to assist the chef. They are meant to make it easier to pull the blade out and to minimize the suction. They are also intended to reduce the number of meat pieces sticking to the knife while you cut.

While in theory these dimples prevent the food from sticking to the blade while cutting, in reality they are much better than knives with smooth blades.

Since they break the suction, they make the whole process of cutting much easier. They have also been put there as a life meter. When they’ve been sharpened on flat stones or hollow grinder machines to the point that they’ve reached the pivots, it’s time to throw the knife away.

Benefits of having a Granton edge

Dimples or Grantons are usually put on knives that cut large vegetables of meat. When you are cutting to juicy food items such as meat, a knife with a smooth blade can easily become suctioned.

This can make it really difficult to slice the vegetable or meat and pull the knife. Thankfully, knives with large dimples will not only reduce the problem but also make the knife easier to remove.

While a smooth blade knife can cut the meat just well, a dimpled knife is a better option if you are dealing with thicker meats. Since dimples do not detract the knives from their core functions, if you like them you should go for them.

Overall, as compared to smooth blade knives, knives with dimples are much better. While some knives with Granton design are not very helpful, some work just pretty well. However, dimpled or no dimples, the choice is yours.

Last Updated on January 15, 2021 by Andy Wang

My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.