HUB 03 · Guides
What Is a Granton Edge?
Those oval dimples along the side of the blade have a job — a small one. Here's what a Granton edge actually does and whether it's worth paying for.
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A Granton edgeis the row of shallow oval hollows ground into the side of a blade, just above the edge. You'll see them on many santokus and on slicing and carving knives. The German name is kullenschliff("hollow grind"); "Granton" is originally a brand name that became the generic term. The dimples have a real purpose — a modest one — and a lot of marketing has been built on top of it.
What the dimples actually do
The hollows create small air pockets and reduce the contact area between the blade and the food. That does two things: it slightly reduces suction, so thin, wet or starchy slices — cucumber, potato, smoked salmon, roast meat — are less likely to cling to the blade and fold over, and it lets slices release and fall away more cleanly. On a long slicing or carving knife working through a roast or a side of salmon, this is genuinely useful. That's why the feature shows up most on carving and slicing knives and on santokus, which do a lot of thin vegetable work.
What it doesn't do
A Granton edge does notmake a knife sharper, and it doesn't stop food sticking entirely — sticky food still sticks, just a little less. It also has nothing to do with edge retention or steel quality. On a short chef's knife doing normal chopping, the effect is marginal, because you're not making the long, thin, full-contact slices where the hollows help. So a Granton edge is a nice-to-have on the right knife and close to cosmetic on the wrong one. It's one feature among the several covered in knife edge types explained.
Granton edge and sharpening
One practical note: the dimples sit abovethe cutting edge, so they don't interfere with normal sharpening — you sharpen the edge as usual. But if a knife is ground down heavily over many years of aggressive sharpening, the hollows can eventually be reached; in normal home use that's not something you'll ever encounter. Sharpen a Granton-edged knife exactly like any other; our how to sharpen a chef's knife guide applies unchanged.
Should you pay for it?
Don't choose a knife becauseof a Granton edge, and don't rule one out for having it. If you're buying a slicer or carver, the dimples are a genuine plus — buy the good knife and enjoy the feature. If you're buying a chef's knife, judge it on steel and geometry and treat the dimples as a rounding error. A hollow-ground side never made up for a bad blade, and it never held back a good one.
Questions
Frequently asked
What is a Granton edge on a knife?
It's the row of shallow oval dimples (also called kullenschliff) ground into the side of a blade above the edge. The hollows reduce contact and suction so thin, wet slices are less likely to stick to the blade.
Does a Granton edge make a knife sharper?
No. The dimples don't affect sharpness, steel or edge retention at all — they only reduce food sticking. Sharpness comes from the edge geometry and how well the knife is sharpened.
Is a Granton edge worth it?
On a slicing or carving knife, yes — it helps release long, thin slices. On a short chef's knife the benefit is marginal. Choose the knife on its steel and geometry and treat the dimples as a minor bonus.
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