Explore how Granton-edge knives assist in smooth julienne slicing.
1 Answer
A fluted or Granton edge on a knife helps prevent food from sticking to the blade, making julienne cuts faster and more consistent. This is especially helpful with starchy vegetables.
Detailed Explanation:
A fluted or Granton edge features indentations or scallops along the blade of a knife. These indentations create small air pockets between the blade and the food being cut. This reduces surface tension and suction, which are the primary reasons food sticks to a knife. When making julienne cuts, which involve slicing vegetables into thin, uniform strips, the reduced sticking allows the knife to glide more smoothly through the food. This results in cleaner, more precise cuts and reduces the effort required. Without these air pockets, the vegetable slices tend to cling to the blade, slowing down the cutting process and potentially leading to uneven or torn strips. The Granton edge is particularly effective with starchy vegetables like potatoes or carrots, which have a higher tendency to stick.
Pro Tip:
Even with a fluted or Granton edge, keeping your knife sharp is crucial for making clean julienne cuts. A dull knife will crush the vegetable fibers, regardless of the blade's edge, leading to uneven and unattractive results.