Have you ever noticed while searching for knives that some of them had grooves in them? Have you ever wondered why this is the case? I always thought this was so they would stand out in display, but was I wrong.
Kitchen knives have grooves in them so it helps prevents vegetables from sticking while cutting. The air in the grooves acts as an anti-stick coating between the knife and the food.
In previous articles, I have discussed the importance of having the right knife for the right task, and the same applies here. The difference is, you need to first understand how much impact having a grooved will have, then only can you decide whether you want one or not. This type of knife might a little more expensive and there is also the question, how much difference will it make to have one?
What is the best use of a grooved knife?
We were interested whether this only is a nice story, or that it actually works too. After quite a few cutting tests we reached the following conclusion: the story about clefts and holes in a blade is really true. With a smooth blade, the food sticks a lot more to the blade than with a knife with clefts. The effect is even bigger with a knife with holes.
If you cut thicker slices the effect of the clefts and the holes is considerably greater. Extremely thin slices of potato stick to all knives alike. When the slices are a bit thicker, you immediately benefit from the anti-stick effect of the clefts and holes. The ridge (wiper) on the Wüsthof chef’s knife pushes the cut food away from the blade and heightens the effect of the holes. The difference is clearly visible on the video here.
What is it used for mostly?
This type of knife is used mostly for cutting large vegetables or meat,
When cutting juicy food, items such as vegetables or meat, a knife with a smooth blade can easily become suctioned.
Because of this, it can be quite annoying 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 more comfortable to remove.
This knife is most helpful for slicing hard food like cucumbers, and carrots, soft meats, and hard cheeses, in short, you are covered for everything hard and wet.
Does this mean nothing will ever stick to my knife?
Although I said wet food, this doesn’t mean no wet food will ever stick to your knife, there are some exceptions.
Like, it will still stick when it comes to soft foods such as soft cheese and foie gras and or several other products that are just too soft and wet. It will also not prevent minced meat from sticking to your blade. It is not a 100% no-stick system but it is close.
So should I go for it or not?
While any smooth sharp knife can cut through meat or vegetables, a blade with grooves is simply a much better option, especially when it comes to large greens. So to me, it makes me wonder whether I should change all of my knives to grooved ones. In the end, it does the exact same thing as any knife, and on top of it, you would be able to deal much easier with wet foods which previously would irritate you.
Does a chef’s knife with dimples last as long?
There is no difference when it comes to quality so it is the same as any regular kitchen knife. Unless you are doing something very wrong with your blade and or you are sharpening it too often or not correctly, it is almost impossible for you to sharpen your knife to the dimples. So your knife will most likely last you for a very long time. But in case you get for some reason to your dimples, logically the whole dimple thing will not work anymore.