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. In this article I will try to explain why you need to have a grooved knife and how much impact having one will have. Only then will you be able to decide whether you want one or not. This type of knife might be a little more expensive and there is also the question, how do you buy a good one?
What is the best use of a grooved knife?
I did not have a knife with grooves for a long time. It was only after a good friend of mine was using it in his kitchen that I wanted to give a try and see if the stories were true. After a few cuts, I was pleasantly surprised with the results and decided to buy one and do some more tests at home. All that they said about this type of knife was true. With a smooth surface, the food sticks much more to the blade than with a knife with grooves. And if you have a knife with holes, the effects are even bigger.
The anti-stick effect is much better when you cut thicker slices. With very thin slices, like with potato slices, it still sticks as it does with all knives. So it is important to remember to cut thick slices if you wish to use the anti-stick effect benefits of this knife.
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?
As mentioned earlier, if you try cutting very thin slices, you might still end up with stuff sticking to your blade. And I also said wet food. This doesn’t mean no wet food will ever stick to your knife.
Wet and soft food will still stick, 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. Unfortunately, this blade does not give you a 100% no-stick system guarantee, but it’s pretty 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 it makes me wonder whether I should change all of my knives to grooved ones (I currently own one). In the end, if you think about it, this anti-stick knife does the exact same thing as any knife, and on top of it, you would be able to deal much more comfortably with wet foods, which previously would have made you cringe.
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.