A hollow-edge blade has evenly spaced indentations near the cutting edge, reducing friction and preventing food particles from sticking. It is thinner and more durable, but should not be confused with a hollow ground blade. It can be marketed as a Granton blade and should be handled before purchase. Care should be taken to maintain the blade’s quality.
A hollow-edge blade is a knife blade with a series of evenly spaced vertical indentations near the cutting edge. These indentations give several advantages to this type of blade, making the blade very popular in busy kitchens. Many knives designed for sushi, such as santoku knives, are hollow-edge blades. Any reputable kitchen supply store will carry an assortment of such blades to choose from, and they can also be ordered directly from the knife manufacturers.
This type of knife blade should not be confused with a hollow ground blade. A hollow ground blade is ground, or prepared for finishing, in a very distinct way. A hollow edge blade can be ground in many different ways, but in all cases the indentations are ground along the length of the knife. These indentations are typically polished to be smooth, ensuring that food particles don’t stick to rough spots.
Because grinding removes a piece of the blade, a hollow edge blade tends to be thinner, generally, than you might expect. These indentations also reduce friction on the blade, which can be extremely beneficial for cooks who work quickly in the kitchen. They also keep particles from sticking to the knife edge, potentially disrupting clean, even cuts. This type of blade can also be incredibly durable, making it suitable for a wide variety of uses in the kitchen.
When a hollow-edge blade is made from high-quality materials, it will be a solid, sturdy knife that can produce years of use if well cared for. Make sure you never put your knives in the dishwasher and always dry them after washing to ensure the blade stays in good condition. Additionally, you should use knife guards to protect knife blades, as well as the fingers of unsuspecting victims. Periodically oil and sharpen your knives to ensure they stay in good cutting condition.
You may also see a hollow edge blade marketed as a Granton blade. In all cases, try physically handling a knife if possible before you buy it. If the knife feels suspiciously flimsy to you, don’t buy it, as it may be made of cheap or substandard materials. Make sure it feels good in your hand, with the appropriate weight balance. If the knife feels uncomfortable, it won’t work well in the kitchen.
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