IS BIG KNIFE LYING TO YOU?! #shorts

Is big knife lying to you?! Lets find out together!

We know the theory behind how these work, they create pockets of air between the knife and the ingredient which should in theory reduce drag. However big knife covers their butts by saying it only works with a slicing motion!

Not only do we know that ANY knife when used with more lateral motion will perform better at not only cutting, but food release, but even IF this design makes a difference, it's a fraction of the difference a little change in technique will make! Not to mention the downsides of the design!

Once you've sharpened down to the scallops the edge becomes too thin to maintain its integrity and becomes more prone to chipping. And I know what you're thinking, "You guys always say thin knives are better!". And you're right! However the steels used in German knives is much softer, and it NEEDS that extra material remain intact behind the edge, and the thin spots aren't helping the cutting feel when you've still gotta force the thick spots through the ingredient!

Gear seen here : Larchwood Premium Cutting Board - Medium

Non-granton edge example : Masutani Kokuryu Santoku 165mm

Granton-edge Santoku : Our legal team has advised against disclosing this information

[waterbottle]

From personal experience it prevents actually sticky stuff like cheeses from sticking. Stuff that sticks just because its wet doesnt work as well.

[E_Hammy]

"They already do that"
He says as 3 cucumbers in a row stick to he knife

[Xhdydhdydfufdydyfufhudyfh]

Really throwing your friend under the bus 😂😂

[jeanbrasseure]

I love them for cutting meat I’m a butcher and have three knives with them. Stuff still sticks but they do seem to flow through larger cuts easier than standard. You will sharpen into them quickly if you cut for a living, but at that point you’re edge geometry will be do far off even with a standard edge they will both cut like ass anyway.

[lucasng]

The balls on this guy. Great job at testing and not being biased by these divota

[RB-vgig]

I use these for slicing cheese. As far as longevity due to sharpening, Ive had one 17years and it still has plenty of room for sharpening 🤷

[arininquotes]

I assumed those edges were to look "fancy" for people who can only afford cheap knives but want to feel like they have nice ones (me, it's me, that's how I feel about them)

[kenners]

Bro literally showed the food sticking to the knife while saying "your normal knife already does that"

[Leffrey]

I like that you didn't put the two cucumber shots next to each other because they show the knife working as advertised whereas the regular knife sticks with 6/7 slices.

[atavax]

the dimples don't become weak points because the whole point of the edge is that it is super thin. Like way thinner than what the dimples make the knife; So even when you sharpen into the dimples, the edge will still be the same thickness at dimple points as non dimple points and there will be no weak points.

as for how effective the dimples are at preventing food from sticking; how about you find food that sticks to a normal knife and see if the dimples do anything instead of finding food that doesn't stick to a normal knife and use it as proof that the dimples don't reduce sticking

[josephbongiorno]

this dude built is whole personality around one cutting technique.

[toxicpenguinzz]

I can tell you from years of kitchen experience that they absolutely prevent foods from sticking to them better than regular butcher knives

[haxxyguy]

These are especially useful when cutting wet potatoes. It does help to stop the potato sticking, as the scallops prevent the suction.

uh, bro the cucumbers were sticking to the second knife more in your own video... >.>

[kyrond]

On the video it is clear how it helps, the cucumber almost never stuck to the blade with holes, while it always stuck to the one without. What do you mean "your knife already does that"?

[danlorett]

It works, it's just not magic. It's mostly for really sticky stuff or meat. You're not going to sharpen into them if you're just a home chef. The difference is way more obvious for people who don't have a good slicing motion already, ie, 95% of us.

[zackarylavoie]

With the comparison of the cucumber slices the non scalloped edge clearly had the finished product in front of the original product instead beside like shown in the scalloped edged clip I’m not a fan of scalloped edges but it’s right there in the video that there is a difference in how the product acts after slicing

[izumi]

but you can see on your own video that it's true. one sticks far less. and it actually makes sense if you think of physics because the air in those pockets prevents the stuff you're cutting from making a vacuum seal because fluids something something laminar flow etc

[notribadsvault]

You’re never going to get through enough material while sharpening for it to matter.

[chrisbro]

As a Chef, Ive only ever found knives with scalloped edges useful for cutting through cheese and you dont have a wire.