If you\u2019re familiar with kitchen knives, you may have heard the term Granton Edge and Kullenschliff Edge being tossed around to describe the same thing.\nWhile appearing identical on the surface, there are slight differences between the two.\n\nGranton Edge\nKitchen knives described as having a Granton Edge only refer to knives manufactured by the Granton company.\nThis blade design was patented in 1928 by Wm.Grant & Sons Ltd. They were manufactured by Granton Knifemakers in Sheffield with roots going all the way back to 1601.\nWith semi-circular scallops ground into the edge on both sides of the blade, from tip to the middle of the blade. These blades are distinguishable from scalloped knives from other companies as the scallops on Granton Edges extends all the way to the cutting edge.\nThe scallops create air pockets between the knife and the food being cut, preventing anything from sticking to the blade.\nAs such, Granton Edges are usually used as slicers or carvers due to this function. Recently, however, it is a common feature on all-purpose types of knives such as the Western variations of the Santoku knife.\n\nKullenschliff\nScalloped blades made by other manufacturers are called Kullenschliff blades (meaning \u2018cut\u2019 or \u2018grind\u2019 in German) and have oval scallops hollowed out on one or both sides of the blade above the edge.\nIt is a popular feature on many German carving and slicing knives, as well as the Western variations of the Santoku knife as mentioned above.\nAm I able to sharpen Granton Edge or Kullenschliff blades\nYes. Granton Edges or Kullenschliff blades do no have serrated or wavy edges such as bread knives. The edge is even and horizontal making sharpening simple and straight forward.\nAdvantages\n\nCuts and slices through meats, vegetables and cheeses like a charm minimizing any food getting stuck to the blade, saving you time and the frustration of having to remove sticking bits of food after each slice.\nThe slightly thicker and heavier blade gives you more power and weight into each cut which may be advantageous for some.\n\nDisadvantages\n\nSlightly higher price tag compared to non-scalloped knife blades (although the price difference isn\u2019t too significant)\nIndentations require a certain thickness, more often used on thicker and softer blades making them heavier.\nThe thicker blade may cause it to get wedged when trying to cut through something tough like a pumpkin; when you\u2019re halfway through the cut, both sides of the pumpkin will be squeezing at both sides of the blade and it may get stuck.\nThe thick blade may mess up a delicate task, such as crumbly or flaky dessert as the knife may squash as opposed to finely slice through.\n\nTo summarise\nGranton Edges only refer to scalloped blades by the Granton company, whereas Kullenscliff blades are any scalloped designed blades by any other company.\nThe main difference is Granton Edges have hallowed out blades all the way to the edge, whereas Kullenscliff blades are hallowed out above the edge.\nThey are designed to create air pockets to stop food from sticking to the blade when slicing or carving. However, in order to be able to hollow out some of the blade, it requires a slightly thicker blade.\nWhat\u2019s your verdict? \nDo you prefer Granton Edges, Kullenschliff or non-scalloped blades?\nLet us know in the comments below!