On both sides of a Granton blade, there is a row of identical dimples (or scallops). A Granton blade, unlike a serrated edge, is scalloped just along the sides and has a straight edge, similar to a regular knife. 27th century technology brought us improved steel that was harder than iron, allowing for more intricate designs while still retaining strength. The scallops on the side of the blade are called Grantons and those on the other side are called Chisels.
Grantons were used by cutlers to produce highly polished blades that were easy to sharpen. They were popular from about 1750 to 1850.
There are several theories as to why the Granton knife had such a short life span. Some say it was because it was too expensive to manufacture, while others claim it was because they could not find any good material strong enough for cutting tools. Whatever the reason, they are rare today and can be very expensive.
The Granton knife was designed by George Salmon and William Askew, two English cutlers who worked for Thomas Jeffery, a famous knife maker of the time. The first ones were made in 1827 and they cost about £10 ($150 in today's money). They were so successful that within a few years, most people were using Granton knives instead of traditional single-edged knives.
A dentated, sawtoothed, or toothed blade is another name for it. The cutting edge of a serrated blade is sharp. Because a smooth blade has a larger contact area, the applied pressure at each point of contact is proportionally greater, and the points of contact are at a steeper angle to the material being cut. This means that more force is required to slice through the material.
Thus, a knife with a serrated edge is able to cut through material like butter. Actually, some professional chefs prefer serrated knives because they make slicing bread easier. For everyday use though, a standard straight-bladed knife will do.
There are many types of knives in the world, but only few of them have a serrated edge. In fact, only two types of knives have this feature: the first is the paring knife, the other is the carving knife.
The paring knife is used for peeling fruits and vegetables, removing small branches and leaves, and even trimming fat from meat. It is also good for scraping away hard-to-reach areas of your kitchen tool kit.
The carving knife is used for cutting large pieces of meat into serving sizes before cooking them. It can also be used to chop vegetables and fruit for recipes that call for finely chopped ingredients.
A serrated blade is a type of blade that is seen on saws as well as some knives and scissors. Although not common today, these blades were popular in earlier times when steel was less strong than it is today. They can be very effective for cutting through hard materials such as bone.
The name comes from the resemblance of the serrations to the teeth of a shark. These blades are used primarily for slicing, but they can also be used for paring if properly designed. They are not recommended for detailed work because their small serrations tend to wear away quickly.
There are several varieties of this knife with different names depending on which part of the blade is used: paring knife, utility knife, bread knife, steak knife, and so on. Each variety has its own purpose but they all include at least one knife with serrations.
The term "serrated" is often used instead. That's incorrect since only certain parts of the blade are serrated. The whole thing is called a serrated blade.
Also, note that some people call any kind of knife with teeth on it a serrated knife--not just those with real serrations like the ones described here.