Question about Knives

LadyDee

I always have problems slicing potatoes and cheese, because the slices stick on the knife.

Do the knives with the holes or the dimples really stop this happening. Can anybody recommend which is best - holes or dimples?

TIA

Jackop

I have a santoku knife that has the dimples on the side.

I don't think it helps at all with things sticking to the sides, but it was a fairly cheap one, so maybe the dimples aren't set back far enough?

As for one with holes, surely this would make the knife itself weaker? I wouldn't fancy using one for anything more strenuous than slicing potatoes.

If your doing a decent amount of spuds, why not use a food processor with the slicing attachment?

Cheers

Jack

PasturesNew

I use a 65p paring knife for all cutting. Nothing sticks to the side.

Horace

I use a cheap serrated knife for slicing hard cheese and it doesn't stick to the knife or if I want really thin slices I use my cheese grater that has very widely spaced blades on it.

I use a paring knife for slicing veg - no problems with anything sticking either not even potato. However I do wet the knife occasionally or wet the potato and it doesn't seem to stick then.