A kitchen knife with holes in the blade is often called a cheese knife or a granton edge knife, depending on its primary design purpose. You have likely seen these in high-end sets or specialty kitchen drawers, appearing either with a series of small, circular cutouts throughout the blade or with a scalloped, dimpled pattern along the edge. While they look slightly odd to the uninitiated, these design elements serve a specific, functional purpose in a professional or home kitchen.
Understanding why a manufacturer puts holes in a blade requires looking at the physical science of friction and surface tension. Whether you are slicing soft cheese, hard vegetables, or raw meats, the goal is always to keep the food moving away from the blade. If you have ever felt your knife get “stuck” inside a potato or a block of cheddar, you have already experienced the problem these blades are designed to solve.
The mechanics behind the holes
The primary reason for holes in a kitchen knife is to reduce surface tension. When you slice through a dense or sticky food item, the full surface of the metal makes contact with the food. As the knife pushes deeper, a vacuum seal often forms between the food and the side of the blade.
This suction makes it harder to pull the knife out for the next cut, often causing the food to crumble or stick to the metal.
By cutting holes into the steel, the manufacturer effectively removes the surface area that would otherwise bond with the food. When the knife passes through the ingredient, the air reaches the cut surfaces through these gaps. This prevents the suction effect from taking hold.
The food falls away from the blade easily, allowing for a cleaner slice and a much faster workflow during meal prep.
It is helpful to think about the difference between a flat surface and a textured one. If you have ever tried to pick up a wet sheet of glass from a smooth tabletop, you know how hard the suction can be to break. However, if that glass had even a few small holes in it, the air would flow underneath, and the suction would vanish.
The knife with holes works on the exact same physical principle.
Distinguishing between cheese knives and granton edges
While both types of blades are meant to keep food from sticking, they function in slightly different ways. A true “holed” knife is typically designed for soft, sticky cheeses. These knives often have a very thin blade profile, sometimes ending in a forked tip to help you pick up the slice of cheese after cutting it.
The holes allow the fat-rich surface of the cheese to release from the steel, keeping the slice intact rather than squashing it.
A granton edge, on the other hand, consists of a series of scalloped indentations along one or both sides of the blade. These are not holes that go all the way through the steel, but rather shallow, rounded pockets. These are found on slicing knives, often used for roast beef, ham, or cucumbers.
The pockets trap tiny air bubbles as you slice, creating a cushion that keeps the food from sticking to the knife.
Characteristics of specialty blade designs
| Feature | Best For | Visual Appearance |
|---|---|---|
| Full-blade holes | Soft, sticky cheeses | Circular holes throughout the steel |
| Granton scallops | Meats, vegetables, fruit | Indentations/dimples near the edge |
| Fluted/textured sides | Delicate produce | Wavy or hammered patterns |
When to use a knife with holes
You should reach for a kitchen knife with holes whenever you are working with ingredients that have a high moisture or starch content. These foods are notorious for clinging to steel. Potatoes, for instance, are full of starch; once you slice into one, the starch creates a sticky paste that acts like glue against a flat, smooth knife blade.
A blade with holes or scallops will glide through the potato with significantly less resistance.
These knives also excel at slicing soft fruits like tomatoes or cucumbers. A tomato has a tough skin and a soft, juicy interior. If your blade sticks, you end up mashing the delicate seeds and liquid out of the tomato instead of creating a clean, thin slice.
The air gaps provided by the holes keep the knife moving smoothly, preserving the structure of the tomato slices.
For those who enjoy charcuterie boards, a cheese knife with holes is essential. When you slice a block of brie or camembert, the cheese wants to wrap itself around the blade. Using a standard chef’s knife often results in the cheese smearing across the board.
The specialized knife allows the slice to separate cleanly, which is why you will often see these in professional catering settings where presentation is everything.
How to properly maintain these blades
Maintaining a knife with holes is slightly more involved than caring for a standard straight-edge blade. The main issue is cleaning. Food particles can easily get lodged inside the holes, especially if you are working with soft cheese or fibrous vegetables.
If those particles are not removed immediately, they can dry out and harden inside the gaps, leading to bacterial growth or corrosion if the knife is not made of high-quality stainless steel.
When washing these knives, it is best to use a soft brush to ensure the holes are completely clear. Do not throw these knives in the dishwasher. High-heat cycles and abrasive detergents can dull the edge, and the harsh water pressure can chip the thin areas of steel surrounding the holes.
Always hand wash in warm, soapy water and dry the blade immediately with a towel.
Sharpening a knife with holes also requires extra attention. Because the blade has “breaks” in the metal, you cannot use a standard pull-through sharpener effectively. A pull-through sharpener relies on a continuous edge to maintain a consistent angle.
If you try to force a knife with large holes through one, you may end up catching the edge on the gap, which can damage both the sharpener and the blade itself.
Instead, stick to a whetstone or a honing rod. A whetstone allows you to control the angle precisely and work around the cutouts without compromising the structural integrity of the blade. If you are uncomfortable using a stone, a professional sharpening service is a safer bet for keeping the edge razor-sharp.
Common misconceptions about holed blades
One of the most common myths is that holes in a blade make it “weaker” and prone to snapping. While it is true that removing metal can reduce the overall mass of the blade, modern manufacturing processes ensure that the steel used for these knives is tempered to handle the stress of daily use. As long as you are using the knife for its intended purpose, slicing, you are unlikely to have any issues with durability.
You should avoid using these knives for heavy-duty tasks like splitting wood or hacking through bone, but you should avoid doing that with any high-quality kitchen knife regardless of its design.
Another misconception is that these knives are somehow “better” than a standard chef’s knife for every task. This is not the case. A traditional, solid chef’s knife is superior for tasks that require a lot of force, such as chopping through tough root vegetables or breaking down a whole chicken.
The extra metal in a solid blade provides stability and weight, which you need for heavy-duty prep. The knife with holes is a niche tool meant to solve a specific problem: friction.
Understanding food safety and blade material
When selecting any kitchen knife, the material is just as important as the design. Stainless steel is the industry standard for these types of knives because of its resistance to corrosion. Since the holes in the blade increase the total surface area exposed to moisture, using a low-quality carbon steel that is prone to rust would be a poor choice.
Always look for “high-carbon stainless steel” when shopping, as this material combines the durability and edge retention of carbon with the rust-resistant properties of chromium-rich steel.
The United States Department of Agriculture (USDA) provides guidelines on kitchen sanitation that emphasize the importance of keeping tools clean to prevent cross-contamination. With a knife that has holes or dimples, you must be extra vigilant. Because these areas are harder to reach than a flat blade, bacteria can hide in the gaps if you are not thorough.
Always inspect the holes after washing to ensure there is no residual debris.
Scenarios where a hole-free blade is better
There are certain instances where the holes in a blade actually become a hindrance. For example, if you are performing a technique where you need to smear something, like spreading soft butter or cream cheese onto bread, a blade with holes will create an uneven, streaky result. You want a solid, flat surface for spreading, not a tool designed to let air through.
Furthermore, if you are doing precision work, such as julienning carrots into very fine, matchstick-sized pieces, a blade with holes might feel distracting or unbalanced. The lack of continuous metal means you lose that “feedback” you get from a solid blade resting against your knuckles while you guide your cut. For most fine, high-speed chopping tasks, many chefs prefer a solid blade for the consistency it provides.
Selecting your first specialty knife
If you are deciding which type of specialty blade to add to your collection, think about what you struggle with most in your daily cooking. If you frequently find yourself annoyed when slicing cheese for a snack or a board, look for a cheese knife with full-through holes. These are purpose-built for that exact task and will save you a lot of frustration.
If your frustration stems from general meal prep, like slicing meats, cucumbers, or zucchini, a granton-edge slicing knife is the more versatile option. The scallops are subtle enough that they do not get in the way of other tasks, but they provide that necessary air cushion to keep your slices clean. You will find that these knives make your prep work feel more fluid and less forced.
Frequently asked questions
Why do some knives have holes near the handle?
Sometimes the holes near the handle serve a different purpose entirely. These are often weight-reduction holes or, in some cases, finger holes that allow for a “pinch grip” style of handling. These are meant to provide the user with more control over the blade, specifically for very fine, detailed work like peeling or carving fruits.
Can I put a knife with holes in the dishwasher?
You should avoid putting any quality kitchen knife in the dishwasher, regardless of its design. The high heat, harsh detergents, and the way the knife bangs against other items in the rack can ruin the edge. For a knife with holes, the risk is even greater, as debris can be baked into the crevices, and the thin metal around the holes is more susceptible to damage from the water jets.
Is a knife with holes better for beginners?
In some ways, yes. Because these knives prevent food from sticking, they can help a beginner achieve more consistent, clean-looking slices without having to master the perfect knife technique. However, the maintenance requirements are slightly higher, which a beginner should be prepared for.
If you are diligent about washing and drying, it is a great tool to have in your kit.
What is the difference between a hole and a dimple?
A hole goes all the way through the steel, while a dimple (or scallop) is only a depression on the surface. Holes are generally more effective at preventing suction for extremely sticky foods like soft cheese, whereas dimples are designed to help with general friction for slicing fruits, vegetables, and meats.
How do I sharpen a knife with holes if I can’t use a standard sharpener?
You should use a whetstone and sharpen the knife manually by following the angle of the edge. Because you have to stop and restart the stroke around the holes, it requires more focus than a continuous blade. You can also use a ceramic sharpening rod for quick touch-ups between uses, which is easier to maneuver around the cutouts.
Final considerations for your kitchen
Incorporating a knife with holes into your routine is about matching your tools to the task at hand. These knives aren’t meant to replace your main chef’s knife, but they act as highly efficient problem-solvers for sticky or dense ingredients. Whether it’s the full-through cutouts of a cheese knife or the subtle scallops of a granton blade, the goal is always the same: eliminating friction so you can focus on the preparation itself.
Keep them clean, store them safely, and they will serve you well for years.
