A blade characterized by a series of evenly spaced, shallow indentations ground along its edge is designed to reduce friction and prevent food from sticking during slicing. These indentations, often oval or circular, create small air pockets between the blade and the item being cut. As an example, consider using this type of knife for slicing cucumbers or cheese; the indentations minimize surface contact, resulting in cleaner cuts and preventing the food from clinging to the blade.
This design feature is advantageous in both professional culinary settings and home kitchens. The reduced friction allows for faster and more efficient cutting, particularly when dealing with moist or sticky foods. Historically, similar principles have been applied in various cutting tools to improve performance and reduce effort. This specific application in knives represents a refinement of this concept for food preparation.
