home Secrets of medicine Does blood flow really make a knife a cruel killer? Dol on a knife, or the terrible truth behind knives with “blood” Why do they make a depression on the blade of a knife?

Does blood flow really make a knife a cruel killer? Dol on a knife, or the terrible truth behind knives with “blood” Why do they make a depression on the blade of a knife?

"Krovostok" on a knife- the topic is extremely popular, and in almost all conversations regarding knives, conducted on a variety of forums, the eternal question comes up: “What is knives with blood flow, and, frankly speaking, why blood flow Is this the one you need?"

This fundamentally erroneous term, as is known, means a special groove on the knife, or rather on his blade. But be prepared for the fact that for mentioning the word “bloodstock” on serious knife forums you will be beaten (maybe even kicked), since it is correct and correct to call this thing on the blade “dol”. And “krovostok” is vulgar jargon, unworthy of the speech of a kniffer, and all that. However, even on fairly serious knife forums the most different versions about why this is actually needed dol on the knife. That's what we'll talk about today...

From the point of view of the average person, a knife with a “blood cap” is a strictly required attribute of a terrifying fighting beast like director John Rambo - thanks to Hollywood. In fact, this is not true at all.

Fullers on the blade: "hunting" version

The first version (or rather, a group of versions under the general name “hunting”) regarding why we need fullers on the blade, says that supposedly this blade groove remained a legacy from the hunting knives of the Middle Ages. Like, if you leave a knife in the body, “blood flows down the bloodstream” from the animal’s carcass. In other words, hence both the name and the theory of application: knives with "blood" serve to bleed the victim.

Only representatives of the office plankton of large cities can fall for such a myth. Any person who in one way or another had anything to do with rural areas and subsistence farming, knows perfectly well that to quickly bleed a carcass, you simply need to hang it upside down and cut the neck blood vessels. But a knife left in a carcass will not leak much blood through a narrow groove.

The same applies to the alternative version of the hunting version about “blood drainage during the hunt”: it seems that if a knife after a blow remains in the body of an escaped animal, then the success of the event depends on where exactly this blow was struck. Nonsense, because... if, say, the heart, spleen, liver or other organs of increased blood supply are affected, then, regardless of the presence of the blade on the knife, the animal will weaken from massive internal bleeding. And if you stick a knife into a muscle, it’s enough large animal, then the animal will gallop away, and you will no longer see your knife, even if there are at least as many gutters there. A wounded animal that is not large enough will, of course, weaken under the weight of the knife, but I strongly doubt that the groove on the knife was specially introduced into the design of blades for catching hares with bare hands. Be that as it may, it is to the hunting versions that we owe the appearance of the name “blood on a knife,” and it is precisely because of their delusional nature that knife experts dislike this word so much. But let's move on to other myths.

Blood on a knife: the theory, God forgive me, of “bodily vacuum”

The next version of the purpose of the valley appeals to physics, telling us about a “bodily vacuum” shrouded in mystery. It is mysterious for the simple reason that few of the adherents of this version themselves know what it is. Often on knife forums you can come across statements that the fullers on the blade are intended (I quote): “to allow air to escape from the body, so that the knife does not jam under pressure.” I confess that in surgical practice I have encountered “air leaving the body,” for example, in the case of fecal peritonitis, yyyy. True, no pressing the knife in the wound similar situation does not assume. More experienced knifesmiths present a slightly modified version: they say that the groove on the blade supposedly serves to improve the reverse process, namely, the penetration of air into the body. It seems that in this way the internal vacuum of the body is broken, and the knife is not sucked into the wound due to the closing of the edges of the wound. At first glance, this is a plausible version, but... Well, the cavities of the human body are in no way capable of “sucking in to death” - not a compressor, for that matter. In addition, removing the knife will be no more difficult than inserting it, since the blade will simply cut its way back, even if the closed tissues stubbornly resist.

Some unique people firmly believe that the groove on the knife serves to conduct air into the body, but not at all to make it easier to remove later, but only to infect the wound with “outboard” air entering through the channel, the walls of which are flesh and the surface of the valley itself.

There is also a mixed version: they say that the notorious vacuum is created in the wound around the blade, and the blood flowing through the “bloodstream” eliminates it, which makes it easier to remove the blade from the victim’s body.

Shoulder on a knife: “technical” versions

There are purely technological options. For example, a groove on a knife reduces total weight. Of course, “minus fabric” makes it easier. And through holes make it even easier. Why is everything stuck in these grooves? Or that the dol not only makes it easier, but also changes the balancing of the knife. Twenty-five again: the classic fuller runs along the entire length of the blade, that is, it lightens evenly along its entire length. It is much easier and more effective to change the balance in other ways.

There are also options for simplifying the forging process in the presence of a fuller: supposedly the cutting edge of the knife during hardening heats up faster than the butt (the blunt thick part) and the fuller somehow evens out this imbalance.

Why blood flow? And for beauty!

There is also a banter version that the dol is done purely for beauty. And you know, in Lately the aesthetic function of the fuller has indeed become quite real: since public opinion recognized the “blood on a knife” as a lickable attribute of a “real cool fighting blade” (tm), individual manufacturers began to sculpt it anywhere with the sole purpose of pleasing the consumer.

So what is a “dollar on a knife” really, and what purposes does it serve?

It's actually simple. The dol actually appeared on blades a very long time ago - back in the early Middle Ages, if not earlier. And its main purpose was and remains to increase the strength and hardness of the blade.

Everything is elementary: in this case, the principle of the so-called I-beam is used (aka double-T, aka I-beam, aka H-shaped) - a well-known ancient engineering technique in architecture. The name comes from the Latin "taurus" - bull. The cut profile of such a beam vaguely resembles bull horns connected together.

“An I-beam is a standard profile of structural elements made of ferrous rolled steel or wood, in cross-section resembling the shape of the letter “H”. An I-beam is approximately 7 times stronger and 30 times stiffer than a square profile beam of the same cross-sectional area.” (c) Wikipedia. It is precisely these steel I-beams, by the way, that are used in the process of skyscraper construction as a frame base.

In other words, metal of the same mass and total cross-sectional area, but cast in the shape of an I-beam, is much stronger in bending than monolithic. To verify this, it is enough to conduct an experiment: try to bend a monolithic strip of metal several millimeters thick. With a high degree of probability, by applying effort or pressing with your weight, you will bend the strip into an arc. If you try to do the same with a metal profile of the same thickness, but made in the shape of a “corner”, you are guaranteed to fail. Let the engineers correct me: the number of axes of the structure increases, due to which the strength increases.

Of course, the cut of the blade with the fuller does not fully correspond to the classic I-beam profile, so the figures for the increase in rigidity and strength are more than 30 times inferior to it. Nevertheless, the fact remains: a blade with a fuller in the design along the entire length of the fuller is stronger and stiffer than a blade without a fuller of similar weight and shape.

There is one thing: the longer the “product”, the more noticeable the effect of the I-beam profile, and therefore the fuller. That is, on swords, checkers, sabers, long daggers and bayonets, the fuller is vital to increase the bending strength of the blade...
Here, for example, is a German bayonet of the 1898/1905 model:

Full on the sword:

Dole on the dagger:

But the dol on some short-bladed knife with a “real hunting knife” (tm) angle looks like pure decoration, because why is it needed there.

But in general there is some kind of formal perversion, as for me: two fullers on one side of the blade.

Such are the things. So forget about it already

Have you ever wondered why such a longitudinal depression is made on the blade of a knife? And it is found on knives quite often. Yes, this is a bloodstream! - you say. And you will be a little wrong. There is absolutely no point in such bloodletting. Hunters confirm that if you stick such a knife into the carcass of an animal, only a few drops of blood will run out. The purpose of this groove on the knife is slightly different, but we will call it correctly - dol . So…

A longitudinal recess on the knife blade can be made on either one or both sides.

Dol (dola) - a groove, a longitudinal depression on the blade of a bladed weapon. The Germans call it “hohlkehle”, and the British call it “fuller”.

Why is a fuller made on a knife blade?

- When it is necessary to reduce the weight of the blade (for example, a fuller on a saber reduces its weight by up to 30 percent);

- Reducing the friction surface;

- Aesthetics, a tribute to fashion, tradition: the use of indentations on the blade can be justified from an aesthetic point of view; agree that a knife with fullers on the blade looks much more interesting;

Using the dol you can correct the balancing of the knife;

The blade of the Bekas knife has a thickness of 2.4 mm, however, its surface has fullers on both sides to reduce the friction surface.

But not to increase the rigidity of the blade (more on that below).

Dol - call it correctly!

In a company of knife makers, call this part of the knife gutter, valley, hohlkehle, fuller or simply deepening, but try not to use the concept of “blood flow, blood flow”. Well, in order to really show off my erudition, for reference I provide the following information:

- the word "dol" is borrowed from a common Slavic root dol, those. hole, lowland;
- There is a dol not only on the knife, but also, for example, on the revolver drum;
- was first noticed on the blades of bladed weapons of the Bronze Age (I wonder, at that time, what was the purpose of making a fuller on a weapon?).

By the way, the use of a groove on short-bladed knives (up to 9 cm) is nothing more than decoration and makes no sense.

Full on the blade for rigidity. Is it so?

Well, now a little evidence. I admit honestly, for some time I thought that the fuller on the blade adds some rigidity to it. But I received a response from our buyer, who mathematically proved that this is not so. Calculations Viktor Belyaev, I quote below:

Without going into the jungle of strength of materials, I will try to explain why the fuller does not increase but decreases the rigidity of the blade.

Hardness and rigidity are different concepts. Hardness is the resistance of a material to the penetration of a harder body into it. Stiffness is the ability of elements to resist deformation.

Hardness depends on the material (various steels, hardening, hardening, etc.) and is determined by various methods: Rockwell, Vickers, etc.

Rigidity depends on the load-bearing capacity of the material, the shape of the element, design, loading pattern, etc.

For example, let’s say that a knife with fullers is an I-beam No. 10 GOST 8239-79, without fullers it is a solid block with a cross-section like an I-beam 100x55 mm (10x5.5 cm), their length and material are the same. They are fixed at one end and forces are applied to the other, respectively. Rd- to the I-beam, RB- to the beam.

Bending moment M=P*l kg*cm, where P kg-force l cm shoulder - distance from fastening to the point of application of forces. Also, from evidence M=g*w kg*cm, where g-kg/cm sq. - permissible stress in the material due to force, w cm\3 (centimeter to the third power) - section moment of resistance.

W= b*h sq (cm\3). Equating, we get for the I-beam Рд*l = g*w d; for timber Pb*l=g*wb. Dividing the second equation by the first and canceling equal values we get: Pb / Pd = Wb / Wd, those. the maximum force applied to the beam will be as many times greater than the maximum force applied to the I-beam, how many times the moment of resistance of the beam is greater than the moment of resistance of the I-beam.

Wb = b*hkv/6 = 10*5.5\2/6 =50.4 cm\3; according to the assortment, the moment of resistance Wy of I-beam No. 10 = 6.49 cm\3. 50,4\6,49=7,7.

Accordingly, the permissible force applied to the beam will be 7.7 times greater than the force applied to the I-beam.

For blades with a solid cross-section and with a fuller, this ratio will be significantly less due to a slight decrease in the cross-sectional area, but less!

Speaking about the purpose of the fuller, many people claim that it is done to increase the rigidity of the blade - this is absolutely wrong. This is what those who don’t know the evidence can say. Reducing the cross-sectional area when making a fuller without increasing the thickness and (or) width of the blade leads to a decrease in the moment of resistance W and, accordingly, a decrease in rigidity. I believe: value is a reduction in weight, a reduction in the friction surface, aesthetics, a tribute to fashion, tradition, even blood flow - if you are used to saying so, but not to increase rigidity.

Anyone want to argue? Write in the comments. And about others, we’ll talk next time.

Review article “Krovostok or still a valley? Let’s figure it out” prepared by the online store

Is it bloody or is it still a valley? Let's figure it out!

dobroxot 12/24/2012 - 02:22

For example like this.

Or so.

After all, a knife with such notches actually becomes disposable - until the first sharpening. Because very often these recesses are located just a couple of mm from the RK. This is forgivable for inexpensive stainless steel knives that are used for cheese or boiled sausage.

slicem 12/24/2012 - 06:27

1. So that it doesn't stick.
2. It’s strange when you sharpen knives that a full knife goes into one sharpening.

Whip 12/24/2012 - 06:29

dobroxot
Good night or maybe good evening to anyone.
I have long been interested in why on Santoku knives some manufacturers make oval notches on the blades closer to the cutting edge, so-called “air pockets”?

These pockets (grantons) are designed to supposedly reduce the adhesion of the product to the surface of the blade. For vegetables, such depressions, in my experience, practically do not work. Perhaps the meat sticks less - there is no vacuum effect. They write that the grantons on Glestain knives are actually working. It's really flat there complex shape, rather than pits selected by a simple circle of small radius. But that's what they charge money for.

Yes, it’s a pity that the bulge at the heel of the Santoki Centuri was cut so low. Apparently the programmers of CNC machines were too lazy. The RK has a curvature, and the grantons are located on a straight axis. We were lazy. 😞

After all, a knife with such notches actually becomes disposable - until the first sharpening. Because very often these recesses are located just a couple of mm from the RK.

Well, you're exaggerating this. Of course, if each sharpening is carried out on an electric sharpener with a P80 stone, then yes, the leads will fit onto the grantons through... right away. And if used correctly and periodically adjusted, the knife will last a long time. And here it is really close:

This is forgivable for inexpensive stainless steel knives that are used for cheese or boiled sausage.
But why are these pockets made on expensive knives made of good steel - it’s unclear...

One answer suggests itself: to make them even more expensive. 😊

dobroxot 12/24/2012 - 10:47

Allegedly, so as not to stick - about the same thing, embarrassed and uncertain, the supermarket consultant tried to explain to me 😞

The cardinal method of non-stickiness

or like this

Regarding sharpening.

But many knives last 10-20 years, or even more, and during their service they wear down quite significantly in width. I don’t even think about cooks or butchers, where the knife burns out within a year. And such a design defect of a knife like these grantons seems like an ordinary scam for money.

alex9635 12/24/2012 - 11:33

dobroxot
And such a design defect of a knife like these grantons seems like an ordinary scam for money.

How, in fact, can these pockets interfere with sharpening a knife? They do not go right through and the cutting edge can be formed directly on these pockets.
http://blogs.yahoo.co.jp/kmasa...id=1641116&no=0

dobroxot
Supposedly so it doesn't stick

Why "supposedly"? They help. Somewhere more, somewhere less. And if you're concerned about food sticking, these air pockets are a good option.

dobroxot 12/24/2012 - 12:14

DIZ
What are these conclusions from?

Oh Gods! This infection has already spread to the Germans 😞

DIZ 24.12.2012 - 12:24

dobroxot
Although if you take a closer look at the lineup of the same Henkels, you will see that there are only a couple of such edged knives among several dozen.

Again you are not entirely right. In almost all series, chefs and slicers have options with Hollow Edge. They are convenient to use. Products actually stick less.

Whip 12/24/2012 - 12:28

Such nonsense finishing touches for the manufacturer bring a good profit at the end. 😊

Convexity, convexity, but convexity is another matter!

dm_roman 12/24/2012 - 22:19

these pockets, as well as the vertical stroke, as well as the transition of the edges from the side of the leading hand, so that there is less sticking and so that when shredding there is no fountain of already cut pieces above the knife.

it doesn't work for everyone
Tramontina Centuri Santoki works, this is what is in my photo, the second one in the post.

according to my modest statistics, from 50 to hundreds of such santas, no one was offended enough to bring this to me in the form of a complaint.

I began to ask, “is the fuli so low?”
In principle, if you turn your head into thinking mode and cut raw potatoes into thin slices, it will become completely clear.

The higher the pocket, the larger the area the piece will stick to the knife.
and upon reaching a certain size, this pocket will be of no use to him

Well, by the time you sharpen it to your pocket, it will take 10 years to edit/sharpen with musat
in a professional kitchen maybe five years, but in a year, I don’t believe it, if my hands don’t grow from the anus

slicem 12/26/2012 - 08:05

dobroxot
But several questions arise here...
Why doesn’t it stick with the Japanese, but only with these European guys?
Why does only the santoku stick, but the chef, with the same system, does not stick even without pockets?
Or has the santok become, instead of a universal one, a highly specialized knife?

What about thinking? This could be, quite simply, the roughness of the surface, the coatings applied to it, or simply the geometry of the blade. I’m no expert here, but I wouldn’t be surprised if chem. The composition of the steel also affects it, although I think very little.

dobroxot
Regarding sharpening.
For those who have knives, these are just toys that they use on Mondays - then, of course, the issue of grinding while sharpening is irrelevant.

I defend that 10-20 years is cool. And in the canteen it’s even cooler. In everyday life, 1mm of a blade should last for several years if the steel has an HRC of 50 or more and is sharpened so that it is sharp, and not re-cut every time.

I use the knives I have often, but rarely sharpen them, because the “cuts acceptable” parameter for me is more influenced by the geometry of the blade than by its sharpness. I consider it a waste of time to sharpen it every time it stops shaving. I’d rather lie on the sofa 😛.

apgspb 12/27/2012 - 13:53

In fact, some pocket knives can cause sharpening problems quite quickly.
http://zknives.com/knives/kitc...ensntkgrt.shtml

Or maybe this is for the better?
As far as I know, the first to patent air pockets was in Sheffield, the Granton company.
And they came up with them for long slicers.
Granton Knives still produces such knives. Their knives have pockets that extend onto the cutting edge (sort of)

They say that knives with this design cut better. And “non-sticking” of products is a free bonus

You will need to buy the original Granton and compare it with some simple slicer.

dobroxot 01/05/2013 - 17:33

Fellow knifephiles 😊

I have another question, this time not about the specific shape of the knife, santoke or chef, or the like. and not due to air pockets, but directly related to the stickiness of products.

Many manufacturers polish the blades of some knives completely, and some leave machine marks.
I think this has something to do with the stickiness of the products and knives of certain categories. For example, meat knives are more often found with full polishing, but chefs' knives are rarely found.

For example, I will take Tramontina made of AISI 420 steel as it is more common:
- Universal and Tradicional series are almost all polished
- for the Ultracorte series, only small vegetable and steak ones are polished
- Polywood series mixed, but there are many more polished ones than Ultracorte
With Masters the situation is similar to Ultracorte, but the polishing on vegetable ones is less pronounced.

What does this actually involve?

DIZ 01/05/2013 - 18:16

dobroxot
I think this has something to do with the stickiness of the products and knives of certain categories.

Not connected in any way. Polishing the blade increases the cost of the technical process, because... requires unnecessary operations. Often, “polishing” occurs naturally during the manufacturing process. For example, casting in a mold.

dobroxot 01/05/2013 - 18:32

DIZ
What do you call a butcher knife?

I call this and similar knife shapes a butcher knife

This and other meats among the Spaniards are somewhat similar to bowies. However, you can cut any meat 😊
It’s difficult to immediately determine the shape by the name, since Tramontina’s knives with the same shape can be called both Faca para carne so and Faca para cozinha.
But, in our understanding, chefs and fillets can still be included in the Tramontino category of meat knives, although in our country they would be called cutting or universal.

DIZ 01/05/2013 - 19:05

dobroxot
Although this is the cheapest series, it is clearly not cast, but stamped - but polished.

The blade of this knife is cut from tape, and then the bevels and the RK are formed. The tape was initially "polished". Pure manufacturing technology - rolling.

"Krovostok" on a knife- the topic is extremely popular, and in almost all conversations regarding knives, conducted on a variety of forums, the eternal question comes up: “What is knives with blood flow, and, frankly speaking, why blood flow Is this the one you need?"

This fundamentally erroneous term, as is known, means a special groove on the knife, or rather on his blade. But be prepared for the fact that for mentioning the word “bloodstock” on serious knife forums you will be beaten (maybe even kicked), since it is correct and correct to call this thing on the blade “dol”. And “krovostok” is vulgar jargon, unworthy of the speech of a kniffer, and all that. Nevertheless, even on fairly serious knife forums, a variety of versions are exaggerated about why this is actually needed. dol on the knife. That's what we'll talk about today...

From the point of view of the average person, a knife with a “blood cap” is a strictly required attribute of a terrifying fighting beast like director John Rambo - thanks to Hollywood. In fact, this is not true at all.

Fullers on the blade: "hunting" version

The first version (or rather, a group of versions under the general name “hunting”) regarding why we need fullers on the blade, says that supposedly this blade groove remained a legacy from the hunting knives of the Middle Ages. Like, if you leave a knife in the body, “blood flows down the bloodstream” from the animal’s carcass. In other words, hence both the name and the theory of application: knives with "blood" serve to bleed the victim.

Only representatives of the office plankton of large cities can fall for such a myth. Any person who has in one way or another been involved in rural areas and subsistence farming knows perfectly well that in order to quickly bleed a carcass, you simply need to hang it upside down and cut the neck blood vessels. But a knife left in a carcass will not leak much blood through a narrow groove.

The same applies to the alternative version of the hunting version about “blood drainage during the hunt”: it seems that if a knife after a blow remains in the body of an escaped animal, then the success of the event depends on where exactly this blow was struck. Nonsense, because... if, say, the heart, spleen, liver or other organs of increased blood supply are affected, then, regardless of the presence of the blade on the knife, the animal will weaken from massive internal bleeding. And if you stick a knife into the muscle of a large enough animal, the animal will gallop away, and you will no longer see your knife, even if there are any number of gutters there. A wounded animal that is not large enough will, of course, weaken under the weight of the knife, but I strongly doubt that the groove on the knife was specifically introduced into the design of the blades for catching hares with bare hands. Be that as it may, it is to the hunting versions that we owe the appearance of the name “blood on a knife,” and it is precisely because of their delusional nature that knife experts dislike this word so much. But let's move on to other myths.

Blood on a knife: the theory, God forgive me, of “bodily vacuum”

The next version of the purpose of the valley appeals to physics, telling us about a “bodily vacuum” shrouded in mystery. It is mysterious for the simple reason that few of the adherents of this version themselves know what it is. Often on knife forums you can come across statements that the fullers on the blade are intended (I quote): “to allow air to escape from the body, so that the knife does not jam under pressure.” I confess that in surgical practice I have encountered “air leaving the body,” for example, in the case of fecal peritonitis, yyyy. True, such a situation does not imply any clamping of the knife in the wound. More experienced knifesmiths present a slightly modified version: they say that the groove on the blade supposedly serves to improve the reverse process, namely, the penetration of air into the body. It seems that in this way the internal vacuum of the body is broken, and the knife is not sucked into the wound due to the closing of the edges of the wound. At first glance, this is a plausible version, but... Well, the cavities of the human body are in no way capable of “sucking in to death” - not a compressor, for that matter. In addition, removing the knife will be no more difficult than inserting it, since the blade will simply cut its way back, even if the closed tissues stubbornly resist.

Some unique people firmly believe that the groove on the knife serves to conduct air into the body, but not at all to make it easier to remove later, but only to infect the wound with “outboard” air entering through the channel, the walls of which are flesh and the surface of the valley itself.

There is also a mixed version: they say that the notorious vacuum is created in the wound around the blade, and the blood flowing through the “bloodstream” eliminates it, which makes it easier to remove the blade from the victim’s body.

Shoulder on a knife: “technical” versions

There are purely technological options. For example, a groove on the knife reduces the overall weight. Of course, “minus fabric” makes it easier. And through holes make it even easier. Why is everything stuck in these grooves? Or that the dol not only makes it easier, but also changes the balancing of the knife. Twenty-five again: the classic fuller runs along the entire length of the blade, that is, it lightens evenly along its entire length. It is much easier and more effective to change the balance in other ways.

There are also options for simplifying the forging process in the presence of a fuller: supposedly the cutting edge of the knife during hardening heats up faster than the butt (the blunt thick part) and the fuller somehow evens out this imbalance.

Why blood flow? And for beauty!

There is also a banter version that the dol is done purely for beauty. And you know, recently the aesthetic function of the fuller has really become quite real: since public opinion recognized the “blood on a knife” as a lickable attribute of a “real cool fighting blade” (tm), individual manufacturers began to sculpt it anywhere with the sole purpose: please the consumer.

So what is a “dollar on a knife” really, and what purposes does it serve?

On Santoku knives, some manufacturers make oval notches on the blades closer to the cutting edge, so-called “air pockets”.

Many people ask why and what are they needed for? First things first.

Santoku - universal Japanese kitchen knife. It was originally developed as a modification of the Western (specifically French) chef's knife for cutting beef, and then it was adapted for the needs of Japanese cuisine.
"Santoku" literally translates to "three good things" or "three uses", which refers to the knife's ability to cut, chop and chop well. The size of the santoku is convenient for cutting into small slices or cubes both meat and vegetables. Compared to the Japanese original, Western Santoku models have different balancing, blade design, and are made of softer steel, which affects the thickness of the blade and edge.
Also, European variations of santoku may have pockets on the blade (they are also called “grantons”), designed to reduce the sticking of food to the knife (cooked raw sausage, etc.)

Diagnostics and diseases. Medicines from A to Z

Does blood flow really make a knife a cruel killer? Dol on a knife, or the terrible truth behind knives with “blood” Why do they make a depression on the blade of a knife?

Fullers on the blade: "hunting" version

Blood on a knife: the theory, God forgive me, of “bodily vacuum”

Shoulder on a knife: “technical” versions

Why blood flow? And for beauty!

So what is a “dollar on a knife” really, and what purposes does it serve?

Why is a fuller made on a knife blade?

Dol - call it correctly!

Full on the blade for rigidity. Is it so?

Is it bloody or is it still a valley? Let's figure it out!

Fullers on the blade: "hunting" version

Blood on a knife: the theory, God forgive me, of “bodily vacuum”

Shoulder on a knife: “technical” versions

Why blood flow? And for beauty!

So what is a “dollar on a knife” really, and what purposes does it serve?

On Santoku knives, some manufacturers make oval notches on the blades closer to the cutting edge, so-called “air pockets”.

Many people ask why and what are they needed for? First things first.