Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Cookware

Stainless Steel

Scallops on Chef's Knives...Really that much Better?

Share:

Cookware 25

Scallops on Chef's Knives...Really that much Better?

sasserwazr | Dec 17, 2008 01:25 PM

I am wondering whether or not to get a chef's knife with the scallops along the face. Alton Brown suggests that they really only make a difference on carving knifes. Anyone ever converted between the two and noticed a significant difference?

Want to stay up to date with this post?

Recommended From Chowhound