Another question for Sal on serrations

[Harri]

Why is the serrations on that side of the knife as they are? Like looking at the Military on the the logo of the Spyderco Forum. What is the reason for the serrations to be on that side?

The only serrated knives I have know are Rescue '98 and Leatherman Supertool, which has serrated blade. On the Supertool's serrated blade the serrations are on the different side. For a right handed person (I'm one) it seems that it is much easier to do precise cuts with the knife when the serrations are on the other side. So why are all Spyderco serrations on the 'wrong' side for right handed users even though many knives seem to be designed mainly for right handed users?

As we know Spyderco is planning a newer version of Military possible with a rolling lock instead of the liner lock... how about making a change in the knife industry and putting the serrations to the other side at the same time? (And of course black clips and pivot screws... after those changes I can't think of any that would me needed - well maybe CPM 420V if that really is better

)

Harri

[This message has been edited by Harri (edited 02 May 1999).]

 

[Sal Glesser]

Good morning Harri - When we first started making serrated knives '81/'82. Testing revealed that when cutting something, the serrated blade veered in the direction away from the serration grind. Towards the hand holding whatever was being cut. This unnerved some people.

Most did not use the serrated edges for precision cuts, but for "high performance matter separation", often times in a "hurry". The single bevel (kataba) kitchen knives require the bevel to be on the "back" side of the knife for precision cutting, like sashimi. These are plain edged.

Again in testing, in the kitchen, the American homemaker prefered the serrations on the "front" (left) side for the same reason, the knife gravitated away from the hand holding the item being cut (assuming right handed homemaker).

We've just continued doing it the same way for the same reasons.

We have made a few knives with double ground serrations. New dynamics there. I believe we will ultimately go to that years in the future. There is much research in that area needed. Hope this helps
sal

 

[Harri]

Thanks for the information.

I'm really a plain edge guy and I don't have many serrated knives. Before Rescue '98 I only had two serrated kitchen knives (and the Supertool) and I must say that I never saw those veering to any other direction except that where they were supposed to go (btw, they both have serrations on the back side...). Maybe you are right, at least you probably have done a larger study than I

.

But I still think that if the serrations would be on the other side it would be better. Hopefully the average American homemaker doesn't use the Military in the kitched

. For really pricision cuts I always use a plain edge, but I'd really like to see where the knife will do it's cut with serrated knives too. I feel that now it's somehow left under the serrations and I can't see it. And sometimes it feels like I couldn't get as close cut that I'd like because the serrations would be in the way (haven't tried, but that's how it feels).

But seeing the other (than Rescue '98) Spyderco designs and your quality I believe that you have done your homework well. So if you say it's better on that side for all the knives then I'll believe you. Specially if you're considering double ground serrations... must be hard to sharpen?

Harri

 

[Titan]

Harri,

My serrated 440V Military works great in the kitchen. I used the plain edge in slicing tomatoes but I found, surprisingly, the serrated edge worked better. I guess this has some something to do with the flat grind, wavy (not pointed) serrations and 16 degree angle of the blade, and the "micro serration" properties of the 440V steel. You could say then that the Military is the best tactical production kitchen folder

.

All my kitchen knives are serrated and I found this effective like, or better than, plain edge kitchen knives (but what do I know -- I'm no chef).

This is why I'm sold on buying a serrated Spyderco K04 in the future -- the best production kitchen knife at any price, according to Sal.

Of course, as always, YMMV.

 

[Titan]

hey, tobii3, I'd be interested to read your wife's experience on this, too!