- Joined
- Mar 4, 2019
- Messages
- 120
One very appreciated use of my EDC pocket knife is for cutting food at a restaurant, when a dull knife is offered, or no knife, or plastic knife.
I have often thought for that usage, a serrated blade would be helpful. Only the points of the serrations would touch the hard plate preserving the majority of the sharp cutting edge. A smooth blade would be dulled on a larger portion of the cutting edge.
In general I prefer smooth edges. When possible I have a smooth and serrated blade.
When only one large blade is on a knife, would fine serrations only near the point of a blade work for a general purpose blade? Usually when cutting on a plate only the outer region of the blade touches the plate.
I have not noticed this type of serrations. Usually the serrations are inboard, smooth near the tip.
I am most interested in your thoughts and experiences.
I have often thought for that usage, a serrated blade would be helpful. Only the points of the serrations would touch the hard plate preserving the majority of the sharp cutting edge. A smooth blade would be dulled on a larger portion of the cutting edge.
In general I prefer smooth edges. When possible I have a smooth and serrated blade.
When only one large blade is on a knife, would fine serrations only near the point of a blade work for a general purpose blade? Usually when cutting on a plate only the outer region of the blade touches the plate.
I have not noticed this type of serrations. Usually the serrations are inboard, smooth near the tip.
I am most interested in your thoughts and experiences.