BM42S - Combo edge question

Angel of Death

Angel of Death

BOUNCED EMAIL: I need to update my email address in my profile!
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Aug 7, 2001
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Just a quicky...

Is the BM42 serated on both sides of the blade? If you know what I mean.

The reason I ask is one of my Gerber folders isn't, an' I hate it. Wouldn't want to get a BM42S and find out its the same.
 
Yes, the serration is chisel-ground.

This is really quite common. In fact, without doing a study, I'd guess that more serrations on combo-edged blades are (and yes, I know, there are exceptions. Thank you in advance, whomever, for pointing that out). But, Mr. Death, your complaint is the first that I've heard about this. I'm curious about what problems you've had with chisel-ground serrations?

While I prefer a plain edge on my balisongs, my faithfull AFCKs all have, well most, have combo edges. I find the serration is perfect for rope and also for tearing through cardboard, breaking down boxes, that sort of thing.
 
I'd say about 75% of serrations are chisel ground but that doesn't make it harder to sharpen with a sharpmaker :) .
 
Originally posted by Gollnick
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Mr. Death... now that doesn't sound like a nice guy, does it? ;)
see the difference in real names and nick names, chucky? ;)

hehe, i'm just kidding with ya. :rolleyes:

(oh, please don't call me mr. ixpfah. i think i'd prefer lord, or master perhaps. :D)
 
All things considered, IMHO chisel ground serrations are probably better. Whatever the grind angle is left alone makes for a sharper edge than that given angle times two (if ground on both sides) which would be duller. Besides, most of the time I end up using that part of the blade, it's for sawing and hacking, not precisely controlled cutting. (Well, except when I use the smaller parts to strip wire...)

What I'd like to see is a serration that's alternating chisel-ground, just for fun. kinda like a leatherman saw blade, one tooth angles one way, the next tooth goes the opposite, so I guess the hollows would have to be alternately ground... would still be fun to see though. Probably hell to cut with, but what the hell...
 
Just out of curiosity..., what is it you hate about chisel ground serrations?? For example.., do you think it's a performance issue (and why).., or is it just the aesthetics you don't like about the chisel grind itself?? Thanks...




"Hunters seek what they [WANT].., Seekers hunt what they [NEED]"
 
Thank God I asked, I'll stick with the plain then in my next BM42 purchase.

My complaint are purely based on aesthetic values, nothing more. What does it for me is the way the Knife looks. Forgive me for whineing but I believe the 'chisel ground' (I have a name for it now) serations just look half finished to me. Especially on such a beutiful Benchmade Balisong. I mean, I've never seen people take pictures of the 'other' side of their serated knife. Is that the reason I wonder?

I've also noticed that most kitchen knives have serations on both sides (mine do anyway) and seeing as these knifes are used purely for everyday useful cutting purposes, I just thought that maybe there is something in there about performance as well. Although I've no complaint about performence as I don't really notice the different. Just a theory really.
 
By chisel grinding the serrated portion the grind angle is usually reduced in half. This coupled with the serrations makes the serrated portion especially suited for cutting things loke rope.

If kitchen knives were chisel ground they would make a curved cut. If you cut a potato for example you would get a slice that resembled a potato chip in shape. Just ask anyone who has tried to make a straight cut with a chisel ground blade.

Rick
 
Originally posted by Angel of Death
I've also noticed that most kitchen knives have serations on both sides (mine do anyway) and seeing as these knifes are used purely for everyday useful cutting purposes, I just thought that maybe there is something in there about performance as well. Although I've no complaint about performence as I don't really notice the different. Just a theory really.
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I've never seen or used kitchen knives with serrations on both sides. Closest I think I've seen is the "scallops" on slicing knives (like they aren't all used for slicing or something). From industrial kitchen knives (NSF approved type) to my Tridents, they all have had chisel ground edges. So if anything, I'd say chisel is better.

edgeman: I disagree... my Trident bread knife makes very smooth cuts.
 
Angel, I know what you mean by saying that the chisel ground serrations "just don't look finished". However, since the of the main utilitarian purposes I had in mind when getting my BM-42AS involved serrations, i still got them.

BTW, my BM-42's latch has a funny roughish bump on it that scratches the anodization off the latch groove on the safe handle. Perhaps a little work with a file and/or sand-paper will fix this issue.
 
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