combo edge vs plain edge

fastcamo said:
, as far as someones above statement about the plain edge can cut just as good, bring your blade to me I'd love to see it zip through some elk ribs and leave this SE in the dust, I've tried them all over 26+ years in the field, and while the SE is limited IMO, there are very useful situations for it.
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I had absolutely no problems with packing my elk out this year. I used my plain edge Bark River gameskeeper in a-2 steel. It easily cut between the ribs and zipped through the sternum. I also batoned it throught the pelvis and between the vertebrae. It worked so well that I never even considered wishing I had a serrated edge. I'm not saying serrations won't cut. I just have never found any advantage, including dressing large game, to make them worth the hassle.
 
I like the combo edge in the Spyderco Endura. Having said that, this is the smallest knife I would carry with a a combo edge, yet it is probably the largest (blade) folder that I would carry for EDC. I am used to partial serrations, and like them, but the majority of the people voting for the PE are pretty much right. I will carry a CE, but will always try to have a PE handy. It is whatever works for you. I swore I would never buy another CE, but so far the Endura is working for me. We will see if my mind changes, I haven't had this one very long.
 
5.56 said:
Have you ever tried slicing a loaf of bread with a PlainEdge? Serrated will out slice bread any day.

I know, who slices bread with their EDC? I definitely don't, I have a serrated kitchen knife for that.

I prefer PlainEdge on all my EDCs +1
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I slice bread with a sharp plain edge kitchen knife. Serrated blades tear the bread and get crumbs all over the place. I dont even like them in the kitchen.




I do have a combo edge Blur that I carry at work sometimes, becuase I got it for 20 bucks, I love Blurs, and even if the plain edge gets dull at work, I can usually tear it in half with the serrations.
 
thanks everyone i ordered the 707 with a plain edge, someone asked how i will use it, it will cover a very broad range of tasks from slicing fruit to cutting cord to potentially self defense including uncontrolled dogs and then for emergency situations if they come up.
I have an old benchmade afck with a combo blade that i have loved for years but is way too big for my pockets
 
I actually like the serrations on the Victorinox OH Trekker.

Because they are rounded, they don't snag or require vigorous sawing like regular serrations, which means you can cut slow and precise or speed up and have a sawing effect.

Additionally, the base of the blade is plain (it's like a reverse placement combo), so if you stab into something and are slicing sideways the serrations are even less of a problem, and you can saw with the tip if you are trying to cut something that you can't use the whole blade against (like a strap taut against whatever it is binding).

Other than that design, I don't see them as too useful and do not intend to buy serrated blades in the future.
 
5.56 said:
Have you ever tried slicing a loaf of bread with a PlainEdge? Serrated will out slice bread any day.

I know, who slices bread with their EDC? I definitely don't, I have a serrated kitchen knife for that.

I prefer PlainEdge on all my EDCs +1
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Actually, although I like SE blades for some things, a PE can work well for slicing bread. My favorite bread slicer is a butcher knife handmade by my wife's former neighbor, Jock. The blade seems to be carbon steel with a dark patina. It holds a wicked edge for a very long time and slices bread better than our good quality stainless serrated bread knife without leaving crumbs all over the cutting board. Crusts are no problem, cleanly cut without bending or breaking. Jock's knife is good for just about anything needing cut in our kitchen. Once in a while I steel it, but it goes for years without needing to be sharpened. OTOH, a chef knife we have that seems just as sharp and thin doesn't do so well on bread. Maybe it depends on "edge geometry," something I know little about.
 
I was also going to post that I've used a plain edge to slice bread a bunch of times, and it works great. :D
 
5.56 said:
Have you ever tried slicing a loaf of bread with a PlainEdge? Serrated will out slice bread any day.

I know, who slices bread with their EDC? I definitely don't, I have a serrated kitchen knife for that.

I prefer PlainEdge on all my EDCs +1
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Well I wouldn't use an EDC for slicing bread either unless it's all I had at a picnic but can't agree with serrated being better even for this specialised task. I have a 30 year old carbon steel Sabatier 12" Butcher's knife that slices bread - fresh and stale - better than any of the bread knives I've ever used. Even my 14 yo son prefers it. It slices rather than saws - thickness is more easily controlled and you don't end up with bread 'sawdust' all over the cutting board and bench.

All depends on the edge finish - this Sabatier is honed on a diamond steel occasionally and regularly touched up on a normal steel so it has lots of micro-serrations but is still technically a PE. Not bad on tomatoes either although at 12" it's not the handiest for that task and I don't like the aftertaste on the tomatoes from the carbon steel
 
I prefer plainedges, but I do think that they have a place, especially for knives that will be used to cut against hard surfaces like ceramic plates. Only the points will dull while the interior will remain sharp. As such I think they are acceptable on steak knives, and will have an easier time cutting crusty bread though it will not do so as cleanly.

That being said I personally avoid serrations whenever possible.
 
I've been buying more and more plain edge knives becaue I like putting a nice polished edge on them, but I have my fair share of partially serrated knives. I usually carry a partially serrated at work because they zip through boxes, rope, string, and strip wire quite easily. The plain edge portion of the knife is left untouched and stays extremely sharp for when I need an extremely sharp plain edge. For everyone saying that serrations are hard to sharpen I have to disagree. Serration are actually quite easy to sharpen with a triangle stone or a serration sharpener that is basically a thin porcelain stick.
 
Yes yes! Ceramic plates! Good show 42Blades! A plain edged knife can never suffer the meeting with ceramic, while a serrated will keep on ticking long afterward, slicing the strip steak with eager efficiency.
 
Not enough advantage to a serrated edge to warrant the time spent trying to resharpen it. Maybe a little on synthetics, boxes, but plain edge seems to get everything done, in my experience. All without the hassle, of course.
 
Definitely plain edge...don't make the mistake I made in buying a folder with serrations. those serrations take up half of the blade and I've really found no use for them. I don't see any task a combo edge could do that a plain edge can't. Plain edge for sure :thumbup:
 
FortyTwoBlades said:
I prefer plainedges, but I do think that they have a place, especially for knives that will be used to cut against hard surfaces like ceramic plates. Only the points will dull while the interior will remain sharp. As such I think they are acceptable on steak knives, and will have an easier time cutting crusty bread though it will not do so as cleanly.

That being said I personally avoid serrations whenever possible.
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Good point about steak knives :thumbup:. However, I'll go with my favorite previously mentioned PE butcher knife with any kind of crust. I enjoy using it and the bread tastes better. :D
 
For edc I would always go with Plain edge unless you have a job which would give t frequent use.
 
fastcamo said:
While I do prefer PE myself, an SE for cleaning out a big game animal just plain and simple out preforms the PE , as far as someones above statement about the plain edge can cut just as good, bring your blade to me I'd love to see it zip through some elk ribs and leave this SE in the dust, I've tried them all over 26+ years in the field, and while the SE is limited IMO, there are very useful situations for it.
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But that really wouldn't fit the bill of EDC would it. That would be your Elk knife. Serrations are good for specific tasks... I'd hate to be married to them in an EDC. Plain edge all the way.

BTW... It's not as large as an Elk but my buddy has taken several deer apart with his plain edge Benchmade Rukus so far this season and has only had wonderful things to say about it's performance.
 
there's nothing wrong with serrations...you just have to have tasks that require the help of serrations...if not, byt bother...just MO
 
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