EDC serrations or no?

I'm mostly a full or no serration kinda guy, but I really like how Victorinox does their PS blades. Forward serrations in a 60/40 run. The plain edge close to the handle is nice for notching and sharpening stakes/cooking sticks...

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Victorinox Sentinel

-Brett
 
I dont like serrations on my edc. Serrations can be okay on certain fixed blades but i just prefer a plain edge for edc. It does depend on the serrations though. I like veff serrations but my edc is a Cold Steel. So...never going with serrations haha!
 
I almost always stay clear of them because the rip or tear instead of cut. That being said if I get them I like kershaw's scallop ones a lot.
 
I have a Tenacious and Endura, both fully serrated. They work fine for EDC, I have never found any issues with them so far. We seemed to mainly get serrated knives in Australia, I'm guessing because they were leftovers. Now, of course, you can hardly find anything in the shops. So I am shopping online, and am looking to get some plain edges. Best answer? Have some of both, and try them all out!
 
Most of my EDC's are plain edge, but I found that I frequently end up using my knife to cut my steaks when I eat out. I'm worried about dulling the knife on the plate, so I'm wondering if I should get a serrated knife to use for EDC instead. What do you guys think?
 
huckabee said:
Most of my EDC's are plain edge, but I found that I frequently end up using my knife to cut my steaks when I eat out. I'm worried about dulling the knife on the plate, so I'm wondering if I should get a serrated knife to use for EDC instead. What do you guys think?
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Buy yourself a Case slimline trapper, preferably in CV. The thin blade will slice through even the worst steak with ease, and if you dull it on the plate, it'll be easy to sharpen to a razor edge again. Don't bother with a serrated knife to cut steak. When cutting a steak, you'll be using the tip-most part of the blade, and that's where serrations of pocket knives typically end. Plus, blunting the tips of serrations causes irreparable damage.
 
Properly sharpen your plain and you will never need a serrated.

my plain edges sink into meats without resistance, never would you need a 'saw' action, one pull, thats it.
 
Not a big fan of serrations, but I do have one old Spyderco Endura. At those times I decide to make my Cold Steel Black Rhino the knife-of-the-day, the Endura goes in my left front pocket. Otherwise, I could easily live without them.

 
My preference is plain edge, but if I'm going to do serrations I want fully serrated...no half-way stuff for me. I hear Kershaw's scalloped serrations are the easiest to sharpen and Spyderco's serrations are the best-performing. I can't back that up with any concrete proof, but I do know my fully-serrated Spyderco Lil' Matriarch is a disgustingly brutal cutter. It's the only fully serrated blade I own, but I would buy another fully-serrated Spyderco if I found a good price on it. And that folks, is the extent of my serration knowledge :)
 
Try steak, not easy to cut mango.

Mmm maybe ill get some steak tonight and make some paper thin slices
 
HwangJino said:
Try steak, not easy to cut mango.

Mmm maybe ill get some steak tonight and make some paper thin slices
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I wonder if there's true first class "Steakhouse" that gives customers a plain edge knife on the table to cut their steak with?
I've been to all of these and not one gave me a plain edge knife to cut with.
 
Because the owners do not want super sharp knives used by customers, think liability.

Im asking you to test at home with a properly sharpned plain edge and serrated.

id invite you over to my place for steak and test cutting, but you are on the east im guessing.
 
HwangJino said:
Because the owners do not want super sharp knives used by customers, think liability.

Im asking you to test at home with a properly sharpned plain edge and serrated.

id invite you over to my place for steak and test cutting, but you are on the east im guessing.
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Do not have to prove nothing to me. I've cut steak with one of my PE Military's numerous times. Just sinks right through it, no sawing required. One backstroke and it's cut. Way better than the serrated "knives" they supply you at even the best joints.
 
cbxer55 said:
Do not have to prove nothing to me. I've cut steak with one of my PE Military's numerous times. Just sinks right through it, no sawing required. One backstroke and it's cut. Way better than the serrated "knives" they supply you at even the best joints.
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Maybe the best joints are afraid the customer will cut themselves with a P.E.?
Perhaps that's the reason none put a P.E. out for customer use?
 
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