Fully Serrated Knives...

craytab said:
Something from Spyderco in H1. Lots of options. Pick your flavor.

You forgot one Cray!
Joe

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hlee said:
Crazy sharp until it gets dull... Then, crazy dull until you throw it out. Serrations? Meh.
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Or you just sharpen it. :rolleyes:

Crazy talk, I know!
Who sharpens knives, right?

(throw it away...bah!)
 
StryCoShaw said:
That gunsite looks 100% better for cutting. I had the same experience with cs serrations, the teeth protrude way too much and snag/bind.

Microtech has a nice pattern, big scallops.
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Thanks and that Microtech looks awesome. I think fine/smaller serrations would work better in a tougher steel; maybe elmax or 3V...

I've used the ZDP endura a lot and only use a ceramic rod & buff the edge after to keep it sharp. :thumbup:
 
Autonomy!! Just grabbed it off the Exchange! H1 auto! Total bad ass!!
Joe


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Thanks Cray!! This bitch fires like a pistol!! The blade is quite large, heavy and it is super stupid sharp!!
My first Spydie auto and I'm loving it!!
Joe



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If you want to go the way of not breaking the bank, check out the Byrd rescue knife..$20 usually. I have one in the garage and use it as a general utility knife..very sharp. Very well made for a $20 knife.
 
Just picked up a tasman salt and matriarch 2 off the exchange this week, both full serrated .
Not sure what they'll get used for, but I'll find something.
 
jpm2 said:
Just picked up a tasman salt and matriarch 2 off the exchange this week, both full serrated .
Not sure what they'll get used for, but I'll find something.
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Tasman salt is excellent. It will go through stuff quickly. You'll find a use. I wanted a bigger version of it so I found a SuperHawk which is discontinued.
 
Ha, ha,
The physics of the tooth geometry has been explained to me.
and the superiority of a serrated blade for cutting clothing or seat belts; especially when the blade is a little dull, has been explained to me.
and still . . .
I still can't get very excited about serrated blades.

I said ha, ha because you could do what I did, . . . really I expect you won't care for it but . . .

I chose one knife model and bought two of them.
Cold Steel Lucky.
I removed the non serrated blade from both because it prevents me from using the finger grooves 'cause the closed second blade is in the way. (and the single bladed Luckys don't come with serrated blades.)

Anyway I carry one (the one with the clip) for cutting seat belts ONLY and it stays super sharp and the second one (the one with no clip) I use as a steak knife and just accept that the points are going to get dulled on the plates.

OK . . . you can laugh at me now . . . I am.

I don't really feel that the serrations are doing a dang thing for me though. That a decently sharp plane edge can't and ALL of my knives are WAY past decently sharp sooooooo . . . .



PS: The one exception that comes to mind is the one slice hanging rope cutting demo on the Cold Steel site / YouTube. Two ropes / one swipe. If you haven't seen it check it out. It is super impressive. I suspect it might not even be possible if the blade were not serrated.
How ever I can't really translate that into every day, civilized, uses.
 
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BenLong1018 said:
I've never been much of a fan of serrations, but I recently descovered how crazy sharp they can be. That being said I'm thinking about getting a fully Serrated knife. Maybe a Spyderco or perhaps a cold steel. What would you guys suggest for my first fully Serrated knife?
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Spyderco Endura or Delica or even a Native. People are very dismissive of serrated edges, I tend to think it stems from inexperience more than anything else. Over the last 10 years since my first fully serrated knife, I found that it was able to cut pretty much anything and everything I needed, cleanly and efficiently. The knife was a SE Paramilitary, the original. The way the serrations were ground made it one of the sharpest knives to date I've ever owned. It took a really long time for it to lose its edge completely, even then it could still cut somewhat efficiently. Shame people are so afraid of them, they either can't maintain them or they don't know how to actually use them.
 
PPS: another serrated you could try for not much bucks is the one I carry for in case some ill socialized, over stuffed, mutant dog on the bicycle path breaks its collar while it is lunging and dragging it's owner down the path to get at me. There are regular episodes but so far non of them have had a successful launch.

Neck knife for when I am knocked off the bike and laying on my back (can't get at pocket carry knife then) I can get at the neck knife with either hand for some swipes across rover's jaw muscles. That assumes he has got a hold of me with said jaws.

A friend of mine had one dog on his ace and one on his arm and he still fired in the air with his .357 The police were pissed at him that he fired in the air rather than started to shoot doggies. So you see I am not exaggerating by too much.

Why anyone would take a vicious dog on a bike path with kids and old people I don't know but I am willing to do some attitude adjustment on mr. snappy.

 
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The only fully serrated knives I've got are some Spydercos (Delica, Dragonfly Salt, Salt 1). Of those three, the Dragonfly Salt is actually the one I use most (probably because if I want something Delica-sized, I just grab my FFG Delica). All three cut very well, and with a Sharpmaker, maintenance is easy.
 
One of my pet peeves about the serrateds that I have or have seen is that they are single bevel knives, which can be OK . . . many high end Japanese kitchen knives are single bevel . . . though interestingly enough pretty much NEVER serrated . . .
hmmmmmmmm
anyway . . . the bevel is on the wrong side for a right handed person. They just suck for slicing . . . well . . . slices off stuff.

As far as "sharp" goes I think we are conflageratin' terms. I think maybe another term is in order along the lines of compression, gathered cutting, SAWING . . . certainly not "sharp". None of my serrateds are sharper than my plain edges and I KNOW how to sharpen them and do.

I will buy the physics are superior but they still ARE NOT FUN
or
ACCURATE cutters.
They are saws and poorly engineered saws at that. I have a shop full of super sharp Japanese saws and these ain't them.

For instance :
Why are not butchers using serrated blades ?
Why are not sushi chefs using serrated blades ?
Why are not wood carvers using serrated blades ?
Why are not all utility / box knives serrated blades ?

I try using the three (two really) knives I posted photos of for cutting every day stuff BUT they don't inspire me to get more of them for other than emergency use.
 
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