grinding away the serrations to make a straight edge?

sogflash

sogflash

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Aug 28, 2011
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I've got a fully serrated folding knife, a spyderco police with VG10 steel. buying a fully serrated knife wasn't the smartest move. I've figured out that it would be a lot more useful with a straight edge.

so is there anything I need to think about before and when grinding the serrations away?
 
I agree with that. Don't do it. You'll need to grind too much metal. Cut your losses and sell it in order to fund your next plain edge knife instead.
 
i do regrinds but i try to stay away from removing serrations on a full or half serrated blade. get another knife or blade to swap out.
 
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Well, my first call would follow the theme here about selling it and getting a new one, but I've done a few serration removals before (mostly on cheap kitchen knives) and it's not particularly difficult. You will want a belt grinder to do the job, most likely, since the amount of metal to be removed is NOT insignificant. Start with a coarse belt, something around a sharp 120 grit, and take your time. Make sure you have water close by, and dip the blade as soon as you can feel any heat in the edge with your fingers. Just watch that you keep your angles the same between sides, and that you remove the same amount of metal from each side of the blade.

If it was a partially-serrated it would be much more difficult, actually.
 
I'd just toss it in the WTT forum here, see if someone with a full fine edge would want to trade for a serrated one. :)
 
As others have said, I would strongly advise against it... this is from personal experience on my part.

Aside from the obvious issue of ruining your knife's temper by overheating with the belt grinder, you're going to seriously impact the blade's cutting ability by changing its geometry. Once you've ground off the serrations, the thickness at the edge will be significantly more than it was originally thus making thin slicing, etc, much more difficult -- this is compounded by the fact that you'll continue to wear further and further up toward the spine as you sharpen over time.

Unless the knife is already incredibly thin or a very deep hollow grind, the change in thickness above the edge will be both noticible and a detriment in terms of your blade's performance for most day-to-day tasks. YMMV, though. Just my 0.02.
 
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