I Want to try a full serrated blade.

^you're in luck!

ThePeacent said:
CAM05262_zpseuettcsh.jpg


more agressive, more fragile...go with the Spydies if you want them to last!
Click to expand...

Nutty goodness.

Please, can you post pictures of this same knife from five more different angles? That'd be awesome. :thumbup:
 
so one can learn something
from a kitchen test here
https://www.youtube.com/watch?v=GWewefvCZXM
in that when it comes to kitchen serrated knives
wider gaps between pointed serrations does a better job
and that scallop serrations failed because they didn't have "bite".
so serrated design considerations are what which matters most.
 
GIRLYmann said:
so one can learn something
from a kitchen test here
https://www.youtube.com/watch?v=GWewefvCZXM
in that when it comes to kitchen serrated knives
wider gaps between pointed serrations does a better job
and that scallop serrations failed because they didn't have "bite".
so serrated design considerations are what which matters most.
Click to expand...

While that may have won their test, I find it very hard to beat my 12" fine edged chef knife with a 400 grit edge off diamond stones. Granted it's around 18 degrees inclusive, but man it does wonders in the kitchen.
 
willc said:
That thing is so ridiculous it is awesome.
If I see one I would buy it just for the "looks".
Click to expand...

I had a client that carried one but it was purple. She said it was the best 6 bucks she had ever spent.
 
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