One of the complaints I often see about partially serrated blades is that the plain edge is too far away from the hand; I was thinking about it, and this makes sense. Sure seems like it's backward; it's just as easy to slice with the tip as with the part toward the handle, so it doesn't really matter where the serrations are, but it's much easier to push cut if the plain-edge portion is near the spine.
So I was wondering... are there any production knives that are set up/can be set up like this? With the plain edge portion closer to the handle, and the serrations closer to the tip of the blade?
Thanks,
James
So I was wondering... are there any production knives that are set up/can be set up like this? With the plain edge portion closer to the handle, and the serrations closer to the tip of the blade?
Thanks,
James