Jumping into serrations! Fingers crossed!

[Jamesh Bond]

Hi guys!

I'm attempting to expand my mind. Let's see how this goes....

I've always been a plain edge guy, but found a couple deals too good to pass up (one was a generous gift), and I like to push my comfort zone.

Preamble:
I am highly adept at sharpening both plain and serrated blades. I used to file each scallop at a time with a diamond rod, then switched to the sharpmaker method (per Sal's old videos) because it's faster, and removes equal steel along the entire profile instead of just between the teeth. Makes more sense, but not so pretty. I do get sharper results this way tho!

Note, I don't actually use a sharpmaker for this. I instead freehand with a 701 ProFile set that I was fortunate enough to acquire just before they disappeared (Sal, please bring em back!). AWESOME piece of kit.

Personally, I don't find that the fine stone removes enough metal, even tho it is recommended by Sal. I also have a bear of a time removing burrs with it, regardless of steel or edge type. No matter how light I go, it seems there is always a teency micro wire edge left. This has always been my experience with spyderco fine stones, and their burnishing effect. Heavy hands I spose...
But that is another topic!

I use the mediums, and don't notice them to remove too much metal, despite what Sal warns in the video. Maybe that's because I usually follow the original angle of the serrations instead of the recommended 20 degrees per side. More surface area to deal with instead of just the apex would explain the slower abrasive aggression.

I just keep drawing the length of the blade through the corners of the rod until I get a burr, then go to the flat of the blade and carefully clean it off with the radiused edge. I'll usually do this in layers to avoid getting too big a burr that just ends up flopping over when I try to cut it off! So a few (5-10) passes on the bevel, one or two passes on the flat, repeat. Sometimes I'll strop the flat when I'm done. I've heard of using a leather bootlace for stropping serrations, which I'm excited to try.

Until now, I've only sharpened blades for friends, as I've made a point of owning only straight edges, under the mentality that they are more useful and versatile. My experience has shown that I can cut anything I want with ease using a properly sharpened plain edge, but have the expected problems trying to employ serrations for straight edge tasks. Whittling is an obvious example of that.

Now that I'm getting my own serrated blades, I'd like to revisit what the current mentality is on em. I'm also aware things change over time, and my serrations knowledge is dated and basic.

I detailed all this so y'all would know I'm not asking for sharpening instructions, and I'm not a newb to knives or sharpening.

- I am wondering YOUR favorite sharpening and maintenance methods.

- I'm wondering what your main use is for them, beyond the classic "they cut fibrous material" shpeel.

- I'm highly curious what percentage of combo and full SpyderEdge blades, versus full PlainEdge blades are sold by the company. Sal, if you happen to see this, any input on this post would be awesome. It's so bad ass to have a busy maker so dedicated to interacting with and educating his customer base. We LOVE that!

I'm just super interested in serrations now! Their use and their maintenance. I'd like to be surprised!

My knives are on the way, so I'm the mean time I'd love to load up with knowledge and enthusiasm. Full disclaimer, they are Emersons. But as Spyderco is THE king of serrated blades, I thought I'd turn to the experts. If I end up enjoying them, I know where to go for a full SpyderEdge. Thinking Dragonfly, or a Salt of some kind (I prefer softer, simple, low carbide steels). The Emersons shall serve as my Guinea Pigs!

Disclaimer:
Im aware there are similar threads here. I'm aware of the search function and employed it.

I'd like some FRESH info plz! Hoping to stumble across something new! Apologies if I already covered everything there is to know. On one hand that would be good, since I already know. But on the other hand, that would really suck because I took the time to write this in the hopes of learning something secret, and you guys took the time to read it. Lol!

Thanks for taking the time to read these ramblings! Hoping to be pleasantly surprised.

 

[jazzz]

I find they are enjoyable only when they're really sharp. I use Sal's method, but I also do from tip to heel, as well as heel to tip, to make sure I get all areas of each scallop. I go slow, Keep the angle the same. I don't have a Sharpmaker, but use Lansky rods of the same shape. I lay the edge on it and gently rock it until I feel it's at the right angle. You can feel it. I do a few passes on the scallop side, then one or two on the flat side, as close to flat as possible, just a hair raised up. The secret is to now strop on the edge of your leather strop, or by using a felt Dremel wheel loaded with polishing compound (be real careful if you do the Dremel - make sure the wheel is spinning away from the edge). Polishing gets rid of the burr. Get in all the scallops.

Since learning to properly sharpen SE, I always have a SE on me, especially when driving. I tested on seatbelt-like strapping, and wow, it flies through, if you do it right. The secret is not to saw through. That just snags. You pull hard with a little bit of a slicing motion like you mean it. Cardboard is still the only thing that my PE wharnie Delica slices better. I find with cardboard, you need to get a large scallop in there and stay in that one for the whole cut through. Also, as with any edge on cardboard, cutting at an angle makes it easier, for some reason.

 

[Megawatt308]

The only full serration blade I have and it’s about 8 yrs old and still cutting strong. Plain edges are prettier but serrations are rippers that get the job done with less drama. I have only sharpen the back side twice, more like a touch up, not a reprofile type of effort. It is good enough for me this way. I don’t want to touch the serrations side because as you can see the edge has gotten chippier and I figure on not weakening (thinning) the edge any more than necessary.

 

[jazzz]

Just saying, but sharpening isn't necessarily thinning. Just keep the same angle. It would cut a heck of a lot better. If you're happy that way, then cool for you, bro.

 

[Megawatt308]

Just saying, but sharpening isn't necessarily thinning. Just keep the same angle. It would cut a heck of a lot better. If you're happy that way, then cool for you, bro.

Sharpening is the removal of steel. You can put any spin on it you want but that is a fact you can’t change. And I already said “It good enough for me this way”. So your not “just saying” much.

 

[jazzz]

Sharpening is the removal of steel. You can put any spin on it you want but that is a fact you can’t change. And I already said “It good enough for me this way”. So your not “just saying” much.

Enjoy your dull knife, then. I hope your mood and invincible, can’t see me, internet attitude changes. Have a nice day.