partially serrated or regular which do you like? Why?

G

gm991

Joined
Dec 12, 2003
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So just wondering which type of blade and why?
Picking up another knife and was thinking of getting a partially serrated leek

Also have any of you found that people get a little skidish when you pull out your leek to do something at work or in public? A little to big?
Have a scallion now and lokk it.
thanks
 
Leek and Scallion were no big deal when I worked in the Fortune 500 world. The Tanto Blur raised a few eyebrows, but everyone already knew I was crazy so no one made a peep.

I guess having the reputation of telling my boss to go back to his desk so I could get my job done kind of set the tone for being left alone on trival issues. Wasnt good for my career longterm, but my time there was very profitable and I got alot accomplished.

Now I own my own business, and if I want to go to work with two six guns on, a ninja sword on my back and arseless chaps, I can. :D
 
I have owned a couple, and always sold them. I so no real advantage. It made the knife hard to sharpened.
 
I have a few partially serrated knives. Better suited for specific tasks like cutting hard materials imo.

90% of my knives are plain edge...most of the serrated knives I have are fully serrated, and I typically think of those as SD blades.
 
I was just thinking for EDC the partially serrated might give you a broad utility of the knife, like being able to cut throw rope or a box quicker with the serrated part.
 
PE, because mostly I make fine cuts on none abrasive things and even when I do my knives will usually do almost as good. The other thing is my field sharpening equipment is no good for serrations in the unlikely event that I dull the serrations.
 
PE because the combo edge just does nothing for me. If I want serrations then I use a fully serrated blade.
 
I prefer the plain edge simply because the combo edge reduces the usefulness of either a plain edged knife or a serrated edge knife.

HAH! Quote of the day:
Now I own my own business, and if I want to go to work with two six guns on, a ninja sword on my back and arseless chaps, I can.
Click to expand...
 
Plain! A properly sharpened plain edge can do 99% of the tasks as well as a partially serrated edge would.
 
Plain edge. I have 35+ fixed and folding Benchmade knives and have no use for combo edged blades. BM won't even sharpen the serrated portion, which is no biggie, since I do all my sharpening freehand. IMO on blades under 3" there isn't much edge as is and no place for serrations. And lastly, there oughta be a law preventing "certain" manufacturers (like Benchmade and others) from producing limited edition models in combo-edged blades only! That's my $.02.
 
I'm actually partial:D to partial serrations and find them useful...

Myself, I've never noticed an adverse reaction to any knife I've pulled from my pocket to use, but I don't worry about it anyway because it's a legal tool and when used as such (as opposed to being irresponsibly brandished) leaves any potential reaction meaningless...

Ray :)
 
Plain edge here.

Though I would say, if there was a knife manufacturer that put the serrations in the middle of the blade....

Sounds stupid, yes? Well, think about it. Most of my cutting (yours too?) is with the blade close to the handle, and then the tip is used for opening boxes or the like. If the serrations were in the middle, then the plain edge would start the cut (in say...rope or seatbelts) and the serrations would tear their way through easier.

Just an idea though...
 
I keep lobbying for some fully serrated Kershaws, especially a hawkbill. If youve ever used a fully serrated hawkbill you'll understand the pure shredding power they have...
 
For me, it mostly a 'looks' issue. I find some knives look nicer being PS. I think the random S30v leek looks great being PS.
 
the newer generation of leeks and scalions and such have a serration pattern that IMHO cuts faster and smoother than any other serrations on the market, the issue i used to have with buying any serrated knives is that the cut they make tends to be rougher and a bit more random than well maintained plain edge or a micro-serration pattern. the great thing about the new Kershaw pattern is that since the cutting surface is convex instead of concave (having an almost Disk like appearance) and there are no (teeth) and since they have this disklike shape the cut is incredibly cleaner and no matter what your cutting through its like the blade melts right through it. also the small wedges between each bump act almost like scissors and slice Paper,Thread , or any relatively thin material will be molecularly divided in no time!
 
Well stated...:):)
I agree


ColonelX said:
the newer generation of leeks and scalions and such have a serration pattern that IMHO cuts faster and smoother than any other serrations on the market, the issue i used to have with buying any serrated knives is that the cut they make tends to be rougher and a bit more random than well maintained plain edge or a micro-serration pattern. the great thing about the new Kershaw pattern is that since the cutting surface is convex instead of concave (having an almost Disk like appearance) and there are no (teeth) and since they have this disklike shape the cut is incredibly cleaner and no matter what your cutting through its like the blade melts right through it. also the small wedges between each bump act almost like scissors and slice Paper,Thread , or any relatively thin material will be molecularly divided in no time!
Click to expand...
 
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