Plain edge for cutting against hard surface

You are right, it has 2 large serrations. Whereas a hawk bill has 1 large serration.
mtangent said:
It has just dawned on me that this design is not a plain edge knife. It is essentially two large serrations.
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Quite intriguing out-of-the-box approach! Though due to leverage, spring tension maybe much less at the tip than the heel.
Jens Schuetz said:
How about a plain edge combined with a

springy tang?

The tang should provide enough resistance so that the knife can cut through meat and veggies but absorb hard impacts like edge on glass or ceramic.

You'll still dull your knife if abused but not as fast and resharpening is a breeze compared to serrated.
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I'd say for such a great idea, you patent it, call it a bluntcut special ...;)
So many people can't help it cutting on plates (or simply stubborn) and this should be a standard daily utility knife design for household:thumbup:

I'm wondering which one was the first, the BF handle or this idea (blunt yet still cut) :o
 
Chris, can I count on you as my counsel & svp of marketing :thumbup::cool:

Chris "Anagarika";13124648 said:
I'd say for such a great idea, you patent it, call it a bluntcut special ...;)
So many people can't help it cutting on plates (or simply stubborn) and this should be a standard daily utility knife design for household:thumbup:

I'm wondering which one was the first, the BF handle or this idea (blunt yet still cut) :o
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edit:
I looked at a few of my serrated knives (bread + steak). Since serration is single beveled, so it's not ambidextrous (hand neutral), which will steer in the wrong direction for off handed.
 
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mtangent said:
They don't have to be single bevel. It's just cheaper that way.
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Double beveled serration has different problems. a) It would be quite challenging to keep serrated tip/teeth stay align (in a straight line) after a few sharpening. b) edge need a thicker geometry to ensure strong enough tooth. Plus, a shallower serration depth as consequence.
 
Then there is actually selling the knife too.
Who is the target customer?
The knife nut who knows how to not dull his knives anyways or the knife torturer who doesn't care if it gets dull?
The only target group would be knife nuts who care about edges but still need to lend their precious to ignorant family members or friends :p
 
bluntcut said:
Double beveled serration has different problems. a) It would be quite challenging to keep serrated tip/teeth stay align (in a straight line) after a few sharpening. b) edge need a thicker geometry to ensure strong enough tooth. Plus, a shallower serration depth as consequence.
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There are a lot of reasons for not liking serrations!:)

These problems are less when the serrations are large, e.g. your 2 serration design.
Serrations with the peaks 10-12mm apart are relatively easy to touch up.
 
Combining the diagram and the Krupp 4116 steel and what do you have (with a bit of work to get the recurve) - a Cold Steel Tanto Lite.

Something like this 6" edge and a wharnecliffe or slight recurve.

ColdSteelTantoLite_zps7551c856.jpg
 
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