• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

Plain edge, Partial serrations, or fully serrated?

PE for me, generally the compromise with PE and SE leaves too little of either to be effective. Also try selling a combo edge, generally they receive lower price, demand isn't there.
 
All my folders are plain edge.
I will get a serrated edge folder, probably in H1, though I have yet to be using a pocket knife thinking 'I need serrations'.
I don't see myself ever buying a combo edge knife.
 
I'm new here; I chose the Reeve Pacific for my larger blade. It has about an inch of serration that's unique: cut from both sides symmetrically, so it can be sharpened in the field with a flat stone. With the choil, it's possible to choke up and extend the thumb actually past the serration for finer work.

So far it's working well, but hasn't had an extended workout yet; I'll try to update. But it seems to be a useful way to answer this OP's question.
 
I do love a fully serrated blade, and a plain edge as well. It's just incredible how long a serrated edge can continue cutting, provided you have good steel to being with. Sharpening them is no issue at all, the Sharpmaker works great.
 
HwangJino said:
I do own a fully serrated blade, spyderco matriarch 2.

I think serrations are very useful for those who can't put insane bevels of their own on a plain edge.

At an older job I had, the kitchen crew had no sharpening experience other than steel rods so the only knife they used was a serrated bread knife. Even though the edge has folded over and in my standard dull as crap, it still cut through things the other dull plain edges couldn't.

Learn to sharpen so you don't NEED serrations (unless your job or life depend on even dull sharpness like the climbing).
Click to expand...

+1 . I have a spyderco sharpmaker but have been unable to get a plain edge razor sharp. I have a fully serrated delica and it cuts like a chainsaw over and over. If i need to touch it up I just use the triangle stone on the sharpmaker and back in business. For me its hard to keep a straight edge razor sharp. I just sent my Para2 back to spyderco to be resharpened so I will be with out it for a couple weeks.

I am really happy with the spydie serrations on my delica. Rope, boxes all are cut with ease. I believe a serrated edge will cut much longer without sharpening versus the same knife in a plain edge.
 
I use all three: full serrated in the kitchen I have a bread knife aand several carvers, combo edge for yardwork, plain edge for all light use or small carry needs.
 
Much prefer a plain edge but when I do need a serrated blade I like it on the whole blade.
Not a fan of combo edges at all.
 
Currently I EDC only PE knives. I carried SE Delica and CE Emerson Traveler for a while and didn't find PE or SE very useful for my routine tasks.
 
The vast majority of my knives are PE, but I don't mind the PS Kershaw knives with the scalloped serrations; they are actually really easy to sharpen.
 
Plain edge. I like being able to do whatever I want with the edge.
I can make it rough, smooth, or both. And If I screw up the edge, I can fix it.
 
I agree that serrated probably stays sharper longer, it will NEVER be clean cuts (which bother me).

If my folders cannot cut through cardboard cleanly (no fuzz no shred/snag whatsoever) I'll polish til it goes through cardboard like air.
 
cchu518 said:
Vg10 what is your technique with the triangle stone and serrations?
Click to expand...

I am not a sharpening guru like a lot of the guys on this forum. I am learning and practicing. That's why I like a serrated edge sometimes. I don't let the knife get too dull. So I like to touch it up once or twice a week. I will just run it about 5 times down the serrated edge on the triangle edge of the stone and then run it light down the non serrated side one time to remove the burr. I do this once or twice depending on the use. Has worked pretty well for me.
 
You must log in or register to reply here.
Back
Top