I say that it looks good but I would rather prefer one-side serration. I haven't tried a lots with this one yet, but I thing this kind of serration is good for harder things like wood, plastik. I have used benchmades serrations and it was much better in kitchen tasks like tomatoes or cheese.
I have a classic micarta with serrations and I like them despite their relative unpopularity among knife knuts. The CRK serrations are cut on both sides at the same angle as the straight edge vs most serrations that are chisel ground. This makes for a smooth transition when the serrated cutting edge goes to the plain edge while slicing. I find the serrations helpful when doing small gardening tasks like cutting small branches, string or plastic cord. I had Tom Krein regrind it for me and it's a real cutting monster. I think you got a great score with that large classic. It's very a very handy knife!:thumbup:
It's my wallet, not a pouch. I carry it deep in a pocket, because I don't want to be noticed with the knife here in England. Without clip it's nice slimm in a pocket and more comfortable in a hand. I hope it would be my EDC for long time
That sounds very cool. I have heard noting but great things about Tom Krein"s regrinds, how did it effect the serrations? Do you happen to have a picture?
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