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Discussion in 'General Knife Discussion' started by flashcan556, Sep 2, 2019.
never would have ocurred to me to try and cut plexiglass with a pocketfolder. learning a lot...
What makes me super angry is that law that requires me to buy all my knives with half serrations.
Oh wait; I just imagined that. I guess I'm not angry at all.
When I was climbing trees (arborist) I always had my crkt m16 with veff serrations. Nothing better on rope from 1\2" -3\4" diameter. It's always nice when you have the right tool for the job. However, out of 40+ knives, I can count on one hand the ones with teeth!
I agree 1100%.
I've less than zero use for them.
Even my good "bread knife" does not have them.
Serrations have their uses .
They tend to bite into and cut faster and more efficiently through flexible fibrous materials that PE tend to slide over . Tough rope , vines , nylon etc .
The inner curves are protected from dulling against ceramic plates , hard cutting boards, etc , and so with cut much longer than PE .
Even with much use , SE will still continue to cut long after a PE becomes ineffective . Although , they will start to tear more than slice cleanly as they dull .
However , when it finally comes time to sharpen ...yes , they kinda do "suck" . Cold Steel more so than Spyderco , IMO .
my serrated blades start and end their sentences without capitalization. they also de-burr/bevel the end of cut 2” pvc pipe for mainline, which is necessary for a strong glue joint. the serrations form great bevels, better than a plain edge does. that is why serrated blades ignore capitalization. you could learn a lot more......
What about bread knifes? Serrations or no?
who eats bread anymore?
You need to rip bread apart. Slicing is too fancy.
I always karate chopped my bread apart. That’s the proper way, of course.
On topic now, I like serrations, but I do tend to prefer a fully serrated blade to a half. I used to prefer combo edges and they worked quite well for everything I needed them to do, but nowadays I’d rather have just plain edge or serrated. It makes sharpening a breeze.
I have a Tasman Salt in my pocket right now, fully serrated. It rips through cuts quicker than most of my razor sharp plain edges. If I want a really precise cut, it’s not going to be my first choice. Though, if I need to cut through a seatbelt or cordage as quick as possible, it’d be my first choice.
I say "No." A properly sharpened plain edge will go though any respectable bread as easy as a serrated knife.
Actually, I find that true across the board for any medium. So I am in the "no serrations" camp.
That said, many, many folks who are experienced knife users like serrations, so they far from "suck."
Hopefully our new friend stays around long enough to realize that there is no "best" for any feature of a knife, and, hence, intelligent users can have differences of opinion, i.e., if you don't like something it doesn't mean it sucks.
I know serrations have their place in the world but I don't think I own a fully or partially serrated blade anymore. I don't need them.
I also recall they were a pain to sharpen too.
I have a Harpy for the same reason.
I used to ignore any knife that had partial serrations. Now I have and use several of them. I was surprised at how often it is helpful to start a cut in the serrated section and finish it in the straight frontal part. Works very well, particularly if you use your knife hard. Similar with coated blades, which most of my partial serrated knives have.
I find they cut well through cords and roots, both things I encounter and need to cut on a pretty regular basis.
I don't like or have a need for serrations, but they don't suck. They're just for specific use cases that most of us probably don't do on a regular basis.