serations suck

Status
Not open for further replies.
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!
 
"Serations Suck"
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 . :cool::thumbsup:

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 . :(:thumbsdown:
 
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......
 
Danke42 said:
You need to rip bread apart. Slicing is too fancy.
Click to expand...

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.

P7i5m5y.jpg
 
greatscoot said:
What about bread knifes? Serrations or no?
Click to expand...

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. :thumbsup:
 
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.
 
McFeeli said:
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.

P7i5m5y.jpg
Click to expand...
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.
 
Status
Not open for further replies.
Back
Top