serations suck

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I have 2. Both combos.
Mini Grip, and Lightning otf
I prefer not too have them though in an EDC
 
Some times you need serrations and most times you don't but, even if you don't need them, they usually look "cool" which is sometimes a good enough reason for me to buy a partially serrated blade.

A prime example of that for me is the CRKT Fossil w/VEFF serrations. A totally impractical knife that just looks hella cool that way to me. ;)

crkt-fossil-compact-teillwelle-taschenmesser.jpg


I sometimes buy a PS or SE version of a knife because it "completes" a set of knives that I own. Examples of that are the 3 knife Gen 1 Spyderco Police S/S (holeless) set and the 3 knife Gen 1 Endura FRN Clipit set that I own, which both include the PE, PS and SE versions of the knife.

So, I don't have any particular "hate" for PS blades even though I seldom carry or use them.
 
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While I prefer to avoid serrations in most contexts, in some applications they're ideal. Some serration patterns suck, and many blades have them without good reason, or have them in the wrong place (they're usually most useful near the point/belly than at the base of the blade) but serrations as a concept are definitely a sound concept. They just have to be designed and applied properly.
 
I no longer have any knives with serrations, but I did have a Kershaw Leek that had them. My biggest use for a knife on the job is for removing the jacket from network cable. The Leek's larger diameter serrations were a perfect fit for 90% of the cable I came across. When I lost that knife, I went with knives that do not have serrations. But recalling that Leek makes me think about getting one again. In any event, my current preference for non-serrated blades has more to do with sharpening than functionality. I just hate sharpening serrations.
 
I like serrations, both have their place I even like combo blades (I find depending on blade length I can accomplish most any chore with what's available and not be left wanting for a different blade), I usually only notice them sticking or getting hung up when they're freshly sharpened and the points are very pointy, but to each their own.
 
Half serrations suck... I do dislike half serrated blades if I were to use a serrated blade give me a fully serrated blade. I also have found in my own experience the rope I have tried to cut with a serrated blade and a non-serrated cut easier with the non-serrated but I am usually cutting nylon or manila rope and had typically been using a cheap blade with likely poorly designed serrations as they suffered from frequent snagging.
 
john april said:
i find the half serrations to be not long enough to be efficient. same is true with the normal edge on a half and half knife. i think they should be either one or the other.
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I agree, use the right tool for the job. Obviously, as others have mentioned, they sell though. If I wanted a serrated knife, which I don't, I'd rather have something like this.

spc14sbk3$01-spyderco-spc14sbk3-01.jpg
 
so practiced the grindoff theory with me bx314 (think thats the model...ground the momenclature off) coast folder.

smoothed out the toothy area made more into a chisel grind section behind the belly. left a bit of a jump transition between so as to act as a single purposeful snag point if you will.

also reshaped the top flat and added a ziptie fore waving.

then i resharpened the whole thing only to be reminded of how really crappy this 7r series steel is at holding any kind of decent edge. edge wants to roll bad.

anyway successful experiment but possibly wrong knife to do it to. 7r maybe the why serations exist.
 
AntDog said:
What’s your favorite knife with these?
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Any Victorinox SAK with partially serrated main blade. Seems like everyone was complaining about how the partial serrations (near the handle) were a handicap for fine whitling with that part of the blade... and did what those guys were asking for: Serrations in the front half of the blade.

They work ok for me. The pattern, along with the steel in those knives, makes sharpening a breze. Not as aggressive as Spyderco serrations, but they work just fine. There is no bread crust that you cannot cut with it!
 
flashcan556 said:
so practiced the grindoff theory with me bx314 (think thats the model...ground the momenclature off) coast folder.

smoothed out the toothy area made more into a chisel grind section behind the belly. left a bit of a jump transition between so as to act as a single purposeful snag point if you will.

also reshaped the top flat and added a ziptie fore waving.

then i resharpened the whole thing only to be reminded of how really crappy this 7r series steel is at holding any kind of decent edge. edge wants to roll bad.

anyway successful experiment but possibly wrong knife to do it to. 7r maybe the why serations exist.
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No pics? You know what they say about not posting pics...
 
I think one of the issues some may have had with partial serrated blades is if they are on "V" ground blades. If you notice in my earlier picture post, practically all my semi-serrated knives are Emerson's with a "chisel" secondary grind. I find it important that the apex of the straight section and the apex of the serrated are one and same. Much more practical to accomplish that with a chisel secondary edge, and all the better if the primary edge is chisel too.
 
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