Serrata

I got some of them ... haven't scored the Spyderco version yet

Glad it works though :)
 
I think it is a very interesting concept. I'm not sure how I feel about it, though. I am looking forward to seeing more reviews in the future and I'm hoping they're positive enough to cause me to buy one for myself.

Thank you for posting!
 
I love mine, too. Very capable knife, and probably the best slicer I own. I was reluctant to try the steel, but man, it performs.

On that not, does anyone have any tips for sharpening? Mine is still razor sharp, but when the time comes I was wondering what to do to maintain the rough edge. Would a visit to the Sharpmaker with medium rods cut it?
 
As soon as I held one at my local knife store I knew it would be on my list...it's not at the top, especially given recent developments, but it won't be too long before I finally buy one...one of the best feeling fixed blades I've held, and it sure looked and felt robust.
 
I got one earlier this week from the sales forum. It's a bit of a strange knife imho. Its a heavy knife but doesn't feel all that heavy in my hand, its very well balanced. It seem like its a bit thicker behind the edge than I would personally like, but its a excellent slicer and has a particular feeling to its sharpness.

I have knives that "feel" sharper but this knife shaves hair as well as or better than some of those. It also feels like it was made to cut through meat. Overall I am very happy with this knife and think it will live in my kitchen.

Also I have freehand sharpened it on a grey Spyderco stone and that has worked perfectly, I cant see myself using anything else on this knife.

IMG_1026-1_zpsf0254616.jpg
 
Does this knife have a place in the woods, or is it more of a kitchen only knife?

I ask because, as I understand, the "as cast" 440C makes a good, toothy edge for cutting, but leaves a lot to be desired for a "hard use" knife. By hard use, I mean batoning or anything else involving impacts. I've seen A2, S30V, D2, and 1095 chip badly when exposed to such use.
 
MatthewSB said:
Does this knife have a place in the woods, or is it more of a kitchen only knife?

I ask because, as I understand, the "as cast" 440C makes a good, toothy edge for cutting, but leaves a lot to be desired for a "hard use" knife. By hard use, I mean batoning or anything else involving impacts. I've seen A2, S30V, D2, and 1095 chip badly when exposed to such use.
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Get a hatchet if you want to chop wood.
 
Carried the knife cross draw most of the day.
It's an extremely comfortable carry.
Like yesterday used it in the kitchen.
Hoping to give it outdoor use soon but it
me It will definitely get used camping in August
for an entire week.
 
When I first heard this announced, I was sure I would get one, but I just can't get over the length of the unsharpened section at the base. Seems like a waste of blade length.
 
The blade is completely sharpend up to the half choil/guard at handle, if thats what your talking about?
Sorry if I mis understood ur post?
 
On some initial production examples I saw (on the forums, not in person) the first almost 1" of the blade beyond the choil wasn't sharp - i.e. there was a small bevel, but it wasn't fully apexed. If that has now been corrected, so the full length of the blade is fully usable, that would be great news.

I'd be grateful to hear from others who have a Serrata if theirs is sharpened the full length of the blade.
 
Attached a Grizzly fire steel to the serrata sheath today. Striker fits snug under gclip:)
 

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