serrated blades, does it matter if?

wwells20

wwells20

Joined
Dec 31, 2004
Messages
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If the serrations are cut on the right or left side of blade?
i guess i should have asked if it mattered to you.
 
I...hate....questions like this. I was about to say "who cares?" when suddenly it occurred to me that my Delica would be MORE useful if the serrations were on the RIGHT side as I am right handed and measure cuts from the LEFT side as I hold the knife.
So.....it would be easier for me to have the serrations reversed so if I cut a hose or a salami, I would be looking at the cut line easier.

Then again I guess it would depend on whether you were more concerned with the cut off piece or the part you cut it off of.

I am now thoroughly confused.

So I'm back to hating questions like this.

:rolleyes:
 
I like it in the middle the best. It makes it easier to sharpen. Also, when do you ever need to cut something with a knife super acurately?

I assume you're talking about chisel ground blades. These blade grinds are good for making thing cuts, like peeling fruit if the unground side would be toward the material being cut. So depends on your hand-thnesity.
 
underaged! said:
I like it in the middle the best. It makes it easier to sharpen. Also, when do you ever need to cut something with a knife super acurately?

I assume you're talking about chisel ground blades. These blade grinds are good for making thing cuts, like peeling fruit if the unground side would be toward the material being cut. So depends on your hand-thnesity.
Click to expand...


good points. on my Spydie Delica and my Leathermans it works fine when peeling fruit, but it sux at whitling and precision cuts. you mentioned "in the middle"...now I have to say that's what i'd like to, but do normal (double)-ground serrated blades even exist? if so, name some, like to know. thx

dennis
 
Most Western style kitchen knives made in Japan are made with asymmetrical bevels. The majority of the grinding is on the outside of the blade (the part pointing away from you) with just a little on the inside. It is due mostly to pander to tradition since traditional Japanese knives are single bevel. However it does allow for slightly thinner slices and makes "aiming" the cut by using the blade more accurate. I think I'd recommend having the serrations cut on the outside of the blade as well for the same reasons.

In other words, I think most manufacturers do it backward for right handed people.
 
Blades_Two said:
In other words, I think most manufacturers do it backward for right handed people.
Click to expand...

Maybe it is because when you look at the knife in your right hand, you can see the serrations, which makes it look 'cool' :rolleyes:
 
When I need something 'precision cut' I'm not using a serrated knife. So I vote that it doesn't matter.
 
The only serrated knife I own is a fully serrated Spyderco Delica which I keep in my truck's console for the very rare seatbelt that needs cutting. I don't care which side the serrations are on, only that it cuts nylon webbing quickly. I really don't recall which side has the serrations -- don't care. I use a plain edge for virtually everything else.
 
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