Serrated edge Questions

D

Dreamer

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Jan 30, 2005
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I've been reading all the threads about serrated edges, and find that there is much to learned. I'm thinking about trying an SE, but I would like to gather some information from those that like them and use them.

Is it better to have the serration's near the tip, or near the hilt, or fully serrated? How many variations of the "serrated" edge are there? It would sure be nice if some of the serrated edge collectors could post some pictures.

I know that sharpening is a pain, but what are the secrets of doing it well?

I'm not interested in steel types and all that stuff, just the pro side of serrated edges, the con I can figure out on my own. This is just for serrated edges, so please no suggestions about how well plain edges work. I know that already, been using them all my life.

Thanks for contributing to my education.:)
 
Pros, in my opinion:
1) Still cuts or rather "saws" and "rips" pretty well after dulling
2) With some materials, like seatbelts and some ropes, it may be slightly more effective than even the best plain edge.
3) Looks more "vicious" and "tactical" than a plain edge

Cons:
- everything else

The placement of the serrations is a little tricky, in my opinion. If it's near the handle of the knife, you lose the "best" part of the plain edge for very accurate, detailed work. And I don't think I have seen any good knives with serrations near the tip of the blade.
 
The serrations on all knives are not the same. I have knives made by Kershaw, Spyderco, CRKT, Gerber, Cold Steel, and no-name brands. Of all these, the best serrations in my experience are made by Cold Steel. The larger serrations don't cleanly cut like the finer serrations. Nylon marine cord, seat belts and other fibrous materials tend to rip and bind with large serrations, even when they're on a knife that's half serrated and half plain edge. The CS serrations tend to cut everything well except paper, and plain edges will alway out perform there.

The serrated Voyagers are just fabulous. I even have one of CS's Super Edge knives made of cheap, stamped 420 stainless. It opens huge boxes, zips through cord and just about anything else I need to cut. The Secure-Ex sheath is worn literally to shreds, but the blade of the knife itself has done me well for several years and still doesn't need sharpening. It's a very underrated knife that it horribly overpriced. If they were eight bucks, I'd have 'em hanging off of just about everything I have.

CRKT makes a well designed series of flipper knives, but its serrations are horrible. They mangle and shred, but they do cut. For outdoor use, they can go through small branches like a saw, but I don't like them.

Of all my carry knives, the Cold Steel Gunsite knife is my favorite utility knife. The 5-inch blade is half serrated and the serrations have very tiny, long, sharp teeth that slice clean through just about anything. The plain edge also allows it to be used as a letter opener and for stripping wires. The tanto point offers a tad more plain edge plus the reenforced tip makes the knife very strong.

Another favorite that I've used now and again is a Kershaw knife plain edge that has a large, S-shaped blade. That shape makes it a great cutter and I've never missed serrations when using it. Can't remember what model it was, but I ordered quite a few and gave them as gifts I was so impressed with them. Putting serrations on them would have ruined the design. Handsome, rugged, and cut like there was no tomorrow!

In the end it's personal preference. Of the Spydercos I've seen and handled, my choice would always be plain edge. The edges seem sharp as razors and they stay that way for a long time. When they need a few swipes, they're good as new. Like the Kershaw, I wouldn't waste blade space for serrations.

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Cold Steel's little Super Edge is a cheap little knife that
cuts through anything. I've used mine for several years now
and the sheath is rapidly deteriorating. But the knife still
hasn't needed sharpening. I think you can take it on an airplane
and it will cut steak with no problem.
 
I like Kershaw's serrations,(the half moon style) they cut like a plain edge(almost) yet with obviously more bite.
 
samhain73 said:
I like Kershaw's serrations,(the half moon style) they cut like a plain edge(almost) yet with obviously more bite.
Click to expand...

You beat me to it. I am not really a serration fan, except for those 'half moon' Kershaw's... they cut very, very well.
File0001-4.jpg


My first sharpening rig was a Lansky-type outfit that I got at Walmart for $19. It had a triangle hone for sharpening serrations, and it worked pretty darned good. The Sharpmaker by Spyderco is set up so that you can sharpen serrated edges 'with ease'. I haven't bought one yet, but it is on the list. With the proper set up, sharpening serrations shouldn't be a problem.
 
I have several combo edge style knives, my personal favorite being the 710HSSR. The sharpmaker does a good job on serrations; it does take a bit more time and care, but not excessive.
 
Agree with tenman. The Sharpmaker sharpens serrations like a plain edge....INDIVIDUALLY. I use it like the video shows but also take time to do each serration separately when I do the "full Monty" on it.
My SE Delica will slice paper with either the chisel ground tip or any or all of the serrations. It is VERY fast in cutting things like hose or plastic. On cardboard, I'd just as soon use a screwdriver or a crummy ripping knife.

As to partial serrations, the Victorinox One Hand Trekker has the serrations on the end and the PE near the handle. It is where they belong for most serrated edge cutting. They tend to reach out and grab the stuff being cut and after getting used to the "look" one finds that it is a very useful position for them.

Serrations cut THROUGH stuff that plain edges slip on. A really sharp PE will cut also but not as aggressively in my experience.

I've never used the CS serrated blades but they look impossible to sharpen being so small. And I can't think of ANYTHING that could sharpen those "garden concrete border segment" round ones.

???????????
 
I bought a new Endura SE today and when I got home,
I found that the tips of 2 "teeth" broke, although very small but IS visible.
I don't know how to repair it though I know it may not affect cutting very much, just looks a bit ugly.any suggestions? or just leave it as is?
 
I don't care for serrations, but you can sharpen them with the corners of a Sharpmaker.

Yinyu, did you break the teeth or were they that way when you bought the knife? If you broke them, you may be SOL aside from the comment I made above. If the blade was that way when you bought it, I would take it back.

Edit Add: If you broke them and need to do something about it yourself, you might start a new thread in the "Toolshed" forum and ask there. They might have more ideas.
 
thanks, knarfeng, it was that way when I bought it.
but I decided to keep it as it really doesn't affect cutting
and I don't want to drive another 1 1/2 hr to the store where I purchased it.
this is a user knife, I'll use a hell out of it. :-)
 
One type that worked very well but I don't see anymore, were the very fine ones on the Puma Hunters Pal. They were tiny! But they would cut like a laser! That, and they didn't tend to hang up in some materials like what is used on most knives today.
 
I have a SAK one hander and I love the serrations near the front of the blade. It works great as a steak knife and the plain edge is right where you need it. There is a small PE section at the tip so you can still use the knife for cutting coupons and the like.
 
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