Serrated or Smooth?

Crag the Brewer said:
maybe not on a chopper, but I do like the idea of a Hard 1v scalloped edge
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My prototype Prevex in CPM 3V is serrated. It belongs to the @BlindMouse2of3 household and he can give feedback on that style of steel with serrations. I know 1V and 3V are not identical but probably similar enough to get some ideas on how 1V might behave with a similar serration pattern. I ran them at 58 RC.
 
David Mary said:
My prototype Prevex in CPM 3V is serrated. It belongs to the @BlindMouse2of3 household and he can give feedback on that style of steel with serrations. I know 1V and 3V are not identical but probably similar enough to get some ideas on how 1V might behave with a similar serration pattern. I ran them at 58 RC.
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except, unless blindmouse beats on a steel pole and rock with it til it breaks into pieces and shoots what's left with a gun...we'll never really know though.
 
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I don’t know if there’s a more correct way to use serrations, but I’ve never had any luck with them. They do work pretty good on bread knifes.
 
@GmpaJim

In the video where I said "ghetto" I meant, low tech, high effect". ;)

 
I really like having a serrated blade on me when doing anything involving rope. That's usually a Spyderco Police at the moment. I do need to get better at sharpening them, though - I'm more or less stuck at "functional, but looks like I used my teeth, somehow".

Anyone used a knife with Veff serrations? I've been curious, but haven't found one I liked.
 
snuffle said:
Anyone used a knife with Veff serrations? I've been curious, but haven't found one I liked.
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My serrations are based on the same ideas as Veff's, namely wide, and angled. The biggest difference I see between his and mine are that his seem to be angled back a bit more aggressively.
 
If I owned a serrated Spyderco, I'd grind all the small serrations into large ones (i.e. convert each set of two small into one large), then touch up the existing large ones to look more uniform with the newly converted ones, and regrind them thinner behind the edge so the whole knife would not only cut better but be easier to maintain as well.
 
Yall were making me second guess not having any serrated knives. My serrated experience was with half serrated gas station knives as a kid. So i always thpught "nice" knives were all smooth. But then I just realized I have a serrated knife in my pocket (leatherman) that I have everyday for years and have never used once. Maybe I just don't cut types of things that serrated would be good for? In my mind i keep that serrated blade on there, instead of swapping it out for a saw, for emergency rope or seat belt cutting.

I am thinking of how to convince the wife a serrated police 4 would be a perfect bread knife for her sourdough.
 
My issue with most serrations is that they concentrate the wear on the tips when slicing, which then dull faster than the hollows. If I were content to leave them dull and keep “cutting” (which in most materials equals tearing), I suppose I could preserve them.

But I’m not, and I’m also not willing to file away .020 of blade to maintain the original scallop shape, so each time I file them they get shallower and shallower until they’re gone. Then I blend that section into the overall profile.

After that I can take a smooth stroke on each side across the stone/ceramic/burnishing steel, and sharpening becomes fun again instead of fussy.

Maybe I just don’t cut enough rope.

Parker
 
@catspa I can see that being the case with many of the typical serration patterns. I like mine because a very small amount of dremel work can restore the sharp tips of the serrations without significantly affecting the cutting geometry of the inside radius.
 
Overall , I prefer a full plain edge but I don’t mind partially serrated. Serrations are good for cutting rope.
 
Most the time I prefer smooth. At work I keep a small serrated knife in a pouch if I need
 
I was just watching one of those videos on why you stab a kabar I to a stump for fire crafting. Main benefit I saw was shifting the use zone on the blade. I would think that serration in the middle of the blade would be pretty useful. You would retain most of the blade used in various tasks but would have an add sawing area right in the sweet spot. For me blades over 6"+ have dead spots I really don't use.

This would be kind of fun to experiment as I would want a 7-8" chisel grind blade with center serration. Hard part would be deciding which way to grind the edge as I feel you got a 50/50 risk of being disappointed every time you use it.
 
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