serrated sebenza?

kidcongo

kidcongo

Joined
Jan 12, 2013
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Anyone EDC the serrated sebenza or even own one? I never see any posts about them. Are they the least loved CRK folder? I'm starting to get a little bit interested in these obscure knives, but I think I'm just rooting for the underdog, or even feeling a little sorry for these neglected blades.
 
I've got a small regular Sebenza that I just got and plan on using it in my rotation once I get double lugs installed on it. Can't say I've seen many around.
 
No. I don't think hollow grinds and serrations do well together. Personally, I don't care for serrations (unless I'm cutting rope all day, which I did years ago when I ran an indoor climbing wall -- then, the serrations were useful).
 
I have a small regular that I EDC a lot and a large regular at CRK's for a spa treatment. Both are serrated. The small has serration done by CR the large I am sure were done by someone else. I love the CR serrations, they are not that agressive. These are the first serrate knives I have owned. I must say I am very impressed. I did not use the large much before it was sent to CRK but it has a lot of blade infront of the serrations for sliceing. If you find one I would say get it. Sorry no pictures of the large yet.


 
Partial serrations are to a knife blade what golf is to a nice walk. They really add nothing of value to a folder blade but do take away. They just remove the best area of the blade for fine work and hard cutting from use. There are people that will argue for serrations, but there is no getting away from the reality that there is nothing serrations cut better than a plain old sharp knife does.
I have heard all about the extra surface area at the edge, prolonged sharpness and more agressive cutting ability but those arguments hold little to no weight for me. I have tried them in any different situations and tried to like them but it's just not happening. :p
 
Haze said:
Partial serrations are to a knife blade what golf is to a nice walk. They really add nothing of value to a folder blade but do take away. They just remove the best area of the blade for fine work and hard cutting from use. There are people that will argue for serrations, but there is no getting away from the reality that there is nothing serrations cut better than a plain old sharp knife does.
I have heard all about the extra surface area at the edge, prolonged sharpness and more agressive cutting ability but those arguments hold little to no weight for me. I have tried them in any different situations and tried to like them but it's just not happening. :p
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I have never owned a knife with serrations that wasn't a foot long and designed for bread. There does seem to be serrations on a lot of survival / dive / first responder / urban commando type knives. Surely they must offer some advantage for some non-edc task. Cutting rope etc? I dunno....is it just all gimmick?
 
Birdhunter1220 said:
I have a small regular that I EDC a lot and a large regular at CRK's for a spa treatment. Both are serrated. The small has serration done by CR the large I am sure were done by someone else. I love the CR serrations, they are not that agressive. These are the first serrate knives I have owned. I must say I am very impressed. I did not use the large much before it was sent to CRK but it has a lot of blade infront of the serrations for sliceing. If you find one I would say get it. Sorry no pictures of the large yet.


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Its interesting with all the scallops on the one side. Have you ever sharpened this beast?
 
Has always been a gimmick to me. I can see some guys who have no idea how to sharpen a knife and think that it is "better for cord" but a sharp knife in my experience has always done better and doesn't lose the fine work area when doing things like feather sticks and such.
 
Seems to me that combo edge blades are intuitively backwards. I'm not a guy with much use for serrations but if I was buying and using a combo edge, I feel like the way Victorinox does it, with the serrations towards the tip, makes a lot more sense.
 
Hmmm... since I don't cut anything with my Sebenza's, I don't count the occasional finger:( I kind of like the looks of a "Regular" with the serrated blade... dam another CRK to look for!!:D Thanks for starting another interesting thread Cody! And thanks for the great pictures Bill!! :thumbup: I sure hope they don't make an Umnumzaan with serrations!! ;)
All the best, Dave
 
kidcongo said:
I have never owned a knife with serrations that wasn't a foot long and designed for bread. There does seem to be serrations on a lot of survival / dive / first responder / urban commando type knives. Surely they must offer some advantage for some non-edc task. Cutting rope etc? I dunno....is it just all gimmick?
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I would say largly or even totally, yes, they came from somewhere though...... I worked as a forester for a number of years, I have been into sailing and water sports in general for my whole life, I enjoy the outdoors and spend time out in it fishing, hiking, river running and camping, I enjoy cooking and I'm in the kitchen often as well as having practiced S.E.A. martial arts for many years. I have found nothing serrations are better for so far. :)

I do own serrated knives and as I say I have tried to use and like them. I still have a couple of fully serrated Spyderco Salts and I have tried to use them on boats of all types but the plain edge Salt I have is just a better and far more useable knife. The fully serrated Tasman Salt does look cool though. :D:thumbup:
 
I have never been a fan of serrations. They take up the part of the blade that I use the most. I use my knives for EDC and have never had a need for serrations. I can see in situations such as an EMT perhaps where they may need them to cut seat belts or the like quicker, but I think for normal EDC they serve no purpose and actually ruin a good knife, especially for me.
 
In my opinion they lower the value of the knife.

I agree with most here, if you know what sharp is, serrations is useless.
 
Well if you were keeping score I lose big time. :-) I will say I have not used the small that much as I have not had it long. Any thing I have used it for it was very good. The serrations would slice thru anything with out draging ( I guess that is how I would describe it). I did not need to sharpen it but did touch it up on the wicked edge with 2000 and then 2500 wet dry paper. As I said at first these are the first serrated knives I have owned, except the foot long bread knife :-) but so far I like the small very much. As for the large it has very agressive serrations which I will make a judgement on after I have tried it more. IS THERE ANYONE OUT THERE ON MY SIDE :-). A great thread Cody.


kidcongo said:
Its interesting with all the scallops on the one side. Have you ever sharpened this beast?
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Haze said:
Partial serrations are to a knife blade what golf is to a nice walk. They really add nothing of value to a folder blade but do take away. They just remove the best area of the blade for fine work and hard cutting from use. There are people that will argue for serrations, but there is no getting away from the reality that there is nothing serrations cut better than a plain old sharp knife does.
I have heard all about the extra surface area at the edge, prolonged sharpness and more agressive cutting ability but those arguments hold little to no weight for me. I have tried them in any different situations and tried to like them but it's just not happening. :p
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If you had only one knife I would agree with you. I have a partial serrated Manix 2 that I use all the time while I'm doing yard work. It's the best tool for the job. I can cut open bags of fertilizer or rocks with the plain edge and cut vines like butter with a pass over the serrated area and follow through on the plain edge. A Philips head screw driver is great until you get to a flat head screw.

You may not have the same type of vines in your neck of the woods but a razor blade isn't going through them on one pass. The first pass on a very sharp PE breaks the hard outside but then another pass is needed to cut all the way through. The serrations tear away the hard outside and the PE section cuts through the rest.
 
Birdhunter1220 said:
Well if you were keeping score I lose big time. :-) I will say I have not used the small that much as I have not had it long. Any thing I have used it for it was very good. The serrations would slice thru anything with out draging ( I guess that is how I would describe it). I did not need to sharpen it but did touch it up on the wicked edge with 2000 and then 2500 wet dry paper. As I said at first these are the first serrated knives I have owned, except the foot long bread knife :-) but so far I like the small very much. As for the large it has very agressive serrations which I will make a judgement on after I have tried it more. IS THERE ANYONE OUT THERE ON MY SIDE :-). A great thread Cody.
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No, you are not alone.

I have come to value serrations on a knife that has a blade 3.5 inches or longer and will be used for construction/ mechanical work.

As a collectors piece or edc knife I prefer plain edge, mainly for looks.

We're in the minority here on BF; but I don't consider diversity a bad thing.:thumbup:
 
I have EDC'd a partial serrated large Damascus for years, and think the teeth are a big plus. I cut a lot of boxes, and have to make shipping boxes, the serrations are way better than plain. I tend to use the tip end for fine work. Whatever works for you! I just use crock sticks down the length of the blade, and the way CRK makes the teeth, it sharpens fine.
 
Not real big on serrated knives. I had a small reg. with serrations for a few hours(sent to me by mistake), but I sent it back-even though the dealer made a fantastic offer on it. They have a certain visual appeal, and I like CRK's way of doing them more than most, but they just aren't for me and the way I use a knife.
 
Birdhunter1220 said:
Well if you were keeping score I lose big time. :-) I will say I have not used the small that much as I have not had it long. Any thing I have used it for it was very good. The serrations would slice thru anything with out draging ( I guess that is how I would describe it). I did not need to sharpen it but did touch it up on the wicked edge with 2000 and then 2500 wet dry paper. As I said at first these are the first serrated knives I have owned, except the foot long bread knife :-) but so far I like the small very much. As for the large it has very agressive serrations which I will make a judgement on after I have tried it more. IS THERE ANYONE OUT THERE ON MY SIDE :-). A great thread Cody.
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I carry either a Caly 3 SE or a Calypso jr SE everyday. I also carry one of several large CRK's in my rf pocket. I've been carrying a small se for about 3 years. The se imo

will cut just about anything...a pe won't always do the same. I usually use the small se when I'm around sheeple.

I use my small se's for cutting vines,smaller branches, and brush around the yard and other things too.

The blade on an se in very easy for me to sharpen or touch up on the corners of my SM. SE's aren't hard to sharpen despite what a lot of guys say....the right tool and a little

experience are all you need. It's not any harder for me to sharpen an se than a pe on my SM.
 
Serrations just seem weird on a Sebenza to me, although those pictured above don't look that bad. Still, they are such sleek knives that the serrations kind of take away from that. While it can be better for cutting rope and whatnot, I doubt most people cut enough rope for a combo edge to really have an advantage over a plain edge. Maybe self defense since it would sure hurt a lot more but most people don't get into knife fights.
 
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