Serrated traditional folders

[glocktenman]

As far as sharpening, the DMT kit I have has a rod with it for serrations. I've used it on my son's knife w/ serrations several times and it seems to do well.

 

[Peregrin]

I've seen the serrated traditional knives. Not my cup of tea I guess.
I've got two serrated kitchen knives, one a bread knife, one a tomato knife. They work well, but that's enough for me.

 

[jrawk]

I've seen the serrated traditional knives. Not my cup of tea I guess.
I've got two serrated kitchen knives, one a bread knife, one a tomato knife. They work well, but that's enough for me.

And, ironically, I never found serrated bread knives to cut bread any better than a honed plain edge knife, even piping hot fresh out of the oven. :yawn:

 

[Jack Black]

How about this one

 

[screened porch]

I don't know whether that looks more like a krinkle-cutting garnish knife or a kullenschliff, Jack. I'll bet it was scientifically proven to be the perfect shape for fruit, though.

In my limited experience and humble opinion, serrations are better for rope and webbing, and plain edges are better for everything else. Except cutting meet on a ceramic tray. And Rachel might be right about plastic ties.
Here are a couple attempts at having both edges. Top one is a Robinson.

 

[supratentorial]

How about this one

I know you're joking but that's a neat knife. It's funny that the old fruit knives used blades that were plated or made of materials that would not rust (or impart a carbon steel flavor to foods) whereas patina is popular these days. A lot of the knives in use photos show modern traditional knives cutting fruit.

 

[r redden]

I found this Camillus Large Trapper in a little second hand store a couple of years ago. Tang Stamp shows it was made sometime between 1989 and when they closed. It was made for the North American Hunting Club and a pretty nice knife. I am not a fan of serrations and defiantly not of combo blades. But I had never saw one so I bought it for like $8 or something close to that.

 

[3-1-1]

Case needs to stop. I have a few with their serrations and they are terrible. I haven't found anything they cut well. They just get hung up in whatever material.

 

[Will Power]

My collection is a serrated-free zone

Apart from the SAK Farmer's saw and a really good Marttiini Bread knife which is like a Cook's knife with serrations, better than the usual long thin Bread knives (bendy :grumpy

That CASE stuff just does not appeal I'm afraid....:barf:

 

[supratentorial]

Now that you mention it, I have a few Swiss army knives with serrated blades. They're tucked away somewhere in my collection. I prefer to use the plain edge versions.

 

[Rockon75]

I always think of a steak knife when a knife with serrations comes up. That I understand has a real purpose, to dull the tips or points on the plate while the gullies or valleys of the serrations stay sharp. Keeps the knife usable longer. But I still take my own, a #42 I'm just careful not to go clear to the plate. I also don't lie my steak where I need a chainsaw to cut it. More toward the red for me, so it's not that difficult to cut and definately doesn't need a saw.

 

[screened porch]

My first Vic SAK, bought in Basel in 1967, has a serrated main blade. The only thing I never liked about it. Someday I might have it replaced with a plain edge, but I doubt I'll get around to it.