Recommendation? SERRATED VS PLAIN EDGE WHICH IS BETTER OVERALL EDC

These serrated threads always bring out a weird side of some people. There's no disputing that serrated knives will continue to cut/rip/tear long after a plain edge is dulled. And serrated edges can do a lot of finer work just fine, like make feather sticks or other bushcraft tasks.

They can also easily be returned to shaving sharp in barely more time than it takes to sharpen a plain edge, once you learn how to do it.

So carry what you like. But serrated, or even combo edges, will last far longer in most situations. Most situations during daily life don't require a super crisp cut of a plain edge, although I'm sure there are exceptions. Most of the criticism comes from folks who admittedly can't sharpen them properly. That's a user problem, not a serrations design problem.😎👌👌

Sam
 
I have a serrated Spyderco Aqua Salt that I have never used. I bought it for my dad, he never used it. I thought for sure he'd have a use for it fishing. I inherited, and don't know what to do with it. I personally have never really had a use for serrations. I suppose if I had to cut rope or some other very fibrous material.

My father was a big outdoorsman, especially fishing. Growing up my parents didn't have much money, so camping was always our "vacation." Every family trip was a road trip, unless my grandparents would pay to fly 4 of us to Texas. Usually not, so we drove there every four or five years, 1150 miles one way.

Anyway, I'm not the outdoorsman my dad was. I know enough to get by. I'm much more comfortable with a straight edge, I can sharpen free hand. For camping I have a Becker BK-5 and soon a custom one off from Warpath Strategies camp/chef knife.
 
My EDC is a Leatherman Wave. It has both a plane edge blade and a separated blade.
My Leatherman has a separated blade too. Took it off and threw it in the river when I noticed the serrations.

Jk, and LM serrations are some of the ones I like because I can resharpen.
I carry my Wave in a bag, SAK stole Leatherman's place in my pocket.
 
My Leatherman has a separated blade too.

Good catch!

There's no disputing that serrated knives will continue to cut/rip/tear long after a plain edge is dulled.

Some people don't want to rip and tear with a knife.

They can also easily be returned to shaving sharp in barely more time than it takes to sharpen a plain edge, once you learn how to do it.

I'd love to see you demonstrate that using two knives of the same model, one plain, and one serrated, both dulled to the same BESS level. Then we will see what "barely more time" really means. I don't buy it.

ETA: it also depends on the serrations. The longer the serrations, and more subtle the points, the faster it will be to sharpen.

Most of the criticism comes from folks who admittedly can't sharpen them properly. That's a user problem, not a serrations design problem.😎👌👌

This reads as elitism.
 
Do you think the Japanese heat treated K390 steel would be good for that ?
At what specifically? K390 is great for everything but corrosion if you care about keeping that pristine look, but.... it is not just the steel that is so good. The new Police 4 that I've been carrying a ton has less pointy, smoother serrations for better performance.
 
Good catch!



Some people don't want to rip and tear with a knife.



I'd love to see you demonstrate that using two knives of the same model, one plain, and one serrated, both dulled to the same BESS level. Then we will see what "barely more time" really means. I don't buy it.

ETA: it also depends on the serrations. The longer the serrations, and more subtle the points, the faster it will be to sharpen.



This reads as elitism.
I agree on the ripping and tearing. Also, when serrations dull, they tend to get "stuck" in what you are cutting, whereas a plain edge just makes it harder to cut as it dulls.

Serrations take more time, patience, and dexterity. They have their place, but for my daily tasks, no thanks.
 
I didn't see this posted yet....

Why not choose a plain (non-serrated) blade.
But choose a Toothy, high carbide steel like D2.

so it will be micro serrations where the carbides clump together. Best of both worlds!
 
Good catch!



Some people don't want to rip and tear with a knife.



I'd love to see you demonstrate that using two knives of the same model, one plain, and one serrated, both dulled to the same BESS level. Then we will see what "barely more time" really means. I don't buy it.

ETA: it also depends on the serrations. The longer the serrations, and more subtle the points, the faster it will be to sharpen.



This reads as elitism.
I'm the best at elitism!
FWIW I carried a Benchmade 910, partial serrations for 20 years and often made good use of the serrations. I only sharpened it periodically and I have a special triangular stone that gets into those particular serrations pretty well.
 
David Mary David Mary Uh, OK. I don't know what elitism has to do with anything except your tender feelings, but I was correct. You yourself expressed difficulty sharpening them, so weird hill to take a stand on.:oops::cool:

I'm not going to film myself sharpening knives for random dudes on the internet. My word is good, and if that isn't good enough for you, sounds like you should practice more so you can do it, instead of questioning others. Don't really care if you "buy it" or not, I've been doing it for 25 years. Sounds like you may be benefitted from focusing on your own skills. This is what I meant by serrated threads bringing out a weird side of people. Elitism, lol. :cool::thumbsup:

Yes, and out of all the posts in this "necro thread", on a scale of 1 to 10, 10 being the most helpful/interesting, and 1 being useless, where do you think..... never mind.



Sure it is. It discloses that using and/or sharpening serrations is frustrating for the one making the statement. I have tried sharpening various serration styles using a variety of methods, including freehand on diamond and ceramic rods. I'm no Michael Christy, but I'm not clueless about sharpening either. And serrations have never been something I can efficiently get to a satisfactory level like I can with plain edges.

If I had a need for rope cutting, I would choose a plain edge hawkbill knife with thin geometry and a sub 400 grit microbevel.

Good catch!



Some people don't want to rip and tear with a knife.



I'd love to see you demonstrate that using two knives of the same model, one plain, and one serrated, both dulled to the same BESS level. Then we will see what "barely more time" really means. I don't buy it.

ETA: it also depends on the serrations. The longer the serrations, and more subtle the points, the faster it will be to sharpen.



This reads as elitism.
 
Sam Wilson Sam Wilson I see I did not articulate the reasons for my impression of your post, leaving you only to guess. Sorry about that.

There seemed to be the implication that serrated knives are basically the same in function as plain edged just better, a claim they can be sharpened in barely more time which clouded the issue in a vague and untestable blanket statement devoid of context such as shape , angle and length of serrations, pointiness of teeth, what trade offs are involved with sharpening faster or slower etc. It sounded like you had one type of serrations you like and have had good experience with that you used as a basis to demean anyone who has dismissed serrations as not worth any extra sharpening time.
 
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Sam Wilson Sam Wilson I see I did not articulate the reasons for my impression of your post, leaving you only to guess. Sorry about that.

There seemed to be the implication that serrated knives are basically the same in function as plain edged just better, a claim they can be sharpened in barely more time which clouded the issue in a vague and untestable blanket statement devoid of context such as shape , angle and length of serrations, pointiness of teeth, what trade offs are involved with sharpening faster or slower etc. It sounded like you had one type of serrations you like and have had good experience with that you used as a basis to demean anyone who has dismissed serrations as not worth any extra sharpening time.
 
These serrated threads always bring out a weird side of some people. There's no disputing that serrated knives will continue to cut/rip/tear long after a plain edge is dulled. And serrated edges can do a lot of finer work just fine, like make feather sticks or other bushcraft tasks.

They can also easily be returned to shaving sharp in barely more time than it takes to sharpen a plain edge, once you learn how to do it.

So carry what you like. But serrated, or even combo edges, will last far longer in most situations. Most situations during daily life don't require a super crisp cut of a plain edge, although I'm sure there are exceptions. Most of the criticism comes from folks who admittedly can't sharpen them properly. That's a user problem, not a serrations design problem.😎👌👌

Sam
They definitely last longer, that is their best feature, but I disagree that they are anywhere near as good in most situations I use a knife for. Sure, it will do in most cases, but a plain edge is just superior in most everyday tasks(in my experience)

I can sharpen serrations just fine. I have a tapered Eze Lap diamond rod that I use for my serrated knives in the kitchen. I still much, much prefer a straight edge for most tasks. Each to their own though.
 
Serrations are uglier but they work magic.
Plain edge is prettier but not as efficient.
Combo edge is the best and worst of both worlds.

Mods don't read - FullMetalJackass FullMetalJackass That avatar, you even know what band that belongs to or is it just a pretty pic to you??

On topic: well I think every steakhouse that uses knives every dang day & night with millions of customers cutting steaks on porcelain plates is about as EDC as you can get and I doubt many of the staff are sharpening geniuses so there's all that.

Also - dear every knife maker on the planet plz put the dang serrations at the tip end where they actually make sense, thank you.
 
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I might be able to tolerate maybe even appreciate a serated edge. If they left about an inch of plain edge at the heel. I use that part of the blade a lot and do not like serations there.
 
I bought a Benchmade AFCK back close to 25 years ago.

It was after a discussion about how even commonplace everyday items made in great numbers - could increase in value over time - provided they stayed - new (or as new)in box.

I opted for the partially serrated blade - just so I'd never be tempted to use the knife :D

So far - it sits unused.... ;).
 
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