serration ideas...

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peeintheshower

Joined
Jul 21, 2012
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all serrations are chisel ground. what would double ground serrations offer? just an idea i had. when cutting cardboard your blade wont travel to the left, but rather stay straight. i wish i had the machinery to produce some kershaw life serrations that are ground on both sides. has anyone ever tried this?
 
if you look at the zulu serrations they are chisel ground, and the alternate from left to right sides of the knife. there's 3 serrations on the left and 2 on the right. im talking about one serration being sharpened on both sides, im donwering if it would be a better idea for straighter cuts.
 
Why would you not want chisel ground serrations? They are not as sharp to begin with. I've got a ton of fully SE knives and though all the use i've put them through, I've never once notice that they pull to one direction over another. Th stright cut lies in the hands and skill of the person using the knife. Even with an Emerson 7, straight cuts are simple given a little bit of practice.
 
Sharpness and edge angle have nothing to do with each other. One is the angle of the bevel and the other is the apexity of the bevel. :) Just halve the angle at which the serrations are ground and there will be no change in actual edge angle. I, for one, would welcome double-beveled serrations and have often wondered why they aren't more common (other than being more costly to make, of course.) The only name-brand ones I can think of off the top of my head are Rada Cutlery.
 
The problem I find with almost all serrated knives is that the serrations are on the left hand side of the knife and the flat part of them on the right. It should be reversed , as the majority of knife users are right- handed. If your a righty , try it in your left hand and you'll see it cuts better ( all other things being equal.)
Or just get rid of the damn things altogether.
 
hiwa said:
The problem I find with almost all serrated knives is that the serrations are on the left hand side of the knife and the flat part of them on the right. It should be reversed , as the majority of knife users are right- handed. If your a righty , try it in your left hand and you'll see it cuts better ( all other things being equal.)
Or just get rid of the damn things altogether.
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The sad thing is....do you know WHY they're almost always on the wrong side? Because it photographs better. :o
 
I sharpen my knives on a 320 diamond hone. I have no use for serrations.
 
But what about if you had a serration sharpener? :D

I generally don't care for them (especially partial serrations--yuck!) but a fully serrated blade has its uses for sure. They do have unique advantages for certain task sets.
 
Yeah--If they put it on the proper side you'd be photographing the flat side of the chisel grind. And that's "not sexy." :o
 
The Boker Plus Bat Knife has evenly beveled serrations. If the blade qualifies as serrated.
http://www.knifecenter.com/item/BO0...fe-Folding-Knife-3-34-inch-Blade-G-10-Handles Mine has no issues with F&F, lock up is solid, easy to open and close one-handed, came very sharp. It is actually a pretty stout knife. Lansky makes "dogbone" sharpening sticks for both Spyderco and Cold Steel serrations. They also will work on any other types of serrations, as will small ceramic or diamond rods. Or you can sharpen the flat side of the serrations easily. Sharpening serrated edges is easy with the right tools.
 
With a traditional rectangular stone you can just tilt the knife and use the edge to sharpen the serrations. :)
 
I have some cheap Tramontina steak knives I bought back around the mid 90's. They have tiny serrations inside large serrations. I don't know WTF it is with these knives but they still cut like crazy after almost 20 years of being run through the dishwasher and being thrown in a pile in the knife drawer.

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I'm starting to think Tramontina is onto something with that particular tooth geometry.
 
Symmetrically ground serrations are extremely rare. One advantage asymmetrical (chisel ground) serrations often have is that, having no secondary bevel, they are usually more acute than a corresponding plain edge would be. Which means that they will often cut better. Making a symmetrical serration would have the effect of making the serration less acute that it would otherwise be. Which means cutting ability would suffer. I suspect symmetrical serrations would also significantly complicate the manufacturing process. Observing how often I've seen uneven plain edge bevels on even well made knives, it occurs to me that trying to make serrations in an even, symmetrical manner would present an even bigger headache.
 
shecky said:
Symmetrically ground serrations are extremely rare. One advantage asymmetrical (chisel ground) serrations often have is that, having no secondary bevel, they are usually more acute than a corresponding plain edge would be. Which means that they will often cut better. Making a symmetrical serration would have the effect of making the serration less acute that it would otherwise be. Which means cutting ability would suffer. I suspect symmetrical serrations would also significantly complicate the manufacturing process. Observing how often I've seen uneven plain edge bevels on even well made knives, it occurs to me that trying to make serrations in an even, symmetrical manner would present an even bigger headache.
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It would only make them less acute if they used the same grind angle on it. Halve the grind angle and you'd be right back where you started. :) But yes, it would complicate the process. However, I've seen it done on cheapo Rada Cutlery pieces with good effect so they figured it out somehow.
 
FortyTwoBlades said:
It would only make them less acute if they used the same grind angle on it. Halve the grind angle and you'd be right back where you started. :) But yes, it would complicate the process. However, I've seen it done on cheapo Rada Cutlery pieces with good effect so they figured it out somehow.
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Using a more acute angle to compensate for the symmetrical grind would require much deeper looking serrations and/or thinner blade stock. This is a significant alteration to aesthetics. Rada does it by using very thin blade stock. My serrated Rada is .035" thick at the spine! Actual edge bevel is closer to .010"! Needless to say, knife nuts and pocket knife consumers in general seem to have an aversion to thin bladed knives. But that's another topic altogether.

It is interesting that Rada is willing and able to do this very inexpensively, and in the USA, to boot. I think, however, pocket knife serrations are usually intended to do brute force rather than finely controlled work, so the chisel grind is deemed good enough.
 
It would look thinner, yes, but the actual effect would be the same. Personally I LIKE thinner. :D
 
also when whittling wood or any sort of cut there you are cutting away from yourself. the serrations face down. which makes it very awkward.
 
FortyTwoBlades said:
The sad thing is....do you know WHY they're almost always on the wrong side? Because it photographs better. :o
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I think you have a point there, but... couldn't they reverse the serrations and simply turn the knife with the tip on the right side when they make the photos?
 
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