Serration question

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skippyW

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Jul 1, 2013
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Almost all serrated knives are serrated on one side of the edge only. I can't think of a specific example but I've seen some where the serrations are cut into both sides of the edge.

Any advantages or disadvantages?
 
skippyW said:
Almost all serrated knives are serrated on one side of the edge only. I can't think of a specific example but I've seen some where the serrations are cut into both sides of the edge.

Any advantages or disadvantages?
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I suspect , one sided is for ease of manufacture and maintenance .
 
I can't visualize a blade with serrations on each side of the blade. I tried to google it but couldn't find anything.
 
CRK does serrations on both sides. Not sure if they're still offered but...

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I would imagine that, in general, grinding the serrations on one side only, besides ease of manufacture, would also result in being thinner at the edge. Wouldn’t equal grinding on the other side create a slightly thicker edge? I don’t even know if serrations ground on both sides would offer any advantage over one-sided.

Jim
 
One sided serrations get wickedly sharp on the sharpmaker, insane cutting, I would imagine its for sharpness
 
EDC blade or "Kitchen Knife" serrations are a deal killer for me.
I fail to see any advantages to a serrated blade. Not even my "bread knife" has them, and it doesn't need them. If I need a saw for a task, I'll grab a saw and use it.
 
afishhunter said:
EDC blade or "Kitchen Knife" serrations are a deal killer for me.
I fail to see any advantages to a serrated blade. Not even my "bread knife" has them, and it doesn't need them. If I need a saw for a task, I'll grab a saw and use it.
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Serrations on a kitchen knife stay sharper longer. They also help in a variety of tasks such as cutting tomatoes. Try the Spyderco 6.5" in MBS-26 steel. You might not think it'll repace your Chef's knife, but others may like it so much they stop using your favorites. I give them as wedding presents and people luv em
 
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