- Joined
- Apr 27, 1999
- Messages
- 6,117
As I've frequently stated, I learned to hate serrations as a semi-pro door-to-door knife sharpener. I realized today that I never mentioned that it was not simply the added hastle that made me dislike sharpening serrations. I didn't like the results.
Since I anticipated a lot of serration sharpening work I had purchased several wedge and cylindrical stones before I started. I also purchased some cylindrical and conical grinding bits to fit my electric drill. Lightly dulled knives were no real problem, I could use the optimally sized rod to touch up the edge. The problem was that only about 5% of the serrated knives I encountered were lightly dulled. Most of them required considerable material removal. It took an irritatingly long amount of time to remove the material. What distressed my professional sensabilities more was that the serrations would be conspicously less uniform than when they came from the factory. The more times you sharpened the knife the more irregular the serrations became.
What are the experiences of long time serrated edge users on the forums? Are you only performing minor edge touch ups on your blades? Have you noted and been distressed by mutation of your factory edge into a home made edge over years of resharpening? Do you send your knives back to the factory periodically to get your serrations back to machine specs? Are Spyderco sharpeners so good that they prevent serration mutation?
[This message has been edited by Jeff Clark (edited 08-27-2000).]
Since I anticipated a lot of serration sharpening work I had purchased several wedge and cylindrical stones before I started. I also purchased some cylindrical and conical grinding bits to fit my electric drill. Lightly dulled knives were no real problem, I could use the optimally sized rod to touch up the edge. The problem was that only about 5% of the serrated knives I encountered were lightly dulled. Most of them required considerable material removal. It took an irritatingly long amount of time to remove the material. What distressed my professional sensabilities more was that the serrations would be conspicously less uniform than when they came from the factory. The more times you sharpened the knife the more irregular the serrations became.
What are the experiences of long time serrated edge users on the forums? Are you only performing minor edge touch ups on your blades? Have you noted and been distressed by mutation of your factory edge into a home made edge over years of resharpening? Do you send your knives back to the factory periodically to get your serrations back to machine specs? Are Spyderco sharpeners so good that they prevent serration mutation?
[This message has been edited by Jeff Clark (edited 08-27-2000).]