Serrations on a survival knife?

People are naturally scared of what they arrent familliar with. Serrations on a bushcraft/survival knife is not a familliar practice. so people are naturally going to condemn it. I thing serrations are an incredible feature...but only ESEE's serrations.

I skinned a dear with my RC 3 combo blade. The serrations were indispensable.
 
A lot of my favorite knives have serrations. Here are two of them

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mistwalker said:
I sort of felt the same way, but you have to ask yourself what exactly are you carving in a survival situation where the aesthetics are an issue, and that can't be cleaned up with the p.e. part of a 50/50 edge. I got a Vic soldier knife because of the serrations location but then realized skinning with it would be a pain.. Now I have the Wenger version too and though I am still putting it through some paces I am thinking I would rather have it in the field...especially when considering the heavier saw.

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The Vic Soldier is one of the knives I was thinking of when I posted that. Definitely pros and cons to each blade layout, and I spose there really isn't any sort of notching or carving that would need to be cleaned beyond what could be done with the forward plain edge, if it really needed to be cleaned up at all. Still though, carving aside, ease of sharpening keeps a plain edge on my belt whenever I'm in the bush.
 
Not all serrations are created equal.
The bread knife serrations on the Bundeswehr knife are the best I've ever used, and they work well for any task. The fact that they are configured on the front portion, and ground on the right side of the blade is also an advantage.

A close second would be the ones on the Gerber fatty. Again they are bread knife type, thinly ground and wider than normal.
I have found these to work better than the plain edge portion for making feather sticks.

The Cold Steel ones look like they would be good too. I'm generally not a fan of the stuff with a lot of pointy tips. It seems like they snag on a lot of materials.

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bearthedog said:
B-

Once we all stop talking ourselves out of what will or won't work and just use what is there, we will see for ourselves.

-RB
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I once was told that what the perfect knife really is.....it is the knife you have....just learn how to use it. Your entire post makes good sense. We are currently spoiled for choice when it comes to knives. Serrations or none, they have their place. I use a SE Delica 4. Made some fuzzies the other day and was very impressed, but only after I took away some of the pointiness (?) of the smaller teeth that was created from years of sharpening. Does not bite into the wood and gets stuck so much now, but easier to do a draw cut now then before.

I use to frown upon a SE for making fuzz sticks, but am reconsidering putting the SE back into the backpack as a backup knife.
 
I never tried a full serrated blade (except for bread knife), only have PARTIAL serrated blades, near the rear of blade. Love them.
 
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