serrations useful?

S

skitertank

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Jun 12, 2009
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has anyone had a time when serrations were just what they needed on thier knife or has serrations came in very useful in some situation?

just curious, i have a sog seal pup with a large choil and about an inch and a half serrated portion. ive used the knife quite a bit and never have had to use the serrated part for anything and just wish there was more plain blade sometimes.
 
It depends on the serration pattern, I've found some to be more useful than others.
 
its good for cutting fibrous things.

I prefer plain edge personally since I like a nice clean cut.
 
Cutting old, stiff webbing. And that's about it. (And a plain edge still works for that, too)
 
I like serration's for cutting a sandwich, taking the insulation off wire, "sawing" through plastics and cutting rope. Personally, though, I prefer blades that are either serrated or plain and not combinations.
 
Full SE or not at all.

I prefer SE blades for scrappy work, cutting cardboard boxes, zip ties, water laden ceiling tiles. Some stuff needs to be "hooked" a bit and I feel that unless it's a Hawkbill, SE works for that.
 
I really can't think of a time where I really NEEDED serrations for anything. I definitly prefer a plain edge. I'v also noticed that a serrated blade pulls to one side when making long cuts. Theyre also a pain to sharpen. Just my opinion though.
 
They're farely indespensible on a dive knive. I've been diving and cut through rope and line that probably would have given even the sharoest non-serrated blade a tough time. Wet rope is toguh to cut with a standard blade. The only other situation where serrations are a must are a bread knive. Nice fresh loaf from the baker...only thing turning that into slicesis a nice serrated bread knife...chef knife will just flatten it.
 
The only other situation where serrations are a must are a bread knive. Nice fresh loaf from the baker...only thing turning that into slicesis a nice serrated bread knife...chef knife will just flatten it.[/QUOTE said:
Yes, the Spyderco Rescue makes an outstanding bread knife!
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I agree with the dive knife aspect but other than that, I see no need for serrations on my EDC, they are more trouble than they're worth for my uses.
 
A_Blade_Afficionado said:
I agree with the dive knife aspect but other than that, I see no need for serrations on my EDC, they are more trouble than they're worth for my uses.
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That's why you see people carry two or three "EDC" knives. Mine would be a necker (Tasman Salt or Landi PSK), SE Paramilitary, and PE Millie.

BTW, I've had excellent success using a PE knife to cut bread. It just has to be sharp.
 
Only time I wanted serrations was when I was cutting a lot of rope down at my marina. However, I always carry a plain-edged blade.
 
Josh K said:
BTW, I've had excellent success using a PE knife to cut bread. It just has to be sharp.
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Yup, I use a chef knife or cleaver all the time to cut bread. Emphasis on sharp, though (as all knives should be).

Another use for serrations is a situation when sharpening is going to be neglected. A serrated edge will still cut (tear) when very dull. It also resists wear when cutting on ceramic (like steaks sometimes).
 
Yes.

My FIRST "tactical" knife was a Columbia River Commander model that was part-serrated and I carried it for YEARS before I was "into" knives.

Carry a part-serrated knife for that long and you learn to depend on the part-serrations.

Mostly, it's the geomotry of the things... pulling out splinters, ticks, taking care of fingernail issues, just... things...

And in my opinion, you can't beat full-serrated fixed blades for food prep. Sure, you need plain-edge in the kitchen too, but serrated knives excel in the kitchen.

With part-serrated, I've gotten quite used to using that extra 'edge' to start cuts on fiberous materials.

I don't know that serrations are very often "just the thing" but, once you get used to having them there (years of carry), you miss them when you're carrying a plain edge.

BF members usually prefer plain edge because they're all great at sharpening and love a nice, long sharpened edge, but notice that knife companies still make part-serrated versions of a lot of knives. It's because there are plenty of people out there who use those serrations and intentionally buy knives that are part-serrated.

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Works beter than a non-serrated part of the blade on wire, tie wraps, stuff like that. I cut items like that in my job everyday and I love the serrated part of my blade for that.
 
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