Serrations

K

Kozzak

Joined
Oct 5, 2009
Messages
2
I am a right handed person. I use a serrated knife as I find serrations quite useful. The statistic say that 70-90% of the population is righthanded. Recently, while slicing bread with a fully serrated bread knife, and desperately trying to make a clean, even slices a question arised : the statistic say that 70-90% of the population is righthanded so why 90% of knifemakers make the serrations on the LEFT side of the blade, thus making the serrated blade much more difficult to control for a right handed person? It is like using a chisel with its grinded side down.
 
I believe it's mainly for aesthetics. If you're right-handed the serrations will be facing the presentation side.
 
Everyone has different reasons, but Emerson does it because it looks better and they're not a kitchen knife. Seriously, that's their reasoning.

I'm with you, a right handed chisel grind would make it easier to sharpen too, imo.
 
Sal Glesser once posted (when I was bitching about this) that they were ground that way as a safety measure . The blade will tend to arc away from a right-handed person rather than toward them. My problem with that is it encourages one to cut towards oneself to get the serrations on the correct side for controlling the direction of cut.
 
rycen said:
I believe it's mainly for aesthetics. If you're right-handed the serrations will be facing the presentation side.
Click to expand...
If we treat the knife as a serious UTILITY tool it should be as user friendly as possible. Do knifemakers forget about that or do they deliberately sacrifice the knife sheer utility for the looks? And then they make the usual marketing blah blah bla about how good tools their knives are?
 
Kozzak said:
If we treat the knife as a serious UTILITY tool it should be as user friendly as possible. Do knifemakers forget about that or do they deliberately sacrifice the knife sheer utility for the looks? And then they make the usual marketing blah blah bla about how good tools their knives are?
Click to expand...

I think they actuall assume that the end user will possess some degree of manual dexterity and hand/eye coordination to make a straight cut. Atfer using fully serrated edged myself for years, it does take a bit of skill.
 
My only serrated blades are my MAC bread knife and Victorinox steak knives, and both have the serrations ground on the proper side for rightys. I'd assume most made for the kitchen have it correctly.
 
You must log in or register to reply here.
Back
Top