Serrations

B

blade dude

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Nov 8, 2015
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Why do makers always put them by the handle? I normally cut with the front half of the blade and use the back half for carving so if serrations were opposite wouldn't it be much more useful? With that being said why haven't I seen any like this?


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Current military Swiss army has them in the right spot. More makers should have this option. For me personally, it's all or none.

download_zpsmsmf7hiw.jpg
 


They are out there, just not as common I guess. I also agree with Basp2005. Full serrated or none seems best for my needs.
 
Because most of the time, serrations are to initiate cuts, unless the full edge is serrated.

Also, combo edge knives are meant to have serrations to be able to cut better fibrous materials and whatnot, and those are usually relatively thin and you'd always initiate the cut with the portion closest to the edge, as if sawing.
 
I think it also started as the combat knife thing where a short 1" section of serrations on a 6" knife offered a kind of emergency final cut if the first 5" failed to get all the way through. Almost like a second tip to stab into the material and establish a cut. Shrink the blade to 3" and the serrations become half the blade.

rBVaHFUXpaaATMhsAAGum3LzMJ0410.jpg



Subwoofer_CPF posted this idea:
http://www.bladeforums.com/forums/s...-and-Edge-area-usage-poll?highlight=serration
 
blade dude said:
Why do makers always put them by the handle? I normally cut with the front half of the blade and use the back half for carving so if serrations were opposite wouldn't it be much more useful? With that being said why haven't I seen any like this?


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Click to expand...

I've been argueing this for decades, to no avail.

It would, if nothing else, absolutely improve a knife intended for fighting (especially compared to almost all factory plain edge geometries), since the forward part must first get under the clothing, or "grab" for cuts without pushing: Instead we get plain edges that start out poor near the handle, and, as they go forward towards the point, and round the edge belly, they then open up into the truly pathetic... The plain edge angle opens up, and you go from a sad 40 degrees inclusive near the handle to a mind-numbing 60 degrees inclusive as the curve is rounded...: Even the bigger Chris Reeve One piece range follows this pattern to a T: Full re-grind needed, with great care to not deform the point too much, and the edge is borderline too thick at 0.040" behind the edge to begin with.... You can imagine how well many cheaper knives do...

The notion of the serrations "starting" the cut sounds nice, but it has only a very crude and unreliable bearing on reality...: Most serrations have their peaks not lined up with the plain edge: So the "started" cut will bite, and then your plain edge takes over and starts another slice besides the original serrated cut... That is why it is better to choose a fully serrated blade, because at least then all the cutting is done on the same plane...

The inanity of partial serrations near the handle, especially the way they are done right now, just shows how assumptions as to what works have far more clout than real-life observations about how things actually work...: The reality is partial serrations ruin what on most knives is the BEST part of the edge (and that needs serrations the least, having the best available leverage), and they then leave intact only the part of the plain edge that is always the WORST, and has the least leverage...

Sad but true.

Gaston
 
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There are a few around, Tops tactical steak knife is one. If thats the sort of profile you want on a knife, then its an easy grind for any of the forum knife re-grinders. Might be worth looking into.
 
RX-79G said:
I think it also started as the combat knife thing where a short 1" section of serrations on a 6" knife offered a kind of emergency final cut if the first 5" failed to get all the way through. Almost like a second tip to stab into the material and establish a cut. Shrink the blade to 3" and the serrations become half the blade.

rBVaHFUXpaaATMhsAAGum3LzMJ0410.jpg



Subwoofer_CPF posted this idea:
http://www.bladeforums.com/forums/s...-and-Edge-area-usage-poll?highlight=serration
Click to expand...

Pretty poor taste to post a knockoff of a paying manufacturers' knife on this forum
 
Serrations are great for cutting cord, but for most general knife tasks a plain edge is fine and much easier to sharpen. Basically the military knives have a small section for serrations so if your parachuting into an area you can cut yourself loose from the chute faster with the serrated section than with the plain edge. That's just one scenario. Apparently it's a good idea because about every fixed blade aimed at military claim designed by some former SF or Seal and have the serrations located just in front of the grip. Victorinox is different, and I understand the serrations on the Vic Soldier are easier to sharpen. I'm still trying to get more infe, but the Vic serrations might be such that they can be sharpened nearly the same as a plain edge, instead of giving each serration individual attention. I'm hoping someone has checked this out as if it's true I'm going to get one of those.
 
bhyde said:
Pretty poor taste to post a knockoff of a paying manufacturers' knife on this forum
Click to expand...

My thoughts exactly, but my guess is he didnt know it was a fake.

On a related topic to this thread, these are Chris Reeve serrations, imo and in my experience, some of the best on the market.

chris-reeve-pacific-serrations-trowand-bf.jpg


As I said before, they are a help more than anything. Sometimes no matter how sharp an edge is, it just won't bite well into certain things, and serrations help a lot.

I may be one of the few but I love half serrated knives
 
Great points mentioned. Ive always thought of serrations as a backup option on a partially done blade. I think if the serrations were at the front i wouldnt use the plain edge in back. But for some reason the other way i use both.
An option in serration placement does still seems like a good idea
 
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