Serrations!

S

sdt11670

Joined
Nov 12, 2005
Messages
480
I read alot about serrations and how serrated blades were finally accepted by the knife fanatic due to spyderco because people wouldnt accept a knife that didnt make clean cuts in meat and were unable to perform delicate tasks such as peeling. But i have to disagree due to the fact that the first knives were not only fixed blades but were also serrated and have been around for far longer than we can even imagine! All over the world knives have been fashioned from flint and stone and the edges chipped until the serrations were sharp enough to skin and cut up dinner and make mauls and everything else we use knives for today. So what spyderco did was just reopen our eyes to the centuries old design that has always cut when something needed cutting.
 
You're opening up a hornet's nest on this issue, but I have to agree there's a place for both types of blade. I especially favor Cold Steel's serrations because they suit my needs better than any other type of blade.

For example, you ever buy a computer part or something that comes encased in that hard sealed plastic? Cheap knives like many of the Gerbers have blades that just slip and slide over that kind of plastic. A good serrated knife will bite into cardboard or plastic and cut very well. In fact, there's very little that fine serrated blades won't cut. Nylon marine cord, meat, cardboard, plastic, clothing, seat belts -- serrated blades are great.

I might add that blade quality also has a lot to do with it. A good AUS 8 blade or, even better, 154CM or ATS-34, cuts just fine with a straight edge. Even a good 440A will do a decent job if you keep a good edge on it. The only thing I don't like is a "bumpy" serrated blade with wide arcs. Those just don't cut cleanly and they don't bite into what is being cut many times.

Serrated blades also don't have to be sharpened as often, but when they do have to be sharpened, they're a bit of a pain.

There's room enough for both in the knife world and each has its strength and weaknesses. Some serrations will chip just like some plain edges will chip, and fine serrations will chip easier if you try to cut the wrong materials. But for opening heavy cardboard or plastic containers, you can't beat fine serrations on a blade.

--Confed
 
A lot of opinons on serrations are on dull ones, or versions that don't in general cut well and there are some that are just horrible for cutting, SOG's for example. Flint knives by the way can be made with straight edges, scalpels are that way.

-Cliff
 
sdt11670 said:
I read alot about serrations and how serrated blades were finally accepted by the knife fanatic due to spyderco because people wouldnt accept a knife that didnt make clean cuts in meat and were unable to perform delicate tasks such as peeling. But i have to disagree due to the fact that the first knives were not only fixed blades but were also serrated and have been around for far longer than we can even imagine! All over the world knives have been fashioned from flint and stone and the edges chipped until the serrations were sharp enough to skin and cut up dinner and make mauls and everything else we use knives for today. So what spyderco did was just reopen our eyes to the centuries old design that has always cut when something needed cutting.
Click to expand...


Amen brother!

I like them once I learned how easy it was to sharpen them on a Spyderco Sharpmaker knife sharpener. A 3.5 inch serrated knife has about the same effective cutting edge as a 4.4 inch plain edge knife. Since most of my cutting is "slice cutting" not "push cutting" I find the serrated edge knives very efficient.

When you get down to the microscopic edge view there is no such thing as a "plain" edge. It is just that my serrated knives are doubly serrated with those microscopic serrations jumping in to help with the cutting process.
 
For some cutting tasks, it's sure hard to beat a serrated hawkbill. They aren't, however, the most versatile knives in the world.

Gordon
 
I've changed my mind in regard to serrations. I currently prefer them when cutting synthetics like the mentioned plastic containers and such (even rope made from the tougher stuff).
 
serrated knives like plain edged ones have their uses. I keep a serrated spyderedge harpy clipped IWB at all times when on the boat. the older spyderco pattern of serrations, where the points aren't as long or sharp, I find cut better than the newer version, and a serrated hawkbill is the most suited for cutting a taut line free of one's ankle when they accidentally go overboard :grumpy: (hasn't happened yet, but a couple close calls)

For general cutting chores, i prefer a plain blade. if I had to pick a serrated blade for day to day use, i would choose a scalloped edge, with uniform serrations UUUUUUUUUU, rather than the UuuUuuUuuU pattern of a spyderco or benchmade knife. I am not a huge fan of the serrated edges on cold steel knives, UllllUlllllU, I have only used them once or twice, and found them to hang up more in fibrous materials than actually cut it.

PEte
 
I also prefer the uniform serrations and i do agree that c/s and similiar blades hang up and tend to tear rather than cut. My favorite cold steel blades are all plain edged and i will not have a fixed blade with serrations. I prefer a folder with a partially serrated blade like the kershaws or a two blade folder with one plain and one serrated blade. And even though not as sturdy my preference is with liner locks as they truly are one handed knives. In the field a serrated edge almost always takes the backseat and my fixed blades come into play for the majority of chores.
 
cheung_victor said:
Guys buy a leatherman have BOTH!!!:eek:
Click to expand...
I own 4 leathermans Supertool,surge,wave,kick also wenger and victorinox tools but there is still the need for good knives
 
You must log in or register to reply here.
Back
Top