Spyderco full serrations in the Kitchen

S

Seanski

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Nov 20, 2007
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548
Was thinking that I would grab a pacific salt in a full serrated. I don't have a fully serrated blade. Do any of you guys use any of yours in the kitchen? If so would you have rather had a plain edge instead? Going to use it for slicing veggies mostly. Thank you.

sean
 
I don't use serrated blades in the kitchen anymore. Serrations tend to tear if you don't keep them incredibly sharp. They are also less precise. If you keep your blades sharp enough, you won't even need a serrated bread knife. A sharp chef knife will slice Wonderbread no problem.

Phillip

The exception is a serrated steak knife on porcelain (doesn't dull as fast). Of course you should be serving steaks on wood, or in a pinch, paper.
 
Thank you ever so much for sharing your link. That is absolutely some of the finest work on scales for knives I've ever seen! :) I also appreciate your input on serrations.
I really like the look of serrations coupled with the yellow handled Pacific Salt but not at the expense of inferior cutting in the kitchen, so I should probably have another look at the plain edge.
 
While I don't use it for cooking, I have a Salt 1 in plain edge that I use for cutting food such as fruits, some veggies, and even in a pinch, pie. It works really well, though the larger Pacific Salt would probably do some of the job better all-around if you cut a lot of esp. larger fruits/veggies, etc. It does it much smoother than a serrated edge would, though I have used serrated blades (Delica 4, for example) for foods and it worked okay.
Jim
 
Thanks for that. I am just thinking that I would get way more mileage out of the edge on the serrated than on the plain?
 
It's true that a serrated edge will cut for longer without sharpening. This is due to the fact that there is so much more edge length and most of the edge never comes in contact with the cutting board. Serrated edges are also more difficult to sharpen. So when you do have to touch it up, it takes considerably more time.

I like to touch up my kitchen blades once a week. For me, five minutes a week is a small price to pay for a hair-whittling edge. Sharp knives are just more fun to use.

Phillip

p.s. Thanks for the compliments:)
 
I have tried the spyderco edge in the kitchen (VG10 endura) - I prefer a plain edge.

But, from what I understand, H1 in plain edge has only average edge retention.

I don't own a H1 blade - :foot: so please take this with a grain of salt (an I couldn't help that pun :D) - but I recall posts about H1 improving with time (repeated sharpening can ?work harden the edge well over 65 rockwell? although the spine may be below 60). Also posts re the H1 serrated edge having similar edge retention to VG10. Obviously the plain edge will fall short of that. Now, I could really be wrong about this part - due to the specific nature of H1 work hardening (which can be seen as a plus for H1), the difference between serrated and plain edge is more pronounced in H1 blades than for carbon steel (:confused:). If someone has info on this point I'd appreciate their input :thumbup: - I've been eying off a H1 Spyderco for a while.

That said, for cutting citric acid fruits in a wet kitchen environment, plain edged H1 may fair well compared to carbon steel due to the corrosion of the carbon steel edge. :cool:

Please post your thoughts if you run with the H1. :D
 
Thanks for all your responses. I am still not quite sure which unit I will go with but whichever one it's bound to be used lots because we eat and prepare food at a daily average.
I will let you know how I get on with it.

thanks,
Sean
 
i have a serrated spyderco kitchen knife and its worked great for most things, the only con was when it came time to sharpen it, that took a while, but other than that it works great and i will always have at least one SE knife for kitchen use.
 
firebert said:
Serrated edges are also more difficult to sharpen.
Click to expand...

IMO, this should always be followed by: (unless you own a Spyderco Triangle Sharpmaker, in which case serrated edges are quite easy to sharpen.)

SIFU1A said:
i have a serrated spyderco kitchen knife and its worked great for most things, the only con was when it came time to sharpen it, that took a while ...
Click to expand...

Do you have a Spyderco Triangle Sharpmaker?
 
+1 on using the Spyderco Sharpmaker to maintain your serrated edges! I love my Spyderco kitchen knives.

That being said, how do you prep veggies? On a board or with your thumb pushing toward the edge of the knife (paring)? My preference for most veggie cutting chores is a 6"-7" Santoku style kitchen knife which is a plain edge. I use cutting boards (Wooden or Poly) for veggie prep and never use the "push the food past the cutting edge in a paring motion with my thumb" method. My wife cuts veggies on cutting boards with a serrated Spyderco more often than with a plain edge. Spyderco serrations work really well in the kitchen. We have three discontinued kitchen utility knives, a K04 and two K05 (black handle is mine, my wife chose the red handle) that are all fully serrated and fantastic.

I much prefer serrations for cutting bread unlike a previous participant in this thread.
 
James Y said:
While I don't use it for cooking, I have a Salt 1 in plain edge that I use for cutting food such as fruits, some veggies, and even in a pinch, pie. It works really well, though the larger Pacific Salt would probably do some of the job better all-around if you cut a lot of esp. larger fruits/veggies, etc. It does it much smoother than a serrated edge would, though I have used serrated blades (Delica 4, for example) for foods and it worked okay.
Jim
Click to expand...

Now you're speaking my language ;)

As to the question at-hand about having serrations on kitchen cutlery, I'm not too fond of the idea of it. It can be useful to have one around for those ridiculously hard, crusty breads, especially if it's been around for a couple days, but not necessary. I find that cleavers work just as well in this situation.
 
mnblade said:
IMO, this should always be followed by: (unless you own a Spyderco Triangle Sharpmaker, in which case serrated edges are quite easy to sharpen.)



Do you have a Spyderco Triangle Sharpmaker?
Click to expand...

yep i used a SM FWIW but it took a while its a big knife..
 
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