Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
In general I don't have a lot of use for serrated kitchen knives (or serrated knives in general). Usually I keep various plain edges knives at a suitable grit, or as Joe has demonstrated, run a dual coarse/fine grit on one knife to allow efficient cutting of various media.
However the performance of this knife came to grow on me after a few weeks use. The serrations are *very* fluid, while being very aggressive and can just as easily :
1) zip open a plastic bag
2) cut a thin slice of tomato
3) section up the most gnarly piece of gristle heavy steak
4) cut through very crusty bread like butter
On the last one, I intentionall baked a loaf of sourdough longer than necessary to get a nice 1/4" crust which easily defeated even a coarse ground plain edge knife, the Spyderedge though sailed right through, it was harder on my teeth to actually eat the bread, my dog liked it though, the bread not the knife.
It also like most serration patterns, it more forgiving to cutting on a glass, ceramic plate, as you induce less blunting, though this is such a fine knife, do yourself a favor and cut on a wooden board. Note of interest, don't use thin plastic cutting boards. I picked up a couple of ones that were like sheets which you are supposed to use to transfer foods, the serrations cut through them just as easily as the food, should have realized the points would induce too much pressure readily.
There are downsides of course, it doesn't push cut vegetables well, so it isn't the best choice for dicing up turnips, or peeling potatoes, there are plain edge versions for that.
The steel is very corrosion resistant, I never oiled it and cut up a lot of acidic fruits and vegetables, and it is harder than the average production kitchen blade and with a higher wear resistance so expect better edge holding all around.
Sharpening is of no problem with Spyderco's serration pattern in general, a few passes on the Sharpmaker and they are back as new.
The handle is nice and comfortable in hand, and had no problems even on greasy foods.
It also makes a nice light utility knife, works real well on cords, thick fabrics and is an aggressive and fluid slicer overall. It worked really well clearing out some heavy weeds. As an aside it was also the sharpest blade I have seen to date, knocking the Temperance out of the previous #1 spot.
More details :
http://www.physics.mun.ca/~sstamp/knives/kx06_serrated.html
-Cliff
However the performance of this knife came to grow on me after a few weeks use. The serrations are *very* fluid, while being very aggressive and can just as easily :
1) zip open a plastic bag
2) cut a thin slice of tomato
3) section up the most gnarly piece of gristle heavy steak
4) cut through very crusty bread like butter
On the last one, I intentionall baked a loaf of sourdough longer than necessary to get a nice 1/4" crust which easily defeated even a coarse ground plain edge knife, the Spyderedge though sailed right through, it was harder on my teeth to actually eat the bread, my dog liked it though, the bread not the knife.
It also like most serration patterns, it more forgiving to cutting on a glass, ceramic plate, as you induce less blunting, though this is such a fine knife, do yourself a favor and cut on a wooden board. Note of interest, don't use thin plastic cutting boards. I picked up a couple of ones that were like sheets which you are supposed to use to transfer foods, the serrations cut through them just as easily as the food, should have realized the points would induce too much pressure readily.
There are downsides of course, it doesn't push cut vegetables well, so it isn't the best choice for dicing up turnips, or peeling potatoes, there are plain edge versions for that.
The steel is very corrosion resistant, I never oiled it and cut up a lot of acidic fruits and vegetables, and it is harder than the average production kitchen blade and with a higher wear resistance so expect better edge holding all around.
Sharpening is of no problem with Spyderco's serration pattern in general, a few passes on the Sharpmaker and they are back as new.
The handle is nice and comfortable in hand, and had no problems even on greasy foods.
It also makes a nice light utility knife, works real well on cords, thick fabrics and is an aggressive and fluid slicer overall. It worked really well clearing out some heavy weeds. As an aside it was also the sharpest blade I have seen to date, knocking the Temperance out of the previous #1 spot.
More details :
http://www.physics.mun.ca/~sstamp/knives/kx06_serrated.html
-Cliff
