It's been a while since I've seen a good talk on Spyderco's different serration patterns. And Yes they may look somewhat the same in the photos but you don't have to own and use very many of the different models to see that there are some profound differences.
For instance there is definitely a different style between Golden Colorado USA Earth serrations and the more spiky variant you get with the Japan made or Seki Japan made models. On Hawkbills I tend to like the more spiky serrations because they do tend to give you a much better piercing action than the Golden CO USA ones do.
Now some of my more favorite Spyderco serration were on the older kitchen models like the K-05 & K-04 models>> they are more of a wavy type serration that seems to work well with food. The serrations I have on my fully serrated CAtcherman model seem to be somewhere in between. So far the ones on that older fully serrated Catcherman model are my favorites for preparing food.
Some of the more interesting Spyderco serrations I remember were on the older original Golden Colorado made ATR model. The ATR was one knife that had some models produced in the USA plant and the others were Japan made. But the USA made ATR had some very interesting serrations.
It's important to know the variations of serrations for sharpening purposes if nothing else. But let's talk about Spyderco's great serration patterns? Which ones do you all like the best? You might also tell us what you find them to be avantageous for? Where in your opinions could they improve?
For instance there is definitely a different style between Golden Colorado USA Earth serrations and the more spiky variant you get with the Japan made or Seki Japan made models. On Hawkbills I tend to like the more spiky serrations because they do tend to give you a much better piercing action than the Golden CO USA ones do.
Now some of my more favorite Spyderco serration were on the older kitchen models like the K-05 & K-04 models>> they are more of a wavy type serration that seems to work well with food. The serrations I have on my fully serrated CAtcherman model seem to be somewhere in between. So far the ones on that older fully serrated Catcherman model are my favorites for preparing food.
Some of the more interesting Spyderco serrations I remember were on the older original Golden Colorado made ATR model. The ATR was one knife that had some models produced in the USA plant and the others were Japan made. But the USA made ATR had some very interesting serrations.
It's important to know the variations of serrations for sharpening purposes if nothing else. But let's talk about Spyderco's great serration patterns? Which ones do you all like the best? You might also tell us what you find them to be avantageous for? Where in your opinions could they improve?
