Straight knife vs serrated edge

J

JohnnyJohn0M1

Joined
Oct 17, 2012
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2
Im looking at the Aegis made by SOG for my next purchase for a pocket knife. I am trying to get some opinions on a straight edge versus a serrated edge. Thanks.
 
hey JohnnyJohn, welcome!

If you don't get a lot of replies, it is merely that this topic has been covered MANY times;)

Do a search & you will be able to read 100s of pages by people w/ way more knowledge of grinds, blade geometry and sharpening angles!

Basically comes down to personal preference i.e. how you will be using the blade & what you're gonna be cutting.

Generally speaking, I think most on here will prefer plain edge since you can get it very sharp and it is easier to re-sharpen. Now if you will be mostly around boats with nylon rope or webbing serrations may be the way to go.
 
IMO, a serrated or semi-serrated edge is usually a sign of someone inexperienced in sharpening or knife selection.
 
It has more to do with the intentions of the knife than sharpening abilities.
Like Cup4Sharks said, search the topic and you will find many answers
 
brandonc said:
IMO, a serrated or semi-serrated edge is usually a sign of someone inexperienced in sharpening or knife selection.
Click to expand...

Tell that to the hundreds of BF members, incl. myself, who prefer serrations for certain applications and like the overall looks.

I guess we're all noobs, when it comes to knives. :rolleyes:
 
brandonc said:
IMO, a serrated or semi-serrated edge is usually a sign of someone inexperienced in sharpening or knife selection.
Click to expand...

Spyderedge H1 when cutting rope while out to sea? Hardly the selection of someone inexperienced.

I will readily confess to disliking partially serrated blades, based on my sentiment that you either go all the way one way, or the other. I've still found a use for serrated, though the vast majority of my knives are plain edge.
 
I prefer plain edge in general and I have the standard elitist annoyance with combo edges in any form. Serrations can be really, really handy and I try to have something with a serrated edge convenient for those tasks, but I think it's a more specialized tool than a good plain edge knife.
 
My EDC for a few months was an Emerson A-100 with a partiallly serrated edge. The serrations are wonderful for cutting rope, cord, plastic ties, breaking down cardboard boxes, etc. Now that I think about it, the only thing I ever used the plain half of the edge for was opening envelopes and food packaging.

The serrations didn't stop me from doing a thing, my folder is carried for general utility and emergencies. If I packed a knife for carving wooden figurines, or whatever, I'd probably want a full plain edge. I prefer plain edges on my woods/hiking/bushcraft knives but have learned that it really doesn't matter on a pocket folder.

It really doesn't matter for most chores - a cardboard box, length of rope, envelope, or a seatbelt can all be cut apart effectively by a serrated or plain edge.
 
I work around horses a lot and I carry a spyderco harpy in my back left pocket, its a fully serated hawk bill very specialized for rope...but I rarely use it. I agree with whomever above said go all the way one way or the other either you need it or you don't. Most of my daily useis with whatever all smooth blade I have in my front right pocket
 
1) is for emergency cutting such as seat belts , hanging on rope etc
2) do you need the seration for purpose - cut well with out sharpening as much through certain items research it
3) for self defence purpose they very damaging in removal and up and down movement, if your limited too a 2.5" blade like chicago it would improve it's self defence purpose.
4) will be able too sharpen if it is not "a throw away knife or give away knife or resell used knife" i test a lot so many fall into the less then $25 if the blade is made of good steel

i like serations on my edc, good blade rarely needs them sharpened i carry 3.5" wide blades.

if you camping your making things out of weak metal like spam can cup (little wire the tabe and can) the seration will keep the tip sharp.

sandman is such a knife: http://www.bladeforums.com/forums/showthread.php/672457-Buck-Sandman - locktite the screws for the attachment clip before the screws fall out! I tskr 420HC over china brand generic steel.

Blade: Black Teflon coated 420HC Stainless; partial serration; original factory edge, sharp! read this: http://www.bladeforums.com/forums/showthread.php/308927-420HC-stainless-vs-440


good luck!

note: i carry usually 3-4 knives depending on the situation, camping i have buck ron hood for woods hiking and camp, a jesse davis fighter loveless dual edge, buck sandman and el cheapo in right pocket unclipped. i can deploy the sandman with my wrist with 100% success but the jesse davis is next too it. The el cheapo is in my right pocket for cutting metal or stuff. My sandman is old, i have a 2nd new one in box in my bob. My bob is big pack... but i am off the subject. The box is lined with foil it just happens too fit in it, it is pack in pack and has mini miltary radiation dectecor, emergency radio etc. I do not own a lot of bucks i just love the sandman, ron hood knife is strange creation it still in the testing phase, in fact i not sure i have any others other them my childhood boy scout knife - fix blade.

you ever had a black beer with in few feet of you 18 miles into the boundry waters and mile of portage out too the drop? I have!
 
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For my daily carry knives, all I have are straight edges. I have had serrated blades before, but did not care for the jagged cuts. I also has issues sharpening them, but I am pretty good at getting a straight edge as sharp as I need. If I really need to cut some tough material, I have a couple of SAKs with saws that I will use.
 
I have plenty of both and I like both.

Some people will tell you that a partially serrated edge is worthless and it probably is to them. But companies like Chris Reeve, Emerson, and Microtech wouldn't produce many partially serrated edges if they didn't serve a purpose or weren't preferred by some serious knife owners. The only one who can make that call is you.

75% of the time I do tend to prefer a plain edged blade because they have ample slicing room and are easier to sharpen. BUT I do like to carry one that is partially serrated as well some times. So I have a couple of both. My two favorite heavy users are partially serrated (Emerson CQC7BTS and a Benchmade Mini Griptilian).

There are also a few knives out there I really wanted and got a good deal on and they just happened to be a partially serrated version as well. I didn't mind.

So yeah, get what you want. You'll own both eventually anyway if you hang out here long enough :cool:
 
brandonc said:
IMO, a serrated or semi-serrated edge is usually a sign of someone inexperienced in sharpening or knife selection.
Click to expand...


IMO, a dull edge is usually a sign of a well used knife. IMO, someone who thinks a serrated or semi-serrated edge knife selection is the product of an inexperienced knife user is someone just self revealed as painfully inexperienced.
 
I cut a lot of rope, zipties, stuff like that, and having partially serrated lets me keep the plain edge razor sharp for when I need it while abusing the serration. I also don't have much trouble sharpening it. I find it more useful than annoying. I have several none serrated knifes but find I carry this knife the most, it's just so damn useful. Only have fully serrated for kitchen use, bread, etc.
 
My favorite hard use folder is my combo edge mini grip in d2. It's not pretty, but it cuts for days and days. I usually pair it with a case med stockman, swayback or peanut.
 
shecky said:
IMO, a dull edge is usually a sign of a well used knife. IMO, someone who thinks a serrated or semi-serrated edge knife selection is the product of an inexperienced knife user is someone just self revealed as painfully inexperienced.
Click to expand...


I cook a lot - i own 2 sets of chicago cutery one 3 knife plastic, for junk cutting plastic ect. One fis a full set of nice wood handled, these knives are used daily few strokes on the steel each time and ready too go. millions of cuts and still going strong like new never resharpened. I cook almost all our food, i am like a mini food channel. knives are washed almost daily or every other by hand, all. They are used that much.

VS, I took smith and wessy, worst steel out there, 440a and used it too cut a pig, yes full pig roast and cut most of it by the time i was done it was dull as can be. i left it there and they threw it out - ok it was a $5 knife or $19 knife i got for 3. Screw came loose too - it was new - test failed!

A dull knife is sign of poor maintence or poor steel., in almost all cases IMHO. I cut cans with chicago knives. Both sets are over 20 years old I been married for 28 so they are close too 25 years old - I would guess.


Not too be rude but I find this an intriguing subject and not to insult the poster - yes i agree if you use it in the field all day long it can be true but that is very rare IMHO.

Send me a link too any disccusions on the subject much appreciated.

I know i am off topic, thx! Sorry too hijack but i am knew so excuse me in my first 24 hours. my ban is coming! off too teli tubies for a week! (I was a high level techy poster and got into with the head mod he sent me too tel a tubies for a week)
 
brandonc said:
IMO, a serrated or semi-serrated edge is usually a sign of someone inexperienced in sharpening or knife selection.
Click to expand...

Wow, that is a heck of a preconceived notion. I can sharpen knives just fine, and I appreciate the cutting ability of a fully serrated edge.
 
RevDevil said:
Wow, that is a heck of a preconceived notion. I can sharpen knives just fine, and I appreciate the cutting ability of a fully serrated edge.
Click to expand...

sharpening a strait edge is like riding a road bike we all know how too do it, vs riding a mountain bike or trail bike it takes skill and training. It can be intimating - today there is tools for it. In the day it was harder - ceramic technogy makes it easy. That existed since the 80's.
 
I really don't like serrations. I'm not sure why, but it just doesn't appeal to me. I guess that means there are more serrated knives for others to buy.
 
dragonsprayer said:
sharpening a strait edge is like riding a road bike we all know how too do it, vs riding a mountain bike or trail bike it takes skill and training. It can be intimating - today there is tools for it. In the day it was harder - ceramic technogy makes it easy. That existed since the 80's.
Click to expand...


I know this is purely semantics, but coming from an ex-bike racer, riding a road bike takes insane amounts of skill. Have you ever peed off of a bike while managing to stay on the wheel of the guy in front of you going 30 mph? It's tough. But technically mountain biking takes the cake, I'll give you that.
 
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