Types of serrations

B

Bill1170

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Dec 20, 2007
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I have no interest in starting a serrations vs. plain edge debate. I mostly use plain edges myself, and do not need to be converted. The purpose of this thread is to tease out what differences in effectiveness have been found between the different styles of serrated edges.

Different serration sizes/patterns cut differently. I am curious to hear of your experiences using serrated edges to cut various types of media. In particular, what style of serration worked best for you on a certain material and why do you think that was?

The one wide/two narrow Spyderedge serrations seem to vary among Spyderco's different knife models. My CE Stretch has very sharp points between the hollows and acts differently than the comparatively milder pattern on the SE Pacific Salt. I think that geometry plays a bigger role here than steel selection, but I am ready to learn.

We have a Forschner bread knife in the kitchen with very mild (8mm wide by 1 mm deep) scalloped serrations that works very well on bread and also on watermelons. The scallops are all one size, BTW. I have never seen these milder serrations on a folder, but a fully serrated edge with these would be neat to experiment with.

What have you all found? Also, has anyone seen a knife edge with serrations ground from both sides of the blade? The ones I see are all ground on only one side.

Thanks,
Bill
 
Bill, one thing, the only knives I've seen with serrations on both sides are throw away knives... the ones the people buy every year or so.

The rest, well, I'm a plain edge guy too.
 
Skimo said:
Bill, one thing, the only knives I've seen with serrations on both sides are throw away knives... the ones the people buy every year or so.

The rest, well, I'm a plain edge guy too.
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The only knives iv seen with serrations cut on both sides are chris reeve knives and ESEE knives...
 
Very interesting, Softrock. Those are two classy outfits using the symmetrical serrations. I would think they would tend to steer less in the cut than single sided serrations, but again, I have no experience with this type.

Are the ones you have seen matched pairs with the edge in the center or do they alternate side to side so that every second scallop is on the other side of the blade?
 
Smoother serrations are less likely to snag on stuff, but also don't dig in as aggressively as they could. It's just a bit closer to PE.

The spikier serrations also have weaker points, all else equal. It's the same idea as thinner edges being weaker, but on the other axis.

The byrd cara cara has pretty mellow serrations that cut well. You can also try taking a belt sander to the serrations and smoothing them out a bit.
 
jimmyh said:
Smoother serrations are less likely to snag on stuff, but also don't dig in as aggressively as they could. It's just a bit closer to PE.

The spikier serrations also have weaker points, all else equal. It's the same idea as thinner edges being weaker, but on the other axis.

The byrd cara cara has pretty mellow serrations that cut well. You can also try taking a belt sander to the serrations and smoothing them out a bit.
Click to expand...

Interesting point about the analogy between pointy serrations and thin edges. It is also curious that Spyderco/Byrd has a range of serration aggressiveness in their line. They do not discuss this range in their literature so far as I know.

I often use a CE waved Delica as a work knife, and the points have grown blunt with use and sharpenings.
 
I like CS serrations because they cut smooth and don't hang up. Some BM serrations are a little similar and also cut fairly well. Veff serrations like those found on some CRKT knives seem to work very well but only in one direction.

Sorry I just don't like spidie serrations, to "coarse" and seem to require more effort to make the cut.
 
I noticed that the serrations on a "Miracle Blade" knife are ground from both sides. I sharpened some at a friends house.
 
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