Varying micro serations on a blade

[cooknathan]

Is it possible, or rather is there anything wrong with varying the edge on a knife? For example sharpening the knife with a course stone and then only sharpen from the tip to half way down the blade with a finer stone. In this way a cutting edge with micro serations could be acheived closer to the hilt and a chopping perhaps razor egded blade could be acheived futher up the blade. For versitility etc. Just putting it out there for discusion sake.

 

[Cliff Stamp]

There is nothing wrong and in fact it makes sense for a lot of applications. Joe Talmadge discussed this years back when he talked about adjusting the edge geometry on a SRK to increase cutting/chopping performance. He left the edge near the hilt VERY coarse for slicing performance.

-Cliff

 

[armilite]

I agree with Cliff. Anyway he's a scientist, Can't be wrong. Good idea.

armilite

 

[Cliff Stamp]

Joe proposed that idea before me, credit is his. His two articles on the SRK and Benchmade Axis are still to this day high on my list of recommending reading to anyone who wants to really understand high performance knives.

-Cliff