What's your favorite or most effective serration pattern?

P

PhoulPlae

Joined
Sep 26, 2001
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What's your favorite or most effective serration pattern?

I think most folks here tend to prefer Spyderco style. They are the ones who popularized serrations and are the most copied patterns. The kind I find most effective, however are the ones on the Ka-Bar. They are all curves, not points, and they cut extremely efficiently. I find that some serrations are too aggressive, and sometimes get stuck in thick or loosely woven rope. Reverse scallop style works best for this material, and it doesn't catch the material in the teeth. Spyderco serrations do have their place, they shred up material like a chainsaw, and are good where you need to penetrate an outer layer.

I think what would work nice is an alternating scallop, point, scallop, reverse scallop pattern to combine the best of both (or three) worlds.

So what's YOUR favorite style?
 
I'm with you. Curves work, points don't (Although, they do have their place. ex.- sawing through wood).
 
The fully-serrated Spyderco Police model is my favorite serrated blade, as it's not quite as fragile as some others...(Such as the serrations on Cold Steel knives for example, where the small points can break off.).
 
I like scalloped. It will do scraping, for firestarting, cut cardboard and light branches. Won't cut down a tree but will do all the common chores.

Doug
 
I like Spyderco Serrations the best, they seem to cut the best to me and are much easier to sharpen than some other patterns (especially Cold Steel)
 
Here's another vote for Spyderco. I've had an Endura SE since 1991 and the pattern has never let me down.
 
My favorite serration pattern is the one that occurs when making a knife from stone. Can't beat that stone age flint knapped edge!
 
THE ULTIMATE serrated edge that WORKS is the Spyderco SpyderEdge. :cool: :D

I carry a fully serrated FRN Endura for work and the VG10 steel SpyderEdge cuts like nobody's business. :eek:
 
Plain straight blade sharpened with a rough 500 grit stone.
It eats through fibrous amterials like hot steel in butter.
 
I agree with the plain blade sharpened rough, I use knives with toothy coarse sharpened blades regularly in the kitchen and for cutting rope and like them much better than big factory serrations.
 
I own many spyderco's,wicked sharp(got a serrated pink delica in mypocket right now).But... I like the more rounded ones like on my Afck, and 710 better, for somethings.The pointy Spyderco's just seem to hang up a lot.
 
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