Why are almost all serrations set up for left hand users?

sogflash

sogflash

Joined
Aug 28, 2011
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I don't like serrations, but if I did I'd want them to be cut on the right side of the blade instead of on the left. I just imagine they would work better for right handed users.

Is my theory wrong, or are serrations very left hand friendly?
 
I've never noticed a bit of difference. Since serrations are really best at slicing, I have never noticed it matters.
 
Being left handed, i never complained ;(
But on most knives, they are southpaw friendly for a little "carving".
If I´m correct, Kabar and Mission make them for rightpaws, being somehwat of an exception.
Chris Reeve has an "ambidex" style.
 
Never had a problem with them and I'm a righty. Most serrations I've seen or used were chisel ground on the serrations. Chisel ground plain edges can pull to one side, but they are also geared more towards a precision cut. If I'm using serrations precision is not as much a priority as speed and efficiency. I've never noticed them pull to a side either. They just cut what needs to be cut.
 
I've never noticed it...and never even thought about it. Good question though.

IMO whichever side is serrated and whether chisel or V it still all evolves to a single edge line. If it's possible to tell the difference you ask about, it's certainly beyond my blade sensitivity.

Usually when I'm using the serrations I'm sawing briskly. I don't think I'd ever pick up on something that subtle.
 
If I were peeling an apple with a serrated blade, and as a righty, I'd like the "flat" side of the serrated blade to be against the apple. I don't know why, but it just seems right. So having the serrations on the left side of the blade makes sense to me, and like Colonel Ellipticus said, that's the side that the righty sees. Really, though, I don't thing it makes a dang bit of difference.

 
I have read that they photograph better on the presentation side of the blade. Marketing I guess. :)

Tom
 
I'm curious what you are doing with serrations that would demonstrate any advantage to grinding on one side or the other. Even chisel ground plain edges really make only minimal difference in use unless you are doing some really precise work.

Opinions vary, I suppose. That said, I use such a wide variety of grips and positions, that I can generally make any given knife work if it is properly sharp.
 
In culinary A lefty or righty it does/can make a difference in processing Onions tomatoes etc if you are the kind of chef/cook that prefers using them.

With your Field,Camp etc.. The serrations are put on the front side for your viewing pleasure.
 
Yup--it's because they photograph better.

unit said:
I'm curious what you are doing with serrations that would demonstrate any advantage to grinding on one side or the other. Even chisel ground plain edges really make only minimal difference in use unless you are doing some really precise work.

Opinions vary, I suppose. That said, I use such a wide variety of grips and positions, that I can generally make any given knife work if it is properly sharp.
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Well, chisel grinds do affect the angle of approach that you can use on each side. If you have two 30° edges, one single bevel and another double bevel, the double bevel will be able to cut at any angle between 15° and 90° on both sides. The single bevel will be able to cut at any angle between 0° and 90° on one side and between 30° and 90° on the other.
 
sogflash said:
I don't like serrations, but if I did I'd want them to be cut on the right side of the blade instead of on the left. I just imagine they would work better for right handed users.

Is my theory wrong, or are serrations very left hand friendly?
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Partially wrong. It makes no difference when you are cutting "stuff". I have used and currently own a lot of serrated knives. The chisel effect doesn't stand put because it is a very small area of the cutting edge that is ground that way. It's not the knife, rather how you use it.

Vegas Blade said:
I've never noticed a bit of difference. Since serrations are really best at slicing, I have never noticed it matters.
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Same here
Derek the Destroyer said:
I like to have a knife not a saw...
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Serrated knives are not saws. :rolleyes:
T Schloz said:
I have read that they photograph better on the presentation side of the blade. Marketing I guess. :)

Tom
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I've also read this and that is why the Emerson chisel ground blades are done the way they are. Same concept was used by Microtech in some of their models, they call it the Nomi Gurando grind.
 
I only want a serrated blade for one thing, that's a just in case blade where I want to hurt something that's trying to hurt me. So, either side will work. If I'm going to cut everyday stuff a plain edge is what I use.

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Rhinoknives1 said:
In culinary A lefty or righty it does/can make a difference in processing Onions tomatoes etc if you are the kind of chef/cook that prefers using them.

With your Field,Camp etc.. The serrations are put on the front side for your viewing pleasure.
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This is true ,had a serrated knife dig in to my finger once, wasn't paying close enough but blade actually made a slightly curve cut,so I think it does make a difference when using a serrated knife,they are awesome on rope,tape ,plastics,etc...
 
FortyTwoBlades said:
Well, chisel grinds do affect the angle of approach that you can use on each side. If you have two 30° edges, one single bevel and another double bevel, the double bevel will be able to cut at any angle between 15° and 90° on both sides. The single bevel will be able to cut at any angle between 0° and 90° on one side and between 30° and 90° on the other.
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Do people really attempt to cut with the blade plane that far off parallel to the intended direction of cut? It's hard to imagine that this "skill" of pushing the blade in the proper direction relative to the desired cut would be absent in many users....
 
I asked awhile ago. When you're doing a pull cut with the edge facing down, you have a tendency to twist your hand inward (left) hence the serrations being ground for lefty's...At least that's what I was told, I haven't used many serrated knives, couldn't say whether this is a valid point, or not. :)
 
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