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

If there is specifically a true left hand or right hand serration, the 90% winning wager would be for the righties. Since only 10% of population are left handed, the 90% are catered to the majority of the time (economics). Simply a fact of life.

I don’t care personally for serrated blades even though I have a couple and all I know for sure is…they are a pain to sharpen, imo.
Oh btw, I’m one of the 10 percenters.
 
I'm somewhat ambidextrous favoring my left and with most of my serrated Spydercos, mostly of the H1 variety, I don't notice any difference when used in my right or left hand. I think that is because most of what I am cutting is rope, line, cardboard, wood, gutting fish, etc. When used in the kitchen, however, I can tell a difference. I have a serrated Pro Culinaire K05 utility knife that is used mostly to open packages, but awhile back I was using it to quickly slice some carrots to add to veggies already sizzling in a wok because it was the closest blade to the cutting board. I had the carrot in my left hand so I grabbed the K05 in my right and started slicing with a push cut. I noticed the serrations were pushing the blade rightward as it sliced. When I switched hands and got more symmetrical cuts. Again I don't think it matters for what I typically use a serrated edge for, but I do think that the serrations on the left side of the blade slightly favor the southpaw.
 
My only use of serrated culinary knives "Yes They are a saw of sorts" Is to slice a bagel,or pop through the crust on a loaf of bread or maybe old world stlye hard meats, like Salami or any other cased meats.
 
unit said:
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....
Click to expand...

It all depends on the material being cut and what kind of cut you're making. Think of it as if it were actually a chisel. Why do people sometimes use the flat side of the chisel and sometimes the bevel side depending on their tasks? For instance, the reason why people experience glancing with axes, machetes, and other chopping tools is when the user tries to make a cut at an angle shallower than the edge angle they have on it. Some cultures, like the Japanese, have single beveled chopping tools (nata in particular) that eliminate any glancing so long as you make your cuts with the flat side closest to the target. However, the opportunity for glancing is doubled on the opposite face, effectively limiting the strokes that you can conveniently and efficiently make from a particular vantage point. Granted, there are fewer circumstances where this is an issue with serrations, but the presence of a single-sided bevel vs. a flat does produce an effect if making carving-style cuts vs. making slicing cuts. You generally want the bevel side away from the target when slicing and towards it when carving, as the fulcrum created by the bevel shoulder allows you to break from the cut better. A "left handed serration" is only "left handed" if slicing, but is "right handed" for carving.

For most applications, though, it is only of minimal influence.
 
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