- Joined
- May 26, 2000
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<font face="Verdana, Arial" size="2">Originally posted by Ron@SOG:
There are pros and cons on both sides of this issue. In the forums, most will side with no serrations, but in the marketplace, people vote for partial serrations with their pocketbook. </font>
Spyderco says the same thing about marketing. I believe it. "Most" people know that the only knife that still cuts in their kitchen is the serrated knife.
When I first got into folding knives, I thought 1/2 or 60/40 serrated was the way to go.
Then I learned how to sharpen a knife. And then I sold most all of my partially serrated knives (I still have 3 serrated out of 90+ knives).
The "marketplace" is very average. The "marketplace" doesn't know how to sharpen a knife. Seriously.
Just ask your colleagues at work if they even sharpen their kitchen knives. Or if they carry a pocket knife (blue collar types tend to do so).
The forums are not populated by your average user.
I kept a couple serrated knives for that rate occasion when I "knew" I would be cutting fibrous material, that rare place where serrations aren't in the way, where a rough, jagged cut doesn't matter.
[This message has been edited by rdangerer (edited 02-04-2001).]