Question about Serrated Edge and why it's one sided...

[Fisher of Men]

Hello,

Please forgive my ignorance if this is not a good question.

I just wondered why, on knives with a serrated edge, that the serrated edge is done on only one side? I don't have a problem with it but it seems that it would be good to do it on both sides.....no? Would the function be no different?

Just something I wondered. You see a side of the knife with the serrated edge and it looks finished....and on the other side.......it's just flat. How come it's not the same on both sides?

Thanks :)
David

[clovisc]

on a serrated blade, you don't really need both sides to be ground.

i think spyderco's decision not to grind both sides of the spyderedge came down to issues of quality control/consistancy, and keeping the price down.

also, i think the edge is stronger when only one side is ground.

(correct me if i'm wrong, anyone!)

i LOVE the chisel ground tip on my SE pacific salt! I wish i could buy a plain edge spydeco knife with the entire blade chisel ground!

[Joe Talmadge]

Well, think about what it would take to grind both sides. The grinds have to exactly match -- if one side is off even slightly, the peaks and valleys won't line up. A real QC pain, and for what? Certainly, it won't increase performance; in fact, it would more likely decrease performance, because it would double the edge angle. The serrations don't normally need a big edge angle, because a lot of the hard work happens at the thick points, rather than the very thin valleys ... and thus, protected by the points, the valleys are super thin and cut like crazy.

Joe

[LO MAN]

Hello,

Please forgive my ignorance if this is not a good question.

I just wondered why, on knives with a serrated edge, that the serrated edge is done on only one side? I don't have a problem with it but it seems that it would be good to do it on both sides.....no? Would the function be no different?

Just something I wondered. You see a side of the knife with the serrated edge and it looks finished....and on the other side.......it's just flat. How come it's not the same on both sides?

Thanks :)
David

I am learning as I go, and to me this seems like a logical question. A PE knife is gounded on both sides, then why not do it for a SE. With todays more advance robotic machining tools (computers, lasers, etc.), I think it can be done. Though I don't know what this will buy you in terms of performance vs. the cost of doing it--I'll leave it up the the more knowledgeable to educate.

[Michael Cook]

what a pain it would be to sharpen. It's one sided because that's all that is needed.

[WORKER#9]

I Have Several Pe Knives That Are Only Sharpened On One Side. #9

[Michael Cook]

Emerson is currently the champion of the chisel ground blade. sharp enough to cut clothing and flesh. What more does a chap need?

[greencobra]

With todays more advance robotic machining tools (computers, lasers, etc.), I think it can be done. Though I don't know what this will buy you in terms of performance vs. the cost of doing it--I'll leave it up the the more knowledgeable to educate.

You pretty much answered your own question. The more involved the manufacturing process is, so goes up the price to the end user.

[zackerty]

Geometrically, when it comes to serations, a double grind it will never work as well as as a one-sided grind. The angle will be more obtuse, and bind up, almost like the edge of a file. So it will not cut, but abrade away the material, MUCH more work, and MUCH worse efficiency.

[The Deacon]

I am learning as I go, and to me this seems like a logical question. A PE knife is gounded on both sides, then why not do it for a SE. With todays more advance robotic machining tools (computers, lasers, etc.), I think it can be done. Though I don't know what this will buy you in terms of performance vs. the cost of doing it--I'll leave it up the the more knowledgeable to educate.I'm in the same boat when it comes to the logic of these things. But one thing I've learned that you might not yet be aware of is, when it comes to the "mechanics" of knife design, and especially blade design, Joe Talmadge ranks VERY high among the "more knowledgable". You can take anything he says on these subjects to the bank.

[timlara]

+1 for Joe Talmadge. His reviews and articles are always top shelf.

[Fisher of Men]

Hey folks,

Thanks all for the replies. The question was answered very well.

Cheers,
David :)