Serrated ???

[Pukko]

:confused:

I think that Serrated blades have there uses, I just have yet to find one.

Can I get peoples opinions as to why or why not to go Serrated?

I like a plain Edge on a knife, if it dulls, you can sharpen it in a few strokes, no special equipment, not much training. Then you cut with a plain edge you get a nice smooth cut, Serrations tend to mess it up.... I must say the the :spyder: edge seems to make more sence. My parents have expensive steak knives that have micro serrations that fill up with "fibers" that clog the knives, and make your fork a better tool to cut with.

Why go Serrated?

[spydutch]

First of all, serrated blades cut better and longer between sharpenings.

Second, but this is personal, looks.

I find nothing more beautiful on a knife than a fully serrated blade regardless of the blade shape.

It's just like others of you like the looks of a Damascus blade. That much(or maybe even more :D ) I like to look at a fully serrated blade.

Third, this is one of the things Spyderco is all about; fully serrated blades. ;)

[Pukko]

First of all, serrated blades cut better and longer between sharpenings.

Second, but this is personal, looks.

I find nothing more beautiful on a knife than a fully serrated blade regardless of the blade shape.

It's just like others of you like the looks of a Damascus blade. That much(or maybe even more :D ) I like to look at a fully serrated blade.

Third, this is one of the things Spyderco is all about; fully serrated blades. ;)


Ok, So you Go on Looks, I can not argue with you there, But Cut better? :eek: I dont see that. Say one of the little spurs gets bent or dull it creates a snag point, and causes the material to "catch" at that point.

A smoth blade dosen't have that problem, A serrated blade may be the better chioce for cutting a seat belt off, but for other cuts I argue that a plain blade is better.

I think a serrated blade goes longer between sharpenings, because the idea of sharpening one give you heart burn just thinking about it :D

[smcfalls13]

:confused:

I think that Serrated blades have there uses, I just have yet to find one.

Can I get peoples opinions as to why or why not to go Serrated?

I like a plain Edge on a knife, if it dulls, you can sharpen it in a few strokes, no special equipment, not much training. Then you cut with a plain edge you get a nice smooth cut, Serrations tend to mess it up.... I must say the the :spyder: edge seems to make more sence. My parents have expensive steak knives that have micro serrations that fill up with "fibers" that clog the knives, and make your fork a better tool to cut with.

Why go Serrated?

Serrated knives excel at cutting fibrous materials. If you cut a lot of rope, twice, or even most types of wire, a plain edge just won't grip the material enough to sever it as easily as a serrated blade will.

Serrations on a blade shouldn't rip instead of cut. If it does, your edge isn't sharp enough. A well sharpened serrated edge should be able to push cut paper exactly like a PE. Of course, using a serrated blade also requires a slight modification of cutting technique for some circumstances. (I'm incompetent with SE blades, I just use them as saws)

Personally, I carry PE, but since I cut cardboard all day, the PE is easier for me to use. I do have SE blades for other types of cutting though.

[d.g.g]

All knives are serrated. If you ever looked at a "plain" edge under a microscope you would be amazed. Looks like the grand canyon with all the holes and bumps. This is just the nature of steel. I like the combo edge. I can really lean into serrations near the pivot and still clean out belly button lint with the plain edged tip!

I would not suggest using a serrated knife as a toothpick however.

[Mr Blonde]

Also, I have found that SE blades always find their 'grip' to cut through a smooth surface. Very sharp highly polished blades are sometimes not -or hardly- able to break the surface of say tomatoes or nylon rope. Also hitting a hard object during a cut, like in MBC a button or watch, can take and 'rake' the entire edge of a PE blade, whereas the SE blade just 'bounces off' and you're still left with a useful edge. Sal let us in on this little fact online, and limited testing on some of my 'beater spydies', showed to be true. Not that I don't trust Sal, but I'll take any excuse to tinker with my knives.

Wouter

[WOTANSON1]

First of all, serrated blades cut better and longer between sharpenings.

Second, but this is personal, looks.

I find nothing more beautiful on a knife than a fully serrated blade regardless of the blade shape.

It's just like others of you like the looks of a Damascus blade. That much(or maybe even more :D ) I like to look at a fully serrated blade.

Third, this is one of the things Spyderco is all about; fully serrated blades. ;)

Yeah, what he said!!!!! :cool: Serrations rock and cut!! :D
Cheers,
Rob

[Axlis]

PE for me!

I use my knives for food prep a lot, and my general chores require a smooth, clean cut. The SE has it's place, and it excells certain tasks, but the cutting benefits don't outweigh the ability to cut clean for me.

[Just say Yes]

I like PE blades just a little more than SE. What I don't get is comboedges :confused: , but that's another story. Maybe I'm on/off type of person ;)

Looks:
Some knives looks better with SE, depending on blade and handle shapes
for example civillian, navigator 2 and lil temp. If aggressively is demand. :mad:
Some others looks better with PE, for example dodo, ladybug and police. Peeeeeeace :p

Cutting:
Both types can handle very well all of my situations and therefore it's just the same what I have in my hand. Reliability lasts :cool:

Fun:
It is only fun to play and get use to handle different blades, handles, edges, clips and ......all. :D :D :D


-IMHO-

[recoil]

For most general everyday use the plain edge gets the nod,
but for law enforcement,rescue, self defense, I think the serrated is best.

dave

[vampyrewolf]

some just scream to be serrated or plain.... others are a thing of beauty with a proper edge.

Usuallly, intended use is what defines it for me. When I'm looking at a knife for using hard, I think serrated. Rope, cardboard, tarp, wire, drywall, tape....
when I think weekend & non-abuse, I think plain. Food, wire, clothing & toy tags, packages.

While some scream to be serrated, it can be a thing of beauty to get it without. I have a LH CF PE civvie lined up for my first paycheck, my holy grail. I'm already going through the debate weither to frame it on my wall or to carry it. VERY small part of me wants to frame it as artwork, but it doesn't look like that side is going to win.

If I had a knife presented to me, choice of plain or serrated, I'd most likely take plain edge. Probably only carry serrated a couple times a week now that I'm in school... Gimme a couple months to get back in the work force and see what this job requires.

[DAYWALKER]

Aloha Puuko,

Well, the SE as mentioned, does last longer between sharpenings than a PE from what *I* have found. When I was managing three departments for a health food store, on shipment days, i.e: Knife Experiment Time, I found out the value of a fully SE blade.

My SE C07 would keep cutting and cutting...granted, not precise, shape cutting kind of cuts, but it would keep going through thick zipties, straps, canvas type bags, thick cardboard, etc...this was especially beneficial when the frozen items arrived, although I wish I had a G10 C07 at the time. :p Shipments would not arrive until about...oh say 1000hrs, and I would usually finish unloading, stocking at about 2300+hrs...

Normally, my PE's would need a touch up at lunch...now way it would make it through a shipment day...especially on the zipties and straps.

My SE would last, and occasionally stropping on some cardboard throughout the day helped out.

As of late, a PE is adequate for what I use a knife for nowadays...however, back in the "loading dock", them SE's were a huge help.

It all depends on it's "mission" I guess...

God bless :cool:

[1mor]

Spydutch, I just viewed this posting to see where you ranked and I am not suprised to see that you responded first. Although, I like the plain edge but it really depends on the knife. The Native and some tactical knives I have, I like the SE or combo. But when it comes to the Persian, Chinook, or blades like the Endura, I prefer for the PE.

Greg

[Tim8557]

Personally, I just do not like serrated blades. Maybe if I spent all of my time tearing seat belts apart in rescue situations, I may feel differntly.

For everyday uses (at least mine), I think that they require more pull/push, make sloppy cuts, and generally are just a pain. Great on Artisan Breads with tough crusts though. I recently purchased 4 Delica SE for my guys (based on Forumites recommendations) but I'll continue to use my Mini Persian or any other plain edge.

[Jonny8642]

Personally I like fully serated. It is only lately that I finally got on of my first pe delica 4 (got it today actually :D ) Other then that my first :spyder: was a lady bug II with the sheepfoot blade and a then the delica and the harpy of course with the :spyder: edge. I got all these knives in july and I finaly had to send my delica off for sharpening and repair the first time`a cuople weeks ago, and that's only because my cousin thought it would be funny to cut apart a couch with my knife :mad:. It dull the blade to almost nothing and broke the tip :mad:

Unless you plan on cutting apart a couch the spyderedge doesn't need much sharpening, serated edge cuts just as well as a plain edge does, and it looks meaner too :o :D :D .

[Dannyvi]

I never liked serrated blade until I got a Lum Chinese folder and a Li'l Temp with serrations. I feel they cut better and longer. I see no difference in slicing paper. Maybe a half serrated would be nice! :D

[zenheretic]

Ok, So you Go on Looks, I can not argue with you there, But Cut better? :eek: I dont see that. Say one of the little spurs gets bent or dull it creates a snag point, and causes the material to "catch" at that point.

A smoth blade dosen't have that problem, A serrated blade may be the better chioce for cutting a seat belt off, but for other cuts I argue that a plain blade is better.

I think a serrated blade goes longer between sharpenings, because the idea of sharpening one give you heart burn just thinking about it :D

Hey Pukko, I kinda wonder if you have actually used Spyderco serrated edges? I know there are many who prefer straight edge, but I have never heard anyone say that preference was based on bending a SE points. Also your earlier comment on the tiny serrations of steak knives getting clogged with gook. Although there is a company that mimics those tiny serrations, the Steel at Spyderco just isn't Cold enough for that sort of thing. Again, I've never heard of Spyder SE clogging with debris. That leaves just ease of sharpening and cutting better. Pretty hard to argue that SE are easier than Pe. But you don't necessarily need a sharpening system to sharpen it either. Spyderco makes a tiny pocket stone that will sharpen "in the field"...so not easier but not impossible either. That leaves just cutting ability. SE is probably a bit more specialized and excels at certain cutting, while the PE is a great all arounder.

I just glad we still have the choice. You might rejoice in that nearly all Spyderco models come in PE. WE who admire the SE are not nearly as lucky.

[dialex]

Hi Pukko, I can understand the clogging issue to certain kind of serrations. Cold Steel has a particular pattern of serrations that looks to me quite prone to clogging - I could be wrong, as I didn't feel the morbid curiosity of getting myself a serrated CS :rolleyes:
But I dare to say that you obviously didn't use a SE Spyderco so far. Tell you this: get yourself a FRN SE Endura (it's unexpensive) and test it for a month or so. I am 85% sure that your oppinion versus serrations will change. My very EDC was far a few years a SE Delica and believe me I was spoiled with serrations.

[spydutch]

You might rejoice in that nearly all Spyderco models come in PE. WE who admire the SE are not nearly as lucky.

:eek: :eek: :mad: :mad: :mad: :mad: