Serrated Edges?
I had a look today at the REI Mini Grip with serrated edges (red scales). I don't have any folders with combo edges/serrated edges.
What percentage of your folder collection is combo/serrated?
How to do you like BM's combo edges?
What do you normally EDC? PE or Combo?
Has anyone had "success" sharpening serrated? I have heard a lot about "how" to sharpen serrated, but have not been to successful sharpening myself. I can get a PE way sharper than factory, but I can't get a serrated edge as sharp as factory.
What percentage of your folder collection is combo/serrated?
How to do you like BM's combo edges?
What do you normally EDC? PE or Combo?
Has anyone had "success" sharpening serrated? I have heard a lot about "how" to sharpen serrated, but have not been to successful sharpening myself. I can get a PE way sharper than factory, but I can't get a serrated edge as sharp as factory.
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I only have a couple of CE folders, and a few CE fixed blades...so maybe 2%.
I love Benchmade knives, but the way they have been cutting serrations lately, I don't like them. You see, I prefer when the bottom of the serrations lines up with the PE part of the blade. Lately, BM gouges the serrations up into the blade so much that they are about 1/8" higher than the PE part of the blade.
Older Benchmades had serrations the way I like em.
Since I hardly own any CE blades, most of my EDC's are PE.
I've had no trouble sharpening serratons using a $7 tapered diamond rod from WalMart. It's about 4.5" long and you just match the angle of the serrations and start grinding away. It only takes about 10 seconds per serration...so the whole process takes just a couple minutes. It's actually easier and faster than sharpening the PE part of the blades.0 -
I've got some older Benchmades with combo edges but I'm into buying only plain edge these days. I figure I like to carve sometimes so a plain edge is better for that.
I've been reading discussions about serrations vs. plain edge and it makes sense to me that sharp serrations will cut tough materials faster than a sharp plain edge, and dull serrations might cut as fast as a sharp plain edge.
I've also read about people that carry a second knife to use as a loaner and/or to use for cutting rougher stuff. And I think a combo edge doesn't give enough serrated length to really get the serrations working so I'm experimenting with carrying a smaller second knife that is fully serrated.0 -
quote:What do you normally EDC? PE or Combo?
Serrated edges (for me) is an all around utility knife ...... so I usually carry one at work.
Theres nothin you cant cut with a serrated edge.
I have by far , more PE blades , in my collection though.
If theres something to hack through , serrated edge gets the job.0 -
I think probably 30% of mine are serrated. Perhaps 40%. I use them interchangeably, but don't often use the serrations.
I use a Spyderco Sharpmaker I bought in 1996 to sharpen all my knives, serrations included.0 -
That's a good point. Serrations are ground at a steeper angle than the rest of the knife edge, so they will cut easier (even if you ignore the "saw blade factor"). 0 -
I haven't much use for serrations. Of all my knives there's only the 910SCG and my new tanto Pika II; both come in only that option. 0 -
Semi Serrated is like Coating is to me, you will only find them in my collection as Limited Editions.
My EDC is PE all the way and I find a good plain edge more useful for my every day use...
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Serrated edges do have a place in the knife world as they are very user apecific like cutting rope and other fiborous material.
Combo edges seem to sort of miss out on the best of what both worlds have to offer by bieng too short, either a fully serrated knife or a full PE seems more practical.
If I was some kind of medic or fire and rescue personell my choice would be a fully serrated knife.0 -
Less than 10% of my knives are CE, and I almost always carry a PE. Serrations do have their uses, but most of the time I prefer to have the longer cutting edge you get with a PE knife. 0 -
Get a plain edge and learn how to sharpen it. Combo edges are well suited for rope and utility tasks but I tend to find them more in guys pockets who don't know how to sharpen their knives.
Esse does good serrations that can be easily sharpened by the end user, BM... not so much.
Drew0 -
My collection actually consists of more combo edges than anything. That said, most were purchase when I first started buy and collecting knives 10y ago, and combo edges were the "in thing" and were advertised as the best of both worlds.
Now that I'm more experienced with carrying and using knives, I prefer plain edge, and all the newer knives are plain edge except 2.
Out of 7 different knives I EDC, only 2 are combo edges. The other 5 are plain edge.0 -
more pe than ce but serrated has a place for a working mans knife. I used to always have a ce in the truck with me never know what you may need to cut. easy to sharpen with a diamond rod. 0 -
I used to like CE when I first started but now I like PE. It is funny because I started a similar topic back when I was getting into BMs and I couldn't understand why everyone liked PE better. Now I understand that it is easier to sharpen a PE blade and I find myself not needing a CE as much. 0 -
quote:Originally posted by dj:
...Theres nothin you cant cut with a serrated edge...I have by far , more PE blades , in my collection though...
Cheese...serrated edges suck on cheese...or any time you need to make a smooth clean slice or cut. But mostly they suck for sharpening. The only combo edge in my collection is on a certain folding dagger, because that is the only way that model is available, and I don't use it for utility at all.0 -
Plain edge only for me. 0 -
I carry a CB edge knife at work. PE everywhere else. Like Carson, I have no problem sharpening serrations on the Sharpmaker. I was close to 50% at one time CB vs PE but have since sold or traded off some of the combos.
BD0 -
I may have heard this on the Sharpmaker video or it might have been the EdgePro video. They said, some people just sharpen CE blades exactly like PE blades, ignoring the serrations.
I assume they would continue to get sharp and maybe they would eventually dissappear.0 -
I have some knives in combo edge just because either the knife wasn't made the other way, or it was a super good deal I couldn't pass up. I hate carrying part serrated blades because it just cuts the cutting edge down so much. However there are some times I like and want a serrated edge. If I am going out into the woods and might have some prickly shrubs that are too large to hack, I can saw them, and other random times like that. I usually carry a partial serrated blade then.
of course there are times when I wished I had a serrated and didn't, and vice versa. The moral is to always carry one of each
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quote:Originally posted by different:
of course there are times when I wished I had a serrated and didn't, and vice versa. The moral is to always carry one of each
I think you're right. Good reason to get one. And if you're carrying 2 knives they have to be different in some way to justify the weight penalty of 2 knives.0 -
quote:Originally posted by Po:quote:Originally posted by dj:
...Theres nothin you cant cut with a serrated edge...I have by far , more PE blades , in my collection though...
Cheese...serrated edges suck on cheese...or any time you need to make a smooth clean slice or cut. But mostly they suck for sharpening. The only combo edge in my collection is on a certain folding dagger, because that is the only way that model is available, and I don't use it for utility at all.
Agreed
I've got a very few CE's in my collection, but those only because there were no PE's made (910 SCG, for example), or because they were classics that I could not find PE versions available at the time I was shopping.
Of the 6 or 7 dozen different knives in my collection, only about 10 of them are CE and only 1 or 2 ever see any real pocket time...
Personally, I will always go PE when I have the choice.0 -
quote:Originally posted by fastjan:
I may have heard this on the Sharpmaker video or it might have been the EdgePro video. They said, some people just sharpen CE blades exactly like PE blades, ignoring the serrations.
I assume they would continue to get sharp and maybe they would eventually dissappear.
You use the corners of the sharpmaker stones on the serrations - 5 passes on the serrated side to 1 on the back side (to knock off the burr). That works for me anyway.0 -
When you are doing that, do you use the same motion as if it was a PE blade? Do you use the flat sides of the stones or the corner?quote:Bigdaddyw20 wrote...You use the corners of the sharpmaker stones on the serrations - 5 passes on the serrated side to 1 on the back side (to knock off the burr). That works for me anyway.0 -
Like some other guys, when I started I was drawn to the combo blades. Seemed sort of high-tech or had a gee-wiz factor. Now, not so much. Deciding factor for me is that a serrated edge tears my cigar to shreds when I trim the head. Whipping out my EDC and carefully triming the head of my cigar after dinner has become a comforting ritual on a nice evening, but the serrated blades spoil the whole experience. So, they gotta go! A good edge on my 940 or 730 makes the whole experience a peaceful delight! 0 -
Here is some info about serrated knives that may be of interest. It comes from the Spyderco website, the company that really popularized the use of this complicated knife edge.
What is a SpyderEdge?
Why does Spyderco manufacture SpyderEdge (serrated) blades?
Because serrations improve cutting ability. The tips of the serrations provide single point penetration at the same time the center of effort rotates around each serration for an infinite number of cutting angles, increasing the cutting edge length by up to 24% (Diagram B). A serration is a sharpened recessed curve along the edge of the blade and has more linear cutting surface than a straight edge in the same space (Diagram A). And, serrations improve edge retention because the tips initiate the cut easing the amount of force required by the recessed edges. The points actually protect the sharp inside curves that continue the cut, thus the curves have less wear over time. Our signature SpyderEdge, also referred to as a two-step serration incorporates a repeated pattern of one large and two small serrations (Diagram B).
There have been many variations of serrated edges produced over the years. Even a properly sharpened plain edge will exhibit vertical scratch patterns with "micro-serrations" that enable the edge to cut efficiently (Diagram C). Overall, the SpyderEdge provides the most efficient cutting performance in a serrated edge. We recommend it for all your aggressive jobs such as cutting rope, seat belts, cardboard, rubber hose and leather. With proper cutting technique, the SpyderEdge can function equally well for fine-skilled tasks such as skinning, cutting paper and slicing. The SpyderEdge is easily maintained with our Tri-Angle Sharpmaker or ProFile sets.
See the attached link for the diagrams being discussed.
http://www.spyderco.com/edge-u...ion/index.php?item=60 -
That's good info, GatorFlash. 0 -
the majority of my folders are ce. my edc'ing of a folder corresponded around about the time i started riding, then eventually owning & working around horses where things can go real bad real fast. i don't have an issue carrying a pe as long as i'm not in an environment where it's warranted. 0 -
I like a fully serrated blade in a "work" knife,but see the points made about combo edge detracting from either a PE or serrated edge. I never thought about it before becoming a member here and seeing discussions such as this one. 0 -
quote:Originally posted by fastjan:
When you are doing that, do you use the same motion as if it was a PE blade? Do you use the flat sides of the stones or the corner?quote:Bigdaddyw20 wrote...You use the corners of the sharpmaker stones on the serrations - 5 passes on the serrated side to 1 on the back side (to knock off the burr). That works for me anyway.
To bring a blade back to shaving sharp they recommend starting with the corners for 20 passes each side with the medium (gray) sticks. Then turn to the flat side for 20 passes each side. Then swap to the ceramic (white) sticks and repeat. I only hit the serrations when I have it set on the corners. Same motion as with the PE. Serrations are usually cut on a steeper angle so instead of swapping to the 30 degree setting I just rotate the knife a little instead of keeping it straight. Serrations are only cut on one side so you only need to hit the back side every 5 or 6 strokes to knock off the burr. I'm not an expert by any means but this has worked well for me. I have a sharpmaker at home and one at work. As I've heard here before the best way to keep a knife sharp is to not let it ever get too dull. After any hard use I go ahead and touch it up - I usually end up with a couple of coworkers knives to sharpen when I bring out the sharpmaker at work...lol0 -
Great post, BigDaddyw20. I'll try using the corners to get a blade back to shaving sharp and I'll try your 5:1 strokes on the serrations. 
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Now I wish I'd have kept this 723. Notice how far the PE edge exists below the serrations? The blade is bigger than a ritter grip...I could have raised the PE part to match the serrations and had a fairly descent looking blade...oh well, live 'n learn. 
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