Indians For Guns

This is my first post! and the question i always had in mind, was is a serrated edge better or a plain edge?
Personally i use a Swiss Army Pickniker(not in the pic)for slicing and making salad! i know it is sacrilege but it slices closer tinier and wafer thin slices! Where as the other Swiss Army Locksmith does not so! maybe it is just psychological but i think serrated ones dont require much pressure just a slight sawing motion and lo and behold!

http://img811.imageshack.us/img811/9536/4173b6gacvl.jpg
http://img560.imageshack.us/img560/5522 ... tknife.jpg

plain

serrated any day

Unless I have to cut chunks of rope in a hurry, I don't see the need for a serrated edge on my pocket knives.
For all the tasks that I use my daily carry knife for, I much prefer the plain edge. For one thing, it is easier to sharpen.

Plain, easy to sharpen. Or let's say don't have the right tools to sharpen serrated blades.

Regards
Moin.

Since you were talking about - vegetables and (maybe) fruits, in that context, I guess, both have their uses in different applications, as you have correctly observed. Serrated, medium stiff to flexible for delicate, soft veg like tomatoes and the plain edge (well sharpened), stiffer blades for harder stuff such as potatoes...etc (from my personal experience).

Chop, chop, chop - have fun

My advise is buy a nice kitchen knife for your salad duty. A simple pull through sharpner will keep the blade wicked sharp. I was a serrated blade fan but now prefer a plain edge mainly for mantainnance reasons. If you do need to cut rope or cord frequently then serrated edges helps or a hook type rope cutter which is also handy to cut cord, seat belts, fishing line and rope.
If you carry a pocket knife or multi tool you could choose one that has a plain edge and maybe a saw too.
Thats my two cents.
Regards
Bruno22

A plain edge for me too. But since your original question was with reference to a Victorinox. You need not even ask it. You already have the saw blade there then why choose another serrated blade on the same knife, choose one which has a plain blade. For tough tasks you can always use the saw, it has very aggressive cutting power and is quite efficient. For other general work where you need clean cuts use the plain blade. Bruno has said it already.

A plain sharp blade cuts through most things easily.

I guess the question comes because either you do not use a knife so frequently that you need to sharpen it or you have many and keep rotating these as your edc. In either case you did not try to sharpen a serrated blade. Try it once and you will not put up this question again!

Ok, for some tasks a serrated blade is the only thing that is going to work for you and make short work of the task but otherwise generally speaking a plain edge is the best. But again each and every person may have a different opinion based on his needs and experience.

Welcome to IFG!

Depends on the task at hand. Really. Serrated edges from good knives do not dull as quick as the plain ones though, since a serrated edge means a longer edge. For EDC carry, I actually prefer a combo-edge these days (though I don't have any combo knives now!)

Serrated edge is awesome, for the fact they seems to be tougher than plain edge. Also a better knife would be a full stock, since all your strength is fully transferred to the knife when in action.

As an ex chef, my experience is that, in any kitchen in the world, the plain edge is always preferred. Honed sharp, a plain edge offers much less resistance to meat, vegetables and fruits. Also, there is a lesser chance of getting hurt as you are not sawing but simply using the weight of the blade to slice in a simple downward motion.

The most effective slicers are the rotary blades. Wicked sharp orb of steel, spinning fast. This is a chisel grind and you simply place the meat or vegetable against it and keep slicing off the sausage, lyonner, cucumber etc. There is a guard, since if this spinning steel connects with your finger...well...you wont have a finger. You will sometimes see chefs without the top of a finger. And they would have lost it to the rotary slicer.

Saw blades are used in the case of hard bread. These bread knives need to be handled with care. Especially since it is very difficult to ascertain when it has lost its sharpness. The most dangerous knives at work, are dull knives. We will need to increase pressure on the blade to cut and this is one of the most common reasons for accidents in the kitchen.

All in all, I would always prefer a plain edge. If it loses its sharpness I can know immediately and sharpen immediately...so it is safe to use. The sharpest knife is the safest knife

slingshot wrote:As an ex chef, my experience is that, in any kitchen in the world, the plain edge is always preferred. Honed sharp, a plain edge offers much less resistance to meat, vegetables and fruits. Also, there is a lesser chance of getting hurt as you are not sawing but simply using the weight of the blade to slice in a simple downward motion.

The most effective slicers are the rotary blades. Wicked sharp orb of steel, spinning fast. This is a chisel grind and you simply place the meat or vegetable against it and keep slicing off the sausage, lyonner, cucumber etc. There is a guard, since if this spinning steel connects with your finger...well...you wont have a finger. You will sometimes see chefs without the top of a finger. And they would have lost it to the rotary slicer.

Saw blades are used in the case of hard bread. These bread knives need to be handled with care. Especially since it is very difficult to ascertain when it has lost its sharpness. The most dangerous knives at work, are dull knives. We will need to increase pressure on the blade to cut and this is one of the most common reasons for accidents in the kitchen.

All in all, I would always prefer a plain edge. If it loses its sharpness I can know immediately and sharpen immediately...so it is safe to use. The sharpest knife is the safest knife

very educative post, thanks

I bought a spyderco Delica in S africa about 16 years ago
Awesome, fast, black, indestructible, Yup, sure
Sharpen it- B*&^h of a job.
Effort-yup lots more.
Good that the Swiss knife wallahs provide a serrated blade too. Best thing to cut cable ties I use as luggage locks (And a couple of recalcitrant locks in the hostel dorm eons ago-Zip thru the hasp like magic)the real heavy duty ones, not the cheapo yellow POS cableties.
I have a Byrd kara kara now, Mack The Knife put a decent edge on it a long time ago, and I can get it back to shave sharp with a Lansky, in about a dozen swipes.I know, not the usual run of the mill EDC, but I've gotten' accustomed to her face' ...

xl_target wrote:Unless I have to cut chunks of rope in a hurry, I don't see the need for a serrated edge on my pocket knives.
For all the tasks that I use my daily carry knife for, I much prefer the plain edge. For one thing, it is easier to sharpen.

My views, too, are exactly the same...

Best regards

ssmickey.32

I prefer a partially serrated blade on my EDC knife. For one, it is the only knife that you carry around with you and ofcourse you cannot predict the task where it is going to be used as you proceed during the day.... Therefore, whether it is rope or cable or even plain cutting of paper, tape, packaging etc., a combo blade would be a versatile choice.....