The best "worst" serrated knives I have ever owned.

[hollowt1pz]

Hey, Mike,

No problem. But you did come on to my forum and tell me that I have the worst serrations? I have been studying and promoting serrated edges for the past 45 years. I believe, and it is just my opinion, but I believe that I have the best solution for maintaining serrated edges and getting the best performance from them.

I have heard of, and tried many other alternatives and personally found them lacking, no offense Steel Toes. I always suggest magnification to those on this forum to clearly see what is happening on the edge of a cutting tool. Many have taken this advice and learned from it.

We can just agree to disagree.

sal

Hah no no man I never even thought that!. Until you said it that had never crossed my mind. That had to have been my wording with the title or something, my sincere apologies. I was always referring to these pos things that I don't even know what to call, surprisingly do work for normal people and just the general uh. Millennials gen z people that are lazy I just honestly had a random thought about it cause I was on the evals and whatnot so what my company failed to capitalize on... THAT was the honest intent behind this post; not that you don't know much more than I could dream about serrates I did kinda guess that ha. I just I suppose was looking for some nerdy answer as to recurves and angles that I have absolutely no experience with. Was just a random idea that I figured I could learn something at the same time but I'm not going to ask you to go over the... Decades of information that you have gathered on it of course but that doesn't mean that I wouldn't love to actually know.

An example: why are your serrations different on the z cut knives than your other kitchen ones? (They seem to be better to me but I'd like more experience with them to firmly say that..)

I'm sorry that this seems like I'm trying to take a power play on Spyderco or something like that heh, it's really not that I ain't THAT dumb yet it's just a nerd looking to learn lol.

Thanks for your patience sal. I'll do serrations research on my own if I want to learn it. Kinda how it should work anyway.

[hollowt1pz]

Hey, Mike,

No problem. But you did come on to my forum and tell me that I have the worst serrations? I have been studying and promoting serrated edges for the past 45 years. I believe, and it is just my opinion, but I believe that I have the best solution for maintaining serrated edges and getting the best performance from them.

I have heard of, and tried many other alternatives and personally found them lacking, no offense Steel Toes. I always suggest magnification to those on this forum to clearly see what is happening on the edge of a cutting tool. Many have taken this advice and learned from it.

We can just agree to disagree.

sal

I have 1000x magnification capabilities just for the record, but now that I know how you read this post initially Sal, I take back what I said cause I would have told myself to... Go do some profanity filter stuff hahaha. Or stuff some profanity. This is why I hate the internet, how someone types and talks is totally different, take a guess who taught me that line. Heh.

[ChrisinHove]

My experience of the Kitchen Devil type serrations is that they arrive sharp, and as they wear the thin stock and fine (but blunt) teeth allow the knife to keep separating softer foodstuffs almost indefinitely, albeit without finesse or accuracy.

I far prefer properly sharp kitchen knives, both plain and serrated, but understand why much of the world appears content with the alternative.

[Steeltoez83]

Why would I be offended? The sharpmaker is a very proven system adopted by many forum folk and beyond. It's track record speaks volumes not whispers. I gave my sharpmaker away a decade ago to pick up the benchstone counterparts and have never looked back. I've had 12 years to dial in my own technique and found what works for me. I have no reason to be offended Sal, Water over a duck's back as far as I'm concerned. I am steeltoez after all and not glasstoez.

[sal]

Thanx Steeltoes,

Sometimes my comments tend to rattle some. I have quite a few benchstones myself.

sal

[hollowt1pz]

My experience of the Kitchen Devil type serrations is that they arrive sharp, and as they wear the thin stock and fine (but blunt) teeth allow the knife to keep separating softer foodstuffs almost indefinitely, albeit without finesse or accuracy.

I far prefer properly sharp kitchen knives, both plain and serrated, but understand why much of the world appears content with the alternative.

This was my point and nothing more..go ahead and just close this thread or delete it @Administrator /mods, apologies. I wasn't apologizing to you @Steeltoez83, I was apologizing to @sal for putting a thread out that is text and can be read many ways, mainly being NOT how he read it at first and all is good there...it happens.

[sal]

We're all good here. Time to move on. We generally don't close treads here. The folks that hang here generally are very civil.

sal

[hollowt1pz]

You indeed are and yes I kinda feel like.. an A hole because I know exactly why you read it how you did. I should have never really included Spyderco in the photos and 'succinctified' that I was just looking for information.

So, obviously sorry for the confusion and everything. I'm just the kind of guy that well, for this example, recently just got some of your bd1n kitchen knives. I've never owned a Spyderco kitchen knife(many outdoor ones) or anything like that probably because I make them myself and don't do serrations, so the different grinds on the z knives compared to the countertop puppy/critters (absolute genius design BTW) are.. obviously different and yeah I guess at the end of the day I'm trying to steal your knowledge as to the "why's" there. Well figure it out not steal. I joke. A lot actually, which doesn't come through text. And no sal, I'm not asking you to actually explain why they're different I'm assuming it's logistics related and it's irrelevant regardless. However I am officially stealing your countertop puppy idea sorry!

Edit: I'm genuinely curious why Jas has a problem with you. I'm gonna ask next time I see him. You seem like... Well I guess honestly you remind me of myself just not a mid aged total failure I can rag on myself all day long lol.

-Mike

Edit: it's not my decision obviously but if you don't want to close this it probably could be moved to off topic which was where I was initially going to put it. I moderate some forums too, sorry for bringing that part of me here. Just attempting organization as a male

[hollowt1pz]

Jason says that he has an account here, VeraX_Knives, and some issue with logging in. Until then this is from him -

This is weird lol.

Hi mike and Spyderco forum members! @sal, I'm sorry for never being able to have a proper conversation over the world wide web. I could blame it on the fact that I am diagnosed as autistic, but there have been times where I have done and said things that were totally unnecessary and wrong. I will not do that here. Mike asked me to join to share information with people who want it, that's all I'm here for. I'm under the impression that the understanding is that I'm okay as long as it stays..PG.

I'm not a guy that really likes the world wide web, Mike knows this, so my apology about my past behavior is not bs. That's real but it doesn't change the internet, **** you guys even warned Mike about swear words when it blocks them! If anyone wants to actually understand me? Mike can attest to this. I do NOT do stupid people. I did not spend a decade learning what I do to just live normal life and the psychology sociology utter BS that "life" requires. I disagree there. You make your own life. In my opinion. I choose to not deal with people. I'll cite the 1971 SPE as a reason. That's real. I did not go to school for psychology. I started learning at 13 with running a dating advice forum. So personally, no, I do not believe there is an excuse to not fully understand _ology/people. Give me one thing that I should know more than how people work, if life is literally a game of said psychology.

Well I guess honestly you remind me of myself just not a mid aged total failure

Come on man

[sal]

Hey Mike,

Eric wanted to try a more common serration on the Z-Cut models because of whom he is competing against.

Jay is welcome to join and converse here, but he will need to maintain our friendly platform. Maybe he's not been able to converse on forums before, but I do believe he will find folks here to be friendly knowledgeable adults.

I still maintain that you should purchase a K04SBL, a Sharpmaker and a 10X -12X magnifying loupe. higher magnification is not necessary for what we are discussing.

sal

[TkoK83Spy]

This has been a painful read. Very odd way to have conversation, I agree with Sal...time to move on from this one.

[hollowt1pz]

Hey Mike,

Eric wanted to try a more common serration on the Z-Cut models because of whom he is competing against.

Jay is welcome to join and converse here, but he will need to maintain our friendly platform. Maybe he's not been able to converse on forums before, but I do believe he will find folks here to be friendly knowledgeable adults.

I still maintain that you should purchase a K04SBL, a Sharpmaker and a 10X -12X magnifying loupe. higher magnification is not necessary for what we are discussing.

sal

True true. I have the little multiple 3x 5x 10x 15x 20x loupes and a top down and bottom up lit microscope, which I usually use 50x-100x for looking at a plain edge; but I still have no idea exactly what I am looking for on the serrations. I mean yeah I know it's mostly how .. it's the angle, spacing, depth of grind, but otherwise I don't know what to look for to get a specific cut profile with serrations. Yet*. Also I'll consider getting a sharpmaker, it would be faster and easier to use regardless of my hand doing it in a vise I'm assuming. I just have to check out other brands and whatnot to do my own due diligence, it's not that I don't trust you I do, just I've never had to do this so I'm curious what else is out there.

Can't say which I prefer yet, but the Z "more normal" one is my current go-to mostly just because I'm cutting sandwiches. They do initially stick, more than the more Spyderco type ones however I have noticed just because they're sharper pointed, but once you get going they work better than the other ones. Cutting ground turkey and tomato sandwiches they will grab a skin here and there still, but I haven't sharpened the z one yet where that tends to be more of an issue than the serrated counter critter.

About Jason, he says he has an account here but isn't receiving the emails so can't login. Should he just make a new account or is there something that you guys can do? He was saying that it said contact an administrator or something like that. I told him make a new account. Not sure what happened.

This has been a painful read. Very odd way to have conversation, I agree with Sal...time to move on from this one.

I'm sorry my man.

[sal]

I think that my knowledge and experience with serrated knives is fairly extensive. Probably more than most folks in the industry. That's why my first comment to Mike's thread was, "You're kidding, right"? Had he known more about Spyderco, or me, he wouldn't have come on like some kind of expert, which I do not consider him, or you to be?

sal

[hollowt1pz]

I think that my knowledge and experience with serrated knives is fairly extensive. Probably more than most folks in the industry. That's why my first comment to Mike's thread was, "You're kidding, right"? Had he known more about Spyderco, or me, he wouldn't have come on like some kind of expert, which I do not consider him, or you to be?

sal

Sal I still think that you misunderstood the real purpose of the thread honestly brother and that's due to me. I wasn't like comparing them to Spyderco or any other knife type thing really at all. It was really that I didn't know the differences between the serrations.. well. EXACT differences and since I don't necessarily have the brain that you or Jason have, I'll be honest with you that yeah sure I suppose I honestly had good intentions with it but I was mostly using.. that one as an excuse to have one of you guys explain it to me lol . I wasn't necessarily thinking about the.. connoisseur market? I mean ya I did have kinda an idea to.. make 'em. I just was thinking about the current market, cost to make and profit. I told you that Larrin and Jason have a lot in common remember? And figured they'd get along? Well I changed my theory. You and him actually have a lot in common it's rather funny to me. Larrin sticks to.. known science and whatnot where both of you question is there another way we did not think of. And for years you all fought on bladeforums for nothing hahaha. Life's ironic I suppose.

[sal]

I sure don't remember arguing with anyone on Blade forums. Perhaps you have me mixed up with someone else?

sal

[TkoK83Spy]

This is making my brain hurt, but I can't turn away!! . Sal, you've got amazing patience.

[burlyspyder]

Won't someone please think of the cutting boards? Those microserrations are the nemesis of my fine boards. I got a couple little free paring microserrated knives when purchasing Spydercos online....they are now banned from the kitchen, and relegated to garden or garage work. Even then, in 90% of cases, a *sharp* plain edge is fine.

[burlyspyder]

This is interesting. You use nylon 3,3 or wood? Or polyethylene/teraphalate?

I craft end-grain wood cutting boards, which is what is used in our kitchens almost exclusively.

I imagine they would create a bunch of micro plastic shavings on any plastic board as well. Yum, right?

-burly