Re: Serrated January
Posted: Wed Jan 02, 2019 1:17 am
Try a comboedge! I know there is not much liking for it out there, but for my needs it does just fine.
Try a comboedge! I know there is not much liking for it out there, but for my needs it does just fine.
OCD sufferer ?StuntZombie wrote: ↑Tue Jan 01, 2019 8:54 pmLooking at what my daily cutting chores consist of, I could probably get rid of the majority of my plain edge knives and not miss them. It doesn't take much plain edge to open a box or a letter, and even breaking down cardboard isn't too bad. About the only thing I'd miss is a nice clean slice on a block of cheese.Evil D wrote: ↑Fri Dec 28, 2018 7:09 pmThat's a slippery slope. I've been thinking about selling a lot of PE lately but I'll probably just keep them for my son. Tastes change too, I may go back eventually but I don't think I've really used or carried a PE for over a year now more than just a random day here and there.
You should
Nah, just joking. Though, I have found serrated edges don't always perform as well in the kitchen. That may have more to do with blade thickness than edge type though.500Nitro wrote: ↑Wed Jan 02, 2019 2:46 amOCD sufferer ?StuntZombie wrote: ↑Tue Jan 01, 2019 8:54 pmLooking at what my daily cutting chores consist of, I could probably get rid of the majority of my plain edge knives and not miss them. It doesn't take much plain edge to open a box or a letter, and even breaking down cardboard isn't too bad. About the only thing I'd miss is a nice clean slice on a block of cheese.Evil D wrote: ↑Fri Dec 28, 2018 7:09 pmThat's a slippery slope. I've been thinking about selling a lot of PE lately but I'll probably just keep them for my son. Tastes change too, I may go back eventually but I don't think I've really used or carried a PE for over a year now more than just a random day here and there.
I look at it the other way, a Serrated Spyderco cuts the same slice of cheese but because it has more surface area
the cheese can release more flavour onto the tongue !!!
I might join in on this I have the Carribean in SE might need to RIT DYE the Bumble Bee yellow out of them first, that color is just too loud in an office. wonder what will happen if I use Navy Blue Rit Dye? Have some being shipped from Amazon now.crazywednesday wrote: ↑Fri Dec 28, 2018 7:41 pmI'm in. I have a couple SE. I really want one in LC200N ffg. The problem is I'm not interested in the native or the bumble bee handle on the Caribbean.
Now "Stuntzombie" I do respectfully beg to differ with you about serrated culinary blades. It truly depends completely on the type of serration pattern you are using. Because until I got into several top notch culinary knives and finally found a few with great serration patterns I used to feel the same way you do. Because a lousy serration pattern truly makes all the difference in the world.StuntZombie wrote: ↑Wed Jan 02, 2019 6:14 amNah, just joking. Though, I have found serrated edges don't always perform as well in the kitchen. That may have more to do with blade thickness than edge type though.500Nitro wrote: ↑Wed Jan 02, 2019 2:46 amOCD sufferer ?StuntZombie wrote: ↑Tue Jan 01, 2019 8:54 pmLooking at what my daily cutting chores consist of, I could probably get rid of the majority of my plain edge knives and not miss them. It doesn't take much plain edge to open a box or a letter, and even breaking down cardboard isn't too bad. About the only thing I'd miss is a nice clean slice on a block of cheese.Evil D wrote: ↑Fri Dec 28, 2018 7:09 pmThat's a slippery slope. I've been thinking about selling a lot of PE lately but I'll probably just keep them for my son. Tastes change too, I may go back eventually but I don't think I've really used or carried a PE for over a year now more than just a random day here and there.
I look at it the other way, a Serrated Spyderco cuts the same slice of cheese but because it has more surface area
the cheese can release more flavour onto the tongue !!!
Again I want to stress that it's the type of serration pattern that really makes the difference in overall performance. I have one J.A. Henckel culinary blade which is a serrated paring knife with a relatively smaller serration pattern that cuts tomatoes and other veggies just as good and in some cases better than many plain edged paring knives do.Evil D wrote: ↑Wed Jan 02, 2019 2:47 pmThe food prep thing will always be a fair argument, but I really haven't had an issue there in my day to day life. SE will still cut a sandwich in half just fine. I may not slice a tomato with my Autonomy but I know it would still get the job done if needed, probably better than some of the dull PE kitchen knives people are using.
At this point I've done a full 180 and I'm now looking at PE as the backup/companion blade and SE will be my everyday user.
I'm not saying serrated edges won't work in the kitchen, but there are definitely some knives better suited to kitchen tasks. My serrated Delica will cut ham like crazy, but the blade size, shape, and thickness isn't conductive to efficient cutting in larger pieces of meat.JD Spydo wrote: ↑Wed Jan 02, 2019 2:47 pmNow "Stuntzombie" I do respectfully beg to differ with you about serrated culinary blades. It truly depends completely on the type of serration pattern you are using. Because until I got into several top notch culinary knives and finally found a few with great serration patterns I used to feel the same way you do. Because a lousy serration pattern truly makes all the difference in the world.StuntZombie wrote: ↑Wed Jan 02, 2019 6:14 amNah, just joking. Though, I have found serrated edges don't always perform as well in the kitchen. That may have more to do with blade thickness than edge type though.500Nitro wrote: ↑Wed Jan 02, 2019 2:46 amOCD sufferer ?StuntZombie wrote: ↑Tue Jan 01, 2019 8:54 pm
Looking at what my daily cutting chores consist of, I could probably get rid of the majority of my plain edge knives and not miss them. It doesn't take much plain edge to open a box or a letter, and even breaking down cardboard isn't too bad. About the only thing I'd miss is a nice clean slice on a block of cheese.
I look at it the other way, a Serrated Spyderco cuts the same slice of cheese but because it has more surface area
the cheese can release more flavour onto the tongue !!!
And there are dozens of kitchen knives out there that have lousy serration patterns as well as really poor quality blade steel. So please don't throw the baby out with deceptive bath water because there is more to serrated kitchen blades than what you see at your local "Rip-Mart" store. Actually when I was younger it was discount stores that gave me a bad attitude toward kitchen knives in general,.
When I got my first 3 fully serrated SPYDERCO kitchen blades that was the first time in years that I had found a top quality serrated culinary blade. So please don't judge them all the same way.
Agree, with the caveat that I can't shave with a serrated knife (at least, not without cutting myself to pieces in the process).
I'm telling you all again it's the type of serration pattern that tends to make the difference. Because the rounded/wavy type pattern that is on the K-04 and K-05 models works like a dream on food prep jobs. Also if you are lucky enough to find one of the older, full Spyderedged AUS-8 Catcherman models those work like a dream in the kitchen.StuntZombie wrote: ↑Wed Jan 02, 2019 6:14 amNah, just joking. Though, I have found serrated edges don't always perform as well in the kitchen. That may have more to do with blade thickness than edge type though.500Nitro wrote: ↑Wed Jan 02, 2019 2:46 amOCD sufferer ?StuntZombie wrote: ↑Tue Jan 01, 2019 8:54 pmLooking at what my daily cutting chores consist of, I could probably get rid of the majority of my plain edge knives and not miss them. It doesn't take much plain edge to open a box or a letter, and even breaking down cardboard isn't too bad. About the only thing I'd miss is a nice clean slice on a block of cheese.Evil D wrote: ↑Fri Dec 28, 2018 7:09 pmThat's a slippery slope. I've been thinking about selling a lot of PE lately but I'll probably just keep them for my son. Tastes change too, I may go back eventually but I don't think I've really used or carried a PE for over a year now more than just a random day here and there.
I look at it the other way, a Serrated Spyderco cuts the same slice of cheese but because it has more surface area
the cheese can release more flavour onto the tongue !!!
Those rounded/wavy type of serrations that you see on many of Spyderco's kitchen/culinary knives I do believe would also be good on a Spyderco fixed blade, outdoor/sports type knife. I've used my Spyderedged TEMPERANCE 1 model on many game and fish jobs and it has the typical Japan made spikey type serrations. I've said many times that if that blade had the same serrations that the K-05 has I could use it on even more cutting jobs. Also I seem to be able to get those rounded/wavy type serrations sharper than those others in many cases.Doeswhateveraspidercan wrote: ↑Tue Jan 08, 2019 7:26 amI agree with you 100% Serration pattern is everything just because it has a spydie edge does not make it good for everything a SE blade can do. There are several types of spydie edges and when you have rounded wavy type on a knife with allot of belly like the Caribbean it cuts like crazy. I am guessing the super toothy spydie edge is meant for cutting thick rope or something because it tears heck out of cardboard rather than doing the super slice.
My police 3 SE is another great example of Full Serrations but on a much straighter blade.
Got one the other month, can't wait to try it (it's still in the US).JD Spydo wrote: ↑Tue Jan 08, 2019 7:05 am
I'm telling you all again it's the type of serration pattern that tends to make the difference. Because the rounded/wavy type pattern that is on the K-04 and K-05 models works like a dream on food prep jobs. Also if you are lucky enough to find one of the older, full Spyderedged AUS-8 Catcherman models those work like a dream in the kitchen.