Have you tried a serrated z-cut?

[vivi]

There's a lot of models people suggest for experiencing Spydercos serrated edges.

Pacific Salt, Endela and the Caribbean in SE all seem to have quite a following.

But there's one I suggest to everyone who has not tried one. One that will outcut any of the folders I listed.

The SE z-cut.



It is extremely thin. BD1N works well for SE, very quick and easy to touch up. It is one of Spydercos most affordable models. Being a kitchen knife most people will find more use for it than buying a 26th 3-3.5" folding knife.

Give one a shot. It will cut circles around most serrated folders for a fraction of the price.

I carry one every day at work and use one at home as well. Paired with a chef knife you'll have your bases covered outside major fileting and butchering tasks. Mine does everything from butterflying filets, slicing tomatos and bread, to breaking down cardboard. Handy little knives, I've got four!

[Mushroom]

Is the serration pattern slightly different than what’s done on their folders? From your photo, it almost looks like the large serration is longer on the Z-Cut than on their folders.

[zhyla]

I have one and really disliked it until I recently swapped out my wood cutting boards for some big boards made of Richlin. They snagged on the wood. They don’t on the Richlin. I would not recommend for wood boards.

I haven’t really gotten in the habit of using it because I just realized it doesn’t snag on the new boards.

Is the serration pattern slightly different than what’s done on their folders? From your photo, it almost looks like the large serration is longer on the Z-Cut than on their folders.

Mine is slightly longer serration period than my Stretch but just barely.

[Oloung1]

Is the serration pattern slightly different than what’s done on their folders? From your photo, it almost looks like the large serration is longer on the Z-Cut than on their folders.

The large serrations on my zcut has same length as my Atlantic Salt and CE Delica but are shallower than both.
The pointed tips have the spyderedge while the blunt tips have uniform all medium sized scallops.

[Soanso McMasters]

I bought my wife one last year and she loves it.

[Coastal]

Give one a shot. It will cut circles around most serrated folders for a fraction of the price.

DLT Trading says mine is in the mail. Per your advice from earlier today.

[fixall]

I have one and really disliked it until I recently swapped out my wood cutting boards for some big boards made of Richlin. They snagged on the wood. They don’t on the Richlin. I would not recommend for wood boards.

I haven’t really gotten in the habit of using it because I just realized it doesn’t snag on the new boards.

Is the serration pattern slightly different than what’s done on their folders? From your photo, it almost looks like the large serration is longer on the Z-Cut than on their folders.

Mine is slightly longer serration period than my Stretch but just barely.

I had that issue with my bread knife until I swapped to an end-cut cutting board. No more snags. :)



I'm curious about how the serrated Z-Cut would do as a small bread knife for baguettes.

[Doc Dan]

I have two serrated edge Z-Cuts and am a big fan. I even cut roasts with them. They are great on vegetables, fruit, and etc. I would like a slightly shorter bladed version, but I can make one easily out of one of these so it is not an issue. I like the steel and I like the knife.

Here's one of my threads: viewtopic.php?f=2&t=85586&p=1386580&hilit=ZCut#p1386580

[vivi]

I'd definitely avoid using these on wooden cutting boards.

I'm curious about how the serrated Z-Cut would do as a small bread knife for baguettes.

it works well.

[ZrowsN1s]

Ive got 2 PE and 2 SE, love them both.

[Ramonade]

SE Z-cut = laser, even a lightsaber !

[Evil D]

I have two, one of each edge type. They're pretty slicy, I really like them as steak knives. Not something I could carry at work, we do very different jobs. Maybe I'll look into making a sheath for my wife, she might carry one at her work.

[Ramonade]

I bought the blunt version for my parents, the serrations are only formed by large scallops and it is a dream.

[RevMike]

I have a PE, a SE, and a blunt SE in the kitchen.
I go for these all the time over plenty of other great knives.

[N. Brian Huegel]

Too bad Spyderco discontinued the BEST (SpyderEdge Pointed, K14S) of their Z-Cut Series for 2022. Dunno why.

[TkoK83Spy]

We have a PE and SE as well. My wife loves using the SE version. That BD1N steel touches up so nicely on both knives as well. I wish they were a bit more stout, quite a bit of flex if trying to cut more than you should...but that's on the user. Great knives for the price.

[curlyhairedboy]

I've got more than a few (only got the SE versions) and I like them quite a bit. That said, the flexibility does not inspire confidence for kitchen users who are used to rigid cutting tools.

[JRinFL]

Yes, I bought one awhile back, violating the standing rule of "no more kitchen knives". It makes a great steak knife, cuts bread very well, a little too much flex for hard cheeses, in my opinion. Certainly a worthy arrow in your quiver.

[Ramonade]

I was indeed surprised by the flexibility. I knew it was gonna be flexible with that thin of a bladestock, but it's like double what I expected !

[steelcity16]

There's a lot of models people suggest for experiencing Spydercos serrated edges.

Pacific Salt, Endela and the Caribbean in SE all seem to have quite a following.

But there's one I suggest to everyone who has not tried one. One that will outcut any of the folders I listed.

The SE z-cut.



It is extremely thin. BD1N works well for SE, very quick and easy to touch up. It is one of Spydercos most affordable models. Being a kitchen knife most people will find more use for it than buying a 26th 3-3.5" folding knife.

Give one a shot. It will cut circles around most serrated folders for a fraction of the price.

I carry one every day at work and use one at home as well. Paired with a chef knife you'll have your bases covered outside major fileting and butchering tasks. Mine does everything from butterflying filets, slicing tomatos and bread, to breaking down cardboard. Handy little knives, I've got four!

This is literally my same setup at home for 99% of my stuff in the kitchen. I have two of the same 8" Chef's knives, and all 4 of the diffrerent Z-cut models, though I almost always reach for the serrated ones first. I have a custom set of 4 AEB-L knives from LT Wright that I use for some stuff, but I am too lazy to hand wash a lot of the time so I don't use them as often. I also have some more specialty knives like bread, boning, cleaver, carving, bird's beak, fillet, etc. that get pulled out when needed, but the Chef's knives and Z-cuts get used every day.