Have you tried a serrated z-cut?

[lilshaver]

Seems like vivi is preaching to the choir here as most of us are very familiar with these knives.

[anycal]

I have one. I did get it about year and a half ago for what you mentioned - try serrations.

Well, tried it, and confirmed that I don’t need a serrated folder in my life.

In the kitchen it good for cutting bread. Although I do have to pay attention to my grip. Otherwise, it tends to rotate in hand.

[Bamboo]

I've been looking for one, but unfortunately can't seem to find one in stock here in europe.

[Ramonade]

I've been looking for one, but unfortunately can't seem to find one in stock here in europe.

Took me 6 months to manage to snag one. I wanted to gift one and buy one for myself but there was already only one left at Lamnia. They get the serrated from time to time.

[ChrisinHove]

I've been looking for one, but unfortunately can't seem to find one in stock here in europe.

Took me 6 months to manage to snag one. I wanted to gift one and buy one for myself but there was already only one left at Lamnia. They get the serrated from time to time.

I haven’t been able to find one, either.

My K11s serrated cooks knife has been used daily since it landed, though, so I have an inkling of what to expect.

[Notsurewhy]

Serrations are particularly great for people who don't care for their knives. I bought one for my mother as a gift and she uses it all the time. She beats the crap out of her knives, so SE is the way to go. The edge is protected in the scallops, so even when she or my dad decide to cut something directly on the granite counter it will still cut well enough until I can sharpen it for them.

I'm still holding out hope for a 8-9" bread knife version zcut with slightly thicker stock. I would get one for me and replace the victorinox bread knife I gave to Mom that she currently uses as her primary kitchen knife (the Vic is offset and serrated just like the zcut but the steel is pretty meh). I usually only use SE knives in the kitchen for bread and tomatoes, so the extra length would make the zcut far more useful against larger loaves.

[JRinFL]

Interesting to note that my serrations do not look like the ones on vivi's examples. Mine are all smaller uniform scallops.

[VashHash]

Interesting to note that my serrations do not look like the ones on vivi's examples. Mine are all smaller uniform scallops.

They used 2 different patterns. I used to have one of each. I seemed to have misplaced both serrated models.

[JRinFL]

Interesting to note that my serrations do not look like the ones on vivi's examples. Mine are all smaller uniform scallops.

They used 2 different patterns. I used to have one of each. I seemed to have misplaced both serrated models.

Have you checked out back?

[Coastal]

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

DLT Trading has the yellow one. I got their last green one.

[kobold]

I use them every day.

[Dnwrghtsr]

I just bought one from DLT also. I love the one I have it is my favorite kitchen knife.

[Doc Dan]

I've got three of them, two are serrated. The maid is scared of them, but will use a huge chef knife. Go figure. I am not sure about the tang on them. I don't think they are full tang, probably 1/4 or 1/3 tang. I might be wrong, though. Still, they hold up to cutting greens, celery, carrots, roast, you name it. And wow will they slice a tomato!

[Cscottsss]

I love mine, have a SE and a blunt tip SE.

For those touching them up with the Sharpmaker, any tips on how?

I haven't had the need to sharpen them yet......

[araneae]

I love mine, have a SE and a blunt tip SE.

For those touching them up with the Sharpmaker, any tips on how?

I haven't had the need to sharpen them yet......

Exactly as any other SE blade.

[vivi]

I love mine, have a SE and a blunt tip SE.

For those touching them up with the Sharpmaker, any tips on how?

I haven't had the need to sharpen them yet......

At work I hold a single UF rod in my left hand and give the z cut 4 swipes on the presentation side, then one on the back. I repeat that for about one minute, then switch to a clean corner of the stone and do one extremely light stroke per side. I always finish with my last stroke.

This gets it really sharp, sharp enough to glide through receipt paper on a push cut.

[Cscottsss]

I love mine, have a SE and a blunt tip SE.

For those touching them up with the Sharpmaker, any tips on how?

I haven't had the need to sharpen them yet......

Exactly as any other SE blade.

It's my only SE blade, but thanks for the help!

[lilshaver]

You may want to expand your horizons with more.

[araneae]

I love mine, have a SE and a blunt tip SE.

For those touching them up with the Sharpmaker, any tips on how?

I haven't had the need to sharpen them yet......

Exactly as any other SE blade.

It's my only SE blade, but thanks for the help!

Watch the video, Sal demonstrates the method.

[JD Spydo]

I've been aware of the Z-Cut models. But I'm ashamed to say that I haven't test driven one as of yet. But after reading all these most interesting testimonies I do plan on getting a couple of them ASAP. At this time however I'm trying to keep all my dry powder (money) available for when the C-60 Sprint Run finally gets here.

I've been pretty much content with the following Spyderco models for kitchen/food work. The TEMP 1, The full SE Catcherman along with the K-04 and K-05 models. Not to mention my huge assortment of German made culinary blades I've acquired at my local thrift stores in the past 3 years. But heck there is always room for improvement. The Z-Cut is now high on my list for a future test drive.

I have heard that BD1N has been proven to be a pretty decent steel for Spyderedges so this should be interesting.