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Plain Edge vs. Serrated Edge

We prefer a plain edge over a serrated edge for a few reasons. Plain edges:

  • Are easier to sharpen
  • Make Cleaner cuts
  • Offer more control
  • Less likely to snag on loose materials
  • Stronger
Note the clean, neat cuts that are a characteristic of a sharp plain edge. This is crucial when cutting a softer medium(medium-rare in this case) into smaller pieces.
Note the clean, neat cuts that are a characteristic of a sharp plain edge. This is crucial when cutting a softer medium(medium-rare in this case) into smaller pieces.

If a knife can be easily sharpened or touched up in the field, it is much more likely to perform better than a knife that is harder to sharpen. This is mainly because using a sharp knife is always easier. A plain edge slices neatly through the material it is working against. In the instance of our “Tip Leading-Slight Reversed Belly” the material is drawn into the edge and gives the knife the feeling of being sharper than it is. By contrast, a serrated blade tears the material it is trying to cut through; though it does lend itself well sawing type applications (it you require this, we suggest a saw). When you are required to cut through material such as clothing, leather or seatbelts (webbing), a serrate blade has a tendency to grab, or snag. More force is then applied to the knife to free it from the snag. It will then slip/skip to the next grab. This can make it more likely that you will cut yourself or something you didn’t mean to cut; eg. if you had to cutting someone out of their restraints or clothing in an emergency situation. By contrast our plain edge with its “Tip Leading-Slight Reverse Belly” offers the user the ability to easily apply the pressure to the point and to the edge of the knife; this allows for a maximum control.

You can notice the sawing marks used to get through the steak. It looks to have taken about four passes to get through. The meat also looks torn, ripped and tattered.
You can notice the sawing marks used to get through the steak. It looks to have taken about four passes to get through. The meat also looks torn, ripped and tattered.

Every place where there is a valley caused by a serration on a blade is a stress point and a potential point of failure. This is partly due to the reduced cross-section of metal at that point on the blade. Factors that will contribute to the increased weakness are:

  • How deep the Serrations are; the deeper they are the greater the weakness
  • How pointed/Jagged the pattern; The sharper the point at the bottom of the serration is, the weaker it is.
  • Hardness of the steel; The Harder the Steel the more likely they are to break  at the serrations.

There are some great designs out there that are serrated and/or partially serrated; our preference is non-serrated and in most applications with a slight reverse belly, and with the tip leading geometry. It is ok for you to disagree with us, not everyone has to be right. *If you are into serrated blades, it is our opinion that Spyderco has some of the best serrations in the business.

 

Note the clean, neat cuts that are a characteristic of a sharp plain edge. This is crucial when cutting a softer medium(medium-rare in this case) into smaller pieces.
Note the clean, neat cuts that are a characteristic of a sharp plain edge. This is crucial when cutting a softer medium(medium-rare in this case) into smaller pieces.