KnivesForum

[Daithi]

I think serrated blades are for people who can't sharpen their knives. I prefer a plain blade.'

[Macabee]

I really miss my Spyderco Endura that was 1/2 serrated and 1/2 plane. I have found that it is difficult to cut wet rope with a straight blade and that the serated blade doesn\'t have the slipage issues I had with the plane blade.

[NuViking]

For most pruposes a nice flat gring with the proper maintance well serve its purpose for years. Most folks make a mistake of waiting till their knives are dull then they resharpen. My Dad showed me hou to use a sharpening steel thirty years back and I maintain my kitchen and utilty knives reliously. I Use a stroop for my staight blade and some of my leater knives and knives that I have owned and maintained for years to get that serius ugly sharp edge. Even if you use a tapered sharpener to maintain a serated edge you never get as clean of a cut as you do with a well maintained flat or hollow grind.
Other people dismiss pakistan and china mode knives a junk but if you rest the angle of the edge they are not that bad of a knife but you have to steel the edges a little more offen than a better quality blade.

[Daithi]

I've come across one Chinese knife that I think is quite good but most do not impress me. Even on the one I like (a hanwai tanto) the fit and finish are not all I would like but the materials are well chosen and the knife is well designed and sturdy. Its also the best value for money in a knife I have ever seen.

[Guest]

Serrated blade for cutting bread, or maybe a tomato or for a steak knive.

But a plain knife for everything else.

[caymanite]

I feel as though if a knife is sharp, it should cut. It's understandable that certain situations however, would merit the use of a serrated blade.

Take a look at this article I found online: http://www.agrussell.com/knife_information/knife_encyclopedia/articles/serrated_vs_plain.html
namely, section V, which discusses partially serrated blades; it's interesting reading.