Questions on double sided serrated blade knives

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bdcochran

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Jan 2, 2012
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A number of years ago, I finally learned that serrated blade knives were better steak knives at the dinner table than conventional bladed steak knives. Time went bye. I learned about tomato knives. They even worked better on steaks than the conventional serrated blade knives.

A few weeks ago, I received a "bonus" used double serrated Red Chinese folder with a Spyderco Endura. I had never seen a double sided serrated blade in the past.

The question is why aren't double sided serrated blade folders generally available?

I simply can not figure out why.

The answer is not that it is purportedly difficult to sharpen a serrated blade. A person doesn't have to use a special file or tool. I take a serrated blade to one of the two edges of the sandpaper on a belt sander and couple of seconds of hold a serration parallel to the direction of the belt and the serration is sharpened.

The second question is who makes double sided serrated folders?
 
I'm going to counter your premise. A sharp serrated blade is not better for cutting steak than a sharp plain blade. However, cutting steak on a ceramic plate will inevitably cause you to dull your blade on the ceramic plate. A dull serrated blade does cut steak better than a dull plain blade for 2 reasons. 1, the saw effect of the teeth can cut when the actual edge is trashed. 2, the points of the teeth impact the plate and dull, but the remainder of the actual sharp edge will stay sharp longer because they do not hit the plate. This gets to a secondary point. Without files and tedious work, sharpening a serrated blade means sharpening just the points, not the valleys. Eventually, using flat stones and/or power tools, you will remove the serrations.

Serrations are harder to sharpen, but that's not why you don't see them more often. The serrations add labor and cost, relative to a plain edge. I would argue that you don't see serrations on pocket knives more for one reason- they don't sell. And, a serrated bevel on both sides of the blade adds even more labor cost.

Serrations are popular in steak houses because they are treated as disposable goods and not sharpened. You can still saw through a steak with a really trashed serrated steak knife. But, a properly maintained plain edge will make dining a pleasure. Take a bit of caution during the first cut, then lift the cut piece onto the remainder of the steak to cut into smaller pieces. No dulling of the edge by the plate, no scratches on the plate.

I've never seen a serrated Japanese sushi knife...
 
bdcochran said:
The question is why aren't double sided serrated blade folders generally available?
Click to expand...

1) They are illegal in many states.
2) The design of a double edges folder must be very specific or else the top edge is sticking out. Look at something like a BM 531, which would be a great candidate....nope...spine sticks out.
 
I suspect they don't sell. Have a little Gerber River Shorty that is double edged; plain and serrated.
 
Do you mean double edge as in top and bottom? Or single edged with serrations ground on both sides?
 
Most knives that have a sharpened, live edge on both sides are dagger shaped. This shape is designed for slashing and thrusting, primarily at soft tissue.

Due to this, a dagger shaped blade would be more effective at slashing, but significantly less so at thrusting when fully serrated.

Serrated steak knives are disposable, and I would venture to say that 99.99% of every generic restaurant serrated steak knife (new, used, or after You personally sharpen it) will not cut a steak as easily or cleanly as my dedicated "dinner" Opinel (plain edge).

I think a Mod should check the OP's IP. I doubt this post was intended to do anything other than stir the pot... Just in case it checks out as a new/curious member, see my answer above.
 
:eek: It's hard to be sure , but I think maybe the OP is asking why so many regular single edged serrated folders are chisel ground . Not a DE debate starter ! ;)
 
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