Plain Or Serrated Edge

When my husband and I started looking at knives to sell he was amazed at how many serrated knives are available.  He prefers a fine edge knife.  What it really boils down to is the purpose of the knife.

When using a knife, usually one of two functions are needed-slicing or cutting as you sort of push the blade.  Examples would be whittling, peeling fruits or vegetables, or skinning game.  When the push action is involved a plain edge knife is more useful.  You have more control and accuracy.  The cuts are also cleaner.

Slicing is best handled with a serrated edge. You can use a plain edge for slicing but the edge must be very sharp.  Generally serrated knives work better to slice.  Serrated edges have high and low points along the edge.  The high points touch the material first.  That increases the pressure on the blade and makes it more powerful.  The chisel-ground edge of the blade is thinner and will cut better than a plain knife.  Hard and dry surfaces can be handled more easily.  Tough ropes and wood are prime examples.

The serrated edge is said to have a more menacing appearance also.  Security clearances dislike serrated edges more than plain edged-knives.

There is an argument, though, that plain-edged knives can be sharpened with a coarse stone that creates a semi-serrated edge.  Plain-edge knives are easier to sharpened.  Sharpening changes the characteristics of the knife.

Combo knives are becoming more prevalent.  It makes sense to have both types of edges on the same blade.  Two things have to be taken into consideration.   Unless the knife is a good length, the amount that is serrated would hardly be feasible.  Ninety percent of combo knives are generally designed with the top 50%-60% of the knife having a plain edge and the serration closer to the handle.  The combination of plain edge at the top and serrated near the handle may be formatted incorrectly for someone who wants to cut meat at a campsite and whittle with it at some other time.  This individual would be more likely to use a coarse stone to give the top edge of the knife more bite and polish the lower edge with a less coarse stone to use when whittling.