This came up in another thread and rather then derail it I though I'd try and start a debate on the subject. (Judicatr, this is not a dig at you mate and I hope you don't mind me quoting you )
judicatr wrote:
ForgeCorvus wrote:
I personally don't like serrations and have never understood why half serrated blades seem to have the jaggy-bitz right there
ForgeCorvus - I have a Desert Cruiser tactical folder that's back half serrated that I carry as a duty knife. The reason for the rear serrations is the rear of the knife blade is where you get a lot of brute cutting power and where deep cuts start. On some material having the serrations helps start the cut. For example, after an automobile crash I've used the rear of my serrated knife to start cuts in seat belts so that backboards and other medical intervention can be introduced without stuff getting in the way. It is possible to use non-serrated knives to do the same job but it just seems to start easier with the back serrations.
Be aware though that serrations are a bit more difficult to sharpen and I actually don't like them that much on general purpose field knife for that reason. But overall they aren't too bad. Its all about what you like I suppose.
...............snip...........
Anyway hope that clears up some confusion.
Cheers,
Your American Friend
From my POV having serrations at the point of the blade I'm using for power-cuts makes doing those cuts harder not easier.
Also wouldn't a sharp even edge cut seatbelt (for example) better then sawing at it ?
jennyjj01 wrote:"I'm not in the least bit worried because I'm prepared: Are you?"
Londonpreppy wrote: At its core all prepping is, is making sure you're not down to your last sheet of loo roll when you really need a poo.
the wife bought me a new knife , its more of an axe with a saw than a knife , but it works well for rough cutting , i think its a case of each to their own .
YES i walked away mid sentence , you were boring me to death and my survival instincts kick in .
Serrations just ruin a decent knife and have such limited use, but also more importantly prevent you from being able to use the full ability of the knife.
For those that want Tacticool go for the serrations, for those who want a decent reliable knife, stick with a straight blade every time.
If serrated blades were so good, then surely there would be a great selection of fully serrated blades available???
Just to add regarding the comment about serrations helping to start a cut......
I actually find the opposite, as the material being cut tends to catch and snag on the serrations causing the blade to jump, whereas with a sharp straight edge, it just slides across/through the material.
I'm in the straight blade camp too I have a few serrated back bowies and a saw backed Machete and survival knife, the bowies look sort of cool but I have no use for the serrations, adn I would rather have a folding saw or a bow saw in addition to a decent Machete or knife, yes I realize I would be carrying more, but I don't mind, same goes for multi tools OK to carry so as you can get out of a fix, but when it comes to doing a job the tool singularly designed for it is preferable.
I have a strategy, it's not written in stone, nor can it be, this scenario has too many variables, everything about it depends on those variables, being specific is not possible.
I suppose serrations have their place , depends on the use as said. Bread knives are serrated and seem to work better ( or should that be easier? ) than a single edge on a loaf.
That said I personally prefer a straight cutting edge. Part of that may be that I'm a woodworker and have as such used cutting tools with a straight edge rather than a serrated one so "get on with" with them better. The sharpening issue also has a bearing and perhaps dad having several serrated knives in his shed and garden that were too blunt for most things because they weren't sharpened and as such generally abused probably influences me too.
grenfell wrote:I suppose serrations have their place , depends on the use as said. Bread knives are serrated and seem to work better ( or should that be easier? ) than a single edge on a loaf.
Exactly it's horses for courses they don't put a razor sharp edge on the back of a bread knife, nor a straight bit, sometimes you know less is more
Though I do catch my wife using the back of a serrated "Kitchen devil" knife to spread marg with sometimes when someone else has disappeared the butter knife.
I have a strategy, it's not written in stone, nor can it be, this scenario has too many variables, everything about it depends on those variables, being specific is not possible.
The only thing I ever found serrations good for was cutting through rope really quickly.
The folder that lives in my pocket is straight edged, the Mora I've taken everywhere and used for pretty much everything for years is straight edge, and both are much easier to sharpen because they don't have serrations.
"The problem with internet quotes is that you can't always depend on their accuracy" - Abraham Lincoln, 1864
Plymtom wrote:
Though I do catch my wife using the back of a serrated "Kitchen devil" knife to spread marg with sometimes when someone else has disappeared the butter knife.
Perhaps I'm your wife then , ignoring the biology , because I tend to use the bread knife to spread the butter too I'm probably thinking why use and wash up two knives when just one would do. On that subject I tend to find a serrated bread knife note awkward to wash up . Perhaps it's the thinness of the blade but I find they tend to snag on the sponge far more than a regular straight edged knife.
I have a few serrated back bowies and a saw backed Machete and survival knife, the bowies look sort of cool but I have no use for the serrations, adn I would rather have a folding saw or a bow saw in addition to a decent Machete or knife, yes I realize I would be carrying more, but I don't mind, same goes for multi tools OK to carry so as you can get out of a fix, but when it comes to doing a job the tool singularly designed for it is preferable.
they don't put a razor sharp edge on the back of a bread knife, nor a straight bit, sometimes you know less is more 
