Serrations..... Discuss

[Hoipoloi]

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.

Use the back of a spoon for spreading butter/marg etc. Much better than any knife.

[Stasher]

I love serrated knives for the kitchen on just about anything apart from meats and fats (good job you know what a butter knife is, alpha male still tries to lay the table with it) ! I find there is no 'slippage' with a serration. But maybe I'm just apply pressure incorrectly.................

[PreparedKent]

I hate sharpening straight knives let alone serrated ones!

Only serrated knife I own is a bread knife and I avoid bread knives like the plague as I find them deadly... deep cuts that bleed like a bitch everytime I saw into my bloomer

[jansman]

As a butcher, I like a straight blade. However I keep a lock knife in my pocket for cutting plastic bands on boxes. That knife has serrations and they snag the bands perfectly. I can see why one member likes them for rope cutting.
Why do they put them there? Well bear in mind that most serrations are on 'tactical' folders, they are put there to cause 'damage'. Let's not dance round it. Mind you, we do not discuss such illegalities here at UKP.

[Hamradioop]

As far as I can see the only real use for a serrated blade is for cutting tomatoes and some veggies.

[Fozzie]

Inside the kitchen, straight blades, with the exception of the bread knife.

Outside the kitchen, I like a knife with both straight edge and serrations as it gives you more options.
I find diving knives useful as they're designed to resist corrosion for as long as possible, usually brightly coloured so you can't lose it, some with both flat blades, serrations and some have line cutters on

[unsure]

Inside the kitchen, straight blades, with the exception of the bread knife.

Outside the kitchen, I like a knife with both straight edge and serrations as it gives you more options.
I find diving knives useful as they're designed to resist corrosion for as long as possible, usually brightly coloured so you can't lose it, some with both flat blades, serrations and some have line cutters on

dive knives are really hard to keep an edge . ive tried a few in the past [ for diving with ] , it could have just been the salt water that dulled the edge .

[Fozzie]

Inside the kitchen, straight blades, with the exception of the bread knife.

Outside the kitchen, I like a knife with both straight edge and serrations as it gives you more options.
I find diving knives useful as they're designed to resist corrosion for as long as possible, usually brightly coloured so you can't lose it, some with both flat blades, serrations and some have line cutters on

dive knives are really hard to keep an edge . ive tried a few in the past [ for diving with ] , it could have just been the salt water that dulled the edge .

I've a Mares one and an old old Typhoon one and they've kept their edges pretty well. The Mares not so much but I guess depends what you're cutting
Which brand do you have?

Used to dive before major surgery and not got back to it since. Not sure I'd pass the medical with THR and AS now