Digging through my knife drawer yesterday, I noticed that almost all my knives had one thing in common that couldn’t possibly be a coincidence: none of my favorite knives have serrated blades. I hardly own any serrated knives, and I almost never use the few that I do own.
It’s time to Ask The Audience: do you like your chips regular, or rippled?
Most modern knife designs are available with plain or serrated blades, but it’s always the plain edge that appeals to me. Why is this, and am I alone in this bias?
Maybe my preference isn’t totally illogical. After all, plain edges are better suited to the majority of my cutting tasks, because I don’t cut a lot of straps or rope. And I do open a lot of letters and blister packs. I even use pocketknives in the kitchen (yes I’m a geek) just to stay in practice, and cleaning raw meat chunks out of aggressive serrations is almost as much hassle as sharpening them.
Sharpening serrated edges is a laborious pain in the ass. They’re almost impossible to repair if they get really trashed, and of course they’re impossible to strop for that final edge polish.
In the end, maybe I just prefer the elegance and beauty of a plain-edged blade. A serrated-edged blade is essentially a very sharp saw, but a plain-edged blade is a real knife.