When it comes to serrated blades, there are two schools of thought: Those who love them and those who think they’re only good for cutting into a loaf of bread. Gluten tolerances aside, let’s look at a few knives that are fully or partially serrated.
A wise knifemaker once made the very logical and coherent argument that “if a blade is properly ground and sharpened, you don’t need serrations.” He was right, to a point. If you solely use your knives for opening cardboard boxes, shaving arm hair to impress your friends, slicing pepperoni, or opening envelopes, then you probably don’t need a serrated blade. If you take your knives to realms beyond that in hard use, you may appreciate the benefits of a serrated or partially serrated blades.
If you’ve heard about carbides in steel, the actual microscopic components that allow your steel blade to cut, you may have heard them described as resembling shark’s teeth or serrations when viewed under a microscope. A serrated blade magnifies this concept and improves upon it.
Some blades are completely serrated from tip to hilt. These are usually special-purpose blades designed for rescue or similar tasks
