This video is a review of a Spyderco PM2 fully serrated in S30V. The video has discussion on serrations and their use in knives. The video also documents sharpening the knife.
Great video. I drank the "no reason for a serrated knife" kool-aid for a long time until I decided to grab a fully serrated Spyderco. I quickly learned that I was missing out the entire time. Serrated blades are ideal for my daily needs. Takes longer to sharpen, but it's worth it to me. Thanks for the content.
You really have the most informative and enjoyable videos on modern steels. I have purchased a number of Spyderco exclusives and sprint runs due to your videos. I hope Spyderco and others have noticed and supply you with items for future reviews...
Randall Pugh it's nice of you to say. I try to make the videos interesting. No companies supply me with anything, but that's fine. I'm glad we have companies that offer such great products... Imagine if we didn't.
When cutting against a surface, the serrated cutting edge is protected by the serration tips. Additionally, in a given blade length, the serrated blade has a longer cutting edge. Both contribute to extending the cutting performance. That is why serrated steak knives, despite having a relatively soft steel, survives running across a porcelain plate.
A lil late to the party though excellent vid along with thoughts on serrated vs. non-serrated knives🤙 As you stated, both non-serrated and serrated knives have their place, depending on one's usage. No place on earth does the timeless cliche, "one's tone of certainty farrrrrrr exceeds their actual knowledge" apply more than in the virtual world in general and the knife hobby/genre in particular. That said, I do agree that Spyderco makes a top shelf serrated knife though I also really like Cold Steel's serrations, especially on tthe Spartan. Again, excellent video👊 Continued Success🍻 RP
I'm no professional when it comes to the knife industry, but I enjoy watching videos and reviews on them. I'm more of a firearm fanatic that a knife fanatic but I do want to throw out there I enjoy your videos very much. I love the way you start them off, classic lol. I love serrated spyderco knives. Had two matriarchs, a Tasman salt, an endura, and now a para 2 fully serrated and I love it. Keep your videos coming brother. You're providing great information. Thank you.
God damn man, you have by far the best sharpening channel on RU-vid. I would literally pay you to come teach me. I am by no means a novice at sharpening, but you make my edges look like a butter knife.I have no idea how you don't have more subscribers, keep it up man everyone has a lot to learn from you.
I've been working on freezer trawlers for twenty years, and when it comes to fixing the nets which are in big part, plastic nylon, dynema and more, a straight edge is useless. The nets are dragged on the ocean floor so when we need to do some work they are embedded with salt, sand and all kinds of crud that kills any straight edge in a matter of minutes. Back in the day I used ask the engineers to give me used metal saw blades, and I'd turn them into knifes, go figure ;). Nowadays we are using the victorinox serrated apple knife on deck and dispose of it when the teeth are gone. That cheap little sucker would make a fool out of a maxamet blade in my environment. So yeah, serrations work for those who depend on cutting as a part of the everyday life. Thanks.
Good video, Thanks. Lot of good information. I'm still a beginner at sharpening and have avoided serrated knives for that reason. This is the best how to vid I've seen on getting them sharp. Now I've got to give it a try.
When you actually use serrated blades, you realize one benefit that is never mentioned -- safety. There are some cutting procedures where you may not have a stable, safe foundation or be in too confined space, to say, use the tip of blade to make a starting piercing cut safely. It can easily slip and do you damage for example. With serrated blades you can create that piercing effect easily, blade down with normal motion. It's hard to explain but trust me they have great safety utility
Amazing video. Really appreciate you sharing your knowledge on this. Never see anyone do this before. And I’ll definitely be giving it a shot tomorrow. You and big brown both do some my favorite videos.
Nice discussion of serrations and how to sharpen them. You use a very intricate process that probably keeps the points of the serrations extremely sharp, which is awesome. I don't have the patience for a procedure like yours. I generally just grind the blank side to raise a burr inside the serrations and then remove the burr from the serrated side with a leather belt loaded with compound. I applaud your patience, technique, and results.
my Spyderco/Byrd Cara Cara 2, partially serrated was one of my most used, helpful edc/work knives I ever owned. So miss it and wish I never broke it. I pushed it hard and got a good 18 months out of that sub $25 blade. Great informative vid... thanx brody!!!
Mos Matic Spyderco has done fully serrated ZDP in the past. I've read that H1 out performs every other Steel when it's serrated. I would think this would be because it hardens into the 60's when they're putting the serrations into the blade. I haven't tested it myself, so I can't say from experience.
Hey how do you like the DMT rod? I would like to sharpen serrations but don't know what i really need. I thought that Lansky Blademedic would be enough but not sure.
Another good vid. Nicely done. I'm so glad that Spyderco made another Para with full serrations. I used to have a Para 1 with serrations and I miss it. Gonna have to grab this one.
excellent video! I wrastled up a diamond rod n ceramic rod for big scallop n use d the sharpmaker corners stones for the small scallops (I thought that fit well....but I needed to strop n using a loaded dowel rod never crossed my mind ! fantastic! thank you!
Yeah, the Sharpmaker stones fit well in the small serrations... I should have thought of that for the video and mentioned it. Glad you liked the video.
+Michael Christy love the video ! I ve been looking forward to it since I saw you splitting hairs in the group .....cannot wait to load up a dowel rod n strop the serrations as soon as you mentioned that the light bulb over my head lit up brightly ! lolol
Lol, I figured that for sharpeners, as soon as i said "dowel rod" people would immediately know where I was going with it. Another tip... Try Poplar wood. Hard woods don't hold the abrasives as well.
Michael Christy it's awesome they go all the way up the grits on their diamond rods. I'm running out of serrated edged knives, I just literally a week or two ago ground off some serrations on a knife and made it plain edged. I never thought of using dmt rods before this.. I'm gonna have to give serrations another try..
I used to hate serrated knives because I thought they were harder to sharpen. I decided to buy one and try it out. I opted for a cheap Byrd just in case I hated it. Well......Now I think I own almost every serrated Spyderco. Lol. H1 really benefits from serrations. My favorite EDC is a fully serrated Salt 2.
late to the party again I'm a non serrated guy but I do use at work does real good cutting as a key hole saw for inspection plates and rubber hose for what I do it blows the plain edge away..and I hate saying it but the truth..that's what it was doing for me so there is plenty of places in the knife world for serrations I own around 100 knive and have 1 full serrated and 4 half....lol...loving catching up on these vids brother.......excellent work.
Funny you mention the Spydie sharpener, I bought one from a guy at a small county fair in 1984. Later I found out it was Sal who sold it to me, just a funny story, and I still have that kit, the plastic holder bag is long gone but I still have the holder and stones...
Rob Kahla that would be tricky. If you're willing to work the primary grind on the blank side, it would make that part of the job easier. You could probably work a relief angle into the edge, but I would really need to get one in hand to see what I would do with it. It's a model I've thought about picking up, but right now it's not in the budget.
“No serrated edge” is COMPLETE and utter bullshit. For fishing, a serrated edge cuts high strength braided line so much better than a plain edge. You can be much more precise as well. I use both serrated knives *and* scissors for fishing. They make my life about a billion times easier.
Mos Matic it depends on how you want to sharpen. For instance, stone in hand or laying the stone on a table in front of you, etc. Also, what steels? If you want really high results, the steel makes a difference on what to use.
Heres my blanket statement: If you plan on cutting people, with clothes on, serrations are very risky. Because the angle of attack is so very important to knife retention with a serrated blade your strikes are limited and must be considered. I believe that is an unnecessary problem. This is much less important with very sharp knives but it worth considering when you decide what knife to carry.
Fuh Q I think you’re not giving the cutting power of serrations enough credit. Maybe with very dull serrations this could be an issue, but I doubt it would be a problem with good serrations. I see your logic, but don’t agree.
@@michaelchristy4982 I admit that a knife as sharp as yours will do much better than the average serrated blade but as a" blanket statement" and "in general" it's a real thing. I respect your opinion sir but I would request you verify my statement with the "tactical guy" of your choice. I'm only assuming your not trained yourself and mean no disrespect by my assumptions. I very much enjoy your content and appreciate your response.
@@fuhq5121 This is a flawed way of thinking...get your sharpest plain edge knife and a piece of thick rope and see which knife cuts through the rope the most times before becoming useless....in all actuality i doubt you keep a knife in your pocket that is strictly used only for self defense situations and nothing else...my contention is that the rope represents a heavy leather jacket and a thick sweater underneath that....if your plain edge has seen any use at all that day it stands no chance of slicing through cowhide and thick wool, as it will just sponge up...the serrated knife on the other hand will bite its way right through
Spyderco serrated edges have double the cutting surface, and will cut flesh and fabric more deeply during a slash. The fact that it lasts longer is due to the additional edge length. The piercing ability is due to the toothlike penetration. The only reason why I don't have many is the pain in the ass to sharpen them. Thanks so much for your demonstrations. They help a lot.
Marc Rhodes I think the increased cutting life of serrated blades is due to more complex things then more cutting edge. For one thing, the edge bevels are cut at a lower angle, which will increase cutting life on it’s own. Additionally, I think the edge breaks down differently on a serrated edge, as opposed to a plain (polished) edge. I think these factors have a bigger impact then the added edge length.
Great video! Agree completely. Don't use em much but I understand the purpose of it. A few questions: Does the second bevel created on the blank side make it a better cutter in general? Does the second bevel increase the blade sharpness life?
Matthew Yuen no, the second bevel being created on the blank side will raise the overall angle of the edge, so it will decrease cutting life of the edge, but increase the stability of the serrations. The main reason I did it was to make sharpening the knife faster. The angle is so low even with the slight angle change, I doubt I'll notice the decrease in edge holding, but I'll certainly notice the sharpening become faster. The increase to stability will probably be minimal as well.
compare a serrated big dexter russell versus a plain dexter blade when cutting big nasty fish....serrated always wins hands down. Thinking of getting a Spyderco FB31SYL Enuff Salt Lightweight Yellow H1 Sheepfoot Fixed Blade Knife, do I need that Spyderco it???? DANG, don't want a serrated Enuff salt H1, if its all that to sharpen!
saw that hair split. I like serrated, but don't think I have the tools to sharpen say a spyderco. just have a spyderco edgemaker and golden stone. In cutlery, commercial fish, meat, is for certain tasks. So, as with my fish processing. After thinking about it, I'd never have a serrated blade as a EDC. Daily duty? no need. More of a manufacture of pocket knives, non-commercial work blades as a ''see what we can do''.....not that JoeWeekend really needs it.
革命 BU2AH it depends on what you mean by top 3. For toughness I like 3V. For corrosion resistance I like H1. For edge holding I like 10V. Sometimes I like a particular steel for a given model or a type of knife, but you would have to be more specific for that kind of answer.
Really interesting video. Do you fully resharpen your knives each time, or do you also rely on frequent stropping to maintain an edge? Compared to a plain edge, it seems time consuming to fully resharpen a serrated edge.
It depends on the steel and knife as to weather I always fully sharpen, but I usually do. You get better performance out of the steel fully sharpening. It's not too time consuming for the serrated. It only take 15 or 20 seconds with the diamond rods to raise a burr on each serration. It might take longer then a plain edge, but it's not too bad.
awesome video brother where can I pick up a serrated paramilitary I haven't seen one yet you've inspired me to get better and better thanks for your info
Enjoyed the video. In the video you were talking about removing the burr completely. Since watching and studying your videos on sharpening I do as close as I can the way you do free hand . But I still now and then get a very small wire edge on my blade. And have to go back and clean it. I do it by raising my blade angle a little higher and restroping the blade. Do you have a tip what I might be doing wrong. After I clean it I can cut free hang hair with know problem. Thank you and keep them coming as you can. Hope all have a blessed day.
If raising the angle is working for you, that good. I always keep the angle the same, but like I said, if you're getting good results, go with it. What steels are you having an issue with the wire edge? Some steels are more temperamental then others. Also, what abrasives are you using on your strops?
Michael Christy I have this to mostly with s35vn sometimes zdp189 . I use the white paste I have seen you use. And 5 micron 3 1/2 then 1 diamond spray then 0.50 then 1 quarter then 1tenth .
Randy Parker that's surprising that it happens with S35VN and ZDP. I've found low chromium steels can sometimes have very stubborn burrs. What might be happening is that you're accidentally raising the angle on a couple of strokes during the main sharpening. If you do that, the increased angle will prevent your strops from taking off the burr at the original angle. The burr sits out of reach from the strops unless you increase your angle again. If I run into this, I start over from the beginning. It's an annoying mistake to make. Maybe that's what is happening. Have you tried M390 or 204p? They have extremely easy burr management and they get extremely sharp. They're both really great steels.
Hello Michael, I am the same. I wondered if I instead of four 200 dollars knives, own one 1000 dollar Rockstead. Actually i use the Higo and the Chi.I have realized, videos showing a Rocky in use do not be out there.Maybe i should change this. And i am sure,these are the right tools coming in your hands.
fluoling it really depends on what you want. There are knives you buy because they're really nice, like the Slysz Bowie, even though the performance isn't the best in the world, and then there are knives you buy just for the performance, like an FRN wit Maxamet steel. It's just a matter of what you want from the knife. At the end of the day, what's most important is that you're happy with what you choose. If you can do Rockstead videos, go for it.
Fantastic. An actual hair whittling sharp serrated knife. The beautiful thing about serrations is that the cutting surface area is vastly increased without lengthening the blade. Its like a cheat code.
I find that serrated knives can always easily cut bread even if they haven’t been sharpened ever since buying where as a smooth edge needs to be reasonably sharp to get through the hard crust without much pressure. Edit serrated lol.
Still a great video. Do you still take the same approach to sharpening serrations or has your method changed at all? Thanks for the content. Great channel.
AZ0960440 on a regular basis in the summer when I’m doing yard work every weekend, I’ll usually sharpen the flat side as a would S30V normally, and the other side with just diamond rods and using the corner of a semi soft leather strop in each serration. I’ve found that leaves the edge hair whittling, and it’s pretty quick.
