Taboo topic? Broadhead Serrations

[GCook]

I don't like serrated blades. A straight edge gives a much cleaner cut than a serrated blade. The more ragged cut of a serrated edge clots faster than the smooth cut of a straight edge. It's not going to make a difference if the broadhead passes thru the lungs or heart, but on a marginal hit I want the cut to bleed as long as possible.

This is my point of view as well.  Having cut myself with both types of blades proves this to be true for me.

Sent from my SM-G892A using Tapatalk

[Kevin Dill]

Any blade's cutting is accomplished by using energy. The energy can be applied to the blade (example, a broadhead in flight) or to the object (example, pulling a rubber band over a stationary blade).

The energy is typically spread along the cutting edge of any blade. A serrated blade actually focuses energy to the points of the serrations, and that's why a very sharp serrated blade will often out-perform a smooth blade on tough jobs. It's the reason a serrated blade cuts a seatbelt, heavy rope, thick tendons and so on with less effort (energy) than a straight blade. I've used both blade types to butcher an entire bull moose...several in fact...and a very sharp serrated knife blade makes the job at least 33% easier. Of course all serrated blades aren't created equal, and there are different types of serrations which cut more effectively.

Yes, a serrated cut is a more jagged cut. Think of 20 little blades working at once instead of one continuous blade edge. A serrated blade actually has one disadvantage I've found, which is....on a knife at least....it tends to collect uncut hair inside the serrations, thus reducing cutting efficiency. I can't speak for a fast-flying serrated broadhead however.

I won't use a serrated broadhead for one reason: I only use resharpenable heads and I'm not about to sit down and sharpen all those little serrations. Period.

[levibear]

The only time I apply serrations is when I am hunting turkeys. I use Zwickey deltas and serrate the rear 1/2 inch of both blades. This seems to slow penetration through the bird, creating an impressive wound channel. Serrating broadheads, in the fashion I describe, has the unfortunate tendency of making them hiss or whistle in flight. The turkeys I have taken didn't seem to notice, however I believe deer most assuredly would. For other game a shaving sharp broadhead does the job.

[OkKeith]

Malachi-

Given the same keen edge on a broadhead, I think the serrated may have a smidgen over the non-serrated. So let's say serrated 1.5 to non-serrated 1. When you think about being able to touch-up or re-sharpen in the field I think that wholly sways to the non-serrated so now we are 1.5 - 3.5. Then I think there might be some edge durability to think about that the serrated might have so that puts it at 2 or 2.5 to 3.5.

Arbitrary values aside... I think being able to keep a non-serrated edge very sharp at all times with minimal tools is my deciding factor. I have a Buddy that can get a pocket knife with serrations (more "scallops" than what you would think of on a serrated kitchen knife) wicked sharp, but it takes time and a round, tapered diamond file. Lots fiddling with it...

My wife used to shoot the Magnus Stinger Buzz Cuts very effectively but we just had a hard time keeping them as sharp as she liked so she switched to the regular Stingers.

In killing game I think there would be the barest of margins, but an advantage is an advantage if you can keep them sharp.

OkKeith

[Kevin Dill]

Another thing about serrated blades: The points of the serrations actually serve to protect the inner concave portion from dulling due to contact with bone or other hard material. The tip of the serrations rides across the bone.

If it weren't for sharpening them...and if I could get the exact type of serrations I wanted...I would definitely shoot a serrated broadhead. I can't prove it, but I'm convinced they would out-perform a straight edge in certain types of hits. Testing would be needed to confirm that however.

[Patknight]

Cant add to the thread other than this knife sharpener  that will  return  a serrated edged knife  to new or better,  we have a pretty  good drawer of higher end knives in our kitchen,  i think it cost around  25 bucks.

[McDave]

Cant add to the thread other than this knife sharpener  that will  return  a serrated edged knife  to new or better,  we have a pretty  good drawer of higher end knives in our kitchen,  i think it cost around  25 bucks.

Certainly a worthy addition to this thread if it will help me to sharpen serrated blades.  I'm going to try one.

[OkKeith]

As many have commented... not all "serrations" are the same.

The better knives with serrations look like scallops along the edge. Each scallop forming a small crescent shaped cutting surface with a point on either side. Using knives as an example, other serrations are a row of long sharp and very close together points (more saw blade than knife edge). I don't know of any way to sharpen these. The reason they work well on bread is that they function more like a saw blade that clears the kerf before removing more material.

I think we have the old Ginsu Knife commercials in our heads! Well... those of us that were around then I suppose. "Serrated" has a certain connotation to us.

I think it would be interesting to see some performance info on a serrated vs non-serrated broadheads. GOOD info! I'm sure there is some basement YouTuber out there that has done this. They have probably shot broadheads into plywood, trach cans full of gravel and stuffed animals.

OkKeith

 

[amicus]

Serrated blades may be good for cutting ropes and such but flesh, Ill stick with my straight edge. Never been a fan of serrated anything except for cutting bread. Just my opinion.

Not sure if you can compare a serrated blade to a serrated broadhead. Different applications and use of energy.

[LC]

Magnus broadheads swears their serrated broad head out preforms their other broad heads hands down. I'm a long time user of Magnus broadheads. Love them have used them for years. However I've not used the serrated broadheads. But Magnus recommends a simple carbide sharpener.

For me personally I've used a ROUGH diamond hone to make my broadheads RAZOR individual hair shaving sharp for years with great results. I don't go to 1200 grit for sharpness. So it's like a serrated edge but incredibly sharp. Works for me much like when Fred Bear did file sharping. But I take it up a step.

[GCook]

I have a Cutco serrated knife that works great for cutting at the joints of the legs and neck.  Isn't worth a flip for skinning or boning out the meat. 

Sent from my SM-G892A using Tapatalk

[Over&Under]

I have a Cutco serrated knife that works great for cutting at the joints of the legs and neck.  Isn't worth a flip for skinning or boning out the meat. 

Sent from my SM-G892A using Tapatalk

I have the same knife, and my results are about the opposite of yours...it cuts everything in its path

Not a fan of serrated blades in general, and don’t see how they would cut mor blood vessels than a straight blade unless they stayed in the animal...the leading edge of the serration would dull just like a straight blade, and on a pass through, the trailing edge of the serration would not really have any use for increased cutting

[GCook]

I'm not saying it won't cut it.  I'm saying the cuts are not of the quality I expect for my meat processing or ease of processing.

Sent from my SM-G892A using Tapatalk

[arrow30]

i think if the points of the serration are very sharp there shouldn't be any problem, since the inner scollopped portion are just secondary cutting edges, and only half of it will cut in one direction.  just saying.

[Kevin Dill]

Not at all argumentative here...

The Cutco 5718 with Double-D serrated blade is exactly the knife I've used to completely butcher and de-bone consecutive bull moose. My personal experience has been this serrated blade cuts through connective tissue very easily and it slices through muscle with basically no effort. The main thing it does (again, for me) is to vastly reduce the effort of cutting. Those serrations (specific to a Cutco knife) are phenomenal. They cannot be sharpened at home or in the field due to the shape of the serrations. Cutco sharpens them for free and they are scalpel-sharp.

What does any of this have to do with broadheads? Likely nothing that can be proved. I guess if Cutco ever decides to offer serrated broadheads I'd be tempted to try them...but there's NO chance of that. And besides, I'm still not ever going to muck around trying to sharpen a serrated broadhead x 2 edges x 12 heads. Nope. I'll kill with a slick edge and then butcher big critters with a serrated blade.

[Cory Mattson]

Wow I don’t know much about anything but tell y’all I’m getting a Cutco knife immediately!!! Thanks

[Tim Finley]

How much cutting do the scallops do or are the points just going through and pushing tissue away so it doesn't touch the scallops.

[GCook]

Cutco makes quality knives.  I need to send mine in.  We have a whole home set as well.  Solid purchase regardless.

Sent from my SM-G892A using Tapatalk

[RAU]

One of the Wensels wrote an article years ago about sharpening and serating broadheads. If either of them did it it can’t be that bad!! This was prob 20 years ago. I can’t remember what magazine but he also mentioned these cutco knives being mentioned saying they were the sharpest knives he ever used. I have no personal experience serating broadheads tho

[bucknut]

What really impressed me was the way my serrated blade cut through the mane area on a bull elk.  Blew me away.  I have found a way to get a pretty good fast edge on them.  I have a set of Spyderco crock sticks that are triangular.  They will make any edge hair popping sharp!  Serrated blades included.  Just not quite what the factory edge is.