Quote:
The addition of a section on a longer blade makes sense if you might need it a lot without the time to sharpen it (survival knife on the water, I.e. SOG SEAL).


Regarding serrated parts of survival knives, many popele don't like "spoiling" the most important part of the blade . I was wondering if it was wiser to put serrations on the back . But that will interfere with battoning. So, instead of serrations all the way on the back, knifemaker can leave the first inch or so ( for the user thumb ) and then 2 inch serrations, then plain back up to the tip of the knive, which is enough area for battoning.


Just wondering