Lizard Leg
Contributor
Mine is a blunt knife, one side serrated, one side regular, with a line cutter on the back edge. The standard edge is just pitiful.
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And THAT is why a cut off steak knife is superior to most any straight blade dive knife. It will cut faster with less effort.
Give it a whirl, go into the kitchen and grab a steak knife, then grab your scuba knife, find a piece of rope, and report back which one cuts faster. My dive knife lost, and was quickly replaced by a couple dollar steak knife I don't care if I lose.
FWIW shears are my goto tool for most cutting needs. I wouldn't want an all in one tool like the Fog Cutter, as what happens if you drop one without a backup?
I know what you mean. The back of the Wenoka knife is serrated. (Wenoka little squeeze)
I'm a knife freak - my hunting knives are honed down to almost scalpel sharpness and polished to the point that I can go half a season without the need to resharpen - most people don't keep knives as sharp as what I consider dull
Question, is it foolish to want to take the POS edge that came on my knife off and put a real edge on it?