I've sharpened heads different ways for trad since 91. I think it's worth it or I wouldn't care. File, hone, strop...that's a honed edge btw.

File works for me and this guy:

No matter how he does it, I'd rather a guy be obsessive about his sharpening methods....details matter.

The whole filed-vs-honed discussion will be ongoing until (and if) someone is able to unequivocally prove an advantage either way. Are there any trad scientists lurking?

 

Would someone clue me in as to why steak knives are serrated.

Steak knives are serrated so that people who can't sharpen a knife an still cut steak. Very good point. I would use a scalpel on a steak wouldn't want a steak knife for a surgery either. I guess bot would work.

Serrated knives work so well because the points (of the serrations) focus the cutting pressure, plus the tips of the points serve to protect much of the overall cutting edges. I didn't stay in a Holiday Inn, but was taught this by a very good blade crafter.

One of my favorite knives is a Cutco drop point with a Double D serrated edge. Trust me...or don't...but it far out-performs a standard straight edge when taking apart a big, big animal. Those serrations power through tendons and ligaments with half the effort of a straight blade.

None of this matters to the discussion of a honed vs filed broadhead though...

Kevin, I agree. Sawing on a porcelain plate while cutting steak, meal after meal, will totally dull the points of the serrations, but the cutting edge of the scallops will still cut the steak. The arrow only has to pass through a deer once before it gets re-sharpened. Either will work well one time if it is razor sharp, and that's all that's necessary. I think it all comes down to what do you have the most confidence in.

QuoteOriginally posted by Bladepeek:
I think it all comes down to what do you have the most confidence in.

I am exactly of the same mind.

QuoteOriginally posted by highlow:
Would someone clue me in as to why steak knives are serrated.

Why are a butchers knives not serrated?

QuoteOriginally posted by Butch Speer:
 

QuoteOriginally posted by highlow:
Would someone clue me in as to why steak knives are serrated.

Why are a butchers knives not serrated? [/b]

Because butchers like their fingers.

 

Serrated knive have the sharp portion between the high points. Steak knives are used on plates and the points keep the steak knives from getting dulled on the porcelain plate. It's not because they cut better than non serrated blades.

Thanks for the responses to my question. I shot a moose in Newfoundland about four years ago. It was with a 55# compound though. The reason I mention it is because I shot it with an FMG with only a 100gr Magnus Stinger Buzz Cut. My guide was watching the action from a 90 degree angle from the shot, basically looking at the moose's arse. That arrow went through so quickly, he thought I had missed. I really wish Magnus made a heavier Buzz Cut, say in the 175-200 range.

I personally don't see a performance advantage in serrated broadheads. They will kill perfectly fine of course, but not with better overall results than a straight edge. Generally they are difficult or impossible to sharpen, making them a one-shot broadhead.