Why a serrated edge?

[sargenv]

I was always of the type that preferred a very sharp edge, but there are things out there that will resist even the sharpest of knives.. I come mostly from a cooking background.. Sometimes there are roasts that caramelize nicely and if you try to cut them with a razor sharp edge, it will tend to "walk" past where you want to cut. If you have a serrated edge starter, it is actually more accurate and a better choice. I prefer blades that have a hybrid edge.. I can sharpen the straight part of the blade but can depend on the serrations to help out when a sharp straight edge doesn't work all that well.. My cooking knives were self sharpened Wustoff's but I always bought the cheapie white handle Dexter serrated edge knives since they were cheaper to toss and get a new one whenever the serrated edge was no longer usable.. For all around carrying, I use a small tanto tipped pocket knife with the hybrid serrated section at the base of the blade (near the handle) and the regular edge further up the blade (farther from the handle). It works for me.