Originally Posted by chef2sail
You cant hone a serated knife and line molecules on the edge for a superior cut, When you cut yourself with a serated knife it never heals right either. You cant sharpen a serated knife effectively either. Serrated knives are for cutting bread.
Dave, My days of making competition cuts have passed. I've used my Forschners now Victorianox reliably since 1980 something...I can assure you that they cut anything that needs cutting. Next time you pass through, I'll do the slicing and dicing for dinner...I promise not to bleed..