combo edge vs plain edge

The reason steak knives are serrated is because if you had a plain edged blade sharp enough to make a decent job of cutting steak it would be a relatively delicate edge (think of the poor quality steel that most eating knives are made of) This would lead to rapid blunting on plates, in dishwashers etc and would be considered by many as a dangerous thing to wash in the sink the way we wash most of our household cutlery. I cut my steak with a plain edged knife, I don't saw it to bits, but there again I keep knives sharp by habit so theres always a suitable one to hand to use for the job.
Serrated bread knives are IMHO a better toool for the job than plain edged blades, and cutting rope can be a nuisance with a well polished plain edge unless you have a surface on which to push-cut it. With a push-cut I'll wager that a decently sharpened plain edge will out-do the serrated blade against the clock every time.

For EDC use, field work and just about any other task I can think of a properly sharpened plain edge is far more useful to me than any serrated blade will ever be.
 
As stated above, it depends on what you are going to use the knife for. At work I prefer a partiallty serrated edge to cut through hard plastic strapping and such. I own both styles and the partially serrated works best for me at work. Off the job I tend to go with a plain edge, a very sharp plain edge.
 
get both the leatherman wave has 2 knife blades one plain edge and a serated with 11 other tools. for a one blade knife plain edge
 
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