Frank, I've used serrations extensively. They will increase edge retention and enhance the knife's over all usefulness. I've used them for cutting those items mentioned above and so much more. I've found them especially useful in spliting open the breast plate during field dressing, trimming limbs at camp or a shooting lane when setting up to call elk during bow season to whittling down a hickory axe handle inorder to install the head.Which is very hard wood.Try that w/ your sharp plain edge and then one w/serrations. You'll see the difference rather quickly. On a filleting, bread and gardening knife their indispensable.Its a mind set. I was against them for yrs. because of their look and shaprening challenges.But when I really used them I discovered they were VERY useful. Now, w/ the advent of pointed diamond sharpeners that challenge disappeared. So, I'm left w/ my preconceived appearence notion. Then I got over it in favor of the usefulness.I don't want serrations on very many of my knives,just one or two depending on their use.I'll admit their not for everyone but if you like them--enjoy them.
