Whittling with serrated edge?

I

iBlade

Joined
Jul 24, 2008
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A query for those who have taken on a fully or partially serrated edge knife.

How hard or easy is it to do normal knife things with it, i.e. whittling, cutting cheese etc. I assume gross cutting, i.e. rope, tape is fine, i just wondered about the small stuff.

The other query is about sharpening...is it harder to sharpen, does it degrade with sharpening?

Thanks in advance.

By the way this is in regaerds to a folding blade - I already have a fixed plainedge on the way.
 
Sharpening - I haven't had an issue since I take the time to sharpen serrations individually. Use the corner of stones or get some Spyderco 701 stones or a Sharpmaker (good to have, anyway). Degraded serrations are common when people just run the edge over stones as if they were sharpening a plain edge.

Can't really whittle with serrations (at least anything bigger than a serration's "diameter"). I use the straight portion of a blade for whittling or, usually, a knife better suited to whittling.
 
I would think you'd want a combo edge for whittling. Serrations were really only designed to do one thing--pull cut.
 
Serrations are almost universally chisel ground, and if used to cut a slice of cheese, they cut at an angle just like a plain edge chisel grind.
 
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