Michael Brady
I have a Spyderco serrated knife that gets used about 10X as much as the second place German knife set. It just gets the job done and is superior on softer food such as whole fruit and uncooked meats. I have cleaned up the edge a couple of times with a tapered diamond rod and got it back to original keenness. My wife is the primary user and just wants a knife that works, as opposed to us Neanderthals that sit around the fire and grunt about our tools.