I am a new participant and glad to be here. I would welcome BDL and Chris Lehrer to add to this, but I've seen some misinformation here about knives. One fellow, who seems to have worthy credentials, made a post here a couple months ago claiming that a micro bevel on knives "makes them sharper". Obviously this is untrue. The micro bevel adds some measure of strength to the blade but actually blunts the blade slightly. Not enough to worry about, perhaps, but it definitely does not make it sharper. I also note that a lot of people and publications get it wrong when they describe the type of edge on a knife. Everyone seems to know what a granton edge is but many people get it wrong when they describe or illustrate a serrated edge. Even CIA gets it wrong sometimes. In their publication, In The Hands Of A Chef, they show a photo of a scalloped edge and called it serrated. They do get it right in The Professional Chef's Knife Kit, though. Kind of hard to describe, but a serrated edge is a small saw-tooth pattern that is clearly visible from both sides of the knife, and it looks the same from either side. A scalloped edge is smooth on one side of the knife, with and irregular surface showing at the edge, and the other side features small scallops cut into the side of the blade. The two sides do not look at all alike. Personally, I do not own a serrated knife, but I very much like my scalloped blade knife for crusty bread or cakes. IMHO, serrated knives are for people who don't want to take the time to sharpen a knife properly. Sorry if that sounds arrogant, just meant to say it like it is.