Fine edges are considered to be easier to sharpen, and this is true. They are certainly more traditional, with Spyderco only recently pioneering the use of blade serrations over the last twenty years. Serrated edges normally consist of a repeating pattern of recessed curves: one large one followed by two smaller ones. This configuration gives several advantages over a fine edged blade.

Firstly, because the cutting edge is curved, it has more linear cutting surface than a fine edge occupying the same blade length. This is important with smaller knives because it increases the length of the cutting edge of the blade by about 10%, without actually increasing it at all! As an example, a Spyderco Delica has an overall blade length of 3.0". A fine edge configuration gives the knife a cutting edge length of 2.69", whilst it's fully serrated sister packs a powerful 2.96".

A serrated edge will stay sharper for longer and suffer less wear because the points initiate the cut, and reduce the amount of force required to produce the same cutting action. Having said all that, a fine edged configuration affords more control, and a less aggressive cutting pattern, although you will spend more time sharpening it.

This is why part-serrated blades are so popular, as they offer the best of both worlds. The front 50% or 60% of the blade remains fine edged for regular or delicate tasks, whereas the remaining portion of the blade nearest the handle gets the serration treatment. Under normal use, the rear of the blade rarely gets any use at all, but a serrated section gives potent cutting power when you need it.

The choice is purely personal at the end of the day. For what it's worth, the professional users opt for a fine edge, and you have to accept the fact that maybe they know something we don't.

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