I looked all through here and could not find anything on this subject but I know that many of you roadfooders are in the culinary business so I will ask for your opinions. Recently my wife and I went to Port Aransas for our anniversary and went to dinner at a very nice moeratle priced resaurant. I ordered the prime rib. It was a lovely peice of meat but the knife that came with it was a serrated blade. In my opinion serrated blades do not cut, they tear, so I got out my trusty Buck 110 anc commenced to enjoy my dinner. My wife however took umbrige and said that was a no-class thing to do. I'm not looking to give her an I told you so moment but just want some professional input. Serrated knives have their places, like some of the chicken fried steak I've ordered. Hell, some of them need a Saw-All. Thanks for your opinions.