I have owned/carried serrated knives but never was impressed with any performance advantage of it.
Now, I sharpen standard edged knives differently to get what I call a micro-serrated edge.
I never go beyond the roughest stone with my Lanske sharpener and stroke it straight off the edge, index the stone over one width of the stone, and stroke it straight off the edge again and repeat this for the entire length of the blade.
So, this is the opposite direction of Lanske's directions but creates micro serrations perpendicular to the blade; sort of like a steak knife...
I never shave with my pocketknife and see no need to sharpen it to do that (shave-my-arm) as proof of a "good" edge.
I have tested knives sharpened this way (micro-serrated) on rope and webbing and they cut easier than a knife "shave-your-arm" sharpened.
Try it, you have nothing to lose.
jmo,
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Edit: my EDC Kershaw Link 1776 flipper:
View attachment 1158494
with some added jibbing:
View attachment 1158496
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