If a knife can be easily sharpened or touched up in the field, it is much more likely to perform better than a knife that is harder to sharpen.
Plain Edged Knife
The plain edge is preferable to a serrated edge when the function for force cuts is required. With such cuts, the core cut function takes place by forcing the blade through what you want to cut. Also, the plain edge is superior when extreme control, accuracy, and clean cuts are necessary, regardless of whether or not the job is push cuts or slices.
The plain-edged blade will excel in all situations except cutting through tough materials such as thick rope and straps. If the plain-edged knife is extremely sharp then even these tasks won’t be a problem.
Serrated Knife
The serrated edge will work better than the plain edge for slicing cuts, especially through hard surfaces, where the serrations tend to grab and cut the surface easily.
In other words, they are preferable to the plain alternative in the case of sliver cuts, particularly into rigid surfaces, where the unevenness of the blade sizes incises the material without difficulty. Sliver cuts involve an application in which you pull the knife-edge transversely on what you want to cut.
Anyone who doesn’t know how to maintain a plain-edged knife with routine sharpening is probably better off with a serrated blade. A serrated blade will generally cut for a longer period than a plain-edged blade, making it a good choice for amateurs.
To choose a knife that is of good quality and best fits your needs, you need a basic knowledge of the various knives because while some knives can be used for a majority of tasks, some may only serve specific purposes within the kitchen.