Nice work Crogan! I never really considered ever grinding any notches in the blade to serrate it. Interesting.

I never contemplated this before seeing your picture, but looking at your spine-shot of the Tracker, it seems to me what's needed is a "dish" in the face of each tooth. Does that make sense? I mean, first, the top of the blade could be ground a little to make the top of the teeth more like an edge...but not quite that far. Then, the blade-side face of each tooth might be ground - dished - so that the leading and following edges of the teeth, on both sides of the saw, would be sharp and have a relief. I really don;t know if that would help it, but the pic got me to thinking (danger!)

The only modifications I've done to already finished knives is re-grind the edge bevel so it's steeper (i.e. grind a 30 degree secondary bevel into a 23 or 25 degree). ALso, on most knives, I use a little chainsaw sharpening bit to put a tiny choil(?) in the blade near the hilt. It may do more harm than good, I really don;t know, I just do it because it helps me to get that last bit, right up to the choil, sharpened.