For >90% of my cutting needs a plain edge is preferred and it's much easier to keep sharp. For the other <10% which are mostly contingency/emergency needs I have partially and fully serrated blades. However, those knives are rarely used and in one case has never been put to work, the fully serrated edge is factory sharp (and it is sharp).

I guess my point is why deal with the hastle of having a critical section of knife edge serrated when your cutting needs primarily require only a sharp plain edge? YMMV