Zdenek wrote:I am very sorry Spydutch, I didn't have intentions to spoil anything here. :) :) I only wished to express I prefere PE.
I can see strong inclination to SE on this forum. Sorry for my ignorance, could you tell me why and what is the advantage of SE to PE, please?
I'm not sure if SE is more popular here, I just think the SE fans are a bit louder

.
It's just a different style of cutting to me, besides the obvious sawing abilities of SE, there are a few others.
SE tends to stay sharper longer than PE. And even if it dose get dull, the scallops will still chew through where dull SE just stalls.
When there isn't a soft surface underneath what you are cutting (like a ceramic plate), a PE edge will just roll and dull while a SE blade won't dull because the points will hit the hard surface first and the scallops will still remain sharp. This is why every steak knife is serrated.
On fibrous or stretchy materials, SE will grab and cut instead of just sliding off of the material. This is why most rescue knives are serrated.
I also find that SE scallops will push cut paper (and cardboard) easier than PE.
Did I miss anything?