I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge.
Out of curiosity I gave it a try and it more "shredded" than cut my meat and almost destroyed my plastic cutting board. It is also a pain in the proverbial to clean because food particles cling to the tiny spikes and it catches on the cloth and towel.
I don't really need it - my kitchen is fully equipped for my needs - but before I delegate it to "garden duty" (makes a good impromptu saw), I'm asking for your input:
Am I missing something here? Does it have a special use or advantage I just don't see?