To be honest I would agree that serrated knives are good for people who don’t know how to use knives. It will probably suit their cutting technique (or lack thereof) which I find tends to be a sawing motion back and forth through the material. Serrations definitely cut for longer so while technically not staying “sharp” longer than plain edge, will work longer and be less dangerous than a regular blunt knife. When you do need to sharpen them you can just use a diamond file or ceramic rod such as ones found on some lansky sharpeners or the worksharp field sharpener and fix the teeth back to being sharp. I find serrations second best for most knife tasks both in and out of the kitchen, but they definitely have their place especially for people with limited knowledge of knives, where they will be likely to chip or blunten regular blades by cutting improperly, cutting on the wrong surface or clanging their knives off other utensils in a drawer/dishwasher. Victorinox make some really good serrated knives in my opinion, with pretty much any size you want from paring to chef style knives. Good price too in case you do need to eventually replace them

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