Opinions vary on the utility of a half-serrated knife blade, but I’m a fan. I wind up using my everyday carry knife to cut handfuls of cattails for duck blinds and clear vines from deer trails—in addition to skinning squirrels and deer and cutting the occasional birthday cake—and a partly serrated blade makes quick work of tough, fibrous plant material. One thing everyone agrees on is that dull serrations are the worst of all options. Here’s how to keep the teeth wicked sharp.