Welcome to Pellet Fan!
I have a set of these. I bought them years ago after using them at one of Emeril's restaurants in New Orleans. I was not happy with the set I have. Upon further review, it looks like maybe I just need to sharpen them. Will try that and see if they work better than the serated steak knives I have.https://www.amazon.com/Jean-Dubost-Laguiole-Knives-Acrylic/dp/B00KBM6SEE/ref=sxin_3_ac_d_pm?ac_md=2-1-QmV0d2VlbiAkMTAwIGFuZCAkMjAw-ac_d_pm&crid=3GHPTZPMS0XO9&keywords=laguiole+steak+knives&pd_rd_i=B00KBM6SEE&pd_rd_r=f1651dee-bea1-4d0f-9231-fa3b23b01be8&pd_rd_w=As0Cd&pd_rd_wg=Uuv02&pf_rd_p=aba5dc0d-7593-4752-a14d-357ecc5c98cc&pf_rd_r=5CCG354B82WQBMW7H5NM&psc=1&qid=1575926025&sprefix=lagui%2Caps%2C175
So I just took one of those knives and ran it through my manual sharpener a few times. Quite a big difference. I really like them now compared to what I had been using. They will now be my meat knives when I am eating.
Quote from: pmillen on September 15, 2018, 11:35:15 AMthey tear rather than cut.I agree 100%, the tighter the serration spacing the worst they are. Some well spaced ones are tolerable but not for me.
they tear rather than cut.