In my kitchen knife collection I use about 15 knives often (at least
once a month usage rates "common", once a week rates "often",
"specialty" knives) might only be used 2-4 times a year). Three of
these knives have serrated edges.

One is a long, skinny-bladed bread knife that is ultra-stiff. It has
the tiny little points/teeth with scalloped spaces between the teeth
that are about 1/4 inch width. This is a pretty common type of
serration. It's easy for me to sharpen, and it cuts even the softest
bread or turnover style pasty without any compression.

The second is a beautiful West Bend knife with the same shape and
stiffness as the first knife I mentioned above but instead of teeth
the edge has a very slightly "chewed" edge. The edge doesn't have tiny
regular serrations like Ginzu trash, but the edge serrating repeats
the pattern the full length of the blade. I have 2 of these knives and
have never seen a similar "grainy" serration on any other knife. When
cutting up corned beef with lots of gristle before it's fully cooked
this knife goesn through the gristle and bone/tendons/ligaments like
butter while producing a cut surface that looks like it was cut with a
flat edged knife. This knife sharpens up with a ceramic stick, just
perfectly. But I cannot find a reference to the name of this type of
serrated edge. If anyone knows the name for this type of serrated edge
please post. I can probably put up a photo link soon.

The third type of knife I commonly use with a serrated edge is the
size of a utility knife and I got it in Japan. I can't read the
characters so I don't know what brand it is. The blade is ultra-stiff
though thin. It cuts rubbery stuff like cooked octopus or steamed
clams easily with no rolling around under the edge. It also cuts food
with husks where you can eat the husk. It will also cut a super-over-
ripe banana that's going into a banana bread. Cutting a banana like
that is easier than peeling it. Cut the banana in half and then
squeeze out the banana like toothpaste. The serration on this utility
knife is like the opposite of the bread knife, there are 3/16 inch
wide semi-circle scallops along the blade and the points go upward
into the blade. This knife also sharpens up pretty easily although
sharpening the inverted points is something I've only done once or
twice in my lifetime. Once to test a Dremel tool that claimed it was
exactly designed for that kind of sharpening (I'd rate it's sharpening
as C-, or barely acceptable). The other other type of sharpener was a
diamond impregated steel tube about 10 inches long with the shaped
(end-view) of an oval with pointed tips like so (). It did a great job
sharpening but it was hard to guage how much metal was coming off and
so the scallopped edge looked a little uneven when I got done. But it
rated an A for sharpness.

If anyone knows what the small granulated serrations on the West Bend
knife are really called please post. I have other serrated knives for
cutting frozen foods that are like small saw blades but I don't count
those as kitchen knives. I also don't count steak knives in the
"kitchen knife" group, so the kinves I've described above are the only
ones I think are serious food prep knives with serrated edges. If I
there are any others out there, maybe someone can post with a photo.
My photo post of serrated edges will follow within a day.