[zwieback]

What I mean is that I can sharpen my knives (traditional Zwilling or Wuesthofs) on a stone until they are nice and sharp and when I run them along a towel nothing catches.

I noticed that when I got a new knife recently it didn't feel smooth at all, more like it had lots of microscopic burrs. That knife cut through (thickish garden) tomato skins more readily, even after weeks of knife use. Eventually I had to resharpen that knife and I just find that even though I can get it nice and sharp the type of edge I put on the knife doesn't last as long.

And yes, when I cut a lot of tomatoes I might use a serrated knife but in normal use I don't like to switch so much so I do almost everything with a 8 or 9" chef knife.