A couple of people have told me they don't like the serrations because they are fiddly to sharpen and difficult if not imposible to maintain in the field. Hopefully, this post will go some way to amend that myth.
The serrations on the Gerbers are ground on only the one side, the other side being far more plain and not so deeply grooved ...
Using a flat stone like a DC4, it is that reverse plainer side you sharpen, leaving the deeply grooved side well alone. You just sharpen as you would the fine edge on the rest of the knife and follow that same angle of the secondary bevel on the plain edge...
Just use one motion from the serrated edge up to the fine edge and tip. When you sharpen the other side of the knife, you just sharpen the fine edge. Eventually you will get a secondary bevel on the reverse of the serrated edge which blends in to the plain edge and it will be as sharp as it was when new.
It's that simple.
You can of course use a small ceramic rod to pay attention to the ground side of the serrated edge. But like most, I can't be bothered with that hassle. This method works and takes half the work to maintain than the plain edges as you are only sharpening the one side. Eventually the serrated teeth will wear down to nubs, but they will still be sharp and perform well. After the first sharpening, they also will never roll again.