Hi Dave,
I didn't yet. I have it in my Wish List, but was going to ask you and the group here about that.
It seems that the consensus from the reviews is that the non-serrated is best for meat and that the serrated is better for breads and cheeses. But, there are some reviews that say the opposite.
Did you buy the non-serrated blade? Did you try at all with the serrated blade, and if so how did it do?