Yeah my EDC blade is for cutting canvas, rope, belts, a little prying, hacking, cutting cardboard. I cannot prepare seafood or perform a tracheostomy with my EDC, well I could but neither would be pretty.
Since my EDC has three small blades (vintage case xxx) I keep one very toothy for the rough stuff, and the other two smaller blades razor sharp for the others. I use it a lot when foraging, so a crazy sharp blade comes in handy
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
In general, I stop most of my EDC knives at Chosera 3K and find that its a great balance.
I usually run mine across a 1000grit and then strop on kangaroo for a few passes. It hasn't given me any issue yet.
My SAK Parachutist solves this serrated problem nicely by having a serrated edge on the one-hand opening primary blade, which is plenty sharp enough to slice paper (or food) and a shaped and serrated "rescue" blade designed specifically for lines and belts.
I'm not a fan of serrated edges on my EDCs so I use a smooth edge and sharpen with a 500 bester and strop on cardboard then newspaper. I find a 1k edge doesn't hold up as well as a 500 and my knife is out a lot during the day.