Un-coated blades are also easier to clean completely. Lots of stuff sticks pretty well to coated blades and can be difficult to remove - on a bare blade you can scrub it with some steel wool or something, and get all the crud off of it, but if you use something too aggressive to scrub a coated blade, you'll remove not only the crud but the coating.



That said, I have no problem with using a coated blade for food prep. I wouldn't do it on a daily basis, but if I'm in the wood and all I have is something coated, I'm not going to fret.