How do you sharpen a serrated knife?

Question

Mia · Answer

I’m answering this because I disagreed with another answer on here. The knife pictured here is a “Bread Knife” and if you like homemade bread, bruschetta, good bagels, or just like cutting up bread stuff, I recommend one of these

But I recommend sharpening them a few times a year. (This is a mid level blade, I think I paid 30 or 40 bucks for it.
Take one of these

It is a sharpening rod, available at any outdoor store, or online: The rod extends, but the big issue is, run the rod two or three times between each point, on the concave indent.

This will keep the small edges in there fresh and sharp. Then run the rod across the back on the “Flat” of the serrated edges. Test your work on a piece of French bread or a baguette. These knives last for years with good care.
Good luck

Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife

Reply

Samantha · Answer

Nope. I do get why some people might actually sharpen them; either expense, or emotional attachment. If it’s expense, then you’ve already made your first mistake.
Serrated knives are essentially a disposable item. Mind you, I’m not saying that they’re poorly made, or not durable, just that there is virtually no reason to have an expensive (fully) serrated knife. Serrations are a marvelous way to cut quickly and to keep a functional edge for a long period of time. They’re also great for things like cutting ropes or lines that are much more difficult with plain edge knives. That said, they don’t need to be made out of good steel to do those things.
I’ve been working in commercial kitchens since before my voice broke, and virtually the only time you see a high dollar serrated knife is when you have an intern from cooking school whose parents bought them the “cat’s ass knife set”. 999 out of 1000 people who’ve been in the business for longer than a couple of months will buy either Dexter Russel or Victorinox serrated knives because shelling out big dollars on something that is cheaply made is bad policy. For $30 you can get a serrated knife that will function for years in a commercial environment from either of those companies, and then throw it out when it’s done. Or you can spend 2–3 times as much on a name brand that does exactly the same thing, and when it no longer cuts you have to sharpen it yourself.
There actually IS a way to quickly sharpen things like serrated bread knives that can extend their useful life. Since most thin serrated knives start with a chisel grind, you can sharpen the flat portion of the blade and it will make the knife sharper very quickly. It wears down the serrations more quickly, but unless you’re emotionally invested in your knife then there’s no reason not to.
The only reason to sharpen a serrated knife would be if it’s a combination blade with a plain edge in front, and the serrations have gotten dull over the years. In that case it may be worth it, depending on how nice the knife is.
I love Wusthof knives. Most of my set is Wusthof. Do not buy this. It is $135. You don’t need fancy double serrations to cut bread. It’s bread, not wood.

Do buy this. It’s perfectly functional, and accomplishes exactly the same task with equal ease for about 1/4 of the price.

Chisel grind is to the far right. If you sharpen the perpendicular face, it will make your serrations much sharper very quickly.

Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon

Reply

Eden97 · Answer

Use a small metal file between each tooth just like sharpening a hacksaw. Works like a charm. Sharper than it was before. Serrated knives aren’t disposable, they just don’t have a straight edge so sharpen between the teeth. I have a serrated Shun Kaji 7 inch Dual Density Utility Knife. Best knife I ever owned, I use it much more than my straight edge knife. It is also a beautiful Damascus blade. It is a life long knife and should be treated as such. You will never need another serrated knife. Just dont let it rust or chip or anything like that.

I originally bought mine from Williams Sonoma around 2015. With near daily usage I have only had to sharpen it once. I loved it so much I bought another one on ebay as they disappeared from the market for a while. Havent had to use the new one yet…
I used this file kit to sharpen between each tooth. Took about 10–15 min. Use the file that is about the same size as the serrations. I forget which one I used, but it was the one that fit in the serration teeth the best.

Chicago Cutlery Belden 15 Piece Premium Kitchen Knife

Reply

Sophia · Answer

A serrated knife is a cinch to sharpen with a properly sized dowel, a flat piece of glass, and some wet/dry sandpaper. I personally use 400 grit, 600 grit, 1000 grit, then 1500.
Given how easy it is, I think it’s well worth doing.

Margaret · Answer

Serrated knives are a popular choice for many kitchen tasks because of their ability to cut through foods with a lot of texture.
However, over time the serrations can become dull and require sharpening in order to maintain their cutting power.
There are several ways to sharpen a serrated knife, but the most common is by using a honing rod or diamond sharpener.
First, find the angle you need to sharpen at by looking at the angle of the existing serrations on your knife.
Then use either your honing rod or diamond sharpener to hold your knife at that angle and sharpen each tooth along the entire length of the blade.
Be careful not to apply too much pressure when doing this or you could damage your blade.

Isabelle · Answer

There are several ways to sharped a serrated blade (usually you don’t need to though)
1. Buy a serrated knife sharpening tool. These are specific sharpeners, usually rod shaped with a taper for different sized serrations. Then place the sharpening rode inside one of the serrated indents (gullets) usually between a 13 and 17 degree angle (this is more shallow then regular knife sharpening. Then run the rod along the first groove in several short strokes, push in one direction away from the edge of the blade toward the spine, rotate the rod as you push it so the grind is even. Continue for each gullet. Then file away and metal shavings on the knife with sand paper. Finely, if there is a flat blade portion use a sharping stone to sharpen the flat portion of the blade.
2. You can use a Triangle-shaped sharpener, much the same way as above, you just push down instead of side to side.
3. You can make a sharpener from emery cloth and dowels. if …

Lilybelle · Answer

A saw blade, like the one in the picture, can be sharpened similarly to how the teeth are made. That’s basically how all blades are sharpened; by repeating the motions used to make the bevels. I would take a thin, flat file and clean up the edges that way. You might be able to use a standard size metal file if you have one that has teeth on the thinner side.
Start with the largest surface of the tooth. Keep the file flat against this edge. A file works in one direction. Rub, lift, reset the file, repeat. Or just rub it back and forth, but I heard that will wear out the file faster.

Julia · Answer

For the most part, serrated knives are low cost, and not worth the time to sharpen.
That said, I have a cheap ECCO brand “sandwich knife” that I began giving a few strokes on a ceramic rod sharpener about forty years ago. I do not remember the circumstances, but we have two of these. My wife uses one that never gets sharpened. She cuts vegetables and bread with hers, and I cut everything with mine. She borrows mine if she needs to cut raw meat.
Mine has worn down to where there is only a slight waver to the edge and is not great for cutting fresh bread with a hard crust. For everything else it outperforms new serrated knives. I slice tomatoes with a single stroke while she saws through her tomatoes.
When I first started sharpening this knife, only the tips of the serrations were affected. As the tips wore down, and the amount of the edge that was sharp increased performance cutting meat both raw and cooked improved.
If you have a low-price serrated knife and a ceramic rod sharpener, give it a couple strokes when it seems not to be working properly. If you do not like the way it turns out, take the advice of the experts and replace it.

Daisy129 · Answer

I earned two degrees from Le Cordon Bleu College of Culinary arts. Our Chef Instructor taught us to use a round honing steel. It does take a long time, but it can be done.

Peyton · Answer

Most state you shouldn't buy a serrated knife that is expensive enough to warrant sharpening beyond the flat side. This means after the serrations are worn down to knubs, it's trash..  That's all well and fine I suppose, and is common practice, but as a woodworker who uses nice saws it is possible to sharpen serrations.  You need to find a “medium grit” round file that closely matches the size of your serrations. For most serrated knives with large serrations this will be difficult, but still possible. You will also need a good set of flat sharpening stones for the flat back side of the knife.  Once you have acquired the correct size round file you need to match the angle the serrations were cut, and file in the correct direction. Most round files can cut both on the push and pull stroke, but not all. Make sure to figure that out before you start sharpening, or you will quickly dull the file. If you are sharpening at the correct angle it should only take half a dozen, or so, strokes per serration.  Lastly, sharpen the flat side going up in grit, and make sure to run the entire length or the knife equally.

Jasmine127 · Answer

I have always been of the opinion that serrated knifes were throwaway’s. I bought a set of tapered diamond sharpening rods for router bits and tried them on a couple of cheap serrated knives. The first one came out OK and the second was as good as new, easy to use tool and effective. So I have changed my thoughts on serrated knives and will now sharpen them.

Zelite Infinity Damascus Chef Knife 8 Inch, Japanese Chef Knife

Reply

Maria · Answer

If you look at most serrated blades the serrations are ground into them from one side. this leaves the other side flat so you can sharpen it on a stone. If the serrations are getting too shallow you can gum them out with a round file.
Lets be real about it because most serrated blades are not very sharp to begin with and are generally disposable quality knives and in a lot of cases your best way to sharpen them is to buy a new one.

Harper · Answer

Serrated knives are tricky because of the concave shape between the serrations. Because of this, it’s basically impossible to sharpen them on regular flat benchstones.
Instead, you’ll need a rounded or pointed sharpening stone. In particular, something like this (from DMT – http://newgraham.com/store/product/5902/DMT-Diafold-Serrated–Fine—DMT-FSKF/ ) or this (from Spyderco – http://newgraham.com/store/product/795/Triangle-Sharpmaker-Kit-SC204MF/ ). Personally, I use a sharpmaker for my serrated knives because it’s much easier to keep a constant angle while grinding the knife’s edge with a sharpmaker than freehand on a diamond rod.
Then, you’ll want to make smooth, light passes with the knife over the rods, like this: http://www.youtube.com/watch?v=hjzcMrlaP58&p=D9FA543F911493F1&playnext=1&index=9 (I actually disagree with this video about the direction of the strokes. From my experience it works *much* better to use edge-forward strokes, but be careful to do it in such a way that you don’t cut yourself).
It’s important to note that since most serrated knives are chisel-ground (http://en.wikipedia.org/wiki/Grind#Typical_grinds), you should do 4-5 strokes on the side that’s ground for every stroke you do on the backside. This keeps the chisel grind and prevents the knife from slowly becoming a flat or saber-ground blade. This is actually a point that I think the guy in the youtube video I linked to gets wrong. (He says that you only sharpen one side of the knife with the rods. In my opinion, that isn’t correct. You should do a few passes over the backside of the knife in order to remove the burr.)
One final note, you should be aware of the sharpie trick for knife sharpening. What you do is color the edge of the bevel with a sharpie so that you are sure you’re hitting the entire bevel while you’re sharpening. (like the beginning of this video: http://www.youtube.com/watch?v=fAdyOP7IDMc&feature=related)
Finally, depending on the kind of edge you’re aiming for (polished vs microserrated) you can use a leather strop to polish the edge (like this http://www.youtube.com/watch?v=une4Zp75gWU). On my serrated knives, though, I prefer to leave a microserrated edge, so I generally stop after using a fine ceramic stone.

Eliza · Answer

The rod at the bottom and the white stone at the top are used to sharpen serrations on a knife.        Here’s a good video on how to use it.

admin1997 · Answer

I’ve been wondering the same thing. The only feasible option is this one I found on Healthy Kitchen 101: to use a small tapered rod coated with diamond to sharpen the teeth of the knife. I imagine that would be highly effective, though a bit time-consuming, on larger serrated blades, such as your hunting knife, serrated utility knife, or bread knife. However, it probably won’t work so well on small steak knives – the rod would be too large to get in between the teeth.

Pocket Knife Spring Assisted Folding Knives

Reply

Adalynn · Answer

Not really answering the question:
Sixty years ago, my parents had a serrated bread knife which was a flat blade with a square edge, but deep square serrations. It worked great at breaking and cutting through the crust and then the crumb. Over the next 60 years, the serrations gradually wore down, until they just weren’t there.
There never was a sharp edge to sharpen.

Eden97 · Answer

A2A:   it depends partly on how the serrations are cut as you need an abrasive that can work inside the teeth. At least if you do it in the traditional sense with slip-stones, credit card sharpeners, sandpaper wrapped around a dowel, diamond files, etc. but while there are as many hand tools to sharpen serrated knives as there are different types of serrations the one method I find indispensable is using an abrasive belt.  This could be a dedicated knife-sharpening tool, like the Work Sharp WSKTS, or any belt sander, grinder or power-file that has a free-floating belt or removable platen. You simply work the knife at an angle to the belt allowing it to slide between the serrations. This method is extremely simple and fast although it’s effectiveness depends on the quality of abrasives you have on-hand.  Generally speaking I would start with a belt in the 200–300 grit range, and then switch to something in the thousand grit range. Now obviously you can take things further, but sanding belts above one thousand grit start to get hard to acquire and can be rather pricey. So you have to decide for yourself what level of finish is acceptable to you, but whether they be nylon abrasive, Trizact, diamond or corundum cabbing belts, or some sort of stropping belt (usually leather or wool) that can be treated with polishing compound there are a variety of flexible abrasives that can be used for the purpose of honing a knife edge to a much higher standard.

Allison · Answer

We have some very good Japanese & German serrated knives to slice home made bread. I keep them sharp using a steel, along with our other knives. Once in a while it is necessary to use a diamond steel to sharpen them. Note that this does not sharpen all the surfaces as it would on other knives, but mostly the tips of the serrations, which I find adequate.

Gerber Gear 22-48485 Paraframe Mini Pocket Knife, 2.2 Inch Fine Edge Blade

Reply

Ivy · Answer

Yes, when they get dull. However, sharpening a serrated knife is not easy. At the price, you might do better to replace it.

Alexandra98 · Answer

Sandy I sharpened our serrated bread knife in the same manner as I sharpen any blade, & it worked just fine. Keith.

Katherine · Answer

There are various knife sharpening stones available for serrated knives, which are available in market at affordable prices.

Gabriella · Answer

You need to uses a rounded sharpening stone to sharpen each individual serration. I you have a lot of experience sharpening knives you can do this on your own but in you are just starting I would recommend bringing it to a professional.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Elliana · Answer

when I sharpen my blades if the blade is like the one shown I run a triangular file along the center and if it is a single line serration I will just sharpen each side.

Natalia · Answer

I really wouldn't sharpen serrated knives.  They really aren't workhorse knives and should last a very long time without needing to be sharpened.    I think any descent knife should be taken to be professionally sharpened.  It's not very expensive and it's worth it if you have a good set that will last a long time.

Amara · Answer

Spyderco's Tri-Angle Sharpmaker is one of the easiest and most versatile tools for sharpening anything with an edge -- including serrated knives.  You can check out their product page here: http://spyderco.com/catalog/details.php?product=77  Spyderco is an American knife manufacturer that has been a strong proponent of the merits of serrated blades. The Sharpmaker was their first product.

Arya · Answer

You are in luck if the knife is only serrated on one side. Then with a stone or my favorite, diamond hone sharpen only that side. If you have one that is scalloped, like the curves of a wave then the rat tail sharpener will work. If you have the ones that are micro-serrated then you really don’t have a good way of sharpening. Usually, those knives are not the best quality, so hone away with what ever you have until the serrations are gone.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Alisa1993 · Answer

If there's absolutely no way to get someone possessing specialised machinery to do it for me.  It can be done with shaped stones, diamond rods, sandpaper wrapped around dowels, conical grinding dohickies for power drills and if all else fails even classic  benchstones, but it's a tedious, drawn out, mind-numbingly dull process that nonetheless requires constant close attention. And your result won't  quite  match that of a professional with the right machinery. BTDTNTS.

Beatrix · Answer

Oddly enough, from the flat side. The indentations that form the serrations are only on one side I use a regular honing stone, on the other side, and then a strop to clean up the burrs.

Sophia · Answer

You can find a serrated knife sharpener on Amazon or a.g. Russell. The Smith’s Sharpener I use has a diamond dust rod that will help with the serrations.

Jade · Answer

They make sharpeners for serrated knife blades. I use a small round diamond file. Takes a lot of time and unless it’s a really nice knife ill just go buy another one.

Eloise · Answer

For broad, scalloped serrations, I just gently draw the blade across my sharpening steel. It only dresses the tips of the serrations, but I’ve achieved more than 20 years of frequent use on an inexpensive Chicago Cutlery bread knife by using this technique. Yeah, it’s performance is slowly degrading as the blade wears down, and I’ll need to replace it, but 20 + years… that’s tough to argue with!

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Mia · Answer

As far as I know, the only way to properly sharpen a serrated knife is with a machine designed for the purpose. Best done by a knife sharpening shop.

Valentina · Answer

Start with the DMT tapered Diamond rods.

If the scallops are too big for the Above DMT Rods then, If you’re lucky maybe they’ll be big enough to use these Spyderco elliptical Diamond rods instead, I have a Spyderco fine cats Eye fine ceramic to finish up with, but I hear that they no longer make them, and don’t see them listed any longer on the Spyderco website .

This is the Spyderco slip and it should definitely work as a replacement for the Cats Eye Eliptical that they no longer seem to offer for sale, I just wish that they sold nice long ones and offered a medium grit one as well, but oh well.

Then you can finish up with the Spyderco fine ceramic Triangle sharpener, and if you wish they have a ultra fine ceramic triangle as well.
Note:
Unless you are Masachistic use the factory angle when sharpening these serrated blades, because If you try to change the angle you are either going to creating a new career for yourself (too shallow of angle) that doesn’t pay any wages or you will be unhappy with your edge (too steep of angle) either way you’ll be sorry and probably be reaching for the swear Jar to boot!

I have even Made My own custom wooden dowls to perfectly fit the scallops on some of my blades and then sharpened and polished each individual scallop, I even had two of them with two different kinds of stropping compounds on them so that even my serrated blades would shave, but it’s a lot of very Time consuming tedious repetitive work, that I usually accompany with a liberal Dose of swear words just to help pass the time and break up the boredom.
The above is why I rarely use or buy serrated blades any longer, but if I was a professional sentry removal specialist for a living, I might consider adding a few more of them to the ol weapons locker !
Good luck!

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Mia · Answer

Typically you don’t, you just replace them.
Let’s assume they were an anniversary gift or something, I’m also assuming maybe steak knives or bread knife? No serrated cutlery is coming to mind after those.
Well in that case you shouldn’t have been using them, i’m still finding it hard not to justify just replacing them. In fact I’m going to go further than that and advise you replace them with straight edge counterparts unless it actually is a bread knife. But as far as like steak knifes or survival knife, or tactical knife or whatever knife, … serrated has no place to be.
The elegance, you get with a straight edge, when it’s hair removal sharp. There is beauty in the precision of shaving off millimeter thin cuts of inch thick New York Strip.
I’m telling you if you’ve got anything that isn’t straight edge only, in your [insert noun]. Then your just living life the wrong way.
So…. you want to know how to sharpen serrated kitchen knives huh? First gather your serrated kitchen cutlery, deposit them into the nearest waste bin. After you’ve gotten that taken care of, go buy yourself a straight edge set, from literally any other manufacturing/production than china, assembly is fine in China if the materials come from somewhere other than China. Japan has good supply of quality stainless regulated.Germany has good supply, America, but Japan is going to be on price point. The difference in quality is night and day between China Stainless and any other global supplier. Any knife can be hairsplitting sharp, however Chinese stainless may only have 4 or 5 consecutive razor sharp cuts because its weak and bendy and malleable. Where as Japanese steel is much more ridged, more solid, greater hardness, will see it through to its 30th consecutive razor sharp cuts.
All you have to do is look at any blade you may potentially think about purchasing, If it says China anywhere on that *straight edge* blade then set it down and move along.

Lyla · Answer

Not easily for many kitchen type serrated knives. Special tools are required; but even having them, the procedure is often tedious and frustrating.
I was born into a trade that requires excellent freehand knife sharpening skills; meaning having the ability to quickly put a dry hair shaving edge on a blade.
I just acquired a Swiss Victorinox 8″ knife with a serrated edge (in very bad shape) for 50 cents at a thrift store. I have spent more time restoring the serrated edge than I would have spent grinding it off and resharpening the knife with a conventional edge. The latter is likely what I will end up doing.

Gianna · Answer

Extremely carefully, often with a variety of handheld files, or honing rods so you can get into the fairly small small spaces between serrations. A lot of people will try and tell you that sharpening serrated knives is impossible. It’s not, it’s just really, really, tedious depending upon how fine or thick the serrations are, what stones you have available, whether you have guide rods or not, ect. You’re basically going from using a flat stone based method that you can usually teach a child to do in a couple hours at most, to having to copy the same sharpening method for a saw blade or certain other hand tools, often in a fairly limited space.
Not gonna lie, it can be frustrating, particularly for a beginner. In fact, I’ve even known people who hate sharpening serrated knives so much they’ll just toss them out and buy a replacement if needed or convert them to non serrated edges when they get dull.

Arya · Answer

I use paper wheels to sharpen everything. I use old serrated knives only in my shop – I can get sharpened points, but they are not the same as original. I do use my paper wheel edges to sharpen my scalloped edge bread knife.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Kinsley · Answer

There are special sharpeners designed for them.
I have a triangular ceramic hone for my Lansky sharpening kit that I use to sharpen the large serrations on my knives. I don’t bother with the small serrations, but if I did want to sharpen them I’d use one of those thin diamond rods.

Arya · Answer

A triangle fire, a rat tail file, & a chain saw file. You sharpen each serrate 1 at a time. Then the back of the blade on a stone

Piper · Answer

Yes, if the serrations are big enough for a small round sharpening tool. Very time consuming, since you have to sharpen each serration separately.

Adeline · Answer

Yes. Take it to a professional knife sharpener. My daughter in law has done that. It is either that or buy your own equipment and learn how.

Lyla · Answer

Unless your serrated knife is uber expensive, I wouldn’t bother sharpening it myself. They are relatively cheap and should be more than good enough.

Emma · Answer

Sharpen when you can see light reflecting off the bumps. Use a cylindrical stone. Only sharpen the beveled side and match the bevel angle with the stone. When all shiny points are erased, go back and lightly remove burrs from the smooth side with a lengthwise stroke.
Try to avoid cutting on metal or tile surfaces.

Amara · Answer

I true the tips of the blade with a steel just like any other knife in my kit. Unless you are abusing the blade or cutting an awful lot of bread try this and see if it satisfies you before throwing the knife away.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Olivia136 · Answer

You can purchase or fabricate a jig to sharpen the serrations or you can sharpen it like a regular knife by sharpening only on the flat side of the blade.

Jasmine127 · Answer

Smiths makes a pocket sharpener that contains a special tool resembling a fine, round, file. It quickly sharpened each serration on my pocket knife. It also contains a course and fine groove to sharpen non-serrated edges. I even used it to sharpen small Ex-Acto craft blades. They are not cheap. Before, I had to buy new ones.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Madeline · Answer

I use a regular sharpening steel. I add a tiny sharpening to the smooth side, then drag the steel perpendicular to the knife so the steel can work somewhat in the grooves if possible, pulling downwards, then finish with another pass or two on the smoothe side again.
Even cheapo steak knives can benefit. Of course, of you use it to cut on something hard like a ceramic dinner plate, the microscopic “tang” on the cutting edge will bend over again, and will want another sharpening.

Charlie · Answer

the technique is very dependent on the type of aeration you have, when it was made, and the brand you have.
Some manufacturers have a lifetime sharpening which is nice because you send the blade in regardless of which generation of family it’s in now.
Otherwise as others have mentioned, ultra-fine file or sandpaper of at least 600 grit.
To find the true angle of the edge, using a light, lay the edge on the table (or dowel, closest to the middle), and tilt it so the edge stays down and the back of the knife raises as if you are going to make an angled cut.
When you tilt it just enough that light “misses” the center of the edge, then that’s your angle.
Alternatively, you can just make your own angle as you’ll be doing this to the whole blade anyway.
I prefer a nice 15- 20 degree angle

Lana · Answer

Serrated knives can and should be sharpened, but they don’t need it very often. A serrated knife’s pointed teeth do most of the work. Less friction means the blade stays sharper longer. The characteristics that keep them sharper also make serrated knives more difficult to resharpen.
Website:

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Alexandra98 · Answer

Many commercial knife sharpeners on the market will sharpen a serrated knife, but not all of them will do so successfully.
There are two primary ways to sharpen a serrated knife: by hand with a file or by using an electric machine.
The sharpness of a serrated knife can be easily measured by using a whetstone. A whetstone is a stone with a rough side, and a smooth side used to sharpen knives such as serrated knives.
The sharpness of the knife is determined by feeling for any bumps on the whetstone. The best way to sharpen a serrated knife, according to experts, is to use diamond steel.
These sharpeners are designed to get into the teeth of the blade and buff out any edges that are too high. This will produce an even edge on both sides of the knife.
Watch video

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Madeline · Answer

Serrated knives can be easily sharpened but not needed to be done daily. Pointed serrated teeth are enough. Less friction means the blade stays sharper longer. They can be sharpened using whetstone.

Daisy129 · Answer

Yes, but it requires special equipment and techniques. Basically you sharpen each serration individually.

Charlotte · Answer

SERRATED KNIFES ARE MORE TIME THAN NOT 1 SIDE GREINDED //SO UNLIKE CLASSIC CHEF KNIFE ON SERRATED YOU LEAVE 1 SIDE ALONE TO SHARPEN THE SHAPES LIKE U FOLLOWED BY 3 OR 4 W SMALLER TEETH THAN AGAIN LARGER U SHAPED// SPECIAL STONES ARE NEADED TO DO THIS //THEY CAN BE 1 DOLLAR LIKE COLD STEEL S ALL ROUND KEYCHAIN STICK STONE// OR YOU CAN GO MULTI 100 DOLL SPECIAL SETUP FOR SERRATED AND NORMAL EDGES// THE 21 DOLLAR STICK CAN DO MOST 500 DOLL CAN BUT IT WILL TAKE A LEARNING NOT ANY CAN MASTER

THIS IS DOLLAR OR NOW 2 STONE

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Katherine · Answer

To sharpen, serrated knife, use honing rod, for best results.
Honing Steel Rod

Honing steel is one of the best choices in maintaining the sharpness of the edge of a knife. It is usually made of steel coated with diamond or ceramic surface and helps in re-aligning the blade edges for effective cutting results.
It is usually 30cm in length and used mostly for honing kitchen knives, serrated blades, hunting knives, or survival knives. If you have a serrated knife or gut hook shape blade, then honing the rod can be very helpful if sharpening the edges.
To use it, you need to keep the rod perpendicular to the table and place the knife blade at 20-22 degree-angle. Then make 40 strokes of the knife on both sides of the blade.
Depending on honing steel only is not a great idea, a person should have stone as the primary source of increasing sharpness. While you can use the honing rod as a secondary tool to maintain that sharpness of edges for a long period of time.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Melody · Answer

Here is an article on that from Rapid River Knifeworks.

How to Sharpen a Serrated Knife
How often does a serrated knife need to be sharpened?
The edges of a serrated knife are recessed and do not make contact with the surface of the cutting board that you use so this means that a new serrated knife can keep its sharpness for many years before needing to be sharpened. When it does get to that point below will show you how to do this.
How do you know when it is time to sharpen a serrated knife?
When you go to cut bread on a cutting board and a lot of crumbs accumulate on the board then you know it is time to sharpen your knife.
How to sharpen your serrated knife?
Before you do this you can check your manufacturer’s warranty. They may sharpen your knives for free if you send them in. If you don’t want to be without your knife by sending it in you can follow the instructions below.
To sharpen a serrated knife you will need to use a ‘diamond-coated steel’ or a ‘sharpening rod’ that is built specifically for serrated knives to sharpen with.

If you have different-sized serrated knives then you can purchase a tapered ‘steel’ that will fit the scallop (curved notches in the knife) along the tapered edge of the ‘steel’. The diameter of the ‘steel’ has to match the size of the scallop so you don’t ruin the knife. If you don’t feel comfortable using the right position of a tapered ‘steel’ then you can buy a ‘steel’ that matched each knife you own.
Unlike a straight-blade knife, a serrated knife has a flat side and a beveled side so that means that you only sharpen one side of the knife instead of both sides. The side of the scallop that is beveled (chiseled edge) is the side of the knife that you have to sharpen.
Like sharpening a blade knife you go in one direction only and away from you. Never go back and forth. Drag the ‘steel’ or ‘sharpening rod’ along each scallop at about a 15-degree angle four or five times then move on to the next scallop. The sharpening angle of a serrated knife is at about 15 degrees and is shallower than sharpening a regular blade which is done at about 20 degrees . If you don’t feel confident in keeping a 15-degree angle you can use a marker and mark the knife blade. This will give you a guide because you can see how much of the marker is removed with every stroke of the ‘steel’ or ‘sharpening rod’.
With each stroke of the ‘steel’ or ‘sharpening rod’ that you do spin the rod at the same time to ensure that you are evenly sharpening each scallop of the blade. After you have completed sharpening all of the scallops of the knife run your hand along the back (flat) edge of the knife and see if you can feel any burrs. If you do feel burrs then you have sharpened it enough. If you do not feel any burrs then you will want to sharpen it again.
After you are finished you can use a clean rag to wipe off any large residual metal filings that are left behind then wash the knife before use. You can use a whetstone to sharpen the other (flat) side of the blade and knockoff any remaining burrs.

Forged Viking Knives, Husk Chef Knife Butcher Knives Handmade Fishing

Reply

Gianna · Answer

Most of these knives have the serrations on one side only. You can run a file on the flat side and sharpen it. Still, they are usually inexpensive enough that you can replace it, no?

Peyton · Answer

Turn the serrated knife over and sharpen it on a flat wetstone… The serrations are only on one side of the blade and, if you remove a few layers of atoms from the flat side, the pointed bits on the other side will be sharpened.
This isn’t a long term, permanent solution… eventually this would wear the serrations away completely, but it’s an option that will keep a bread knife functional for a few extra years, until you can get it done professionally.

Ximena · Answer

There are lots of involved and more or
The best way to sharpen such a knife is to use a descent kife shapening machine like a “Chef’s Choice.” This will have a final stage that is a diamond hone. You only need to hone the flat edge, as that will not break down the serrated side. You may wish to draw the sharpened knife over a wooden handled spoon to remove any burr, but since it’s a
The serrated knife is very useful for a bread knife, or for a utility knife for cutting soft-skinned fruits like a tomato. It will slide right through it rather than crushing it. Some people even like to use a serrated knife for carving.
Just remember, a safe knife is a sharp knife, and any good cutlery should be sharpened every couple of times that you use it. That doesn’t mean that you should grind it down, just give it a couple strokes through the hone. Perhaps a monthly touch-up on the fine stage of the sharpener, then the hone will make your good knife like new.
Also remember that a steel is really not a good sharpener. It involves too much skill at maintaining the right angle, and actually is best at removing any burrs or dings from the blade, not for sharpening.
So have happy and safe cooking to all.

Rose · Answer

These ways are used for sharpen the knives.  Sharpen Rod  Sharpen Stone  Electric Sharpen  and many more are ways used to sharpen your kitchen knives easy and safely.

Isabelle · Answer

The simplest answer is that if you have the need to sharpen a serrated knife, then you've been using it incorrectly.  The only things that should really be cut with a serrated knife are breads.

Jasmine127 · Answer

Sharpen a serrated knife is very easy and its not too hard ,you can click here to check details about the  best serrated knife  and how it sharpen

How do you sharpen a serrated knife?

Leave a Comment Cancel reply

What are the uses of a butcher knife?

Is it safe to carry fixed blade knives in New York City?