Sharpening serrated knifes

I have a Henckels bread knife like the one here, 2nd down on round cutting board and I need to know the proper way to sharpen it. Serrated knifes are nice, but kind of problematic in that respect.

-jim

 

The one in that picture is well over twenty years old and doesn't need sharpening. The reason serrated blades can stay sharp for so long is due in large part to the fact that the bulk of the edge never touches the cutting board.

You can try to sharpen the flat side, or at least make sure that it's flat and true, but the individual serrations may require the use of a small, round honing rod.

There's a good thread on this subject on another famous forum run by dashing and erudite chaps, but I assume the owner of this forum discourages links to sites that duplicate content.

 

:lol: :lol:

It just isn't as sharp as could be. The points are definitely rounded. I think I will hunt up a round file in the garage and then easy does the serrations, then flatten the back to take off the burr. I don't have anything like a round hone though.

-jim

 

He's heavy handed like that.
I have a similar Henckels with the same problem.

 

You're not likely to find the proper size file in the correct abrasive range, and because the file is tapered, you are very likely to ruin the knife. Use a wood dowel that fits the serrations (you may have to use trial and error to find the right size) wrapped in wet/dry sandpaper instead. Start with 80 grit, then move up, finishing with at least 400 grit. Then knock off the burr on the flat side with a high-grit stone.

 

Thanks Rick that's great.

 

Use a suji. Just kidding.

 

I have a Spyderco sharp maker thing with the triangle honing rods. If you are patient the corners run in and out of the serrations pretty well for a touch up. A really dull knife would likely need the dowel treatment.

 

I have only used a hone on the reverse (non beveled) side and ONLY to knock off any rolling of the edge so I use an almost flat angle (little to no angle on the blade to hone) and only go away from the edge with the stroke.

Not sure if this is proper or not but it has worked for me in the past.

If you do not use your bread knife for anything other than bread the edge should not need attention. It's when you grab it and cut into some meat and accidentally hit a bone where you get into trouble (don't ask)

 

I would attempt to sharpen a serrated blade as quickly as I would a chainsaw blade.

 

Chainsaw chains are cake to sharpen. A jig and a file and ... voilà!
.

 

Edge Pro!

 

No joke, chainsaw blades are the easiest thing out there... Take a flat file to the rockers when you're done with the round file and jig... reee!!-Reee!!!-REEEEE!!!!!!!!!


I have to sharpen the serrated blades at work. People are careless. I use dowels and emery cloth to touch them up. I have them in my knife roll...

My Tojiro I just take the non beveled edge and knock off the burrs on occasion with edge trailing strokes on a 4k stone.