Chef wants to know how to sharpen serrated edges on his working knives.

In my opinion, the only way to sharpen serrated knives is to grind the serrations off then sharpen the knife.
 
What Darrin said.

Otherwise, leave the serrations alone and lap the flat side. That will make them "sort of cut" again :rolleyes:

Sharpening the serrations themselves to get the pointy bits pointy again is an exercise in mind-numbing, time-gobbling futility unless you have something that matches the exact radius of the wheel used to put them there in the first place.

Serrated blades SUCK. There, I said it.
 
Also not a fan of serrated knives but have been asked by baker friends to sharpen a few.

I use a wooden dowel either wrapped in sandpaper or a wooden dowel that I smeared with epoxy and whatever size loose grit you are planning to use. The harder the wood the dowel is made out of the better.

Take the knife to the hardware store and find the dowel that fits. You may be surprised how thick a dowel is required to actually fit the serrations perfectly.
 
Guys it is really easy to sharpen serations .use Cratex re shape it to fit the shape just a cou[le of carefull passes & Done
don't get me wrong i do not like them for anything but cutting a "Calzone"
everything else gets a normal edge
 
I have good results using the corner of a fine, hard scotchbrite
type wheel on the few I have tried
 
I've sharpened a lot of knives for a lot of folks and will not spend any extra time on a
cheap serrated blade. I just run the back side of the blade over a 320 grit belt, then strop it.
 
What is all this hate for a serrated edge?

Have you ever tried to slice fresh bread with a non serrated edge?
 
Bread is the best use for a serrated blade, but I use a Jap knife with a very thin, hard
edge, that works better (for me).
 
12345678910 said:
What is all this hate for a serrated edge?

Have you ever tried to slice fresh bread with a non serrated edge?
Click to expand...

yes, a properly sharpened knife with proper geometry will do well. I bake Anadama bread for my wife a couple times a year, we do not own a serrated bread knife

-Page
 
I have very little use for serrations, but custom steak knives might be saved for special occasions and used on expensive china. Nothing like realizing later that granny's 80yr. old heirloom wedding plates are all scratched up from using hard sharp edges against them. The tops of serrations can be slightly dull to go easy on the fine finish.
 
Use a plate. The unglazed ceramic ring on the bottom works well as long as the knife doesn't need too much work, and the chef will always have an abundance of clean ceramic "stones" around. It works for me, anyway. I do a micro bevel of sorts on the ground edge until I get a burr, then cut the burr off with a fine/med stone(or the plate). I work in a place where nobody gives a rip about taking care of the cutlery, so it has to be quick or it's a waste of time.
 
Aside from the many inventive techniques posted, on sharpening serrated edges; I see there is common thread running through this thread. :)
Many people appear to loath serrated edges. Why is that exactly? When they are new and sharp they are a very dependable cutting tool.

I never dreamed there would be so many responses to my question. :thumbup:

Thank you so much for posting; I will forward the entire thread to the person who will put some if not all of your suggestions to the test.

He may even see the error of his ways and purchase a good knife:D

Regards, Fred
 
I loathe them for that very reason, they hard if not impossble to resharpen and then tend to cut off to one side!:eek: :mad: :D
 
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