Welcome to the forums keithhr6! Nice choice, the RAM.
J is correct that some use the corners of a sharpmaker. There is another thought on this. When sharpening a serrated knife, especially one that uses the uniform scalloped cuts like your RAM, you don't need to actually sharpen the cut side of the blade. Working your knife on a stone or sharpening system, simply sharpen the back side just as you would a plain edge blade.
This is how I've done it, even when Kershaw had different serrations, and I've never had any issues with the cutting ability. Now if you feel that the serrations need more attention, DMT makes a tapered diamond rod that will work. But since Kershaw's serrations are so nice, I'd send it back to them for resharpening if needed. It's free, and you'll get it back all cleaned up with the factory edge!
Let us know how this works out for you!
