Recommendations For Sharpening Serrated Edges?

W

Witterings

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Mar 13, 2012
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I'm looking for something to sharpen serrated edges, I do have a Lansky Turnbox and was thinking about using that but the rods seems a little large for my bread knife and if any amount of metal needs removing they just won't do it, some of the other knives the serration is much smaller as well so don't think they'll fit those either.

I was thninking of one of the tapered pen type daimond rods, if anyone has recommendations of decent ones of those or any other better alternatives would be interested in hearing them.

I don't need to sharpen serrated edges often so it's not something I want to spend a huge amount on so definitely looking at the budget end of what's available.
 
KME offers a tapered diamond rod for serrated blades. I use mine free handed.
 
I use and recommend the Spyderco Sharpmaker. It’s somewhat pricey but works well on serrated and plain edged knives. It has the option to use diamond or cbn rods if the two provided aren’t enough. Additionally, it is compact, easy to travel with, can be used on any small flat surface, and has very little learning curve.
 
Maybe sharpen it from the back? Lay the backside flat on a stone and make a few long passes.

I’ve done it successfully, but it depends on the finish on the back of the blade and if you can live with fine scratches.
 
I refuse to sharpen serrations. Never read anything that says a need to sharpen them.

Biggest reason, they get better with wear. Bent edges, chips, snags. The more ugly and nasty the serrations. The better the gnashing teeth. It'll eat rope or nylon straps.

Kitchen knives usually have a flat side with serrations on the other side. Making it to where you can brighten them up with a stone or sandpaper on a hopeful flat surface. Running a fine tooth file across it works too.
 
Alberta Ed said:
A fine chainsaw file works pretty well.
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Ahhh Brilliant ..... and I've got some spares lying around somewhere, I ordered a couple of different sizes to see which fit and postage was more to send them back than the refund cost so just hung onto them :thumbsup: 😁
 
I gave up chasing polished serrated edges. I have never sharpened a steak knife, and I have a cheap set that I have been dragging across my stoneware dishes for nearly 20 years, and they saw through food just fine. However, I get wanting to make them cut better if possible.

Here's what I do:
I have set of cheap Lansky sharpening rods (medium and fine). I freehand those in the larger scoops and ignore the finer serrations. This will burnish out any dings in the edge that can be fixed easily. I then use a very soft and squishy loaded strop like a thick piece of leather loaded with polishing compound and press hard and strop high trying to smooth out any parts of the edge I can't reach. I then take the knife on the uncut side and strop it absolutely flat. This helps push back any rolls that may developed. When I'm done, I wouldn't shave with it, but it will generally glide through thick paper without too many snags.
 
TC said:
DMT tapered diamond rod.
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Yes, I also use a couple DMT tapered diamond rods, along with a marker. The tapered rod makes sharpening go faster because you can fit the rod to the size of each gullet.
The DMT tapered diamond rods will do both large and small gullets on Spyderco, Benchmade, and similar knives. I do not know any practical way to do the tiny gullets on Cold Steel.
I have leather cords of various thicknesses for stropping.
 
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I use the corners of the sharpmaker ceramics. I free hand do it mostly, so the whole sharpmaker isn't needed...just the brown or white ceramic.
 
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