scalloped edge slicers

H

honer1

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May 19, 2011
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I own two Wusthof offset slicing knives, one stamped and one forged. They both have a scalloped edge, with the rounded portion of the curved outward, rather than the "traditional" serrated edge. I would be interested in any information in how to keep them sharp. I have a multiplicity of sharpeners and steels, and can use bench stones as well.
Mike Acord
 
I think it may depend on your sharpening abilities. For the largest segment of the population (including a large percentage of knife nuts) a Spyderco Sharpmaker used in the same manner as described on the video will work QUITE well.

I must admit I am not 100% clear on what you have, but there is a good chance you can get the serrations sharper with the Sharpmaker than the knives came new.

Photos?
 
+1 more for the paper wheels. a friend of mine in minnesota has a store that sells wusthof knives and he started using the paper wheels several months ago to sharpen customers knives on.

i was told a while back the vice president of wusthof knives was in his shop and was impressed at the edge the wheels put on their knives. i mantain all my knives with the slotted paper wheel by giving them a few passes on it when needed.
 
Work the front side bevel by slowly rolling the serrations over the corner of a waterstone going in and out of the gulleys of the serration pattern until a light burr has been created.

To remove the burr strop the reverse side on felt (1st choice) or leather, don't waste your time with balsa here.

I suggest waterstones because they're obtainable in different grit ratings to make quick work out of sharpening a dull knife unlike the Sharpmaker which is a touch up tool that can only work IF the knife isn't really all that dull in the first place.
 
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