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- Jun 4, 2010
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Here's a real short video showing how I repair and recondition serrations if they're too far gone for a quick touch-up.
[video=youtube;e0QumnRNveA]https://www.youtube.com/watch?v=e0QumnRNveA[/video]
If they're really blasted it is actually good practice to grind the tips down a bit at the approximate angle of the serration grind just like a sharpening a chisel grind - and then re-cut the serrations. Is even more time consuming but has the advantage of not pushing the serrations too far up into the primary grind.
Some serrations are intended to be very aggressive and the added treatment does little for the outcome, but the shallow ones such as on a bread knife loose a lot of efficiency if the scallop is cut too deep. Fortunately bread knives seldom need this sort of help. Kitchen utility serrated knives like this one however, are generally used pretty hard and the tips severely blunted. Not much point in fully reconstructing the scallop from tip to tip as they're the first thing to be blunted back down on glass or ceramic surfaces. However, regrinding them as far up the curve as practical yields a nice improvement.
This is part of a six knife set. To give an idea of how much this adds to overall time, the entire set took just under 90 minutes - the two serrated pieces (the other piece was a bread knife and I only had to touch up the back edge a bit and lightly strop with my card set-up, pic below), a boning knife, utility knife, small and large Chef's patterns. Just under 15 minutes a piece average and that included grinding back the bolsters on the utility and Chef knives, and an individual regrind on the serrated utility.
[video=youtube;e0QumnRNveA]https://www.youtube.com/watch?v=e0QumnRNveA[/video]
If they're really blasted it is actually good practice to grind the tips down a bit at the approximate angle of the serration grind just like a sharpening a chisel grind - and then re-cut the serrations. Is even more time consuming but has the advantage of not pushing the serrations too far up into the primary grind.
Some serrations are intended to be very aggressive and the added treatment does little for the outcome, but the shallow ones such as on a bread knife loose a lot of efficiency if the scallop is cut too deep. Fortunately bread knives seldom need this sort of help. Kitchen utility serrated knives like this one however, are generally used pretty hard and the tips severely blunted. Not much point in fully reconstructing the scallop from tip to tip as they're the first thing to be blunted back down on glass or ceramic surfaces. However, regrinding them as far up the curve as practical yields a nice improvement.
This is part of a six knife set. To give an idea of how much this adds to overall time, the entire set took just under 90 minutes - the two serrated pieces (the other piece was a bread knife and I only had to touch up the back edge a bit and lightly strop with my card set-up, pic below), a boning knife, utility knife, small and large Chef's patterns. Just under 15 minutes a piece average and that included grinding back the bolsters on the utility and Chef knives, and an individual regrind on the serrated utility.
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:thumbup:
. And moreso, nice ideas! :thumbup:
