Sharpening a Serrata

[Gone2Fish]

Hi everyone.

Hopefully its a simple question. What would you recommend for sharpening a Serrata? I love this knife. Its great at the kitchen, long off shore fishing trips and camp site. The edge has held up fine. But its starting to lose the toothy sharpness it has. I assume I don't want to use a fine or super fine rod or stone? Do I even use a strop...? so what water stone or ceramic rod would you recommend?

Thanks
Gabe

 

[3rdGenRigger]

I haven't had to sharpen mine yet, but given the nature of the steel I'd suggest a toothier bench stone, or the grey SharpMaker rods (If you have a SharpMaker).

 

[brownshoe]

I have david boye's dendritic 440C. He reccomends a medium to coarse stone. I use the grey rods at 40 for one, 30 for another and a medium AK stone by hand for the third. All work fine.

 

[Habbekuk]

On Stuart Ackermans serrata I use the grey spyderco rods and that works fine.

 

[Stays Sharp]

Would going higher such as the white rods or other higher polish media be good also? It's toothy effect would be still be present.

 

[brownshoe]

David boye says to not use fine stones if you want the highest performance out of dendritic 440c

 

[salmonkiller]

I recommend going no higher than a 600 stone or just the brown(med) sharpmaker triangle rod.Should leave a plenty toothy edge......

 

[RayseM]

I recommend going no higher than a 600 stone or just the brown(med) sharpmaker triangle rod.Should leave a plenty toothy edge......

I did just this today with my newly acquired Serrata followed with a few strops on charge leather. The stropping takes away some of the toothiness but I think the edge will be a bit more lasting and still plenty sharp. Can't imagine needing it or getting it any sharper. It has a great edge now.