Sharpening serrations?

Klesk

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Jan 5, 2003
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1,104
Boy, this is going to sound dumb, but here goes:

I've been sharpening knives for almost 30 years now; got some of my knives to the point where they will skiv a thin layer off a sheet of typing paper. But I've never sharpened a serrated blade because I've only started carrying and using them lately.

What is the best way to sharpen serrations? I've seen a lot of hype for Spyderco's product but, after examining it, I don't see how it can sharpen between the smaller serrations. In fact, it seems as though sharpening that way would eventually dull the sharp points on the serrations.

Others have suggested using a pointy diamond sharpener to go over each serration individually until a wire edge appears on the back of the blade, then clean off the wire edge with a conventional stone (or the Sharpmaker).

Any suggestions? Should I just go with the Sharpmaker and not worry about it?

Thanks once again for the info.
 
Hi Klesk,

I own a fully serrated Spyderco Delica which I bought in France 5 years ago. Since then I´ve sharpened my Delica probably hundreds of times with the Sharpmaker ;-) It´s still very sharp and the points are by no means dulled by the sharpening. Only very small serrations like the Cold Steel micro-serrations are not suitable for sharpening with the Sharpmaker.

My suggestion would be go with the Sharpmaker and don´t worry :-)
 
If you know how to sharpen a knife I would simply discard the knives that have serrated blades. Serrations are a crutch for people who don't maintain their edges. If you need an agressive slicing edge simply finish your smooth blade sharpening with around 220 to 400 grit abrassives.

:D I had to suggest that.

Alternately the Sharpmaker will handle most serrations. If you want to be very careful to maintain the uniformity of your serrations you can make a seperate rod for each serration size. Get some metal rods in varying diameters. Cut strips of Silicon Carbide based Wet or Dry paper. Spray the back of the strips with spray adhessive. Fold your paper around your rods. You now have a set of precision honing rods. If you do it right you can have one for each size of serration notch. You can also have a variety of grits. I would try for around 220 to 1500 grit. You might need to find the 1500 grit in a store that sells automobile polishing materials.
 
Lansky sells a special Dog Bone ceramic sharpener,that is ESPECIALY made for Spydercos serrations! It is match EXACTLY the serrations on Spyderco knives,and it sharpens both the shallows as well as the tooths on their knives. It is for sale at www.knifecenter.com. for only $7,95. It is made of ceramic.Check it out! After buying this,your serrations will get back to super sharpness.Included is a full description of how to do it.

Lansky also sells a Dog Bone sharpener that is braught to sharpen EXCATLY the serrations for Cold Steel knives. It is also available from www.knifecenter.com. It to costs$7,95. Don´t ruin your serrations on your knives with other hones,that does not fit the fine serraton pattern on your knives.

I have a Lansky dog bone to sharpen the very fine serration pattern on my Cold Steel kitchen knives,and i can tell you it works!The serrations where as sharp as when the knives was new.

Manowar
 
Since you already know how to sharpen knives, and all you want is a tool for serrations, you could run down to the local meijers or walmart and get a set of Smith's ceramic croc sticks for $10. you use it in the same manner as the sharpmaker,only its cheaper not as many angle choices. Not the best tool for dedicated sharpening but plenty good for serrations.
Or just get a diamond rod sharpener. I have 3 or 4 that are round with a fish hook groove and one flat side, they slide into a little aluminum tube with a clip so you can carry it in a pocket. About $8, and they work great on spyderco and benchmade serrations. Thats all I use, or if I really want to polish them up I use that and follow it up with a hard arkansas gouge slip (tear drop shaped stone)then strop the flat side of the serrations to take off the burr.
You won't round the points off if your careful about what your doing.

Don't let Jeff talk you into getting rid of all your serrated knives either, properly sharpened, they have a lot more bite than a properly sharpened plain edge :p
 
Originally posted by Klesk

What is the best way to sharpen serrations?

I don't. I'm one of the few people around here that actually likes half-serrated knives and I've never found it neccessary to sharpen serrations. Sure, they get a little duller, but they still work the way serrations are supposed to work. I just keep the plain part of the edge sharp and don't sweat it.
 
I don't. I'm one of the few people around here that actually likes half-serrated knives and I've never found it neccessary to sharpen serrations. Sure, they get a little duller, but they still work the way serrations are supposed to work. I just keep the plain part of the edge sharp and don't sweat it.

holy crap. now that i think of it, i've never had serrations dull enough to need sharpening either.....:eek:
 
Originally posted by kenster
holy crap. now that i think of it, i've never had serrations dull enough to need sharpening either.....:eek:

Thanks for sticking up for me!:)

ACTUALLY, when you think about it, that's what serrations are for to begin with. Well, with kitchen knives anyway. From what I understand, the whole point (pun, nuck, nuck:p ) of serrations is so that only the tips touch the cutting board (which is actually what dulls kitchen knives) so the rest of the edge stays sharp. That's the REAL reason for serrations - not anything about tearing through material at all; as far as kitchen knives go.

For EDC knives, I use the serrs. for a little extra "muscle" when needed for irregular or dirty or harder materials. I also find the serrations useful by themselves for stripping wire, cleaning my nails, removing splinters, roughing up a surface and things like that.

Generally, when people object to serrations, they're objecting to the idea that serrations cut better than a plain edge; and for the most part, they're right. In many cases nothing beats having a nice, long (or recurved) fine edge. But, on the other hand, serrations have additional uses than that. It's like having a different tool as well. I think it's handy for an EDC knife, ESPECIALLY if you carry only ONE knife. Since I usually carry 5 knives it's rather moot and usually one of those is part serrated. I hardly ever carry full-serrated knives, though I do own a couple. I suppose, since I carry several knives, that one should be fully serrated and I shouldn't need a half-serrated knife, but old habbits die hard and I'm quite used to having a half-serrated knife on me.

My first tactical knife, before I was "into knives", was a half-serrated knife and I carried it religiously for 5 years. After that kind of service, it's hard not to have a soft spot for part-serrated knives.

One more thing. I must admit that since I learned to get a knife sharp enough to cut a suspended hair I tend to buy more plain edge knives because it turns me on to have a sharper-than-a-razor-blade edge the full length of a 4" knife.

OK. Done with the serrations rant. I got carried away.:eek:
 
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