What kind of blade is this and how do I sharpen it?

P

postoak

Joined
Dec 23, 2011
Messages
142
I've run into a kitchen knife type I've never seen before. On one side it is a normal smooth surface but on the other there are ridges perpendicular to the edge, about 1/4" long coming up from the apex and about 1/32" apart. (Those measurements are just from memory.)

Does this edge have a name? Can I sharpen it with a sander?
 
Sounds like a worn out serrated blade. But hard to be sure without pictures or more description.

Brian.
 
Then I'll stick to my original thought: Serrated blade. But presumably with no "points" on the serrations. Or so small that they are hard to see.

If it's really finely serrated, you'll have a hard time with it and probably end up turning it into a plain edged blade over time. If it's got pronounced serrations, you can sharpen it by hand, or with sander. Though you'd need to use a fine belt on the sander and you'd need a good way to remove the burr from the serrated side; Jason B says a cloth buffing wheel works great for this purpose, but I've never done it myself; just repeating the words of someone more experienced than me.

Brian.
 
Is this like one of those santoku's that have depressions ground into them to keep food from sticking to them? That would be weird on only one side though. As usual, pics help a lot.
 
I guess I'll have to buy one to post a photo.

The blade doesn't have depressions but rather protrusions. They are much narrower than those santoku depressions, and extend right up to the edge of the blade, but don't extend past it like serrated blades.
 
Hi,
reverse scallop? hahah
disc serrations? circle serrations? round serrations?
I'd also call them half wave serrations, because I have a bread knife which is full wave serrations

you could sharpen this by sharpening the flat side on a stone to raise a burr,
then cut the burr off on something skinny that can reach between the circles,
like sharpmaker triangles, sandpaper over wood...
 
You can sharpen those blades with something like a Handy Sharp or another brand of carbide sharpener. Sorta, kinda. I tried it to see if it would work and you end up sharpening the peaks of the scallops. You could probably do the same thing with a stone but I think a stone would take off a lot more metal. The only blades I have seen that edge on is a cheap knife with a really thin stainless blade. You can sharpen it but the edge won't last long.
 
Sounds like the serrated edge you find on kitchen shears. The actual edge is straight, but there are notches cut into the edge bevel so essentially the edge has both a 25 degree and 15 degree bevel, interspersed.
 
The miracle blade steak knives have a similar pattern to the wusthof except they are ground on both sides, for some reason I've always thought of them as butterfly serrations

If I ever do bother sharpenig them my plan is pretty much what has already been said in the thread, just focus on getting the high points sharp again but since I don't care about the knives it won't bother me if I flatten the radius of the serration a bit

It would take an awful lot of work to get them to factory new condition again if its even possible, so if that's what you are after I would contact whoever made it and see if they sharpen them or have any suggestions
 
postoak said:
I've run into a kitchen knife type I've never seen before. On one side it is a normal smooth surface but on the other there are ridges perpendicular to the edge, about 1/4" long coming up from the apex and about 1/32" apart. (Those measurements are just from memory.)

Does this edge have a name? Can I sharpen it with a sander?
Click to expand...

postoak said:
Not worn out, I saw one just like it today at the grocery store.
Click to expand...

Really would be best to see a picture of the edge. All other input or suggestions would be purely speculative without seeing what the edge looks like, and it may turn out to be much simpler than most would assume, going only by a verbal description. If this is a typical 'grocery store' kitchen utility knife, I have an 'OXO' branded kitchen utility knife, bought at the grocery store, that looks (vaguely) similar to what I think you're describing, with a very tight & tiny-toothed serrated edge on one side, formed between those closely-spaced 'ridges perpendicular to the edge' extending to approximately ~1/8" behind the apex, with the back side of the edge being 'smooth'. The 'ridges' on mine number about ~34-36 per inch. BUT, I don't know if it is the same or even similar to what you describe; hence the need for a clear picture of what you've got. OR, at least identify a brand & model, if you've seen another one like it at the grocery store. With that info, it should be easier to at least look up an image of what the edge looks like.

It may be as simple as sharpening only on the 'smooth' back side of the edge, apexing only from that side and perhaps stropping with a fairly aggressive compound on the front (ridged) side, to knock off any burrs formed from the back. In reading this thread and considering ideas for approaching it, I've been trying that technique with the knife I have, and it seems to do just fine.


David
 
Last edited:
i think OP is referring to the kind of knives with the milled finish on the bevel (like Nathan Carothers kitchen knife)....or the granton edge. If so, you just sharpen the edge as per normal.
 
i think OP is referring to the kind of knives with the milled finish on the bevel (like Nathan Carothers kitchen knife)....or the granton edge. If so, you just sharpen the edge as per normal.
 
I know exactly what Postoak is taking about. I am in the process of sharpening a bunch of kitchen knives and the exact one that he is talking about is here too.
I have tried for a while to try and take a pic of mine but so far no luck. The little "marks or ridges" are very tiny and hard to get into focus on my camera. I will continue to try and then have someone post the pic for me. It might help because I would like to know how to sharpen this type of knife too.
Regards
Tar :confused:
 
Postoak:
Hi I have a good pic of the edge of the knife you are talking about but I have not figured out yet how to post pics. I can send someone an email with the pic attached if you wish. It took me a while but finally had one that shows what you are talking about. One side is as shown while the other side is just flat.
Let me know because I would really like to know what it is used for and how one would sharpen it.
Regards
Tar :thumbup:
 
You must log in or register to reply here.
Back
Top