Chef wants to know how to sharpen serrated edges on his working knives.

Fred.Rowe

Fred.Rowe

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May 2, 2004
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An acquaintance, who is a full time chef e-mailed me with a question: how do you sharpen serrated edges. I have no response to give him. Can anyone enlighten me?

Thanks Fred
 
Fred.Rowe said:
An acquaintance, who is a full time chef e-mailed me with a question: how do you sharpen serrated edges. I have no response to give him. Can anyone enlighten me?

Thanks Fred
Click to expand...

You can use the triangle shaped stones of the Spyderco Sharpmaker. You can also use those diamond "pen" sharpeners..some of which have a tapered surface. Many of the guided sharpening systems (Lansky Gatco etc...) have "stones" for sharpening serrations.
 
You see Fred it's kinda like two porcupines making love! :eek: :D
I am sorry but I couldn't resist that!

I am sure maybe someone beyond me may have that knowledge, but personally I don't know for sure. We had some steak knives that I tried to sharpen by sharpening the back side of the serration. Don't know if that is proper procedure or not but it seemed to help those knives. Personally those steak knives are the only serrated blades in the house, because I don't like them. :mad:

There are a couple of fellows that offer sharpenig services on this forum perhaps one of them can give a better answer! ;)
 
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Wrap sandpaper of a high grit around a brass rod and have at it. Seems like it might take a bit depending on how big the blade. The local guys at the leather shop showed me that. I have done this with some of my edge bevelers for leather and it worked well.
 
i use the slotted paper wheel to touch up serrations if the serrations are not trashed. i have done this on several knives members have send me for sharpening. i use a dremel tool with the proper sized round stone to work up a burr if the serrations are in need of repair and reomve it on the slotted wheel. i just made a short post in my paper wheel thread on how to touch up or sharpen serrations.
 
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I have two diamond sharpeners that are slightly tapered rods, you use the section of the rod that most closely matches the shape of the serration, and use a flat diamond stone on the flat side

-Page
 
Spyderco sharpmaker has worked really well at every serrated knife i have tried. Not mine mind you, friends. Serrated knives are useless to me
 
yep best way i have found for a bread knife is 325DMT rod type sharpener
tho any other style blade an i would sharpen all the teeth right off
 
Sandpaper wrapped around wooden dowels is the easiest way for most people.

Ex. - For 1/4" tooth to tooth spacing (like found on most Henckels/Wusthof bread knives) use a 1/2" dowel.

Deburr from the back side using leather. What doesn't come off can then be scraped off using a wire brush between the teeth.
 
I didn't know they made chef's quality knives with serrations.
 
I just a few days ago revived an old serrated bread knife with an EZ-Lap rod. I left the back side alone, worked the bevels, taking care not to remove too much steel. Takes patience.
 
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