sharpening "scalloped edge" knives

H

honer1

Joined
May 19, 2011
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I have several slicing knives by Wusthof. They have, not the standard scallopped edge, but one with the rounded portion of the scallop toward the edge. I love the knives, and they get a lot of use. I am unable to find anyone who can recommend sharpening for them. ANY suggestions would be welcome.
Mike Acord (AKA honer1)
 
I think I saw your other thread on this topic. I'd hoped you had found a solution.

I haven't used or sharpened these types of serrations. If I were trying it, I'd probably first use a ceramic rod, in a manner similar to that used on a plain-edge blade. Edge-leading stroke, with very, very light pressure. With the 'peaks' of the scallops pretty much being the only contact points on the rod, it's very important not to press too hard. A lot of pressure will be exerted on a very small contact area. When looking for some info regarding your previous thread, I think I saw this technique recommended for these blades, using a chef's steel/rod.

I'm sure others might recommend more involved means (waterstones, etc.) but, I'm assuming you're looking for a simpler means to touch them up. This is why I'd recommend a ceramic rod first. A V-crock style sharpener, such as a Sharpmaker or similar device, would probably work well for this too. As I said before, keep pressure very light. This type of sharpening will always be most effective if you never let the edge get too dull in the first place. So long as you stay ahead of it, with light touch-ups as needed, I think it'll work fine for you.

This may seem obvious, but have you contacted Wusthof for their recommended method?
 
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Perhaps a Sharpmaker using just the points of the rods, as they recommend for serrations? As long as they're not actually damaged, I've been able to sharpen Cutco's "Double D" serrations with a fair degree of success.
 
Spyderco has sharpened all serrations that I have run into so far. Larger serrations, on some bread knives, have been done on a ceramic rod. Stay with a light touch as mentioned above.
 
I did, indeed, contact Wusthof, and they said that they do not sharpen the knives!! Hard to believe, but that was their response. I have not posted here on this topic before, but will keep looking. And Thanks.
 
honer1 said:
I did, indeed, contact Wusthof, and they said that they do not sharpen the knives!! Hard to believe, but that was their response. I have not posted here on this topic before, but will keep looking. And Thanks.
Click to expand...

The last time you posted here about this, I'd looked at the Wusthof site (USA), and couldn't find any recommendations at all, for sharpening these. That's why I was curious if you'd contacted them to ask about it. Sort of scratched my head over that, seems kind of lacking, in terms of 'support' for the product. I know they make quality knives (I have one of theirs), but don't understand why they didn't go that one, extra step to provide some guidance for sharpening them.

I still think, with some patience and care, a ceramic rod can be used effectively on these.
 
Mike I would suggest 2 things. 1. Use RichardJ, he knows what he's doing and will keep the original angles and blade profile. or 2. Get the 1/4" paper wheels, re-profile them with 60 grit sandpaper so that they can fit in the serrations. Then, put grit on one of them and leave the other for buffing and taking the burr off. You should be able to get an EXTREMELY sharp, professional looking reversed scalloped edge on your knife.

Here is an example of what the wheels can do:

Before:
IMG_20110601_194403.jpg


After:
IMG_20110601_200003.jpg


I'm just sayin... there is NO BETTER SYSTEM out there than the 1/4" paper wheels that I have seen. Others, please feel free to give input on this... this knife will now push cut through paper with ease. Depending on the way you re-profile the wheels, they should be able to fit in and out of the reverse scalloped serrations easily.

in case others aren't sure what we're talking about...

kkapers2_2160_85442855
 
Sharpmaker is hands down the least likely way for you to damage or mess up your scalloped serrations. I have personally sharpened a Wusthof bread knife with the same scalloped serrations. As usual, I was able to produce a sharper edge than what originally came on the knife.
 
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ChapmanPreferred said:
Sharpmaker is hands down the least likely way for you to resharpen the scalloped serrations. I have personally sharpened a Wusthof bread knife with the same scalloped serrations. As usual, I was able to produce a sharper edge than what originally came on the knife.
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"least likely"?
 
ChapmanPreferred said:
I can not let that go by without commenting, Great Job! That is a fantastic regrind of the serrations at home! I have the same 1/4" wheel from Grizzly. I do not have grit on mine, just use it as a strop.
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re-profile it and grit it and you won't be sorry :D, i'd still save one to buff the edge though.thanks!
 
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